Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Pastries and Baking General
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Pastries and Baking General General discussion forum for all pastry and baking topics.

Reply
 
Thread Tools
  #1  
Old 01-11-2001, 04:38 PM
beginningpastrychef
Guest
 
Posts: n/a
Wasted needs practice piping decorations

I'm just starting my first pastry & culinary job. I need help practicing piping decorations so that I can show the sous chef that I have what it takes to move up from this entry level baker position eventually. I tried using toothpaste (a hint from a trade magazine) but found it was too unstable and didn't keep it's form.

Any suggestions for other materials to practice piping with would be so greatly appreciated! I'm at a loss (but my kitchen smells nice and minty!)

Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 01-11-2001, 05:11 PM
m brown's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 1999
Location: outside of Dallas, BABY!!!
Posts: 2,152
m brown is on a distinguished road
Talking

So, you want to show that you are worth your salt? Practice with either royal icing for fine piping work or butter cream made with shortening and powder sugar. I have heard the toothpaste and shortening with flour, but it's best to work with the real stuff.
Benifits of using royal icing, fairly cheap and keeps well if stored properly for a few days. Shortening butter cream lasts and lasts and can be reworked over and over again.
get a smooth plastic cutting board or a wooden circle covered with several layers of plastic wrap so you can reuse and wash.
Keep working hard and listen also, pick your bosses brain and read everything you can on the subject!
welcome to cheftalk!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 01-11-2001, 06:24 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,460
shroomgirl is on a distinguished road
Post

This may sound ametureish but I took a couple of series of Wilton courses and their annual books (paperbacks) have great how to pix. I still have trouble with pansies....
I don't know what text or directions your using but the how to's in their books are pretty good.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -7. The time now is 05:32 AM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118