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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
12-13-2001, 06:37 PM
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 pecan caramel sandwich cookies I recently made these cookies (from Regan Daley's new book) and while they were delicious, I thought they could have looked a bit better. I used a sharp star cutter and refrigerated the dough for 30 minutes prior to baking on parchment, yet the edges weren't as crisp looking as I'd like. Any ideas? Perhaps refrigerating longer? I want to include these in my xmas cookie tins this year, and want them to look really good. Thanks.      |
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#2
12-13-2001, 06:57 PM
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| Hey Susan, Would you mind posting the recipe you have? I want to try it as it looks delicious! Welcome to Chef Talk by the way, and I am sure you will see many good responses to your question as there are a lot of wise people on this board who are more than helpful! They have helped me out a lot when I have posted something I needed help with. Good luck with your question! 
__________________ "Follow Your Passion" |
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#3
12-14-2001, 05:18 PM
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| The way to get food looking like it does in pictures is to do what the pros do.... hire a food stylist and run the food through Photoshop. Seriously, if I come within 85-90% of what the stuff looks like in a picture, I'm happy. Pictures in cookbooks have been manipulated digitally. We should start a thread on bogus pictures. Anyone ever seen the fly on the chocolate steamed pudding in Lee Bailey's Country Desserts? Amazing.
__________________ It's not Dairy Queen. Last edited by thebighat : 12-14-2001 at 05:20 PM. |
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#4
12-14-2001, 06:39 PM
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| Yeah, Foodnfoto could tell us more about picture perfect food!
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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