Posts by angrychef

There is no starch in the lemon curd recipe we use. I made another batch with the same thawed juice and just cooked it a bit longer and it came out fine. My pastry chef and I are suspecting it has to do with time and temp. of cooked eggs...

The recipe using all yolks would yield a more delicate crepe because of the omission of whites.

Eggs, yolks, sugar, juice and butter last. It has been hit or miss with this batch of juice. Maybe the juice wasn't acidic enough??? Curd is one of the simplest things to make and this is the first time to encounter such a problem.

We make a Meyer lemon curd at work which we are having problems with. My boss buys Meyers by the case and squeezes and freezes the juice. When we need to make the curd, we thaw the juice and then proceed to make the curd. Well, for some...

Kevin, seems to me the cookie is almost like the cookie used for black-and-whites. Soft and cakey, right? The leavening for such a cookie doesn't seem out of whack, but you can try playing with the baking powder if you think the cookie...

Since my mixer broke I've been hand kneading all my doughs. I do what Kyle advices---I mix all the ingredients together(a somewhat wet dough) and let rest 5-10 min. Then I knead for about 5 min. I place in a oiled bowl and turn the dough...

About 90 minutes. I let it proof last night about 60 minutes before sticking them in the fridge. I gather you need to either let them proof a bit at room temp before or after retarding? Anyway, it is very warm again today(85F again in...

Just finished baking two sourdough boules and I am very happy with the results. I couldn't wait for it to cool(I know, my bad) so I cut into one, and I've got big airy holes, crunchy crust and good sour flavor(though still very warm so...

Thanks Kyle and bighat! I followed BBA recipe to the letter. Left boules out 2 hrs. and then retard in fridge overnight. I got the sour flavor and beautiful crust but semi-dense crumb. Still delicious slathered with butter! I will try...

I've been reading up on sourdoughs and am a bit confused on the amount of starter used for basic sourdough bread and its relation to fermentation time. It seems it ranges from 30% all the way to 95%. I just made the sourdough from the...