Posts by angrychef

Wendy, it's very simple but you just have to be very careful not to open the cans while they are hot. Very dangerous. Just place a pan of condensed milk in a deep pot and cover with water. Boil for 4 hours(simmer) and then remove pot...

Hi Isa. Having grown up in Venezuela, dulce de leche is one of the flavors/desserts very close to my heart. I make it by boiling cans of condensed milk(the way I was taught). I have frozen my dulce de leche with no problem whatsoever. In...

Thanks! I'm just looking for cookie cutter sets that aren't too expensive and yet not too cheaply made. I have ordered from kitchen collectables in the past-----they do have great copper ones but at that time I wasn't the one paying for...

In your experience, which website do you recommend for buying cookie cutters and baking supplies?

Our kitchen was 90% Mexican and insisted on listening to the oompa-oompa Mexican polka and ranchera music---so they got their turn from 6am to 10am. After that it was usually alternative or classsic rock. Man, would they complain when...

Anglaised based mousses I call bavarian creams. I guess a good ratio would be 1/2 anglaise to 1/2 whipped cream to get a lighter consistency. You do have to add quite a bit of gelatin since the base is more fluid.

That's weird, my box is completely empty! My email should be current---I just emailed you with an old address I had on file.

Wendy, the Amish potato dough-----does it include the use of a starter? Does the dough use a lot of fat(butter)?

I drop in on Cook's Talk once in a while to read the baking discussions(ok, I'm a lurker...). There's some good stuff going on over there and they do seem to be a close knit group of people. I absolutely love the magazine.

Thank you all for the sound advice. My ultimate goal is to sell my own baked goods(wholesale and retail)---but in the meantime I do need a job while I gather research data and knowledge. The job market up here in Seattle for pastry...