Posts by felixe the dog

I agree, chef in training, for a "chef in training" you seem to have a negative view of the industry, I am sorry that this has happened, I hope you find some positives, otherwise you may need to reflect on your choice of...

Blueicus and Chrose are correct, butter gives a superior flavour and by incorporating a small % of flour into the butter you can "plasticize" the butter, giving a more reliable product for lamination. You can use a vegetable...

Have you tried using and modifying a Hi-ratio cake batter formula?

If you change recipes to use a fondant based butter cream (or italian - as suggested by Blueicus) you start with a "whiter" buttercream which will colour blue. or Last resorts? Switch to a fat soluble color, this will...

Sounds fair enough, whatever works. I have used rational ovens and the like to temper chocolate, just set to melt, inject the chocolate, bring it back to a workable temp, check the temper and away you go. Gotta work fast, just keep a...

Diane, You are right, the author of the recipe does know more than your husband.

Also, if you are going to bulk prep and freeze the turnovers the starch (other than clearjel) should be modified so that it is freezer stable, you don't want retrogradation. Also to help avoid leaks and boiling out, the oven temp...

I agree with rat, try the gelatin mold, I am currently making molds of knobs and stuff to use as I have to make a cake to look like a "defibrillator" - no joke. The solution I am using is 120 grams of gel to 1000ml water, I...

Hi foodpump, we don't get the sinsation over here, I have only seen them in PAD but they look pretty good for a small machine. How much are they $$$, the big matfers are $2000 plus another $1100 for the motor and wheel, I see your prices...

Sorry for the confusion it is not a stupid question, slush casting is slang I picked up at the local mold making and FX shop. It is essentially hollow casting of a mold, I suggested it to keep a strength to weight ratio. Why use a...