Posts by inkedchef

It didn't go bad but rehydrated and became a ball. I had to regrind it and sift it again. Could i add a chenical to help slow the rehydration process?

I don't like to buy ingredents that i can make even if they are time consuming. dehydrating works but the end product lasts only 2 days

No to push college away but I was taught more in my first 6 months in my first kitchen than culinary school could ever teach. all you need is the On Cooking book, Escoffies books, and a will to want to learn and stay in this industry. ...

Yes ,I know powders are a 90's trend but I still love them. Anyone know a faster way for creating a honey powder than letting it sit and cystalize?

Anyone know any good books out there on this subject? I'm wanting to expand my culinary talents and have always looked up to Wylie Dufresne and Jose Andrés. Even a website would be great.