New Posts  All Forums:

Posts by bonbini

In my experience, I don't think it's about silpat or parchment paper.  It's more like an improper macaronage technique. Too much air in the batter will cause hollow shells.   To fix : deflate some of the air in the batter by using proper folding technique.   P.S. I just moved to Seattle two months ago and I'm loving it here. :)
Yes, Nicko. I designed the kitchen based on teaching. I focused on functionality first, then got all the appliances that fit my vision and budget. I've always loved the look of a sleek minimalist kitchen. The ultimate in minimalism is to get rid of the visual clutter.  So all appliances are kind of blend into surroundings.   Built-in all refrigerator and built-in all freezer are Frigidaire professional. They fit perfectly with the cabinets. The white convection ovens...
After 3 yrs, I replaced the back door with a bi-fold door that can be open all the way to one side.                                                 
In my experience: - For commercial convection oven, I get better result when I bake them around 285-300 degrees, definitely not under 285 degrees. - Too much air will cause hollow shells. Making sure to deflate all the air in the batter when folding in the meringue. - The thiner the mat, the higher the foot. This means parchment paper will give a higher foot, compare to silicone mat. - For 1.5" macarons, I normally bake them at 300 degrees for 10-13 minutes. For bigger...
Hubby made turkey paillard, roasted brussel sprouts and twice baked potatoes. I made a chocolate strawberry opera cake. :)        
I like that the induction zones transfer heat to the cookware very fast. There're no open flames and the surface remains cool to the touch where the magnetic isn't activated. There're 2x3200W wit booster, 1x1400W and 2x1.8KW.    
Here's my new kitchen. :)    
I just checked their website, they're still open. Thank you. :)
New Posts  All Forums: