Posts by Breton Beats

I have been to a few working interview where they said they would provide uniforms and then it turned out they didn't have any or only those so large that it was sloppy and unsafe. My advice is to go in Tan pants, not jeans, and wear or...

Why not use a professional grade portion scoop/ice-cream scoop/cookie scoop. They come in a variety of sizes so you could choose one that would work. I say professional because they have metal scoops that would probably be sharper on the...

There are lots of basic pie doughs, the most common problem is too much water this can cause crackage later in the process. Rainy days can affect pie dough but only when you are making more than 10-20#. Pie dough must rest, regardless...

It really all depends on what I am baking. I use the convec. for quick breads, cakes, roasting meats, cookies, and other baking that does not stay in the oven for a long time. I find that it cooks very well, though I do need to rotate it...

Since this is not in the pro section I am going to assume that this is a home and therefore small fryer. So if problem persists, why not forgo the basket and drop them in free hand? However, one problem could be temp. Make sure your oil...

My first instinct is that is being cooked to long. I always take temps on my custards and never cook above 180 degrees. If you are cooking Brulee or other it might not seem like it is done but it is. Also let it cool at room temp before...

Maybe I am the one missing something. I once worked in a restaurant and had several complaints that the Creme Brulee was only hot on top (the just carmalized), but the center was still cool. Is there some where in the world where Creme...

When I lived in the Carribean this combination was pretty much the expected and normal one. While I personally don't cook it, if you are looking for ideas a book from the West Indies might help.

Arugula is a bitter green, and is probably not the best thing to add to stews. If you are looking for a green go for a tougher one that needs to be cooked My prefered ones are: Kale, Chard, Beet Greens. If you want to use Argula I...

The way that I have shaped bear claws is to roll dough into a long strip about 5" high. "Pipe" filling along the top middle of dough. Then close up dough around the filling by folding down the top third to tuck the filling...