Posts by Breton Beats

"single cream" is more of a british term it generally means cream that is lighter in butterfat. Sort of what we call 1/2 & 1/2 about 12-15%. Double cream is what we call whipping cream or heavy cream. (46% or so). I have...

What's a butter tart?

Yes, you should be able to use buttermilk but I have never been very happy with cultured dairy with lemon poppy seed (cake/bread). I would make it richer with cream. Lemon zest is a great idea. Personally I don't like lemon extract as...

The two together depend on how you use it. My favorite is chevre, chocolate and hazelnut cheesecake.

Where do you work? (hotel, restaurant, etc) - I own my own high-end (french) bakery in Olympia Washington The Bread Peddler What are the hours like? Hah! I am one of the owners so I come in at 9sh and leave about 1amish. Off on...

Are you in this business for the long run, why not go for the $100+ shoes. After waitressing and now cheffing for 15 years I would NEVER go to a discount or "mall" shoe store again. This business is hard on the body, the right...

I guess it sort of depends on how old you are and where you want to go in you life. Here are some of the questions I would ask yourself: What will be your "un-official" duties. Will you be the one that come in on Sunday when...

I think you have to take a hard look at what you truly want to do with cooking. Where you want to go with it. I went to NECI and hated it with every bone in my body (so much that it is taking a lot of humility to type this), until I...

The health permit is (if it is required) is required by anyone who works with food or thinks about food, regarless of ownership. Some states (mine) does require a more advance food safety class unless you can prove that you are fairly...

Merinques are any variation on that them. Or combine both suggesition and have a baked Alaska with sorbet. Also check some vegan restaurant (Millenium Restaurant) cookbooks for some good ideas. Keep in mind that usually lactose...