Posts by Breton Beats

I agree with the Tin Cook. Don't wear whites to an interview. As an employer I let it go if the person is 17 or 18 and just out of school and desperate to impress. However, I am also looking for professionalism and someone who is aware...

Ok truly I am not trying to be insulting here but are you sure it is the milk curdling and not just the hunks of fresh ginger floating around? In this recipe the only reason to boil the milk is to steep the ginger to get the flavor into...

Sorry if this response was already posted but I didn't see it. Uncooked olive oil does not have the same nutritional value as cooked olive oil. Cooked oils, while not bad for you, loose most of their antioxident properties and...

I wondering how you think that pie crusts are made. My quiche crust has nothing but butter and flour and water. It is blind baked completely then the cold custard is added. Potato crust, could be that it will taste good but for the love...

Thanks to everyone for their help to others wondering the same here are some of my responses to some of the suggestions. 140 is a typical temp for egg whites to brought to for differnet applications, if that was the problem it wouldn't...

Fluffy Quiche, uh ewww.. Doesn't sound like a tasty quiche to me. I like other posters, always use cold ingredients. I blind bake the shell till completely done then pour in fill and bake at about 325 until the custard reaches about 190...

First I only use the pumpkin seeds from sugar pumpkins (the small ones for baking). Most pumpkins for jack o lanterns are too big, more like squash, and their seed aren't that good. I soak them in water and blast them with a nozzle to...

I went through the general Culinary Arts program, and then worked in restaurants on the line before now owning a bakery. I did cooking for about 4 years and pastries for about 4 before starting my own thing. I have always found that...

You posted this in the Pastry section. Pastry work often requires more delicate concentration work, fine motor skills, and intense focus. Very often the station is in the cellar, or some other cool place. They can be the last on the...

The reason it is so hard to make muffins in Spain (Europe) is because baking powder/baking soda is very hard to find, if at all possible. I was a private chef for many years on yachts in Spain, France, and Italy. Whenever I had American...