Posts by CanadatoGo

If you're making chocolates, you're going to want to use couverture. I'm not sure about where you are, but here, couverture isn't really advertised. I guess it's still seen as more of a pro ingredient. I don't have any baker's chocolate...

All you can do is try right? I think it's on the side of the Fry's Cocoa container that they say you can sub something like 3 tablespoons of cocoa powder and 1 tablespoon of butter for each square of chocolate or something like that...

I've not had hives, but I do tend to get ecxema sometimes. Pastry chefs and bakers tend to get lots of skin irratations apparently, and I worked with someone who was allergic to flour (as in, she'd start sneezing around it.) I doubt this...

I'm in pastry and baking school (for the second time now...), and our yeast product practical is coming up. Now I've mostly been concentrating really hard on pastry and working on chocolates for a competition, so I haven't been as...

I second that! I also admit that it goes both ways: the guys were trying to get me to make a carrot soup, so I put the carrots in the oven to roast them, just like they told me. And then kind of forgot about them for a bit. I also...

Right, I'm going to try to help you with a couple things. I've not done cake donuts, but I'll point out some general things, and hopefully someone else can help with the specifics! First, what's with heating the milk to 210F? In the...

Tough pastry is what happens when you overwork the dough. About the water; you said you weren't adding all the water in your recipe. Try adding more to the dough. You might not need all of the water all of the time, but do it exactly as...

Commis chef, primarily in pastry. Rostered on for 10-2 and 5-10, five days a week. Was supposed to do 160 hours over 4 weeks. Got one payslip with about 90 hours of overtime. (Just before wedding season) Short answer: 12-13 hour days.

I was working in a 72-room hotel, with two function rooms (seating 100ish and 175-200). We started off with 8 people working the kitchen. Head chef only did prep sometimes if we were in the sh!t, so make that 7. One chef walks out. One...

If I'm still sober: nachos with guacamole and salsa, or maybe something tinned on toast and covered with cheese (tuna mayo, salmon mayo, beans) If I'm not: chips and cheese If I'm really not: Pot Noodle