Posts by ziggy

I'm embarassed to ask this one...but really am not sure! :lol: I've got some consomme going on the stove right now. I've never done this at home, only at school....so I've always had the advantage of a stock pot wiht a spigot. ...

I'm struggling with getting consistent, even sizes as well...I find the more I practice the better I get. What I completely bombed on my knife skills test was turning! ARGH! Try and try and try as I might I just can't get that down!!

I attend a Culinary Arts Program at a local Community College. I also had the choice of three private local schools, including one Cordon Bleu school and one Art Institute School ( the third is brand new and only just opened this past...

I glazed a cake today using Callebaut chocolate. I've always used chocolate, cream, and honey. Don't strain though. Turns out great. I used 3/4#chocolate 1 1/4 cup cream 1 oz honey

chiffonade - for whatever its worth when i read your original post i didn't believe it was actually directed at me and did understand why it had been posted. It was Funny Tummy's comment that prompted me to respond. I do remember the...

hmmmm.....well....since i believe this comment is directed at me i guess i should respond. The questions I recently posted were the result of preparations I"m doing for a COMPETITION...not any sort of actual exam nor really...

well...actually that was part of what we decided might be a decent tactic! :lol explain to the technical delegates exactly why it wasn't possible with just the one chicken and explain in such a way to make it clear you understood the...

thanks for all the input! lots of thiings here that might help.... for whatever reason, though i ALWAYS whip the egg whites separately and add last when I make waffles, I've never done this for pancakes....big light bulb...

Thanks, Pete...you make me feel better! Glad i'm not alone! ShawtyCat, I've tried everything....been trying to get these right since i was 8 years old probably! :lol I've tried non-stick and regular, cast iron, saute pans and...

Okeydokey...you all have been very helpful with the Parmentier question...and I think we've all learned alot from that thread...a great discussion... So I'm bringing you another question from the copy I have from last year's...