Posts by ChefRAZ

the whole effect of the water bath is to cook the cheesecake at an even temp thru-out the cooking time and to add mosture. no water bath will cause the middle to crack. HowStuffWorks "What is a Water Bath?"

this has been discussed countless times on this forum, and with nothing new being added. So I won't be adding my 2 cents. But Just want to say hi everybody.

I agree with M_brown. We use 2 kinds of heavy cream in our shop , 38% and 40% 40% seems to last longer whipped in a bag, then the 38 does.

All-Natural Almond Paste - 10 oz.

this was good. thanks

just to be clear from a chef point of view, I've tripped up many a zombie with jello pudding!

I going to keep this short, because it's late but, In the economy right now. people are getting laid off. the shop i work at, 28 was cut down to 15! less people means less stuff can be made at the bakery. and it's hard to keep a good...

In my shop we use mixed berries, lemon cake for the biscuits , and flavor the cheese mixture with Grand Marnier. picture here.

lets see, what do I do? divide by four then times is by five.

I don't I've gotten one of his cookbooks years ago and cooked some of them. and I for one love that style for family cooking.plus his stories were so funny. BTW his cookbooks are written in the same dialect that he talked so it was...