Posts by redsam

I will try that chocolate

good demos

thank you but do yu have any suggestions on how to make tempered chocolate more liquidy.... so that it will conform to the shape that is being coated

thanks... both those ways seem good

will have to try this :D that sounds like a great idea ... thanks so much

you could cryovac ? :D

where i use to work i believe they use to cut off the legs discard the beak and ink sac....simmer the legs for two hours in a court bouillon(that's what i believe the liquid was) then i believe they took the skin off and grilled it. ...

today i tempered chocolate to try to make my own chocolate covered gummy bears (i love them). i first melted the chocolate (chocolate chips... i know most people use highest quality... i'm cheap :D ) using a double boiler...

[quote=Mezzaluna;114043]I second the lox, cream cheese (with chives) and bagel, tomato, onion, grind of pepper. capers make a world of difference for me.... i recently add dried oregano 2 because i believe it compliments the cream...

thanks... and i usually let the ice cream harden overnight