I was given one of these this week. I just finished a potato,turnip, leek soup.
This may be the best thing or the worst thing I may have used. Anyone else have any feedback?
pan
Alisha,
You're questions are all thought out and are spot on for the industry.
I hope you get some intellagent and helpful answers.
I will not throw up one more brick or mortor to raise the wall between Pastry side and the...
AMK4,
Think the question one needs to ask before baking is, do I want the crust to be a part of overall taste or just a vessel to get it to the plate.
I prefer to do a short blind bake very thin on the sides....
Hey Chef,
Most of these mixes are designed to perform like gun powder. Get a hold of the brands tech. They will usually guide you to addatives that work well
with their mixes. It's also unbelievable that they will usually...
esquared,
I think I know what you're after. I also think the quiche you posted looks fantastic. Your formula is really rich. The fat is going to inhibit the push in the pour.
I would try one, eliminating the cream and go...
I was certainly not trying to be silly. The idea of pairing red wine with chocolate has been done for numerous years.
There are hundreds of item along the line of your thinking. I think if you do a little more research this will...
Krispix,
Not trying to be rude at all, but I would try sitting in another room.
I have made champagne cup cakes. Might be a better marriage with chocolate.
Pan
Hey Girl,
I was so sad to hear about you're loss. You're family will be in my thoughts.
I am happy for the Rangers and my gumba Napol.
sorry this was supposed to be PM
jeff
Oh left 4bread,
Unfortuneatly there is no such thing, as a professional chef.
The word Chef has no meaning in the US.
I just can't figure where professional comes into play with such a primative industry. You can work 40 yrs. and...
