Posts by aprildb

Thank you.   Actually no. I've had trouble with black in general but you use so little of it that it's not a problem. I only found the bleeding to be a problem if the cake is left for a period of time, which the majority of them...

Hi, I just have one question: I really hope that you're not going to modify your son's diet just because you're gluten intolerant?   Was it diagnosed as actual Celiac's or something else?   Eating gluten free when you don't...

OK, well it doesn't look like I'm going to be working for this little place at 7500 feet for a whole lot longer.   However, for my own edification I need to solve something. I've got pretty much everything down except the GF...

OK, I have some images on...

OK, ya know I grew up where gelatin was gelatin. To be honest I have never run into strengths of a bloomin sheet! LOL.   All I've ever used was gelatin and it worked fine for mousse, stabilized whipped cream, certain pie fillings...

30 gr = 30 gr. It's a weight issue. That's why I like using weight measure for dry ingredients rather than cups or...1 pound always equals 1 pound no matter what it is.   Gelatin seems pretty straightforward unless...

Hi, and thanks. It's a little 50 seat plus walk-ins cafe called Treehouse. I grew up with my mom's obsession with health foods and I must admit if they tasted like this I would have been a lot more open to the...

Look into Mexican Cookbooks by Dianne Kennedy. She describes numerous types of chiles as well as wonderful photos and illustrations of what she's describing. As far as authentic, these are important. The combinations are endless...

Anyone?

I'd go with just crisp and clean. I've never been to an interview where they had me bake anything...and I'm 56. Other positions maybe, like a buffet position, plating, etc, but baking takes a lot longer because of laws of...