Posts by Timmy

Coconut Macaroons 30 Servings NOTES : Source: Stephanie A - Bon Appetit Magazine '94-'95 275° convection Baked color should be pale or cookies will be too dry to eat 10 Oz Coconut, Shredded 2 5/8 Oz Powdered Sugar ¼ Cup...

While I can't argue with the increased crystallization, I will say that you get used to it. In the 3 pastry shops here at the resort I work at, only one has a conventional stove; the other two have only induction burners. Also, it takes...

It's hard to say for sure with out seeing your recipe, but it sounds like perhaps the egg whites were over whipped. Also, did you melt the gelatin after hydrating it in water? Try cooking the whites with sugar before whipping (swiss...

It may sound odd, but chicken hearts (sauteed in bacon grease for extra flavor) are really good on pizza. I picked this up when I was living in brasil, where there are these great pizza places that are "rodizio" style... the...

This is, naturally, from a non-engineering perspective. I construct about 15 to 18 wedding cakes a year, and I always use drinking straws for every layer. Using nothing but drinking straws for vertical (um... axial?) support, I have...

I use straws in every layer of every wedding cake that I make (though I only do about 15 a year). The only issue that exists is if the cake is shifted hard enough to tilt a layer (then the straws aren't straight up and down and they...

I doubt it. When I do run out icing, I never use different recipes--I just thin the portion I need for flooding, as you described. Further, I think you may be underestimating the difficulty of color matching. If you feel you must try...