Posts by jfield

Not sure if you're wanting to scale them for commercial production, but part of the charm of a scone is that it's a little slumpy and irregular--otherwise, it'd kind of look like shortbread. If I were you, I'd continue to view them as...

Hey, Dil(l)bert. The hard sauce I grew up with for putting on plum pudding was butter, powdered sugar and booze. Not great cold, but it all melted into the pudding nicely. Here's a recipe for a Rum Sauce adapted from Ann Hodgman's...

Try putting your gnocchi together by cutting all the ingredients together with two bench knives--it's loud, but it's a great way to get out some aggression without overworking the dough. :) Don't use them to smear the dough, just to cut...

Didn't it cause them to stop and wonder (and they had plenty of time for wondering as they were grating 20 nutmegs) if perhaps they were, um, in error? :p

Great thread, and a great way to teach and learn at the same time! The best tip I have learned and one I share with anyone who even looks like they might be interested is: use salt in everything, including desserts. I can't tell you...

Glad to help. However, I don't think it's really possible to do too much shaping after the tube has cooled. Maybe hit it with a heat gun in short bursts and bend??

Nail on the head, BDL! Here's the link Atomical sent with the pic: https://www.msu.edu/~hallett3/mystery.png

Can you post a link to the picture? You might be describing a Paris Brest. Is it shaped like a ring? You said the top and bottom were piped. Was it pate a choux? Would love to help if you could give a bit more information.

I would guess that you'd want something that mimics the look of that Hostess topping but actually tastes really good. In that case, I would definitely go with the ganache that lentil suggests. Chocolate fondant would also work and give...

I thought I'd step in to further confuse things! While the use of "frosting" versus "icing" is mainly semantic, the terms often mean something different depending on where you live. In America, butter cream...