Posts by jfield

The most recent "revolution" in cake making was the chiffon cake back in the '60s I believe. What I'm trying to say is that, while flavor profiles come and go, basic solid recipes and great technique never go out of style. ...

Would need to see your recipe and your procedure to say for sure. One thing to check--is your baking powder out of date? Put some in some warm water and stir. It should bubble vigorously. If not, pitch it and buy new.

Coq au vin was originally a way to make a tough old bird tender and edible. As such, there are many methods of preparation--each cook with a tough old bird did their own thing. Personally, I would follow Ripert's instructions, and...

Building on wha Willie24 suggests, I'd catch that drained liquid, add some starch to it, cook and reduce it to a gel, and add it back to the pie.

You are definitely on the right track. Cheap fondant over styrofoam is right on the mark. While I've seen advice about using corn syrup or even piping gel as "glue" I've found that brushing a very little bit of water on the...

lol My husband "helps" by putting things away. Before I'm finished using them. Infuriating! I think that, since you've started with the red base for the poinsettias, I would shade with some purples and maroons--no need to...

You're right--4 t. baking powder is too much for the amount of flour. Rule of thumb in a neutral batter is 1 teaspoon of baking powder per cup of flour. The recipe does seem out of balance. Using shortening (Crisco, I guess), the...

I would try reheating gently and adding more chocolate. The usual ratio for a firm ganache is 2 parts chocolate to 1 part cream, so I would have used your 9 oz of choc and only 1/2 cup or so of cream. I've had good luck with this...

Lovely job! Have you tried playing with some luster and petal dusts to give more depth to your petals and leaves? I think with a little shading and a dip in some confectioners glaze for the leaves, they could look absolutely real. ...

This is kind of an odd recipe. You could try a couple of things--like ymget says, there's no chemical leavener. I'd add 2 1/4 teaspoons of baking powder well whisked into the flour. I also think the egg white need to be beaten to...