Posts by jfield

You could do a Google search for "rolled buttercream," that's probably what Laurie is talking about. Callebaut is available mail order from chocosphere.com

Perhaps you could look at the ingredient list from the See's candies and get at least an idea of the necessary ingredients. Maybe it's a white choc ganache? It'd give you a place to start, anyway. Good luck w/it:chef:

Honestly, "construction grade" gingerbread isn't made for eating, anyway. It's made to sit on a display table for weeks and weeks. I say make the house with heavy duty gingerbread and make another kind of cookie to snack on...

We got a pre-brined bird from Trader Joe's and had it on Saturday. Just to make sure it stayed extra moist, we shoved compound butter under the breast skin--butter, shallot, fresh savory, fresh marjoram, lemon zest, salt and pepper. It...

Pumpkin soup. Don't have a recipe. This is what I do: sautee apples and onions in olive oil, s&p, a little crystallized ginger and some poultry seasoning. Deglaze with a little apple cider vinegar. Add chunks of roasted pumpkin...

I second bluedogz The filling in Oreos is basically shortening, sugar and flavorings. Try using those chocolate wafer cookies, instead:)

Try baking911.com She has a ton of good baking chemistry information. For books, try Bakewise, Shirley Corriher's new book. Good luck with the project!

Amen F&F--I love Cookwise, and even my mother always put meringue on a piping hot pie:smiles:

If you feel like it's a necessary ingredient, try your local Indian market.

Since there is a lot of sugar in meringue, and if your meringue is living on top of a pie in the fridge, it's bound to weep a bit. Sugar is hygroscopic and draws moisture to it. You might consider adding a bit less sugar to reduce that...