Posts by noamvowell

I'd like to serve a dessert accompanied by some flavored whipped cream, probably lemongrass or something similar.I was thinking of infusing the cream (heat it up to boiling with the lemongrass) and then cooling it off.Will boiling the...

I'm doing everything by the book (although lacking the presence of a sugar thermometer...) - Sugar and water to soft ball stage (118 C), adding the syrup in a slow stream between the whip and the bowl, once eggs have quadrupled in...

Sort of off topic, but you wanted the macaron discussion to go on, so... I was short of a food processor and all i could come up with was a small coffee grinder for the almonds and sugar. Whenever i try to ground almonds in there i end...

Funny you should mention that, I was just looking around surfing for places in London. Sent them my CV, who knows... :talk:

Hey Galit ma Hamatzav? Im an American citizen, don't need to worry about visas... Are you having trouble with that?..

Actually, Im not quite sure yet, but I'll soon find out! It's kind of a drastic change, I know, but Im sure I'll find other people with similar stories here...

Lechaim and Shalom back at you! I'd like to ask for an explenation regarding Wisconsin :-) are they big on milk there?...:confused:

kudos on the Hebrew!! and thanks a lot for the warm welcome :) Is there anyone in particular here that I could ask about this whole career change business? I get the feeling that the majority of chefs started out at a very early (or...

Just signed up for this forum business, there seems to be a HUGE amount of information here!... I'm Noam, 28 from faraway Israel. Im trying to go through a "slight career change" and get started in Pastry Arts. (Im currently...