Posts by rchrisitan56

So if this the case what I would do is to make a over powering batch of the Vanillan with maybe some milk or water then use that to add small amounts to your recipe this way you can have more control over how much you add. This way...

Maybe if you told us what your trying to accomplish we could help. Yes how I temper is I bring it up to temp then I pour out a little over half of my chocolate out on my slab and work if with a offset and a bench scrapper. When the...

First make sure it taste amazing, because I know the expression people taste with their eyes first but the best looking peice of dog crap still taste like dog crap no matter how fancy you make it look. Second think of you pallette...

Well I have to do a gingerbread centerpeice for a group coming in on the 13 of Dec. My gingerbread recipe is more for taste and it's a cookies recipe not a house recipe. I need a gingerbread recipe that will be strong for a large...

You need a therm for tempuring chocolate????? Anything you can do in a kitchen at work you can do at home.... Not everyone has a marbel slab at home, it is nice though, but I use mine a lot so it pays off. If you can get one or...

Apricot flavored butter and creamcheeses always gets my overstock out of the way.

If they didnt post articals like that they would never have hits on their site. Dont trust all your read even when they say it's fact. I can say they proven that the earth is really flat, all these years they were wrong. Dr. Frans...

I would also get in better with your air brush.... You can mix good powered colors with vodka for the perfect concistancy., Be sure to clean your airbrush before you put it away! You could always do a run out or use some plastic...

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When you say smears what are you meaning? Do you mean the places where it looks dull either do to where the chocolate comes off the acetate or where the temper was not right? Or do you mean there are finger prints and smudes acutly on...