Posts by jss

I have been playing around with the isomalt-fondant-glucose tuiles. I was wondering if anyone could think of a way to do an onion tuile, or glass, or croquant (whatever it can be called :lol:). I was thinking that powdered onion, or...

I have braised pork belly in a pressure cooker twice now. The first time I put it in as a small slab, and the second time I pre-portioned it. Both times I was unhappy with the results. It seems to warp the squares into funny shapes...

I am throwing a dinner party (more like a catering) for 5 people next week and I want it to be brought out in "courses". I want the food to be just as beautifull as it is tasty. Do any of you have an ideas of either meat or...

I recently purchased individual round ring molds Any good "layered cake" recipes that you guys have made in ring molds?

I have been experimenting with decorated jaconde; but not so happy with the results. I have had to use a bit of black food dye for the stripes (the cocoa powder doesn’t make it dark enough) also: -The jaconde seems to bubble up and...