I know of a Jamaican fellow who had a similar 'situation" like yours. here's what he did
He quit his day time office job and is now a student and an employee at the same school. when he is done with one class, he immediately jump...
Thanks Kyle. allow me to post what a professional chef wrote me awhile back on facebook (see below in perenthethis). I also sent him cheftalk link, for him to join this forum.
"you can tell when a dough has risen...
i was panicking last night when Anita didn't get a good feedback from Zoey and the Judges. I knew Art was going to get eliminated, he seemed distracted and was ready to go home.
On a different note, i couldn't help but notice Rick...
My sympathy to you and your family
If We Could Bring You Back Again
If we could bring you back again,
For one more hour or day,
We’d express all our unspoken love;
We’d have countless things to say.
If we could bring...
@chefpeon, sorry for posting in the professional section, I just want to share this recipe with the (TS) thread starter.
Here is a recipe I have, hope this helps
Pastry Cream for Eclairs
16 oz milk
2 oz sugar
1.5 oz egg yolks
I missed one step making a challah bread today. I punched the dough before showing the Chef (instructor) the proofing stage.
Question: After the punch, isnt there a way where you can tell that the dough has risen fully.
This is the best (not one of the best) Chef forum by far. There are a few similar sites with some good material but Cheftalk.com is head and shoulders above them.
Everybody conducts themselves in the best manner and with courtesy. I...