Posts by Steelybob

because flour is always different, hydration is a matter of achieveing the right consistency. you should add liquid at the end, and only until the desired consistency is achieved (you can't take liquid out once its been...

even in baking and pastry, different types of (wheat) flour are usually more concerned with structure, eg cake flour, bread flour, AP flour.   flavor comes into play more when you use something like rye flour, "almond...

I find the French are best cooked in red wine and goose fat, but I have yet to find a book that really exploits that dynamic to its fullest...

i'm biased with a servsafe cert myself, but i agree, there is a marked difference between those servsafe certed and those not in my limited experience. it's not hard, it just focuses in on some key aspects that form a great foundation...

to the OP: pull sugar. take it up as a hobby. you might even make a lot of money at it later on once you've learned how to do it well.

...which is basically the cut method. great for scones, short crust, etc.   but if you want real layers you need some kind of lamination where the gluten is developing separately as a network in between the fat, and...

Well said Pete.

if you really want to learn something (and I'm dead serious, don't care who you are) vs. using school to maintain a visa status check out Stephane Treand's Art of Pastry in San Clemente, CA.

i remain very proud that in my school's dining lab it was generally agreed that we would rename our DMO pit positions from "DMO1" and "DMO2" to "Bob1" and "Bob2". I had that bidness down and running like sunshine and smelling of roses...

so who won here? i missed it, sorry...