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Posts by Chefross

Recipes are merely guidelines. Following a recipe "to the letter" doesn't always work out.....Sometimes the recipe has to be "fudged" in order to make it work. Yours has very little liquid other than egg and vanilla. Perhaps a drop or two of water might help the dough here.
Here's a good example within our own industry.   There's a magazine called "Art Culinaire." It comes out 4 times a year in hardcover. I call it "food Porn" because of the way the Chef contributors present their creations with "wild abandonment."   However, as you read and try to duplicate their recipes it becomes very clear, real soon, that certain techniques, and explanations are missing or thought of as "common sense" by the authors. And in some examples, even...
  Well then.Hi back foodpump. You are absolutely 100% correct in everything you just said. Simply put, my geographical location makes it impossible to find descent food purveyors who 1. will make the trip to my location(I live and work on an island in Lake Huron) 2. have at least, a working knowledge of their computer program.(on several occasions I have snatched that laptop out from under her (highly illegal) hands and placed my order, handed the damn thing back to her to...
The answer to your question is "yes."   I make a Plum Financier this way. Butter the fluted ring and place on a piece of parchment on a sheet pan. Place your dough in the pan and create your shell.   If you're blind baking it, you'll need to poke tiny holes in the shell and place in the fridge to chill before baking. You may have to weight the shell as it's baking to keep it from rising.   Good luck.
You're right Chef on this. Their sales people have no relevant industry experience unless Chef or manager becomes a Sysco sales rep later on in life.The really great sales people all get eaten up by the larger cities and small town America gets the leftovers.In my area alone I have seen 7 Sysco reps in 15 years here.
Is almond powder the same as almond flour only finer?
As a former banquet Chef, I had an in-house pastry Chef. We did this very same thing. She baked, cooled then iced the cookies with a fondant based topping. After the icing hardened slightly we placed the rack of pans in the walk-in freezer for an hour. Brought them back out then plastic wrapped each pan tightly. They went back into the freezer until the function (about 2-3 days). When needed, we took out the rack and allowed the cookies to come to room...
I'm with eastshores on this, and anyway I found that even if you give someone a recipe, chances are when they go to make it, it will not turn out the way they had it when I made it for them. And the notion that someone will take your recipe and twist it is not surprising. We Chefs do it all the time.
   And I say this in jest Cheflayne        "and your point is.....?" We (collectively) feel you....
Perhaps in the larger cities, but here in small town America it is quite normal for the Sysco rep to pick up items and drive them to customer.
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