For a couple of years now, some friend and my mother are bugging me to make my own ham and for a couple of years, I delayed the request... until now! I am now ready to make my own pork leg ham because chirstmas is just around the...
I have searched many profiteroles recipe in the net some of them are pretty straight forward and some of them adds cornstarch. i have made profiteroles before and I never add cornstarch, can someone tell me what the effect of...
I am tasked to do an edible version of this.
It's small no? But it's actually an embryo of some sort.
So basically, I need something clear and hard as a glass and suspend something inside of it....
If i remember it correctly, a wok can heat up 18x better than a flat skillet. I'm not sure about the numbers but i'm sure it can conduct heat pretty well than any flat cooker.
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Originally Posted by ChrisBelgium
RRMJ, yesterday I was watching one of our top pâtissiers making pâte à choux. He brushed the top of the choux very slightly with beaten egg! They came out nicely browned on...
FINALLY!! I was able to get it to brown! All it needed was the steam and yeah, I brushed water on it with a paper towel before I baked it. Maybe that's just what I needed. Thanks to all who helped me in this thread :D This forum never...
Convection ovens has a fan inside right? Mine dont have so I guess it's not convection.
I'm proofing my ciabatta dough and I'm gonna bake it an hour and a half from now. I'm gonna pre heat the oven at 450 for an hour and...
Quote:
Originally Posted by kokopuffs
Again what's your hydration and it looks to me like a temperature issue more than anything else. What's your hydration?
What you're looking at sir is a...
Quote:
Originally Posted by kokopuffs
That is some really anemic looking bread. Did you steam it, I maen by pouring 1 C of boiling water into the floor of the oven like I do? Really anemic,...
