Posts by m brown

try beet, carrot, ginger. a juicer is a beautiful thing!

Phylly comes in that type of packaging for commercial use too.

you can add a little acid to the water such as lemon juice, white vinegar or cream of tartar, or tartaric acid. this will also ensure no re-crystalization. glucose also leaves the sugar a bit more plyable in my experience- perhaps...

Technically it would be about 4 hours then, pitch them. You may want to ice them to order?

I've been wanting to do the same! any helpful hints and tips? I am working with several retired pastry chefs to get a feel for what I'm up against.

whip your egg whites and sugar over a double boiler untill warm and the sugar is melted. do this in the bowl you are going to whip them in (IE mixer bowl) add the vanilla and whip on the mixer with the whip attachment until fully...

You are going to need to add more Butter or fat to bring it together. Cream cheese has moisture that has thrown your formula off balance. Try an olde time cream cheese with butter, powder sugar, vanilla and lemon juice for the...

Sambuca or Anise.

Dock the dough and then blind bake up-side down.

Dang, that looked good. I have the pasta roller but it is narrow.