Posts by Bryan Blinstrup

I know it's my third post, but I thought I'd introduce myself now anyway. My name is Bryan, and I am currently a culinary student at Kendall College. I will be graduating in June, and then I hope to pursue a business degree. I...

When I make custard, creme anglaise, or ice cream I follow the same basic method. All three are very similar considering that the ingredients are eggs, sugar, and milk or cream. 1. Bring the cream to a boil in a pot. 2. In a...

Well, this thread might have seemed a little random. I wanted to reply to "Aluminum and the Bain Marie,"but I clicked on the wrong button. If any moderators read this, can you please move this thread into "Aluminum adn...

the black spots on food are due to the acid content of the food. There is a reaction between the acid adn the aluminum that causes a breakdown in the aluminum. The black is the residual material from the breakdown. An esy solution:...