Posts by Colin

Last night I was looking for ideas for brussels sprouts, and the best treatment I could find on my shelf was in the 1961 Child/Bertolle/Beck _Mastering the Art of French Cooking_.     So here's my question: is there a...

I've never taken longer than 24 hours in the fridge for the final rise, and it's usually more like 12.  Beyond 16 hours I'd take a peek to be sure the loaf was not over-rising.  (The dough is active in the fridge, it's just a...

It does the final rise in the fridge.  Make up the full dough, do its initial rise as usual, shape the loaves, cover, and immediately put in the refrigerator.  

Just to chime in, I've had great results retarding the final rise overnight: not only do you get better flavor, but you have more control over timing.  Whenever you feel like it the next day, you get the oven hot and transfer the...

Yes, maybe.  I google recipes too.  But a lot of the recipes on the 'net are horrible.  There are thousands upon thousands of terrible cooks who do not know they are terrible cooks, happily putting up one abomination...

I had the same response as Butcherman, and gave away my copies of "La Technique" and "La Methode" a few years ago.  Total respect to Pepin, but a lot of this is the kind of detail amateurs don't need.

There are definitely products sold to the baking trade of this kind.  You might look in the King Arthur's catalog.  Maid of Scandinavia used to sell stuff like this.     But I think you're asking for something...

Exactly.  In a Cadbury's Milk chocolate bar, for example, the dominant thing I taste is sweet condensed milk.  A confection aimed at children.   -   Have to say I find the whole idea of healthy chocolate ......

How much control would you have, using pressurized gas, over the degree of whipping?  With whipped egg whites, the distinction between soft and stiff peaks is sometimes important.   Bakery-level production of macaroons...

This is all in one dish?  Is the stock chicken stock?   The best I could do with this sad list is some sort of potato pancake, maybe thin and folded like a crepe, and a light sauce or glaze for the chicken with the...