Posts by Nicholas

Hello, I'm thinking of making a dessert, and one of the components I hope to include is a raspberry tuile. I've seen a raspberry tuile cup before (that looks like a lace cookie shaped in a basket), and the recipe, but I forgot...

I personally prefer to cook the egg yolks (with marsala, vanilla and sugar) over a bain marie use whipped cream instead of egg whites. That oughta really make sure that the risk of salmonella is gone. And like what Xaleto said, it's...

I keep my food warm and warm my plates in the oven. :p It's more of a make do solution. Just make sure the temp isn't too high and that the plates are oven proof!

The enzyme contained in pineapples, and kiwis that prevents the gelatin from setting up is bromelin. And what Suzanne said. It breaks down the protein, preventing the gelatine from setting up. Bromelin is destroyed by heating...

I second Bon Vivant, use real mascarpone and real coffee! I personally prefer to use Zabaglione and whipped cream to make the mascarpone mixture more billowy, keeping in mind to maintain at least a 70% of mascarpone in the...

Hi, I may or may not be able to answer your question, but seeing how I've asked myself the same question (although I'm still waiting at least 2 years before I can even contemplate enrolling into the CIA), I thought I'd be able to share...

Hey hey, I came across this neat little glossary a few weeks back on this website. The Traveler's Lunchbox It answers some of your questions. Enjoy!

I thought your decorations were neat. I like the one with the sliced strawberries(?) in the center with blackberries round the edges. Did you have them sitting on pastry cream? Mmmm.... looking at them makes me want to make some too.. :)

Wow, I always thought staff meals were the norm elsewhere the world over. In the two places that I've worked before, staff meals were provided. Currently at the place I'm working, we get two staff meals a day, for the BOH and...

You can use cream with a lower percent of fat, like "Light Cream" (~20%) or something like that. But I believe it will not trap as much air or hold very well. Whipped cream is a foam stabilized by fat. By whipping air into...