Posts by Nicholas

Do not use the green kind of ladyfingers. :) A sugar coated one will of cause, result in a sweeter "sponge layer". A non sugar coated one will not give it a sweet "Sponge layer". And brand wise, it's really up to...

I'm not sure if you've on this site, but it does list 1st,2nd and 3rd cooks. If that's what you mean. http://www.mycruiseshipjob.com/joblist.htm It does require some sort of membership I think.

Since you mentioned petit fours, and if you ever want to make them in the form of mini tarts. I have seen a picture where mini tart moulds were welded to bars of metal. That way, you can just lift a sheet of dough and roll it over the...

Thank you Mr.Anonymous for keeping the cafe going, and to the ones who keep this online resource going. Awesome stuff!

Gong Xi Fa Cai!

Hey hey Lawrence, I was also considering the Silpat instead of a nonstick pan. I've had my eye on it for some time now. I think I'll stick with plastic stencils though. That way, I can re use them over and over again. I'm not too...

Hey hey, Momoreg: Ahhh, I was wondering what part will the corn syrup play, in a recipe. Thanks for the insight. Zukerig: I used a silicone sheet pan liner today, infact, just 1 hour ago. However, I think I'll look into investing...

Hello, I've done a search on tuiles, and found it very informative and answered one of my questions. However, I have a few more quuestions. What is it in a batter that makes a tuile lacey? My observations, upon going through dozen...

That's interesting, using the creaming method...I ever saw a recipe like that, to achieve a more cakey texture. I'll have to try that one day... thanks for the idea.

You can convert them on this site. http://www.gourmetsleuth.com/conversions.htm Just a thought: why not make use the metric measurements to prepare them? I personally prefer metric over american measurements, it's more consistent...