Posts by madgoose

yeah you're telling me, i go to oca now and it seems they keep trying to push us in the direction of theme parks or hotels and that's not really where i want to be i want to be in a place where i can learn new techniques and practice...

hey everyone, I'm wondering if anyone has any feedback or suggestions for places that specialize in cakes here in orlando, the externships are only 2 months long although i would hope to be kept on afterwards but i'm looking for a...

opera glaze is used on opera tortes(3 layers of yellow chiffon w/ 2 layers of coffee buttercream and 1 layer of ganache in between the cakes and then covered with the glaze) it consists of coating chocolate, dark couverture chocolate and...

the method they have listed in my book is whip the yolks then add the melted dark couverture chocolate to the yolks, fold in the whipped cream, and then fold in the whipped whites which is a little different than cheflayne said. m...

hmm the chocolate is warm cuz i add it right after it is melted. i whipped the cream first then melted the chocolate and while the chocolate is melting whipped the whites so i don't know if it's the temp of the whipped cream that's the...

hey everyone, i've followed the directions in our book for making chocolate mousse but it comes out chunky with bits of chocolate throughout, i've tried it once mixing the melted chocolate with the meriginue and then adding that to...

perhaps you should research more about anthony bourdain before you make snap judgements about him, the book isn't meant to be taken totally seriously that is bourdain's personality everything he says is tongue and cheek in regards to...

i'm very interested i sent you a message cuz i know some people get strange about sharing recipes in their posts

if you just use canned pineapple or kiwi instead of fresh it had already been processed so it will not interfere with the gelatin or you could also try using a different stabilizer

a good petit four for chocoholics like myself uses yellow chiffon cake with ganache and french buttercream for filling between the layers and topped with an opera glaze (which is basically heavy cream, dark chocolate, and veg. oil)