Yelling is as common as butter in kitchens.... why does the Chef yell? Adrenaline .... if you are in fear you will move faster..... poor technique? Not really. after a three hour service of turning over...
Well after 27 years in the industry and picking up my fair share of expensive items off the floor (would you not try to skim the top part of the Osetra caviar that didn't touch the floor just for yourself to eat?) I am now working in a...
Ohhhh Chocolate, the baine of all pastry chefs existence... When we look at chocolate it is hard to believe how dry this runny liquid is... thus is the reactional reason of seizing that we have all witnessed from time to...
Well, if you are using the soft fondant and heating it up and dunking the only way to keep the shine is to not overheat it.......which is hard because it gets thinner when it is warmer.... but alas it can not go past warm to the lip......
Ohhhh... puffs!!!!
Are you looking for a perfect round shape? if so, just add another egg to your recipe. it makes all the rough edges disappear. pipe and let it sit for a few minutes to get a LITTLE skin formed on it. cook until...
Well here I go
First of all the little white thing that hangs off the yolk is called a chicken, providing you are a fertilized egg. Doesn't matter in the whites, but in the yolk when you cook anglaise it should be strained out....
Sorry,
salt doesn't stabilize, it only breaks down the albumen to help incorporate more air. to stabilize your egg foam, use 20- 25 percent of sugar from recipe to stabilze and cook the rest.... eh voila!
back to the basics of convection cooking....... when a convection oven is set at 300 because of the displacement of air it has the same effect as a 350- 375. I have set convection ovens at 225 to get the desired results. A nine inch...
Sorry mate....
Powder, yeast and soda will do nothing for you..... you are missing the vital ingredient which is gluten... as in rice flour has none. without gluten strands to push on you will be out of luck..... however, there...
