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Posts by Minas6907

Im not trying to deny what your saying, but where are you that an Arbys restaurant purchases meat from a local butcher? And when you say "they pay an average of $170 for thier beef," is this weekly, daily, just one type of meat? Who gave you that info, it seems vague. Again, im not trying to agitate anyone, just seems odd to hear of a such a large chain buying meat from a local butcher.
Scallops
A google search will yield all the easy vegan muffin recipes you could ever desire
If you melt unsweetened baker chocolate and coconut fat (to make a melt away center) you'd have something that sort nnok of sets up like ganache. I suppose you could add some confectioners sugar to sweeten also. If you looking for a chocolate chip substitute, perhaps try some cacao nibs, they have a very satisfying crunch. All in all, you can use cacao nibs, bakers chocolate (which are the same as the nibs but they have been ground), or get a chocolate that doesnt have spy...
Im not really one to contradict, and it may not matter too much here when were talking about modeling chocolate, but paramount crystals are shaved pieces of hydrogenated oil, typically used to thin confectionery coating or candy melt, it is not the same as cocoa butter.
If its your first cook book I'd suggest Joy of Cooking as phatch said. Otherwise On Cooking or the cia book Professional Chef will have all the information, but geared toward a professional kitchen.
Can I ask where you got your molds? Do you make them? For a long time I've been wanting to make something like the old fashioned clear toy candies, but the molds are typically antiques and too expensive for me to want to buy just to play with. Are these single cast pieces? And nice details, seriously!   When it comes to sugar, theres not really a preservative in that sense. Like you said, you can use isomalt to get the results you want, but that is pricy. Otherwise,...
When a stone surface is installed, its normally sealed after, not before. And I do think that would be the case here because what you have are large tiles, not necessarily a slab (a slab is 7/8 inch thick, not 1cm). Once the tiles are installed on the walls of the office, they get grouted, and after grouting, the entire surface (grout and marble) will get sealed. Regardless, congrats on your marble, it really opens up what you can do with chocolate and sugar. The downside...
I think my overall go to book is The Professional Chef. But that being said, I also use Professional Cooking and On Cooking, Its good to have multiple references. Whichever book you choose, I'd reccomend getting a used copy of an older edition on Amazon, they are far far cheaper then a new copy of the latest, and I've seen that the information doesn't change much. Spend your money to get a few used textbooks, it'll be more useful then spending the same amount on one shiny...
Whats your formula look like?
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