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Posts by Minas6907

Neck wafers are definitely pastillage. Thats just the general description. If you look at the ingredients label, it won't match perfectly to a typical pastillage formula, but essentially thats what they are. Ive done these to play around with and for a wedding, and they turns out pretty good. I make a pastillage, divide into portions (keep covered of course) then add a colorant and a flavor. Dust with starch, roll out, cut with a round cutter or whatever shape you want,...
Thay do measure in Celsius, you can easily switch between the two.
I would absolutely never buy a thermometer from ikea. If you looking for something more professional (and accurate, durable, long-lasting), get a thermocouple thermometer. I got mine from thermoworks.com and wished I had done it sooner.
Sorry I dont have much to say especially after how much you said. But you have two in kitchen and you start at 4pm? Do you serve only dinner at this place?
Get carbon steel pans from Matfer and you'll never have to think about buying the things again.
Are there alot of fruit flies? Usually you'd loosely cover the fermented mass, but if its that big of a problem, keep it tightly covered. If its smelling like it should, you already got your little yeasties in there, you should be fine.
You certianly can use silicone for molding chocolate, but polycarbonate is a much better option. Detailed chocolate scupltures involve much more then just a mold, alot of those pieces have much ingenuity behind them on the part of the chocolatier. I think most chocolatiers wouldnt want to use a ceramic mold. I cant comment too much on the cakes, but I sort of have a hard time seeing all those subtle details coming through a cake, not to mention batmans pointy ears would...
As much as I love the classical look of a white jacket and apron, ive switched to all black. I save my whites for special occasions.
Hi Chris, I do appreciate your response.   Refractometers are instruments for measuring the amount of dissolved solids in a solution. They really are used for jams and jellies, this ensures your putting out a consistent product. Automatic Temperature Compensating refractometers are not uncommon. You definitely would use it during boiling, along with, or as a more accurate replacement to a thermometer. Something I've been doing for a few years is collecting videos on...
Line the counter with plastic wrap Sent from my SCH-I535 using Tapatalk
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