Posts by laurenlulu

What works for me is putting it into a large bowl over a medium sized pot of water that has been brought to a simmer then removed from heat. When the chocolate starts to firm up again, remove it from the top of the pot, return water to...

Since it's a buffet I suggest small two bite pies, anything larger and the guests will take larger portions to get a taste of the sweets that interest them and leave a lot leftover on their plates. Some flavors I like are Key Lime,...

Thank you for your reply, Jay :) As you know, culinary school is not a necessity if you have the passion to learn and practice on your own. It doesn't make your knowledge any less valid than someone who went to...

j, I see that you are an "other" too, what does yours mean?   I am a PM Chef, in charge of the kitchen when the Sous leaves at 230 and in the absence of the Exec.

150 C for 2 hours? Too low a temp for way too long. Try 175 C for 45 minutes then test for doneness.

Good Mornin FB!   I've never agreed with the adding water to sugar method, it does recrystallize and needs to be cooked beyond that point anyway so it's an extra pain in the ***, in my opinion. Plus, it is harder to dissolve...

You're welcome, Honey. I think it's very sweet what you are planning.

I don't know that there is a "best", especially when it is going to be framed and not worn.   I like Egyptian cotton, underarm vents and piping so I like this...

I don't think I understand.. Why coat noodles with egg? After I parcook my noodles I rinse with cold water which cools them and keeps them from sticking.

Thread Revival..  I just made frog legs a few nights ago and sauteed them in butter/garlic/cayenne/white wine and they were great. I had only had them fried before but wanted to see how they hold up using other methods....