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Posts by laurenlulu

Add cream to chocolate and then warm, I assume it's a ganache you're making?
My service was different, all 120 people and guests served at once so may not work for others with staggered serving times. Baked potatoes, steamed, put onto a sheet pan, spritzed with oil and baked for 10-15 mins to crisp the skin. When making a bechemel or similar I put milk/cream in a half pan in the steamer. When I was ready to make the sauce, whisked roux into it. Never a scorched bottom. The ratio of custard mix for a hotel pan was always one gallon of whole milk...
A brace may help at night but is near impossible to wear in the kitchen. Mine hurt so badly that as soon as I layed down at night the pain was so intense I had to get up and walk around. Lack of sleep was making me delirious! I had cortisone injections after suffering for years which helped for a good 6 months. The pain came back, had another injection and it lasted about 3 months. I ended up having the surgery and have had no pain since then. Literally could sleep from...
Have you tried other key lime pies that you like? Perhaps you prefer the taste of key lime curd instead. It's just sugar, eggs for coagulation and lime juice but it's cooked on a stove. Can add a cornstarch slurry for stability if you're not used to making curds.
Take out Chicken Pho and stuffed chicken wings. The description said pork, crab and mushrooms but it tasted like spicy sausage. Delicious!
Texas, Memphis or Carolina barbeque
Don't think I've ever tried mincemeat! Yes Mimi, definitely gumbo, dirty rice, jambalaya, crawfish etouffee.. Crawfish are just coming into season! We have a guy here who ships em from Kenner, can't wait! Memories of shucking oysters 😍 We are definitely kindred spirits. My mom also used to often make escargot, you know the ones sold in the tube with the bodies in a can and the shells on top. She'd stuff them with garlic butter breadcrumbs
I'm not sure why your biscuits are cracking but I have dehydrated them at a low temp in the oven with good results.
I did this as the executive chef at a retirement community, we called it Display Cooking. I tended to do sweets because that is what my crowd liked. Dessert egg rolls filled with compote, some with cream cheese/powdered sugar as well (put into a piping bag for easy filling). Fry in dining room, top with a little powdered sugar. Mock Bananas Foster, we couldn't do the flame because of oxygen tanks. Bread Pudding served up, make creme anglais or hard sauce in dining room...
I used to frequent a website called cakecentral.com where a lot of people use SMBC and IMBC. I'm sure you'll find a lot of troubleshooting and advice there.
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