Posts by Jellly

Try contacting the school to find out which book(s) they require students to buy.  You don't need to start out with multiple books, one good general one is the place to begin, so you might as well use the same one you will in...

When you say - it did not happen for you, what do you mean?  It is a pretty straight-forward sauce, but I am not sure if you had trouble with your recipe or if, perhaps, you just don't like toffee sauce. I have tried several...

You should be able to do it with regular sugar as long as you can cook it fast enough, meaning very high heat.  I pour mine onto plain parchment (no oil) onto marble.  Avoid doing on wood, as it can pull moisture from the...

I am not sure about that dough recipe, but here are some other suggestions for making the tart last: Use a lemon filling that is low moisture.  Pierre Herme has an amazing lemon cream that has a high ration of butter...

I don't have any experience with nut-free macarons, but I have seen coconut flour that is ground as finely as needed, so it seems like it would be worth a try.

To the original poster - when you say "spray" chocolate, do you mean that you want the velvet look, like in this picture ?-http://www.flickr.com/photos/snuffy/6363341205/ If that is so, many professionals use the same power sprayer...

I would add that it also matters what you are using the fruit or vegetable for.  If it is going to be the star of a dish, like tomatoes in a Caprese salad, anything less than perfectly ripe, in season tomatoes are going to fall...

Most things scale well, except perhaps something like a genoise where you can lose too much volume on a large batch when incorporating the dries and melted butter.  As far as books, did you get a  decent textbook at school?...

At least on the surface that recipes seems like it should be quite good.  Since you mention that you have also tried other banana bread recipes that haven't worked I wonder if perhaps your oven may be contributing to the problem....

That makes me a little sad.  No 27 is definitely not too late.  Both myself and another chef I work with both waited until our early 30s to get into a culinary career.  It does not seem uncommon at all.  There are...