Posts by Jellly

Oh, I think slow cookers have there place and can be great.  They are much more energy efficient and safer if you want to leave it on while out of the house.  I still use the same one I have had for over ten years, so I can't...

I saw that episode and I am pretty sure it used Tapioca Maltodextrin.  It is pretty easy to work with, it comes in a super, feathery-light powder that you mix with an oil or fat based item, then it will turn to powder.  I...

Traditionally, Turkish Delight is always made with starch and candies set with gelatin are in the gummy bear family.  Did you oil the plastic wrap?  And is the candy set enough that it would hold its shape when cut (if it...

The corn syrup is often used as a "doctor" when cooking sugar, which means it will help prevent crystallization.  There are other doctors that can be used if you don't want the corn syrup.  You can use glucose or an acid,...

I have some great recipes for more traditional tiramisu, but I tend to go back to this one, a very easy filling that works just great for its texture and flavor.    Dip the ladyfingers in an espresso mixture (somewhat...

Ah, yes....my previous suggestion was deemed unfit for a professional-level food conversation.  Funny, because in the various restaurants I have worked in, the wine purchased in bulk expressly for cooking is truly no better than...

Though I don't know what region you live in, I am surprised you are having difficulty finding anise extract.  Especially this time of year, the extract is used in a lot of holiday baking.  I have always just bought mine at...

Sometimes wines labeled "Table Wines" are good, middle-of-the-road choices for cooking.  If you live in an area that has a Trader Joe's, I will often use their Two Buck Chuck (a whopping $3 here in Nevada) to cook with and not...

I, too, collect cookbooks and find they have been a great resource for helping me find ideas and learn new techniques in pastry.  However, to be cost effective, I also recommend subscribing to some great food blogs.  I have...

I would recommend you get a good quality coating chocolate for your cookies.  I usually wouldn't suggest coating over couverture, but in this application I think it makes the most sense.  Ask your vendor to provide you with...