Posts by CoffeeKitten

I'm trying to test a new recipe for whole grain coconut cupcakes and it calls for coconut milk powder. We have found the product available online through King Arthur but my boss thinks its too expensive. I have thought about substituting...

I'm a baker/ decorator at Three Tarts Bakery in Northfield, Illinois and I've been there about a year now. I'm also attending CHIC. I graduated with my associates in Culinary in May and now I'm going for my Baking and Patisserie.

Just out of curiosity, may I ask who?

You also may just need fold longer. panini is right though you need to fold the cream in in several additions. -Kitten

there was some debate about this at school: Actually, its all perspective Its an internship to the place you are going.(job) Its an externship to the place you are coming from.(school) It has nothing to do with paid or not.....

I'd like to just try what I can get. I plan on going back to school later so I really just want to try some stuff out. I like baking alot and I've been mostly applying at fine dining and hotels. I live in the gold coast/old town area....

Hey I was wondering if anyone can help me. I've just finished my classes at CHIC and I need an 12 week internship by the beginning of January. I've been applying at alot of places but havnt had any luck yet:cry: . I am willing to start...

I have learned the Maillard effect (or browning) occur with or without prebrowning the bones. It just depends on how long you simmer the bones for. As for if any cartilage is lost during roasting I do not know. :confused: Here is a...

Even though you may not particularly like things. I find it very important to at least try them and adjust flavors and such. It is very important to being a good chef, because its not about what you like its about the customer. (Unless...

a veloute is thickined with roux