Posts by C.Butler

If it were me, at least I would talk to the other chef that approached you. How can you make a choice between the two if you don't fully know all the options you're choosing between? You're volunteering your time and your time is...

Try sacrificing some of your egg whites. Take a small amount of egg whites, mix with the flour, the air will leave these egg whites, as you know. Then, gently fold in the rest of the egg whites with the flour/sacrificed egg white...

I attend CSCA in Pasadena, a LCB school. I have attended several colleges and a university in my time, but this school really out does itself. The administration is always helpful, whatever your needs. You actually can leave a message...

It's funny that you should ask. I am currently a LCB student and I had to write about a family recipe memoir. My memoir includes the disaster of a food that I grew up on... I titled the paper: "Cinderella...

The answer to the question was "simple fold". A book fold is actually a fold unto itself and it is a 1 1/2 turn. So if you turn puff pastry with a book fold four times you are actually turning it 6 times. If you use a simple...

Are you telling me that "book fold" is the 3'rd name? But that didn't make sense to me because the book fold takes the two ends and places it in the middle of the dough when the envelope and tri-fold are exactly the same,...

Of course I researched the answer for myself prior to posting. And of course I read my textbook, "Professional Baking" by Wayne Gisslen. If it had told me the 3rd name then I wouldn't be asking. A couple of hours on the...

I am currently a culinary student. I have a test tomorrow and I need to know the three names for the same fold that I have done this past week in the lab with croissant dough. I know two names: Envelope Fold, Tri-Fold, but I don't...