Posts by sucrechef

I absolutely LOVE my jackets from www.culinaryclassics.com I bought the Egyptian cotton (VERY expensive), but taylored for the female form...I assume you don't need that, but for any of the women out there, I swear by these jackets!

This is the first time I have posted on the site, so I just wanted to say Hello from Chicago.

It really depends on what kind of dough you're working with. Some doughs don't take well to freezing, but most will do fine. The best way to tell is to bake a test batch, freeze it and thaw again...see how they do. The most important...

The most useful tip I can give you is to make sure your caramel stays warm without continuing to cook it. You can put smaller amounts of your caramel in microwave safe glass bowls (try pyrex) and then each time it starts to harden, nuke...