Posts by breadmeister2

My 2 cents: Basic & Simple to start. The more bells and whistles, the more that breaks. I have a Vulcan gas convection oven, and after 8 years, I had to replace the electronic gas control. I did have to replace the bulb...

My 2 cents: Basic & Simple to start. The more bells and whistles, the more that breaks. I have a Vulcan gas convection oven, and after 8 years, I had to replace the electronic gas control. I did have to replace the bulb...

I have a questions and several bits of info for you. 1. If you're a caterer (cook for larger events), why do you want to bake small quantities? Unless business is very slow right now, small quantities=lots of work for little $$$. If...

Another suggestion: Very small balloons. They may not resemble a shot glass but are easier to make. Balloons marketed as water balloons are smaller. Just blow up to the size you'd like, dip in tempered chocolate. When they are...

Cooking for a living is rewarding, but it is also a lot of hard work and requires a lot of discipline. Food shows can make the occupation glamorous, but equate that with professional sports figures or media stars. Very few make it to...

Long before I went to culinary school, I heard a very wise quote: The school from which you graduate only counts for your first job, after that, it is up to you. After that, it is how well you did your last job that gets you...

Check your gluten development, too little and the loaf will tear. Also, if you let the bread rise too many times, the yeast will eat the protein (which weakens the gluten) and it will tear when it proofs. Also, make sure the bread...

For Christmas I made several Buche de Noels, I've tried the Cake Bible before and had better success with a Swiss Roll recipe. Even though it doesn't have any fat, I was using buttercream as a filling and it balanced it out perfectly. ...

I dust mine twice with powdered sugar (typically the first application dissolves) and bake in a convection oven. They tend to finish with a crisp topping. I'm trying to figure out the 'meringue' finish you describe. Maybe it's an...

My 2 cents: A butter cake needs to be at room temperature so it can be enjoyed. For a large wedding cake, I would have mine out for several hours prior to serving, otherwise the flavor is lost if the cake is cold. (Be aware, I live...