Posts by jessiquina

thanks you guys... i'd love to hear more stories like these!   im sure we've all had these kind of days where we doubt our career decisions.

im asking you all this question in hopes of finding an answer of my own, Why do you do it? Work in a hot kitchen? work long hours with no break ? kill your feet/back/body? work harder than anyone else and get paid peanuts? work when...

im curious as to which recipe you tried and didnt like ???

we make a bunch of scone dough, and portion it and keep it in the fridge for about 4-5 days. it comes out fine.

one word: Mis en place. i get all my ingredients weighed out separately and then combine them accordingly.

Quote: Originally Posted by reyesryanmjaube  compound milk and compound bittersweet. the first pic is milk. 2nd is bitter like, fake chocolate? gross. that could be why you are having issues. sorry if that...

 at work ,we have a steamer similar to this :  http://www.foodservicewarehouse.com/stellar-steam/capella-8/p3444.aspx you know, they steam rice and veggies and other savory items. i'd like to make a steamed pudding...

what kind of chocolate are you using?

Thanks for sharing that link. that sugar work is outstanding! i couldnt tell you how thats done, but it sure is awesome.

it sounds like its the chocolate. i havent worked with El Ray, but i always have problems with valrhona because of its high quality and my lack of patience.