we make this recipe all the time . i like to actually wisk it vigorously while it comes to a low boil (after the egg yolks have been added) then it comes out nice and thick after straining.
as for the recipes i'd be trying out... something basic like a pound cake, like this one: http://www.epicurious.com/recipes/food/views/Pound-Cake-with-Blueberries-and-Lavender-Syrup-109663
i'd also be looking for a good brownie...
thanks. i ordered some of the King Arthur gluten free flour. i am just going to experiment with some of my basic recipes, and add some xanthan gum. and once that fails, im going to look for specific gluten free recipes! i'll let you...
thanks for your help! we have some xanthan gum at work that ive never used, but i will figure it out.
i still dont quite understand the difference between someone who has Celiacs, and someone with gluten intolerance. urgh! its pretty...
at my work we sometimes get requests for gluten free items. i usually offer a flourless chocolate cake, or a crustless cheesecake. but im noticing that Bobs Redmill, and King Arthur Flour offer Gluten Free All Purpose flour. Has anyone...
the best thing you can do is to be alert. they know you are still in school and have a lot to learn, so they shouldnt expect much. if you are willing to do any task, and willing to learn, you should have a good day. dont be nervous!...
what would i do??... i'd wear my chef pants. a clean shirt. nice jacket. and bring along my chef coat (ironed). and the appropriate shoes. hair tied back. ive been on a bunch of interviews and they usually dont expect...
