Posts by Z~BESTUS

ZRTOWNSEND: Good afternoon. Z.R. The problem exists as you have described because most often when you increase the recipe by a large amount you invariably will use baking pans that are of different shapes & depths that are...

VAPOUR: Good morning. Untill you can locate the recipe for us I can only speculate. This is my wild guess for your consideration. I believe the gluten is not fully developed. That is why your baked product is collapsing. You see, if...

TOTOPANDA: Good afternoon. Toto, there are a number of reasons why you have this baking problem. Normally I would say the oven size doesn't matter as long as the temp is accurate & it is large enough that there is enough room in...

KIETH_AQUINO: Good afternoon. Kieth, is it possible that your custard concoction curdled ???. Why don;t you post the recipe with the directions & then we can tell if you handled the cooking thereof correctly... I think that is...

VAPOUR: Good afternoon. Vapour, I believe if we can see the recipe & the directions perhaps we can spot the problem for you. As you know there are various kinds of brioche some with milk & some without just water. Have a...

KONA: Good afternoon Chef. The problem that you are experiencing is known as "SYNERESIS." re-read Chef Breton Beats post to you. Your custard is being slightly over-cooked. To get around this problem you can remove the...

KONA: Good afternoon Chef. The problem that you are experiencing is known as "SYNERESIS." re-read Chef Breton Beats post to you. Your custard is being slightly over-cooked. To get around this problem you can remove the...

JOYFULL: Good afternoon. I would like to tell you what the keeper of the SACHERTORTE has said 11 years ago. His name is Chefkonditor Friedrich Josef Pliegler. The chocolate covering is a FONDANT. The chocolate has a high degree of...

CHEESECAKEGIRL: Good afternoon. I enjoyed seeing your cake. You are very learned & artistic as well. Thank you for posting this. Enjoy the rest of the day young lady. Z~BESTUS.

SHEL; I am providing you with this information that you asked for. I am helping you only because I enjoyed your recipe for "NY EGG CREAM recipe. COCO in the carribean lingo has other names as well. It is in the tubular family...