or Connect
New Posts  All Forums:

Posts by chefpeon

I can't say I wholly agree with this statement. If you've ever tried to apply fondant to a room temperature cake, you're going to have a heck of a lot more problems than just air bubbles.  I have always chilled down my cakes before applying fondant. Avoiding air bubbles is more a matter of technique in the application of the fondant and also when rolling it out prior to application. A lot of times, after rolling the fondant out, you will have air bubbles present simply...
I'm with everyone else who has replied to your query. I have trouble seeing how this is a practical idea and how it could possibly be profitable.
So it's two days old by Saturday? 
Your brioche recipe sounds similar to mine. Since it's an overnight rise in the fridge, I use all cold ingredients to inhibit too much of rise before I'm ready to work the dough. You want to keep those yeasty beasties in slow mode til you really need them to kick in for the final proofing and baking. Bringing your milk and eggs to room temperature is just an unnecessary extra step and there is no benefit.
I agree about the Massa Ticino (by Carma in Switzerland, NOT to be confused with Albert Uster's Massa). Even though it is formulated for tropical climates, it is NOT foolproof in the fridge and has the same problems in refrigeration that any other fondant has. If your fondant problems are refrigeration related, Massa Ticino will not solve that, so be aware! Here is a link where you can buy some, just one of many: http://www.lepicerie.com/White-Rolling-Fondant-TROPIC.html
Also, Google is your friend. On a whim I did a search for "Desserts from the 1960's". Jackpot. Here are links from just a couple of sites I found. http://sweets.seriouseats.com/2013/04/retro-desserts-to-make-for-your-mad-men-premier-party.html and http://pzrservices.typepad.com/vintagerecipes/desserts/
Ha ha! I was going to say, who wants to eat that crap they made in the 60's? Ironically, I collect those old cookbooks from that time because I have a morbid fascination with the culinary dark ages.
Agreed! However, in my experience, I frequently had to supply my own equipment to do the proper job. Because employers aren't super willing to shell out money foryet another piece of equipment that will probably get abused. 
I'd definitely get that shade anyway, @JCakes.....whether you get a stronger compressor or not. Aesthetics, customer/employee comfort...energy savings......
I think a long double handled cheese knife is a great idea. But if your employer doesn't have one, and you don't want to spend the money for one, I don't see why you wouldn't be able to use one of those "Ove Glove" things on the hand that is pressing down on the knife blade. They protect against the heat of the knife and provide some cushioning too, as they are fairly thick. (I have two...I use them mostly when I'm piping hot sugar out of a paper pastry cone). To be...
New Posts  All Forums: