| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Pastry Chef's Forum A forum for professional pastry chefs and bakers. |
 |
| | Thread Tools |
|
#1
04-22-2005, 08:55 AM
| |||
| |||
 Best Genoise What is the best (non-chocolate) American Genoise? Which flour (anyone using a good organic with a high ash?) Do you heat your eggs above 100*?      |
| Sponsored links |
| |
|
#2
04-26-2005, 11:08 AM
| |||
| |||
| ok people, I'm not looking for your secrets! Has anyone tried substituting high/low ash flour and had any positive changes? |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Sacripantina | Jock | Recipes | 8 | 10-24-2004 03:07 PM |
| Caramel glaze | oli | Pastries and Baking General | 42 | 11-15-2001 03:07 PM |
| More genoise questions | foxglove | Pastries and Baking General | 4 | 03-10-2001 02:36 PM |
| Need Help with my Genoise | ChezMichelle | Pastries and Baking General | 15 | 02-17-2001 09:45 PM |
| A question of timing -- genoise and buttercream cake | foxglove | Pastries and Baking General | 4 | 02-17-2001 07:31 AM |
