ChefTalk.com - Professional Pastry Chefs - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Sat, 24 Jun 2017 11:44:14 +0000Cooking the starch flavor outhttp://www.cheftalk.com/t/92514/cooking-the-starch-flavor-out "I am testing a butterscotch pudding recipe and I love the flavor except for a lingering..."threadThu, 22 Jun 2017 17:23:01 +0000JelllyThu, 22 Jun 2017 17:23:01 +0000#1403314Frozen ice cream cakes/pies -productionhttp://www.cheftalk.com/t/92502/frozen-ice-cream-cakes-pies-production "Hello! I have a question about regulations of frozen cakes production and sale. Are..."threadTue, 20 Jun 2017 19:56:30 +0000bluelollipopTue, 20 Jun 2017 19:56:30 +0000#1403070Chocolate Tempering Machine Recommendation?http://www.cheftalk.com/t/92497/chocolate-tempering-machine-recommendation "Can anyone recommend a chocolate machine for me?  I'm a rank amateur but I'd like..."threadTue, 20 Jun 2017 15:08:08 +0000kuanTue, 20 Jun 2017 15:08:08 +0000#1403005Baking in Gas convection vs Electric convection?http://www.cheftalk.com/t/92491/baking-in-gas-convection-vs-electric-convection "Hi!   I am opening a bakery and am not sure what kind of oven would be best for my..."threadTue, 20 Jun 2017 01:28:49 +0000sweetTue, 20 Jun 2017 01:28:49 +0000#1402931Spraying croissant dough between folds?http://www.cheftalk.com/t/92402/spraying-croissant-dough-between-folds "Hi. Im making croissants for the first time at a new bakery and their method is to..."threadMon, 05 Jun 2017 18:40:52 +0000HajimaMon, 05 Jun 2017 18:40:52 +0000#1400818How to use inverted sugarhttp://www.cheftalk.com/t/92308/how-to-use-inverted-sugar "Hi guys, lately I wanted to try to use inverted sugar to stabilize ice creams and..."threadMon, 15 May 2017 09:23:26 +0000Santesson89Mon, 15 May 2017 09:23:26 +0000#1397885Hiring Pastry Chef for Italian and French Pasties and Dessertshttp://www.cheftalk.com/t/92277/hiring-pastry-chef-for-italian-and-french-pasties-and-desserts "Cafe Frutta Fresca Gelato, a gelato and Italian cuisine cafe, in coastal NC, Sneads..."threadFri, 12 May 2017 16:18:27 +0000lmeetingFri, 12 May 2017 16:18:27 +0000#1397437PETITE FOUR PRICING ?http://www.cheftalk.com/t/92100/petite-four-pricing " what do you guys charge for petite fours ? Do you charge by the piece or the dozen ?..."threadWed, 19 Apr 2017 16:01:07 +0000pjm333Wed, 19 Apr 2017 16:01:07 +0000#1393360Want to train as a pastry chefhttp://www.cheftalk.com/t/92016/want-to-train-as-a-pastry-chef "So I'm thinking of getting a job next year as a pastry chef so I can expand my skills..."threadFri, 07 Apr 2017 15:11:58 +0000slipp000Fri, 07 Apr 2017 15:11:58 +0000#1391564Anyone ever use a 140 quart Hobart mixer? Trying to decide on 80qt vs. 140qt - Thanks!http://www.cheftalk.com/t/91613/anyone-ever-use-a-140-quart-hobart-mixer-trying-to-decide-on-80qt-vs-140qt-thanks "I'm trying to decide between the 80 quart and 140 quart mixer for making falafel. I'm..."threadSat, 18 Feb 2017 16:51:37 +0000jonfieldsSat, 18 Feb 2017 16:51:37 +0000#1382779Sea Salt Melting into Ganachehttp://www.cheftalk.com/t/91579/sea-salt-melting-into-ganache "Hi everyone! I make a chocolate cake that is topped with a ganache (chocolate, cream..."threadWed, 15 Feb 2017 19:39:34 +0000LouisianaGalWed, 15 Feb 2017 19:39:34 +0000#1382178