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Test #2 - Page 2

post #31 of 33
1/6/02 at 12:32pm

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I went there. I always wondered what made you choose that one, Chrose. Now I know. :D
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post #32 of 33
1/9/02 at 4:53pm
Cc and James Bond, using the egg whites to 'clean' wine; fining as what used to be done (probaby in the days when cucumber juice was the only fertilizer used . . .days long gone by now). It's one of the reasons why in Castille, central Spain there are so any desserts made traditionally by monks which consist mainly of egg yolk - they had to do something with them.
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post #33 of 33
6/4/02 at 5:40pm
This post goes to show just how much I still have to learn. The clarifications regarding consomme were enough...Ive read about making consomme but just couldn't see it in my head. Like do you just add the stuff you make the raft with on top of the stock? Do you mix it first? And I also wouldnt know about the taste of consomme since Ive never had any or tasted real stock for that matter either.

Ah how I wish I could start school soon. I think I will put off biz plans until my education has progressed a little more. As much as I love pastry and baking I would LOVE to learn more about professional cooking. Im also going to reread this post and take some notes so I can better understand the meanings behind all that went wrong.

Chrose

Why did you stop posting these tests? I want to learn some more. :( CC and everyone here are such fonts of information and Id love to learn more from everyone here. Maybe I will be able to answer one of your tests soon.

Jodi
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