I am Ashlee Smith,
I go to Johnson & Wales University in RI
Food is my passion if I weren't in Culinary school I don't know what I would be doing with my life food is the only thing I know and working on the line at a NHC Restaurant was crazy over the summer. Not only that but working two catering jobs was hard work too. But when I am at home I bake and when I am out with people I love going and having an amazing meal somewhere with good drinks and friends to be with. I like learning new things
I have a question too..
So if you add a slurry to a sauce then freeze then when you decide to use it add a different stabilizer to the sauce would that work? Or would the cornstarch break it still?