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Hey... would love your input

post #1 of 3
Thread Starter 
Hey everyone, just joined after using countless helpful tips from here.

I started a new discussion thread in the baking and pastries area; its regarding brulee sugar types.

I will be doing an experiment in conclusion so If you have any knowledge I would be greatly appreciative if u could check it out and leave your input.

Thanks guys!
Edited by JsPlaffy - 8/3/14 at 12:11pm
post #2 of 3

Welcome to Chef Talk, JsPlaffy! I hope you get the response you desire in the baking and pastry forum. Bruleeing sugar can be tricky if you're going to avoid bitterness or, worse yet, a call from the fire department. :smiles:

 

I'm a home cook myself and have found the professionals here to be very helpful. The professionals' forums are "read only" for us home cooks, but we can post our questions for everyone (pros included) in the general forums and they'll get the respect and notice they merit from everyone. You can also try using the search tool to see if your topic has been addressed at another time. Some general issues often have. 

 

How did you come to your love of food and cooking? Was there someone who inspired you, or an experience you had that "lit your fire"? Perhaps you'll share that.

 

We hope you'll visit often and enjoy participating in the community. Welcome!

Best regards,

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 3

welcome!

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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