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at Michaels craft store they sell moulds for mustache pops, i think they would be awesome on a cupcake!
crostini. ricotta. figs. honey. =yum.
panini- there are a bunch of recipes for macarons using a "french meringue"/common meringue technique. i think thats what the OP was referring to.
i never ever use crisco. i think its gross. its unnecessary.
look up a recipe for Swiss buttercream, you are going to be heating up sugar and egg...
we also call it a chevron at work.
why not do a creme de banana creme anglaise?
it depends on a lot of things, but we charge $90 for a half sheet. its not unreasonable.
hahaha, i dont even make close to half of 80k!!! ...but im just the pastry chef at a golf course...
yay! bonbini, you rock! :) i love your work!
all i know of is king arthur flour's non-melting sugar.. http://www.kingarthurflour.com/shop/items/snow-white-topping-sugar-16-oz
thanks you guys... i'd love to hear more stories like these!
im sure we've all had these kind of days where we doubt our career decisions.
im asking you all this question in hopes of finding an answer of my own, Why do you do it? Work in a hot kitchen? work long hours with no break ?...
im curious as to which recipe you tried and didnt like ???
we make a bunch of scone dough, and portion it and keep it in the fridge for about 4-5 days. it comes out fine.
one word: Mis en place.
i get all my ingredients weighed out separately and then combine them accordingly.
like, fake chocolate? gross. that could be why you are having issues. sorry if that sounds rude, but if you arent using something that has real...
at work ,we have a steamer similar to this : http://www.foodservicewarehouse.com/stellar-steam/capella-8/p3444.aspx
you know, they steam rice...
what kind of chocolate are you using?
Thanks for sharing that link. that sugar work is outstanding! i couldnt tell you how thats done, but it sure is awesome.
it sounds like its the chocolate. i havent worked with El Ray, but i always have problems with valrhona because of its high quality and my lack of...