I started in a small pastry cafe, the chef was from Paris and very talented, after 5 years I moved to french restaurants, yrs later i tried hotels, kinda sad.
The cooks couldn't cook, the bakers were hopelessly untrained, I was at the Ritz, Meridien and Hilton, they all suck. The Meridien had a...
Its not your problem.
I go buy a pizza, the guy selling it doesn't worry if I can keep it warm, did I warm up the plates for the pizza, its not his problem.
I go buy ice cream, no-one worries if I have it in my car fir 45 minutes, its not their problem.
You are confusing drop off with catering.
theres nothing wrong with commercial starter, the problem is the "leftover' part , I prefer to open a new sealed tub. I tried with raw milk from the local Amish farmer, it was the same as retail milk.
I kept going and made cream cheese, then cheesecake from that.
could be sterilization problem, It happens.
I ruined a batch stirring in the seed with my bare hand, 4 gallons ruined.
" left over commercial yoghurt" sounds like another possible source of problem.
I wrap mine in an electric blanket covered with a comforter to maintain temps.
Monitor the temp...
The moisture is coming from the filling, its not the dough,
drying the pasta will not stop moisture from soaking through from within.
Anyway, did you drain the ricotta, otherwise it tends to be sloppy.
its not temp related.
Without egg you only have a 2 legged stool, something is required to substitute for the egg, you could try coconut flour, or potato starch...be careful , a little bit has a big effect.
i would use crisco.
To me, real chocolate mousse contains 3 ingredients, choc, eggs and cream.
It can be difficult to execute, to the point that these days its impossible to find the basic recipe without some sort of extender or emulsifier, by the time the recipe is dumbed down to ensure success its a failure. End...
As I wrote before , theres something fundamentally wrong, they don't look right.
Even ignoring the bubbling they don't look remotely like yeast raised donuts.
The sharp corners suggest the dough is either not proofed at all before going in the oil or the dough is way way too firm, it looks like...
Its unrealistic but folk in hollyweed are nuts, theres a buck to be made but its not transferable to commercial volume.
If you wanna live with the classes , do business with the masses.
If you do business with the classes you will always live with the masses.
I see it a lot on food forums, "my daughter is allergic to X but she loves it, how can we make the same thing without x". Theres an obsession with trying to have what is forbidden.
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