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  1. taptapper

    Mold on Tea Bread Slices! Help!

    Hello All We make a line of tea breads: banana, carrot, zucchini, etc. We have sold whole loaves for a long time and started selling wrapped slices about 2 months ago. They sell very well and some local natural foods stores have started carrying them. They generally last 10 days. The...
  2. taptapper

    Bakery Supply in Bronx/Westchester?

    Months ago I saw a post here on ChefTalk mentioning a local supplier that "everyone" in NYC uses for pie and cake boxes and general bakery/restaurant supplies. I think it was in the Bronx? All of a sudden I am driving into NYC tomorrow (Friday June 22) and I can't find that post anywhere. I...
  3. taptapper

    Pics of my Almond Succes

    A customer wanted a flourless cake for a party. This is an almond Succes; 3 layers of dacquoise with swiss buttercream filled with ground dacquoise. I've never made one before, but it came out pretty well and the customer was thrilled. The stripes aren't perfect, but IMHO it looked better in...
  4. taptapper

    Pie Press Crust Recipe?

    Hello All We rent space in a commercial kitchen and have access to a pie press. There are many die sizes, from small tarts to big pies. I would like to use it but I don't know if our crust recipes will adapt to this method, and I VERY much doubt that the other renters will share their...
  5. taptapper

    Cuisinart 7-Quart Stand Mixer?

    Has anyone tried that new Cuisinart 7-Quart Stand Mixer? I am getting REALLY tired of the constant problems with our Kitchenaid 6-qt Pro. It's about 8 years old and has started overheating, despite having had thorough mechanical cleanings and new ($$) controller assembly installed. It used...
  6. taptapper

    Veggie Roast Pork

    Hello All I was recently dragged to an asian vegan restaurant and had their roast "pork". It was fabulous! We had a roast "duck" appetizer, orange "beef", and the pork. I am a dedicated meat eater and the texture and flavor of the meat-free items was just stunning, even down to the fibers...
  7. taptapper

    Cheesecakes in Convection?

    Hello All We have had good success selling cheesecakes that we've made in electric ovens in a catering kitchen. We are now interested in increasing our production by using the big ovens in a different room. My question: can you make cheesecake in those big convection ovens that spin a rack...
  8. taptapper

    Shortening in chocolate coating?

    Hello All I am looking for a nice hard chocolate coating for cookies that dries hard and is runny for dipping. Plain melted chocolate doesn't seem to get runny enough (I'm using Callebaut couverture). And I do not have a chocolate tempering machine; I use a double-boiler. Some coatings take...
  9. taptapper

    Hello All!

    I just found this board and it's just fantastic! Thanks for hosting it My name is Pat, and I have a small side business producing BBQ sauces and fruit preparations as Bernie's Country Kitchen. We do not have our own facility so we rent space in a shared-use commercial kitchen. The managers...
  10. taptapper

    Kitchenaid Pro 6 whip attachment

    I have a Kitchenaid Professional 6 mixer and lost the original wire whip. I bought a new replacement from a dealer and it does not fit the spindle properly: it scrapes the bottom of the bowl and rattles around the spindle. I tried 2 other dealers with the same result. Why is this?? The dealer...
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