i love christinalouise's idea, and in my opinioon it's better if you don't have the space to store more boxed things. Mine are strung on sting and hung on my wire kitchen racks.
We made nougat in pastry school literally last week! It is pretty easy, as long as you have a candy thermometer. I'd say a silpat is pretty useful too. We did two rounds of sugar syrup though- I th...
They're absolutely essential, especially, as eprewitt mentions, in professional kitchens. It's the best way, short of weighing everything, to get standardized products. I've used them for everythin...
@LauraJane- I did consider that and I agree it would definitely be more in keeping with the Mexican theme but from what I understand cajeta takes a long time to make- simmering for at least an hour...
I have to practice and my "own invention" for my petit four exam on Monday (in pastry school). I'm making mini tartlettes inspired by Mexican hot chocolate. The tart shell is flavored with cinnamon...
I feel like I rarely have an option the "choose a line." Most stores have that huge line that wraps about halfway around the store and you just get on it and when you get to the front they point yo...
Yes-curds, custards, ice cream....Pastry cream is a cooked custard that can be flavored with just about anything and used for filling various pastry items, and will keep for awhile- could be a good...
Oh, god. This post could have been written by me. My roommate and I have this conversation at least once a week, definitely every time we're in Target. I wouldn't pay more for packaging, but the Ta...
Haha funny, I'm actually in the midst, coincidentally, of the bread unit in pastry school. I have been bringing home piles, literally, of bread products every night. Love bread.
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Yeah I was gonna say some of the farmers markets stalls offer turkeys.
i love christinalouise's idea, and in my opinioon it's better if you don't have the space to store more boxed things. Mine are strung on sting and hung on my wire kitchen racks.
Ha, I wouldn't call this method unusual- it's the exact way they taught us on Day 1 of pastry school!
Trial #1 of pirate cate.
Oops, sorry, heartmignardise already said corn syrup works too!
We made nougat in pastry school literally last week! It is pretty easy, as long as you have a candy thermometer. I'd say a silpat is pretty useful too. We did two rounds of sugar syrup though- I th...
They're absolutely essential, especially, as eprewitt mentions, in professional kitchens. It's the best way, short of weighing everything, to get standardized products. I've used them for everythin...
@LauraJane- I did consider that and I agree it would definitely be more in keeping with the Mexican theme but from what I understand cajeta takes a long time to make- simmering for at least an hour...
I have to practice and my "own invention" for my petit four exam on Monday (in pastry school). I'm making mini tartlettes inspired by Mexican hot chocolate. The tart shell is flavored with cinnamon...
I feel like I rarely have an option the "choose a line." Most stores have that huge line that wraps about halfway around the store and you just get on it and when you get to the front they point yo...
I love a piece of dark chocolate with a hunk of crusty bread, like a nice baguette. So good.
Yes-curds, custards, ice cream....Pastry cream is a cooked custard that can be flavored with just about anything and used for filling various pastry items, and will keep for awhile- could be a good...
My offset spatulas are my babies.
I really like Dorie Greenspan's recipe for a marbled one...The chocolate part has espresso in it and it's overall just really good.
Yes, I was cracking up at work. Good way to start my day at my torturous job. Gotta love Julia.
Oh, god. This post could have been written by me. My roommate and I have this conversation at least once a week, definitely every time we're in Target. I wouldn't pay more for packaging, but the Ta...
NOW I'M SAD! That's my second-favorite food magazine, after Saveur. If Saveur ever stops printing, I'm done with food magazine subscriptions.
Hmm, I feel like I use a lot of brown sugar. Definitely enough to buy it. But it's good to know the ratio of sugar to molasses; I've wondered.
Haha funny, I'm actually in the midst, coincidentally, of the bread unit in pastry school. I have been bringing home piles, literally, of bread products every night. Love bread.
Hmm. I'm with e.scott. Interesting.