The Turntable

Comment

Comment by Jennifer Ginette Michel on October 5, 2009 at 12:15pm

This is a great forum. I'm not a certified Chef as of the moment but working on it! You all are an inspiration to me.

Comment by Patti Curfman CEC, AAC on May 18, 2009 at 2:52pm

Chef I just left a comment but it is not showing up here, so thank you for implementing one of the personal favorites of my Western Regional campain. I have been hearing for years that the chefs and members would like more interactive and hands on demos for regionals. I am helping move this forward and with your help I appreciate the support. I will contact you with ideas. Patti :)

Comment by Michele E Brown on May 18, 2009 at 10:40am

Katie, How about just using Swiss or Italian Buttercream with butter?
It is more delicate than shortening and powder sugar but the flavor and finish is just lovely.
If it's just for demo, how about lard? I started as a kid using lard in place of Buttercream and while the smell was a bit savory, the fat held up to multiple re-use. Just chill and repaddle.

Comment by Katie Benjamin on May 18, 2009 at 3:51am

I'm currently in New Zealand visiting some friends and have been asked to do some cake decorating. At home I use an american buttercream because it's quick and not too expensive. I have discovered that they don't have shortening here. Any ideas for a quick and inexpensive recipe or a substitute for the shortening would be welcome.

Comment by John Griffin, CEC, CEPC on February 11, 2009 at 6:33am

Katie,
Your problem would be with temperature. I can't say what the exact temperature should be, as I am not familiar with altitude, but it should be lower than what you are using. Most likely you can't completly trust your thermometer also, as most are at least slightly out of calibration. Try a small batch at a few degrees less, and see what happens.

Comment by Katie Benjamin on February 10, 2009 at 12:25am

I am doing candy recipe testing for a new class starting at my college. I've been working on taffy and am having problems getting it to turn out. It usually comes out too hard. I live in Colorado Springs so I do have altitude to deal with. I would appreciate any help or advice on this. Thank you.

Comment by Susan Notter C.E.P.C. on September 26, 2008 at 8:38am

Any news on the CMPC Test?

Comment by Natasha on August 19, 2008 at 11:04am

Thrilled to have something dedicated to us Pastry Chefs. Let's make it great!

Comment by Mark Wright on August 12, 2008 at 11:32am

Hey Chef, great idea, hope all is well and looking forward to a visit to Sullivan soon , you know i have to visit my daughter who lives down there now, i have a good excuse for a road trip. take care and good luck.

Comment by Jeff Duval on August 7, 2008 at 9:08am

Life is sweet.

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