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phum

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Everything posted by phum

  1. The letter that you got was typical of what I have experienced in Malaysia. They want the world but don't want to pay for it. Chances are, the company that is charging RM1500 for a slightly smaller version doesn't have a clue as to what the customer is asking. I guarantee you that when this cake house actually goes and does the work, they'll realize that it can't be done at that price point. OR, if they do do it, it will be a shoddy job and the end customer will be disappointed. In my experience (and believe me, I've dealt with plenty of cake houses in KL), they don't know what quality is and they really skimp on raw materials. I'm glad you realized that this customer wasn't worth your while. Cheap customers such as these will always expect so much and will not be satisfied with your work even if you put your blood and sweat into it (and cut your price significantly just to win their business). Regards, Peter
  2. We use carton egg whites as well in our kitchen. They are pasturized egg whites. We have no problems when we whip them as a French meringue but we ONLY use fresh egg whites for Italian meringues. As Sinclair said, there was a problem with volume when hot syrup was poured into the whipped pasturized egg whites. I've noticed that when using fresh egg whites to make meringue, I always got a tighter meringue than when using pasturized egg whites. I think the pasturization process does something to the characteristics of the carton egg whites. Hope this helps
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