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how do you think they get the percentage. divide the grams of fat by the volume. and there are regulations because theres a lot of diets and some are vital to life so most facts arent off mroe than 5% of the estimate value, so you should feel safe. Where facts get skewed is what they are forced to tell you whats in the product and what they leave out. But the facts listed shouldn't be a close geuss, its very consistent. FDA is a good thing

if you add butter and sugar its going to be pate brisee with milk. nothing special. and if you melt it the dough will be tougher with less(if none) rise than cold cut in. plus it will have little to no flake and be a sloppy version closer resembling sucree.

definately do it like Anne. Double triple wrap cheesecloth, fill it and wrench it.

oil based doughs are used all the time in savory especially for appetizers. Try a hot pepper oil and balsamic vinegar (to tenderize as wendy said, and sweeten) dough. You can wrap all kinds of things up, such as cheeses and meats + veggies.

just look it up. Theres a few scientific methods but im sure nobody is going to do all that for cream when they can just look it up. If you cant look it up i'd be real skeptic upon using that product.

hold your horses. Dont start saying grandma's molasses isnt real molasses. it is. molasses, real molasses, is what grandma's is. It's non-extracted pure cane sugar. Meaning there is a much lower level of sucrose refined from the sugar cane. When this happens they reduce the higher purity level down to gain a thicker and darker syrup. This is what you will most likely find used in wholesale products like dark rum, not the left over products from refined sugar cain. Thats usually the molasses with less appeal I feel. The molasses that has been "discharged" from the refining crystallized sugar is called "first molasses" or "robust". And Grandma's actually has a "robust" version and the pure veriosn (light like some of you called it). The more you boil and refine the less sweet the molasses is going to be. But to me it starts to get off flavors that I dont even like to smell less taste. Some molasses like Grandma's or "light" is made not because its a lesser product but thats the way some of the world feels it should be. Once again its all up to the PERSON whos using it. just a side note. When you see sunriped sugar cane that means its flavors have matured in the sunlight slightly souring the cane sugar producing more profound flavor. Though if you ever go to the west indies and feel the need to cut and taste your of sugar cane, dont leave it in the sun too long or it will an awful sour taste.

I always add grande marnier to mine blueeberry

should be able to get it through sysco. Unless your home baker, I have no idea.

I like those aid, and very sorry I havent had a chance to get back to this one. Summer is very very very hectic here on the OBX. I myself do that butterfly a lot, I like it. But i dont do the three dots I usually marble different colors in for a phsychadelic look.

Give me a week and I'll see what I can do

alright, so that nobody loses it here, i'll provide you all with an experiment. Whip a quart of whipped cream. Divide it into 3 parts. One part put into a plastic container and wrap in plastic, refrigerate. Secound place into a similar plastic container, then put a stainless steel utensil, like a spoon in it, wrap with plastic and refrigerate. Lastley leave the remaining whipped cream in the bowl and wrap with plastic, refrigerate. Now time how long each takes to break down or "wheep". If your experiment comes out like me and a colleagues of mine, the plastic should hold atleast a day and half whil the one with the spoon should be done in 12 hours. The one in the bowl probably about 3-4 hours. Good luck, have fun.

In your container you put them in, you can use a deiscant to take the humidity out of the sealed container. If this is too hard to come by, a small packet of rice could perform similarly.

you can also get whipped cream stabilizer. A tsp of that to a quart of cream sets you up good and you dont need the gelatine. Make sure your gelatine is hot but not boiling and poor it in at soft peaks is what I do. If its stiff peaks sometimes it seems to rest ontop of the cream taking longer to seap in and dissolve before cooling thus setting. Continue whipping on high until stiff peaks form.

Soon You'll have to change the title of the thread to Mel's Succseful Bakery instead of "New". Congratulations, and I must ask are you doing anything special for the day? And what I mean is for the products, something specially made to celebrate the year. Maybe it could become a tradition whatever it is that you do you could do it annually.

Its all about taste, doesnt make a difference in formula, its all about taste. You can interchange them however to suite your preference. You can even switch it out with invert sugars like trimoline, neuveline, glucose and different types of corn syrup, not including all the different kinds of simple syrups. It all depens on what your doing and what you want it to taste like. Texture is a factor, but that comes secound to me.

yea ok, that helps a little. I think my thought processing is completely different from yours so your descriptions may have sent me off in a tangent. Thank you for semi-clarifying.

Someitmes I like to make an Ice BoX Cake. What you do is bake a pretty thick layer cake and cut it in three layers. Seperate them and the middle layer cut out a circle with edges approximately 3/4 inch. the stack the secound layer ontop of the first, fill the hole with ice cream and place your top layer on. Let it set and ice it as desired. It's a pretty easy neat thing for the home goer. I never use it in the resturaunt though.

Your quite right, because what happens is that the sugar coats the air bubbles in the merignue in which makes them strronger, oil/fat creates a similar effect, and as the air breaks down, if the structure is not secured by dehydrating/cooking the egg then the sugar will slip down from egg whites because the surface area it aquired is depleting. Try making a french meringue and let it sit in the fridge, uncovered for a few days. It will seperate and the remaining foamy eggs with have dried out and feel like crusty clouds.

I have to add that Vegas is gorgeous and the apartments are to me, unbeleivably cheap for what you get with them. One 2 bedroom apartment good size for 650 a month gets you mantinence, swimming pool or two, hot tubs, community halls and lounges + spa/fitness centers, visitor parking, sometimes garages. Its far better living than here on the east coast. I mean the cheapest thing your going to find on the east coast would probably souther north carolina or south carolina with an apartment the same size for the same money or more but with maybe 1 benefit, like a pool and thats it. The cost for a 2 bedroom here with all those benefits would probably range 900-1200 dollars, ridiculous. Also, the application is screwed up online. I told Escamilla about it and he said a lot of people have had trouble with it and they were going to try and re-due it. But since hes so busy as he tells me it probably won't happen for a while. What to expect is not to see a place to your background work or "resume" as you like. So be prepared to fax one immediately after filling it out, which is looong. You will also need full info from 3 or more references, which isnt hard but you just ahve to have all the info because if you dont return to the site, i think for 72 hours everthing you filled out will be erased. Also theres i good chance they will lose your application before it ever gets to pastry department, so keep calling and give them your application number. See you in 31 months Neil.

Also another good thing people like to do is, if your using "curd" that is, to fold whipped cream into the curd and then set it up in the crust. That gives a much lighter texture which i like at lot.

I dont get it

just because you dont like meringue on key lime doesnt mean thats why your getting the slime. Its the egg whites breaking down ontop. It is best to put the meringue ontop after it cools. The put the pie back in the oven to toast/crispen the outside of the meringue and keep it from breaking down. It's possible you whippe the egg whites too much and they will seperate leaving a very dry airy top with egg white debris below. If you only put a thin layer (less than an inch-and a half) ontop you can easily torch it. Though in rebudtle to my first statement its more common to have whipped cream ontop of key lime than merignue, but its entirely up to the person. Just a little add on, were talking about key lime CURD i do beleive and not key lime PIE so lets not get confused and jump at the sight of KEY LIME + Meringue. With meringue it goes just as well as whipped cream.

Make sure you go to Grand Central Station. They have all kinds of gourmet foods , plus an awesome bakery section (right in front). I beleive its on Park Avenue, or the one east of Park, Madison??

-take a couple steps back -breath -replace the room you stepped back from with tables -work -work

all your trying to do is make sour dough starter into bread?