Once I get through my pictures and get rid of the ones that are blurred, I will send them to cyberspace....
By the way; Chef JP was typically using a wisk when mixing his ganaches. When asked why a wisk and not a spatula, he only said, well this type of ganache needs a wisk but not all ganache should you use a wisk. Did I miss the additional explanation?
Advanced Belgian Chocolate Candies Mar 2007
in The Heartland: Cooking & Baking
Posted
Kerry, those rubber aprons everyone wanted are available at chefrubber.com.
http://www.chefrubber.com/Shopping/shopexd.asp?id=2195
Once I get through my pictures and get rid of the ones that are blurred, I will send them to cyberspace....
By the way; Chef JP was typically using a wisk when mixing his ganaches. When asked why a wisk and not a spatula, he only said, well this type of ganache needs a wisk but not all ganache should you use a wisk. Did I miss the additional explanation?
Hey Alana, told you I would join in.....
Randy (tpt)