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pastryani

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373
Joined
September 19, 2013
Last visited
May 2

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Topics posted by pastryani

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Thinning out a caramel filling

By pastryani, December 3, 2016 in Pastry & Baking
- 6 replies
- 1,903 views
- Bentley
- December 12, 2016
Cooking with cast iron - little black flecks on food

By pastryani, November 24, 2016 in Cooking
- 24 replies
- 18,127 views
- Recoil Rob
- December 6, 2016
Liquid lecithin

By pastryani, November 30, 2016 in Pastry & Baking
- 10 replies
- 2,905 views
- pastryani
- December 4, 2016
Silicone molds for casting ganache

By pastryani, September 23, 2016 in Pastry & Baking
- 3 replies
- 1,994 views
- ChocoMom
- September 24, 2016
A less-sweet fondant filling?

By pastryani, September 12, 2016 in Pastry & Baking
- 19 replies
- 3,621 views
- Jim D.
- September 15, 2016
The new Wybauw book

By pastryani, September 12, 2016 in Cookbooks & References
- 0 replies
- 1,226 views
- pastryani
- September 12, 2016
Cookbook Collection Pics 1 2 3

By pastryani, July 19, 2016 in Cookbooks & References
- 53 replies
- 9,732 views
- Cyberider
- September 2, 2016
Nougat using powdered egg whites

By pastryani, August 29, 2016 in Pastry & Baking
- 9 replies
- 4,307 views
- pastryani
- September 1, 2016
Fungus or spores or crystallization?

By pastryani, August 12, 2016 in Pastry & Baking
- 9 replies
- 1,828 views
- Tri2Cook
- August 12, 2016
Anyone know how to make Malban?

By pastryani, July 28, 2016 in Pastry & Baking
- 4 replies
- 1,625 views
- pastryani
- July 29, 2016
Jam to Pate de Fruit?

By pastryani, May 16, 2016 in Pastry & Baking
- 8 replies
- 3,666 views
- ElainaA
- May 17, 2016
Edible lacquer spray vs CB vs wax

By pastryani, May 12, 2016 in Pastry & Baking
- 11 replies
- 2,674 views
- pastryani
- May 15, 2016
Fillings for bonbons

By pastryani, April 26, 2016 in Pastry & Baking
- 11 replies
- 5,393 views
- jmacnaughtan
- April 27, 2016
Uneven tops on chocolates cast in magnetic molds??

By pastryani, February 5, 2016 in Pastry & Baking
- 12 replies
- 1,711 views
- Lisa Shock
- February 9, 2016
Clamping non-magnetic chocolate molds

By pastryani, January 14, 2016 in Pastry & Baking
- 3 replies
- 1,931 views
- Edward J
- January 15, 2016
Chocolate osmosis?

By pastryani, October 27, 2015 in Pastry & Baking
- 8 replies
- 2,416 views
- Kerry Beal
- October 29, 2015
Praliné vs Gianduja: interchangeable?

By pastryani, October 12, 2015 in Pastry & Baking
- 7 replies
- 8,027 views
- Kerry Beal
- October 20, 2015
Wok cookbook recommendations?

By pastryani, October 17, 2015 in Cookbooks & References
- 2 replies
- 2,157 views
- pastryani
- October 19, 2015
What is this tool?!

By pastryani, October 18, 2015 in Food Traditions & Culture
- 22 replies
- 5,566 views
- liuzhou
- October 19, 2015
Sorbitol and Lecithin

By pastryani, October 13, 2015 in Pastry & Baking
- 2 replies
- 2,613 views
- pastryani
- October 14, 2015
Best cognac and best cabernet for caramel?

By pastryani, September 30, 2015 in Pastry & Baking
- 10 replies
- 2,152 views
- pastryani
- October 11, 2015
Wybauw books - new recipes or recycled?

By pastryani, September 30, 2015 in Cookbooks & References
- 4 replies
- 2,353 views
- pastryani
- October 1, 2015
Calling all chocolate experts: Can you diagnose what happened to these bonbons?

By pastryani, September 25, 2015 in Pastry & Baking
- 15 replies
- 5,421 views
- Edward J
- September 30, 2015

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