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So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
Hey guys :)
Im having difficulties with my tempering machine. The chocolate is not in temper. Ive made several tests and they all have certain marks on.
Im in a hot country so i make sure to have my mould in temper and then i pop them in the fridge to make sure they set properly.
Any tips? Something i should be considering?
Anything would be of great help!!!!
How low can you go on calculating pricing on wedding favours.
I use this method which assumes you want a 50% mark up: Cost of item: 4 dollars (100-50)x100
I know its up to me to decide the mark up percentage I use but how low should can you/should you go?
Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
We are new Chocolatiers 3 months in business and doing well. We are looking for mentors people who are in production and can help us grow in the right direction. We need to take some decisions to invest now before the holiday season and want to make sure we are doing the right moves.
If we need to pay for this service we don’t have a big budget but will try. We will try to get help to avoid any mistakes and will take a loan for this investment.
Look forward to hear from you guys
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