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Pastry Glaze: Tips & Techniques

stscam

By stscam
in Pastry & Baking

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Tri2Cook

Tri2Cook

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It was probably asked just fine, it was probably the reception that was poor. I'll blame it on tired, we've been extremely busy at work this past couple weeks. I just melt it and pour it through a fine strainer. I don't try to work any solid bits through, I just pour it and use what runs through on it's own. If it's a really thick jam I sometimes add a spoon or two of water when melting it just to get it moving.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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