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Pastry Glaze: Tips & Techniques

stscam

By stscam
in Pastry & Baking

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Tri2Cook

Tri2Cook

Posted
Posted

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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