Member Andrew Freire
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Andrew Freire started the discussion Healthy/Natural Food Colorant in the forum Ask a question a year ago
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I’m currently taking the Miniature Pastry Course and the DimSum courses and in both of these, they used what they referred to as ‘natural’ or ‘fat-soluble’ colorant.
In the DimSum course, it was an orange powder that turned green and in the Miniature Pastry course, he uses a blue and yellow powder to make green.
Here in the US, most food…
Mili Martinez Mosquera, Mandie Lowe and Orsolya Csernák -
Andrew Freire started the discussion "Creamy" Term in Pastry Courses in the forum Ask a question a year ago
"Creamy" Term in Pastry Courses
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Right now I am watching the Miniature Pastry Course and he mentioned something called a “creamy”. I have heard several of the pastry courses refer to this but have no idea what it is. Is this a pastry term and if so, what does it mean? I Googled it but can’t seem to find a definition.
Sol Damiani and Mandie Lowe -
Andrew Freire started the discussion Best Spoon for Quenelles in the forum Ask a question a year ago
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Scoolinar
I am currently taking David Rickett’s course on plating and he has a list of Recommend Equipment including a Quenelle Spoon. Can I use any typical spoon, or are there special spoons just for making quenelles? If so, is there a special brand or model of spoon that most chefs recommend for quenelles?
Sol Damiani and Mandie Lowe
