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seen May 29 at 0:14

Aug
13
revised Double Layer Piping Tool
added 182 characters in body
Aug
13
comment Double Layer Piping Tool
This says it's double crusted/layered: bravetart.com/blog/BeardPapas
Aug
13
comment Double Layer Piping Tool
@AirThomas - this recipe seems to suggest that there is a crust kristygourmet.blogspot.co.nz/2013/02/…
Aug
12
comment Double Layer Piping Tool
Good point. And this is the reason I am asking. Are you familiar with static.sg.groupon-content.net/40/36/1338884753640.jpg? From my understanding, it's a pate a choux wrapped in some sort of cookie crust. Am I wrong?
Aug
12
asked Double Layer Piping Tool
Aug
10
comment what is the correct consistency for cream cheese frosting
Can you please explain your measurements? Is this like Bakers' Percentage, but using the cream cheese for 100%?
Aug
10
asked How to make frosting very white, fluffy, and shiny?
Aug
6
accepted Margarine vs Butter in cinnamon roll schmear
Aug
6
comment Margarine vs Butter in cinnamon roll schmear
Thanks for shedding some light on the issue. :)
Aug
6
asked Margarine vs Butter in cinnamon roll schmear
Aug
6
comment What are Good Resources for Baker's Percentage Ranges?
Might be a worthwhile review to look at about Ratio: amazon.com/review/R1XD6BACB02CVE/…
Aug
4
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
Aaronut, does having higher fat and sugar content make the bread less chewy? Would adding more gluten to the dough (e.g. by adding Vital Wheat Gluten?) make the bread chewier?
Aug
3
comment Why are Cinnabons so soft and moist?
Would bread flour, due to its higher protein content, mean softer and moister buns? Does more fat mean moister and softer buns, too (i.e. should I be looking for milk and butter with the highest fat content?)? How about hydration levels - how does that affect things?
Aug
2
comment Why are Cinnabons so soft and moist?
Hi JoleneAlaska - I'm having problems logging into chat. It's logging me in as another one of my accounts on SE. What is the very necessary step that I'm skipping? Practice? :D I tend to take an interest in the science behind food (thank you Alton Brown!), so my questions tend to lean towards the technical aspects of cooking.
Aug
1
asked Why are Cinnabons so soft and moist?
Jul
31
comment Additives to make bread soft and moist?
Scaled flour? You meant scalded milk, right?
Jul
31
asked Additives to make bread soft and moist?
Jul
31
comment Potatoes in bread? How to estimate potatoes needed?
I like the idea of replacing the flour with potato flour. However, are there any concerns regarding the effects on the dough (e.g. gluten formation, etc.)?
Jul
31
asked Potatoes in bread? How to estimate potatoes needed?
Jul
30
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
ChefTips don't generally have people talking in their videos. Just some background music and sharp editing. The videos are very short and direct to the point. I like them.