Hello everyone, i'm not really familiar with american brands of airbrushes, i just bought one from kopykake but just noticed that it blows food color only, i keep trying to find an online shop but…Continue
"I bought it for 2oo$ the book box was damaged, i guess i was lucky on that one....check amazon or so, they have it at less then 400 $ keep looking online anyway i'm pretty sure that you can find it cheaper…"
"I used to do a dessert, with potatoes ice cream, semi salted caramelmousse, chocolate sauce and slices of crystallized potatoes 150 g sweet potatoes600 ml milk5 egg yolk80 g sugarPeel and dice the potatoes, and cook them in the milk, then with a…"
"Yeah sure i understand that 18 $ for a sheet cake, its pretty difficult to beat that price, big company anywhere in the world have enough power to bring the ingredient's price down, i still believe that a few dollars more but way better…"
"Just watched the whole season 2 , i think tv just make it up too much,so you don't really know how much time they really have to create and produce. You can see how everyone's desserts was really lame at the water park, and then super…"
Thanks for the kind words. Yes, I was the Exec Pastry Chef for the Grand America Hotel for 6 years. I left in 2009 to Open the new property of Waldorf Astoria Orlando and The Hilton Orlando Bonnet Creek. 2 hotels, same property. I was reading your thread about airbrushing cocoa butter. I have done a lot of it. I think that Airbrushing cocoa butter for molded Bon Bons has run it's course a little. I was just in the south of France and visited a lot of Chocolate shops along the way. As I have always appreciated the simple purity of guitar cut/enrobed bon bons, this will never fade, I feel. I am just starting to make my own chocolate from cocoa beans that I plan to use mainly for Ganaches etc. And do mainly slab work (guitar) for all my bon bons. If you ever get a chance, take a class from the L'Ecole at Valrhona. These Chefs really know their stuff, real science and practical techniques.