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Pate Brisee for Quiche?

by Iluvcooking 9 months ago

Do you use Pate Brisee or a different pastry formulation for quiches? There seem to be a lot of differing opinions ab...


Iluvcooking commented 9 months ago

Has anyone here ever worked in a bakery?

by o0MS0o 1 year ago

I would like to know what ingredients lead to that basic bakery flavor in a danish pastry? Bakery as in good old ...


o0MS0o commented 1 year ago

Copycat Panera Breakfast Soufflé

by velochic 5 years ago

I will start by saying that I am not a baker, not by a long shot. On those very rare occasions that I want one of th...


Shrinkrap commented 1 year ago

Choux pastry going soft

by coffeeflan 1 year ago

my chouquettes turned out great, but shortly after became soft - losing its crunchy texture. trying to figure out the...


coffeeflan commented 1 year ago

Cookware Be the first to comment

Rival Roaster Oven

by judithincalgary 3 years ago

Gentle Readers: I have a Rival Roaster Oven and I have had great success cooking turkey and vegetables in it. I w...

Need help making sense of this recipe!

by MsMaryMc 3 years ago

I've been saving this recipe and I finally decided to try it for Labor Day. I hadn't paid much attention to the pie ...


Ozhit commented 3 years ago

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