A French term for potato starch. It is made by cooking, drying, and then grinding potatoes. It is used as a thickener and must be heated to thicken and to get rid of the starchy taste.
A French term for baked custard served in individual ramekins. After being completely chilled, just before serving the custard is sprinkled with brown, turbinado, or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a torch to create a brittle crust.
Just starting out on your first job hunt and wondering what will give you a leg up on the competition? PastryScoop.com polled several top pastry chefs from across the country to see what they do—and don’t—look for in their assistants. Compiled by associate editor Raina Bien. Jordi Panisello, Azul, Mandarin Orange Hotel, Miami “I ask … Continue reading →
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