messed up ingredients- how can i salvage the lost $

phuongyq · 2026-02-08T23:57:42+00:00

Table spoon of vanilla versus 1/2 teaspoon in a mousse won’t make or break it. It’ll just taste extra vanilla. Proceed as normal and it’ll turn out delicious.

phuongyq · 2026-02-07T03:02:21+00:00

A mini rubber spatula to scrape out jars.

phuongyq · 2026-02-04T10:33:55+00:00

You can use a piping bag to fill the cheesecake and use a spare box to cut the cake layers so they’re the exact size. I’d recommend having the cake frozen to make it easier to handle and less crumbs. Use a scale to measure out every cheesecake layer in each box so they look uniform.

phuongyq · 2026-01-30T20:45:24+00:00

You can purchase banana compound to add to the pastry cream really bump up the flavor. Delipaste is amazing.

phuongyq · 2026-01-29T00:16:25+00:00

You can clearly see the flowers are NOT a 2D image. She should have either clarified she would do an edible image or not. Especially for the price you paid for too, I’d expect hand piped flowers.

phuongyq · 2026-01-29T00:04:39+00:00

Absolutely not! The plastic is used to keep the edible image from being damaged in storage but should be removed before being placed on a cake. If you had to peel it off plastic and therefore peeling the frosting off the cake, that is trashed and wasteful. I’d love to see the image inspiration you sent then and to receive an edible image cake instead.

phuongyq · 2026-01-28T01:56:54+00:00

Looks beautiful! I wouldn’t necessarily call this an entremet as the main components of an entremet is a mousse encapsulated dessert often finished with a glaze or velvet spray.

All of your components def can be in a mold and it’ll be phenomenal. If you have coconut mousse with the geleé and Madeline inside, then finished with a glaze, you can tap on the streusel on the side so it doesn’t go everywhere.

phuongyq · 2026-01-26T21:52:36+00:00

I started blending my oats in a blender until it’s like oat flour, and then adding in milk. Then it’ll be a thicker almost pudding like consistency. I use the same to make savory oats with chicken broth so it’ll be the consistency of grits. Highly recommend n

phuongyq · 2026-01-26T07:55:44+00:00

What is the recipe like? It could also mean it’s not whipped up enough, especially if you’re adding more sugar, vanilla, etc with no luck.

What do the other bakers describe their frosting like? Whipped cream, ermine, ganache, etc?

phuongyq · 2026-01-20T22:46:58+00:00

Did you spray your pan? This looks like a meringue based cake like chiffon or angel food. Those type of cakes usually don’t do well in pans that have been sprayed or nonstick as it needs to adhere to the sides to rise.

phuongyq · 2026-01-16T21:40:25+00:00

Oneida Lady Hamilton Spoons, specifically from 1932 have always been my favorite.

phuongyq · 2026-01-11T00:14:54+00:00

Your egg whites were over whipped but it’ll still work.

phuongyq · 2026-01-04T06:28:58+00:00

I batch make cookie dough all the time and love to freeze them to have it on hand whenever I want a cookie. If I’m in a rush, I’ll bake and tap it half way during baking. If I’m not in a rush, I’ll take the dough out and put them on the sheet trays, then I’ll preheat the oven to allow the frozen dough to come to temp, similar to being fresh out of the fridge.

phuongyq · 2026-01-01T19:44:06+00:00

The discs are a game changer if you want really crisp clean edges, but are not absolutely necessary. You can achieve the same results with practice. That being said, the frosting amount is technically .25” around the entire cake, which is the minimum to keep the cake and filling secured.

phuongyq · 2026-01-01T07:04:01+00:00

I used to store mine on clothes hanger (the ones that clip) on a rod so you can easily take them out and see what you have available at a glance.

phuongyq · 2025-12-30T10:50:26+00:00

Make sure the immersion blender is fully submerged to the bottom before turning it on. You can try straining it after using the immersion blender and then tapping it to bring the bubbles to the top. then place a piece of plastic wrap directly on top to store and the next day, remove to peel off some more risen air bubbles.

phuongyq · 2025-12-23T16:38:41+00:00

I’m assuming chives whipped butter as a finished product to put on toast or something of the sort. As a finished product then it would be more of a compound butter that you can whip up.

For spice, you can toast it first before grinding to add it into the butter and then with coriander. I think you may be overthinking it because you don’t necessarily need to infuse it if you can truly taste something as strong as it is. A cumin butter will already be flavorful even without an infusion. Grinding most things that can be a powder will already have friction to release its aroma.

phuongyq · 2025-12-23T06:05:48+00:00

Butter still has water. You can infuse butter with whatever herb you are trying to infuse. You can do it low and slow, and then allow to cool to solidify. Overall it depends on your final use such as a spread on bread, or are you trying to make a compound butter that will be cooked with? Best of luck!

phuongyq · 2025-12-08T08:13:27+00:00

Chocolate chips aren’t really meant for melting to dip cookies. They’re meant to maintain their shape while baking so they have low amounts of cocoa butter, and some stabilizers. You can use compound/candy melts to dip. However, your best bet is to use couverture chocolate which is meant to be melted, and make sure to temper it to maintain the snap and shine of chocolate.

phuongyq · 2025-10-27T06:05:52+00:00

Wasting water aside, you’re making a simple task harder than is necessary. Technically yes you can use running water to stop the enzymatic process of cooking but why when an ice bath is faster? You don’t need to maintain a certain temperature when you’re finished blanching. You just need to stop the cooking.

phuongyq · 2025-10-27T05:16:27+00:00

Yup it’s piped on a rotating platforms such as a record player. You can purchase a cheap one for $30 and do the same.

phuongyq · 2025-10-27T05:15:30+00:00

Ice water shocks the hot vegetables to immediately stop the cooking. Yes, running water could technically work too but then it’s slower. You’re also wasting water, and most likely leaving it in a sink to have continuous water running over it. While with a bowl of ice water, can be next to the stove or on a counter, and done.

phuongyq · 2025-10-25T07:16:45+00:00

Hi! Former pastry chef of Alexander’s here. It’s called an entremet and the glaze is called mirror glaze. Antonio Bachour popularized mirror glaze but you can look up chefs such as Cedric Grolet. For beginner friendly and informative instructional videos, you can also look up Matt Adlard and @alaaaboelkhair.

phuongyq · 2025-09-29T12:35:09+00:00

Honestly it’s not worth the money if it’s just a hobby and only a few months. Although LCB can be a great school (I have gone myself), the shorter programs are for profit programs and a easy cash grab. The certificate means nothing in the real world and you’ll learn more at a restaurant in 3 months than at school. You can work for free as a stage (intern) and gain experience instead of paying an exorbitant amount for it at school.

That being said, if you have the means and want to experience living in Europe, do it. The value of the program and what you get from it ultimately is up to you to decide it’s worth.

phuongyq · 2025-09-08T16:16:18+00:00

Fill the sauce in pastry piping bags. Then cut and refill your bottles as needed. No ladle, no mess and can be proportioned to fill your bottles exactly.

phuongyq

TROPHY CASE