Wow. I never thought of it this way, but par-cooking the batter like this is probably very much the best way this could work while preserving form - additionally, it gives more flexibility in the...
Type: Posts; User: jlankford
Wow. I never thought of it this way, but par-cooking the batter like this is probably very much the best way this could work while preserving form - additionally, it gives more flexibility in the...
It helps a ton! I saw the chefjet in action at a trade show, but didn't get a good look at it. I think it's time for me to better understand my options. I really appreciate the insight!
Here are some ideas:
1.) Set the oven to a high temp (500 Fahrenheit or more). Formulate the batter to bake quickly without getting crunchy upon impact with the (now hot) platform or existing...
I appreciate the feedback, but the commentary accompanying it isn't very constructive.
Since you've worked with cakes before, I'm sure you know that cake batter can be created at various...