What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative? Taste is secondary but the more neutral the better. Preferab
A few days ago, I did a crème pâtissière (thick vanilla custard), using milk (300ml/1.25 cup) egg yolks (2) sugar (15g/1tbsp) potato starch
Today, I tried 3 different ways to make boba/tapioca pearls from scratch, and while the third time sort of worked I never got a "dough" that was of a playdoh co
Making a cremeux lighter with whipped cream. Is there a name for this? I used this method to make a lighter filling and it was great. I know diplomat cream is s
Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in