Re: Madeleines

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Posted by Matt on March 16, 1998 at 13:32:05:

In Reply to: Re: Madeleines posted by Gerard on March 15, 1998 at 19:30:38:

: Let it sit for one hour?
: what the heavens for?

Maybe to let the flavor from the lemon zest seep into the batter.


:I've never heard of that book,
:is it suzy homebaker , probably a superior tasting madelaine
:but will tie you up in knots when someone orders a lot.
:See, now you've made me hungry for a cookie.>> I'm always h
ungery

No its its not a suzy homebaker book. I mainly baought it
for the descriptions of some of the French Boulangeries.
It's not a pro book, but interesting.
You know sometimes there are good things in amature books :-)

Actully this recipie is good for my bakery. Our motto is the more
complicated you can make it the better. The idea being to take a
simple idea and make it as complicated as possible. Then you can
justify charging more for your product. I personally don't
ascribe to that way of thinking. You should see what I have to
go through to make Jalapenio Chedder or Jewish Rye.

Thanx for striaghtening me out with the subscribe thing. I wish
I could delete that message. Ruth's web site looks good thanks
for showing it to me.

Bye for now,
Matt


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