cstarz Profile - Allrecipes.com (10554107)

cook's profile


Home Town: Detroit, Michigan, USA
Living In: West Bloomfield, Michigan, USA
Member Since: Apr. 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Dessert
Hobbies: Photography, Music, Charity Work
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About this Cook
A life long baker, I have been a professional baker/confectioner for the past two years.
My favorite things to cook
If it has chocolate in it, I'm in. Newest obsession is my ice cream machine...once on the lips, forever on the hips though.
My cooking triumphs
Turning out 21 cases of my product for a store-wide rollout in under a week. Not much sleep, but got it done.
My cooking tragedies
Oh let's not go there...lol.
Recipe Reviews 6 reviews
Maple Salmon
Okay to be honest, I tweak this recipe occasionally by adding toasted sesame seeds, sometimes I add in some minced scallions for a little color. Whenever possible I use Grade B maple syrup for the more intense flavor, but this marinade is by far my favorite and I use it on more than just salmon. It's an easy go-to recipe and tonight I'll make the fish on my grill instead of in the oven.

0 users found this review helpful
Reviewed On: Aug. 7, 2014
Chef John's Banana Bread
The recipe is okay, but Flour Bakery's is much better. Ran into the same issue with Chef John and several other recipes: 3 bananas - are they large bananas? Are they small? I'm sure that after you mashed them up you measured them, so please share the exact measure as not all bananas are the same.

0 users found this review helpful
Reviewed On: Jan. 24, 2014
Basic Truffles
A couple of minor changes...pour the ganache into a lined baking an or frame and smooth. Let it sit at room temperature overnight. Instead of round truffles, you can cut into strips for squares, triangles or rectangles. I also substituted irish cream for vanilla, a little heavier handed than 1 tsp, and it was amazing. Spend the money and get E Guittard, Callebaut or Valhrona. It's worth it!

3 users found this review helpful
Reviewed On: Mar. 11, 2012

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