SASSYPANTZ Profile - (1917616)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2002
Cooking Level: Professional
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Sewing, Photography, Music, Painting/Drawing
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About this Cook
Though I've been cooking for my family for more than 10 years now, I've been a professional certified pastry chef since 2004.
My favorite things to cook
I am opening a coffee shop and I'm always on the lookout for interesting, unique recipes for pastries and snack foods that would be appropriate for the business. At home, conveniece is key. There's never enough time for complicated recipes, and I'm not as organized at home as I am at work, so planning ahead is usually a failed experiment. I have 3 people to feed, each with their own brand of pickiness, so it's virtually impossible to find something they'll ALL love.
My favorite family cooking traditions
I'm teaching my kids to cook. They're 6 and 9, and each week, they choose one meal they want to help prepare. The rule is that the meal has to include a vegetable. I've found they're a lot more accepting of 'borderline' foods if they were the ones that helped prepare it.
My cooking triumphs
My first 3 teir wedding cake. Croissants made from scratch. Perfectly tempered chocolate!
My cooking tragedies
Too many to count. Culinary school offers many opportunties to screw up! Sometimes it's the best way to learn a lesson.
Recipe Reviews 2 reviews
I've been making this recipe for 2 years now, and it's a hit with everyone who tries it! Even my seasoned pastry chef instructors wanted the recipe! This one is so much more rich and buttery than the average caramel recipe. In fact, I occassionally cut back the butter by as much as 1/4 c. to keep the butter from weeping. Always irresistable. I like to undercook this to use as a sauce or a filling, too.

2 users found this review helpful
Reviewed On: May 20, 2004
Sauce Anglaise
A classic, always very nice. The only tip I can add is to temper the eggs by adding a small amount of milk to the yolk mixture first (enough to make the yolk mixture fairly hot) before pouring into the hot pot. This will help prevent the eggs from cooking in lumps in the mixture.

10 users found this review helpful
Reviewed On: Jun. 1, 2003

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