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Re: Ques For Gerald- Carmel problem

From: Gerard

Comments

Maybe no difference, I add heavy cream slow and don't stop the boiling anyway, its probably written that way so you don't get scalded. I like to find a recipe that works and use it...and nothing else....ever. Become intimately familiar with one recipe rather than collect recipes like they were going out of style. Don't underestimate tried and true, its the only thing that seperates experts from neophytes. You don't need the BEST recipe for each item, you need to develop the skill to make almost any recipe work best. In the business we don't have any special or secret recipes, what we do have is skill from practice to be able to do it very well every time. Making candy is unique, like bread baking, every caramel is different. 10 recipes for 10 cooks can produce 10 different results, its almost like fingerprints, no 2 are the same.

One thing you never hear professionals say is "my recipe" , its always "the recipe I'm using ". Think about it.! Regards, Gerard