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Baking, Freezing, Thawing and Storing: The Challenges of Desserts


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Baking, Freezing, Thawing and Storing: The Challenges of Desserts

Hi, my name is Penny, and as a trained pastry chef, I truly understand the challenges kitchens face when it comes to desserts. In most cases, the profit margin on desserts is so low that restaurants lose money selling desserts, but on the other hand, a tasty slab of chocolate cake can also make a diner fall in love with his or her meal and return to your establishment. If you are a food services professional interested in rethinking the issue of dessert, you have come to the right place. Please, get comfortable and peruse these posts. They have ideas related to increasing your profit margin on desserts, making easy desserts, freezing and storing desserts to save money and more. Thanks for reading.

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Best rules for oyster eating

Think you've been eating oysters? Well, you may be wrong. The oyster eating culture has been around for years. But unfortunately, not everyone follows the rules. Yes, there are rules. There are a number of tips you need to have before gorging down those beauties, and failing to do so simply curtails your experience. Here are some rules that you need to follow. Know the oceans Oysters from different oceans taste different because they normally get their flavour from their environment. Read More 

Tips For Making Delicious Spit Roasted Meat

Spit roast cooking is the perfect way to cater for a large number of guests at an event or gathering. A large amount of meat can be cooked, meaning that all of the guests can eat at the same time, instead of staggering eating times. Preparing perfectly spit roasted meat can take a little experience; however, if you are new to this style of cooking, the following tips will get you off to a great start. Read More