Food Talk with Mike Colameco
I first met Mike when he featured me on his PBS television show, and we hit it off from the start. He’s fun, funny, and a perfect host, and now that he’s got a regular daily gig on WOR Radio here in NY, Food Talk with Mike Colameco, I’ve been dropping in every few weeks to answer pastry and baking questions. Here are two links to the shows I’ve done with him:
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July 16th, 2007 at 12:41 pm
Question: I am having difficulty with pastry cream. I am tempering my eggs before placing them in the hot saucepan. However I realize that it takes split scond timing to go from a thick consistancy to a harder consistancy. I was preparing a black forest cake and the pastry cream was cooled but not the consistancy I would like. Many recipes say bring to a boil then remove. Does this mean bring to a boil under low heat. How do I prevent getting the wrong texture.