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Old 02-09-2005, 07:17 PM   #11
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Originally Posted by kitchenelf
I put mine in a perm bottle.
Oops - I missed this line. Be wery, wery careful elf or you could end up a delicious redhead!

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 02-09-2005, 07:28 PM   #12
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That's what I'm going for M in FW!!! :oops:


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Old 02-09-2005, 08:14 PM   #13
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raspberry foam

thankyou all for your help if any finds one please let me knoe???thankx again COOKINONGAS
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Old 02-22-2005, 06:52 PM   #14
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He is referring to sauces that you put into a CO 2 (Carbon Dioxide) cannister, then spray onto plates to give the sauce a lighter, foamy texture.

For your raspberry sauce, I would recommend making a raspberry creme anglaise or coulis. However, you need to strain your coulis very well before adding it to the cannister, or else the seeds will clog it up. Also, don't make either of the sauces too thick or else you won't be able to get enough air into them.

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