September42009
the walk-in
the heat from the ovens in the kitchen lab is so comforting (familiar), but not comforting in the physical sense. the kitchen must have reached a temperature upward of 85 degrees, even with the fans running. my pate sucree was practically melting in my hands… there was no way i would be able to get the dough into the pans without a struggle.
why not go work in the walk-in refrigerator? keep cool, keep the dough cool. so much easier.
