Top products from r/pastry
We found 5 product mentions on r/pastry. We ranked the 5 resulting products by number of redditors who mentioned them. Here are the top 20.
1. How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
Sentiment score: 0
Number of reviews: 1
John Wiley Sons
Show Reddit reviews2. Advanced Bread and Pastry
Sentiment score: 1
Number of reviews: 1
Cengage Learning
Show Reddit reviews3. Rubbermaid Servin Saver Cake Keeper
Sentiment score: 1
Number of reviews: 1
Red base with clear plastic cover003760689613 x 7 inches | 33.02 x 17.75 cm
Show Reddit reviews4. Great Lakes Gelatin, Collagen Hydrolysate, Unflavored Beef Protein, Kosher, 16 Oz Can
Sentiment score: 0
Number of reviews: 1
COLLAGEN HYDROLYSATE: Made of ONE simple ingredient, collagen is a dietary supplement with a beneficial combination of amino acids. At Great Lakes Gelatin Company, we believe that a healthy lifestyle and a balanced diet, including collagen, is the cornerstone to a life well livedHEALTH BENEFITS: Sup...
Show Reddit reviews5. Snapware Snap 'N Stack Portable Organizer (14.1-Inches by 10.5-Inches, BPA Free Plastic)
Sentiment score: 1
Number of reviews: 1
Perfect for storing small tools, fishing gear, arts and crafts materials, and much moreIncludes (1) Snap 'N Stack Portable OrganizerStackable trays provide quick and easy access to contents, and keep items separate and organized. Additional trays can be added or removed to customize the container as...
Show Reddit reviews
His book is based off of the actual recipes and directions used in a commercial kitchen with a sheeter. It's pretty clear if you have background in pastry, but not if you're a home baker trying to make croissants by hand. I say the book is still worth it whether or not you can actually use the directions...it gives an explanation of the processes we use in the industry and if analyzed, can give troubleshooting for home cooks too.
Get yourself https://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X . The book is incredible and it's only problem is it's too clear. The eVersion is totally fine and half the cost, but if I had the money I'd get the hardcover. It gives a lot of insight on what to use and why. It's my reference for everything. Good luck!
I've always simply used something like this. I put all my pastries in there, stacking them on top of each other (as long as it doesn't have any frosting/damageable pieces on top). I usually put a napkin in between each "layer" of the stack. Then I'll bring along a nice plate, and once I get over there I'll place them nicely on the plate and voila!
If you can't get the round cake caddy to work you can try something like this. It seems to be more like what you're looking for
How Baking Works is a good one.
one more question: can collagen hydrolysate be substituted for Gelatin in panna cotta? I have this https://www.amazon.com/Great-Lakes-Gelatin-Hydrolysate-Unflavored/dp/B005KG7EDU?th=1 And I was going to make this panna cotta recipe, could you substiute the gelatin for collagen hydrolysate? https://old.reddit.com/r/GifRecipes/comments/8zwcox/strawberry_panna_cotta/e2luvup/