kvalifood - maxm - comments

by: Anonymous

Fantastic web sight

Wow... This site is filled with really wonderful, nuanced information... I live in Costa Rica and bake in a tiny gas stove with the door held shut with a bungee strap.... My bread is wonderful and I'm very proud of how I have learned bread making this past year.... Thank you Chef so much... Stephen Kopels Atenas, Costa Rica

by: Anonymous

Danish pastry bar

Excellent, my wife is from Lithuania and she said that she loved it. We like the Danish method I am going to make the Danish pastry again it is flakey, buttery and so delicious she almost didn't believe that I made it! Thanks for sharing. All The Best, Cre Lombardi

by: Anonymous

Great lessons - informative site and thank you!

Thanks. And your first portion will taste great but look bad. Mine did. :-D It is a difficult recipe that takes a few tries, so don't be discouraged by your first batch. - max

by: Anonymous

cake

it awesome

by: Anonymous

sourdough

Hi. I have started a sourdough starter so if I take the ingredients of the starter away from the recipes ingredients, what do I do about the yeast? Just omit? Thank you.

by: Anonymous

sauerkraut

according to the USDA; it is important to use 'kosher' or pickling' salt - or any other as long as it NOT IODIZED ! Apparently the little bugs that do the fermenting do not get along with iodine which is routinely added to table salt in North America.

by: Anonymous

Storing in the Refrigerator

I'm wanting to make a 1:3 or possibly 1:4 sugar can either of these be stored in the refrigerator without risk of hardening and having to be reheated?

by: Anonymous

Thanks

Checked out your video, and now your site. I love it, so I'll be back! Jodi

by: Anonymous

Pinning?

Hi! This dessert looks incredibly tasty! Would you be able to add "Pinterest" so that us Americans can share this with others?

by: Anonymous

Question

Can you use molasses for the dark syrup?

by: Anonymous

Wonderful

We made these tonight, and they are very good! We made a lemon cream cheese filling, and topped them with raspberry jam. Fun and messy to make!

by: Max M Rasmussen

Storage

When you have more than 50% sugar (there is sugar in the fruit too) in a marmelade it is self preserving. As that much sugar is toxic to bacteria and virus. So you don't really need anything. But you can risk it catching some kind of fungus/mold. If you boil the glass and sterilize your equipment the risk is very small. To be absolutely certain though, you will need to add a small amount of preservative to the mix. I cannot help you with Canadian brands, but it should a pretty common ingredient to find in supermarkets.