Ryan's Discussions (15)

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Discussions Replied To (5)	Replies	Latest Activity
"contact Hilliards for caramel knife....basically it's a rolling pin with knife blade…" Ryan replied Dec 23, 2012 to After action report on my first attempt at Caramels	18	Jan 1 Reply by Ruth Atkinson Kendrick
"When using seed method if you over heat the chocolate you have to allow it to cool t…" Ryan replied Oct 25, 2012 to First Temper...Critiques?	5	Nov 2, 2012 Reply by Donny Gagliardi
"If you are cooking the cream and adding chocolate to it for your ganache it has a lo…" Ryan replied Oct 25, 2012 to Newbie Help!! - Lots of chocolate questions	10	Mar 20 Reply by Greg Gould
"Old newspaper print or heavy Kraft paper is an excellent and cheap way to provide ex…" Ryan replied Sep 5, 2012 to Summer shipping tips & tricks?	30	Feb 6 Reply by Clay Gordon
"I make 8lb batches, toffee itself approximately 4lb into a sheet pan and allow to co…" Ryan replied Sep 5, 2012 to Troubleshooting the Chocolate on Butter Toffee	47	Sep 5, 2012 Reply by Ryan

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