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Joined Date: Sep 11, 2011
Birthday: Nov 06
Reviewed Banoffee Mess
"I started the cans in cold water, brought up to a boil like the show stated to, brought it back down to a simmer (from what I was trained to look for in the actual water). Both cans of SWEETENED condensed milk and both came out beautifully. The reason it's important to get it sweetened is that the sugar content will help make the toffee. If you ge""
I am a Certified Culinarian (bottom of the food chain) who studied at National Culinary Schools in La Mesa, CA. I am not a Chef and will never assume such as that is an honor that very few have earned. I am however a cook looking for work. In the mean time I am going to school to earn a degree.
Anything new. I love to explore.