/ck/ - Food & Cooking

>>14835975
>You blind bake with legos? That's awesome!
Not that, I used then in order to get an even thickness while I was rolling the dough, Technic Axles are around 2mm, which is the thickness I wanted. There are these things, I have no idea how they are called, much less in English since they go by different names (Perfection Sticks Strips, Rolling Pin Guides,Dough Guides,Pastry Ruler) but they are what I was trying to imitate.

I don't use weights because I use microperforated silicone mats and molds, they are more expensive, but give you profesional results if you combine them with the rulers (or a laminaoir if you are in a large profesional kitchen), a cold kitchen and so on.
If you want a very autistic How-To for picture-perfect results then there's this
https://www.youtube.com/watch?v=0rCELhRoSP8

>>14836170
>6 years
Is a life-long thing, but you will learn more by working, it is completely different from been a home-cook, specially in attitude. So, study fundamentals at home, go work somewhere with absolute humility, then, if you want to own a place, or make it with the big boys, then study to learn vanguard techniques and administration. High-Pastries are like medicine, you must continuously study to keep yourself at the front.

>>14836717
Don't be afraid of cleaning the edges of the glaze with your fingers