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Hi there I'm chef bill with the Culinary Institute of America, and today I'm joined by chef Melissa wall Nook who's the pastry chef of the American bounty restaurant at the Hyde Park campus of the Culinary Institute hi, so you brought with you what is arguably one of the prettiest trays of hot cost buns I think I've ever seen thank you yeah now as I look at them, I imagine that it took you the better part of an afternoon to put these perfect little crosses on each one of this how long did it take you about five minutes get out it's where you've got a trick to share I do in the restaurants we have to get everything done pretty quickly we're on a tight time schedule, so I use a piping bag to put my garnish on my hot cross buns show me more all right well you do not have a piping bag at home you can easily use a resealable bag if you just angle to the corner you can put your piping tip in the bag I've got one of those at home the first step for loading our piping bag we're just going to shimmy it open here and roll the bag back okay next step we're going to take our piping tip and specifically for the hot cross buns we're going to be using a round tip we just want to work that all the way to the base of the bag and don't worry about cutting this tip off, yet we'll do that in a moment okay next we're going to put our hand underneath through the plastic and roll the bag back this protects your hand from getting dirty next step we're going to take our pace that goes on top of the hot cross buns scoop it up here and load it into the bag the other helpful piece with having our hand inside the bag is it's a nice grabber for the pace, so we can pull it right off again keeping both hands clean my old chef used to say we need one hand clean to answer the phone, so I've gone by that rule for a very long time this method for loading the pastry bag works with any kind of filling your royal icing frosting paste like this it works for anything I will suggest though if you're using a thinner filling to just twist the base of the bag and press it into the tip just to keep anything that may be a little more fluid from flowing through okay this is a great idea because at this point I would be covered with frosting my hands the counter everything so let me take this out of the way thank you so the next step we're going to just roll our bag up okay, and then we need to cut the tip clean okay so just simple pair of scissors we're going to run it around the tip just to kind of score the plastic, and then we can pull the tip of the plastic bag right off which gives a nice perfect fit for our tip in the bag okay next step you want all of this paste frosting filling whatever you may be using right up to the edge of the tip without any air, so we're going to spread our bag flat and I happen to have a rubber bowl scraper if you have one at home this works you can use the edge of a book anything with a flat edge on it, and we're just going to work our paste forward okay you...
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