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About Chef Todd Mohr
Expertise
I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event.
Experience
Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily.
Publications
I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
Education/Credentials
Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients
My catering company boasts many of the nations largest companies as clients over the past 8 years.
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You are here: Experts > Food/Drink > Home Cooking > Mass Production Cooking > Fudge
Expert: Chef Todd Mohr - 10/19/2009
Question
Hi,
I have a 3 part question - a/ how much potassium sorbate should I put in 8.9 pounds of fudge. b/ should I use the powder of liquid form of sorbate. c/ will this keep my texture and taste for more than 4 weeks?? Thank you in advance for you help
Bruce
Answer
Huh? I'm a chef whose pantry doesn't contain a jar (or tube?) of potassium sorbate. Fudge to me has few ingredients, non with more syllables than Choc-late, and they don't usually sit around my house for more than a day or two. LOL
I'm assuming the reason you're asking is for commercial production. This might be one for the food scientists, I'm sorry it's out of the area of my expertise.
Chef Todd Mohr
http://www.WebCookingClasses.com
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