Toba's glaze help.... - Page 2

Hmm... Maybe it is the temperature of my house. I keep it between 60-65 and I guess it's possible that could be to cold. It's now spring here in NH and it was 75 today so I will try the recipe again, including all the pointers everyone has given me and see what happens.

Kneadacookie, thanks for the encouragement not to give up. I love your cookies and I really admire your talent and I'm in awe of the vibrant colors without spots this was the (Sadly) fifth time I've tried it in the past 6 months! To get everything right, does it matter what kind of milk I use? I've been using usually skim milk that is generic brand but fresh and once I tried name brand Hood 2 % thinking maybe it's the fat content that's wrong. How long do you mix yours up, and what color company do you use, and do you bag it up and then knead it the next day or do you keep it in containers over night and then after stiring it up you add it to pastry bags?
I really do like the taste of it compared to the merinque taste but I'm so anal!

Jenlg, thanks for your recipe, I've tried egg whites before and their yummy but I was just licensed and inspected by the state so I can sell my cookies and I'm not allowed to use uncooked eggs. If you haven't posted that recipe in the recipe area you should because lots of people are always looking for a yummier RI!

Thank you everybody for your help, I'll post pictures the next time I make this recipe.

Happy Decorating,
Heather

Yes, Yes, Yes!

That's it! I can't believe it does it to yours also! Your pctures on your web site are so perfect. I thought it just was happening to me.

It's like a Glaze disease

Dorctor we need a icing doctor here quick! Actually I love love Alton Brown's food scientist that he has to figure this out! Does someone have an in with him?

Hmmm... warm milk, you might be on to something here. What is the temp of your house when you decorate? I've been talking to peanut who thinks it maybe my house is too cold so it is taking longer to dry.

I keep it in the winter between 60-65 usually 62-64 though(Oil prices are KILLING me!).

What flour on the baked cookie? Do you mean when your rolloing it? I only roll my cookies in parchment so I add no extra flour or sugar. I would think if it was from cooked fluor it would be all over the cookies.

Anythings possible though.

Sophiebell,

I always leave my cookies out over night uncovered after baking them, I heard there is moisture in the cookies that needs to dry up before adding icing to it. My routinue is to make all the dough (usually 6-8 batches) and then refrigerate them over night. The next a.m. I get up and heat up my stove then I take one package at a time out of the fridge as I'm rolling and cutting a package (assembly line) then they stay stored on cooling racks overnight. That same night I make up my icing and let that sit overnight also. The next a.m I carefully stack the baked undecorated cookies in food safe plastic containers to sit and wait for their turn. I then bag up or start kneading my icing bags. Then I start decorating. It really is a labor of love! I never knew how much time really went into decorating till I tried to do a special favor for someone and ended up staying awake for alomst 36hrs to get them done.

I'm thrilled to say I have someone here whos daughter has taken the crystallization problem as a science project (I don't want to name name's till I find out if it's okay) and I'm crossing my finger's that she will have answers for us all soon. They have some great hypothesis' of what it could be.