It derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of the total almond content by weight. Some marzipan is also flavored with rosewater. Persipan is a similar, but cheaper product, for which the almonds are replaced by apricot or peach kernels."
Sunday, December 7, 2008
For the past few months, I have been pretty busy with graduation all of two weeks away! So today I am bearing gifts for you to view! My last baking class is Candy Showpieces and Competition. Thus far in class, we have done advanced work in chocolate, pastillage, marzipan, and my favorite: SUGAR! Let me just tell you, pulling sugar looks so awesome, but takes a few days to heal due to the callouses that you receive. Enjoy my new works, and of course, if you have questions direct them to firstname.lastname@example.org.
Sunday, September 28, 2008
I am quite aware that this is not food, but as I have explained before, I have a passion for food and for fine arts.! Hope you like.!!!
Sunday, July 13, 2008
What is luster dust might you ask.? Well luster dust is pretty much a metallic-like powder that is food safe, which means it could be eaten. I enjoy using this product because it gives your dessert or candy that extra WOW factor. In my opinion, it is more appealing to the eye. So I present to you my molded chocolates:
Until later..... ENJOY.!
*"almond family" ganache is a special recipe/formula created by myself. It has a flavor that is like no other, but has the flavor of a sweet Mediterranean candy.
desserts to go to either friday buffet or to the president of the school and other academic instructors. The last one that was sent was my cheesecake garnished with strawberry slices, a mint leaf, and a dot of strawberry sauce..... ENJOY.
Concept: I knew that I did not want to do a "traditional" cake or torte. With my love of food science, and more contemporary food applications, I knew that I wanted to do a triple tasting plate, but of what.? Strawberries.
So you start off with two carbonated strawberries, which mimics the experience of drinking a strawberry italian soda.
Your next tasting brings you to strawberry sorbet with a chocolate "powder" that reconstitutes into creamy chocolate in your mouth. A chocolate cigarette and leaf of lemon balm tops the sorbet off as a garnish.
Your last, but not final experience takes you to a delicate strawberry caviar with vanilla bean essence in every pearl. Drizzled on top was a sweet spanish wine reduction (name to be added later) and a dried vanilla bean for garnish.
Also there are leaf shaped spongecake on the plate to be enjoyed alone, or used as a tea cookie to be eaten with the sorbet and caviar.
Outcome/Judging: Just the sheer joy of making my own recipes/formulas, and having not only all of the pastry chefs taste my dessert, but to also have the Certified Master Pastry Chef try my plating, and actually enjoy it.! I was in awe. On top of all of that, the chefs said that if they were in a restaurant, and saw that on the menu they would buy it. If I was not so excited and nervous at the same time, I could have shed a tear or two. From this project, it reassures me my love of working with desserts to be eaten as an experience and not to be eaten just because it is the last part of a three-course meal. When the chefs bit into the carbonated strawberry, and the look on their faces of not expecting such an experience of fizzing strawberries made my day, and instilled in my head that I must always push the envelope in everything that I do. Sure traditional is good, but take traditional and make it an artistic experience to be enjoyed. Until later........ As I said to the chefs after explaining my dessert, and before they began their tasting, ENJOY.!
Tuesday, July 1, 2008
Thursday, June 5, 2008
To complete my cake decorating and candy making class, one part of my practicum exam, I had to bake and decorate a wedding cake with royal icing. I would like to call this my Abstraction of a Rose Bouquet. Atop the cake are organic, edible flowers and the "leaves and stems" are gum paste painted with luster dust. Hope you enjoy.!
Tuesday, May 27, 2008
As all of my readers know, I am a big fan of the theories and principals of molecular gastronomy. As we were finished in my cake decorating class, another training Pastry Chef asked me about the process of "Pop Rocks." If you are unaware of what it is, basically it is two acids (in powder form) that you would find in the average bake shop, in equal parts. When you put it in your mouth, you get this unbelievable popping and foaming.
After playing around with it some, we developed a formula for chocolate "pop rocks", and strawberry "pop rocks." Both were equally good and felt amazing in your mouth, but the strawberry with strawberry powder was my favorite.! We are going to try a round two tomorrow, so return for pictures for they are well worth it.! I may even bless the blog with a video of the reaction process.! Until later.... In the great words of Alka Seltzer "Pop, pop, fizz, fizz, oh what a relief.!!!!"
Saturday, May 17, 2008
The cake on the left is mine, as the one on the right was done by my classmate Yoona. Both of the cakes were presented during lunch, in from of all of the Chefs and academic Instructors.!
Tuesday, May 13, 2008
What am I referring to, might you ask.? The appraised Lapsang Souchong tea leaf.! Today I set out to find this really smokey tea that comes from the Wuyi region of the Chinese province of Fujian. Unlike other tea leaves, these are smoke-dried over Pinewood fires, which offers its distinct flavor. Not only could this tea be used to drink, but it also used in the culinary world, and pairs well with roasted ribs. For more information about this tea and its uses, leave a comment, and I would be sure to reply to you.!
The reason for me searching for this praised tea, is because as stated in previous posts, I am experimenting with the science of Molecular Gastronomy.! I came across this pretty cool recipe for a Tea Air/Foam.! This weekend, I am going to try it, so check back this weekend for cool pics and possibly recipes.! Until later.... To brew the perfect cup of Black Tea, pour water at 195º over one teaspoon of tea leaves, for three minutes.
Monday, May 12, 2008
Okay, enough about that, and back to my Molecular Gastronomy stuff.! So this weekend, I am going home for a barbeque for my mothers college graduation. Not only would this be a chance to cook and bake up some good food, but to also try out some really tricky techniques with family friends (and of course the random friend of a friend, of a friend.lol.). Well look out for my pictures because they will be up no later than sunday night.! Until later..... BUTTER ALWAYS MELTS AT 85ºF.
Saturday, May 10, 2008
Wednesday, May 7, 2008
If everyone did not know, my nickname according to my baking classmate, Yoon An, is "Food Nerd." We are not condoning name calling, but it was pretty funny that she called me a nerd.! The reason is because I had just got finished reading this book called "Twinkie Deconstructed" by: Steve Ettinger. In the book it pretty much describes all of the ingredients (at the time of publishing) that are in the infamous Twinkie. And not much to my surprise, everything pretty much came from some sort of science lab. This book is a great read.! Until later.... "Beware of the Twinkie."
Tuesday, May 6, 2008
Shaymar W. Higgs
Saturday, May 3, 2008
I think that is looks good. Leave your comments and let me know as well.!!! By the way, I used orange juice because surprisingly, that was all that I had in the house. I am leaving to go back to school tomorrow, so I had to use what I bought last night.! Until later......
So I tried to make fruit caviar, and they came out perfectly. Pictures will be up soon.! Nevertheless, this is only the beginning of my food tests and excursions.! Look forward to many more experiments and recipes for you to try as well.! Until later......
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It investigates the mechanisms behind the transformation of ingredients in cooking, attempts to explain them, and investigates the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view). The term was coined in 1988 by Hungarian physicist Nicholas Kurti and French chemist Hervé This, although atomic physicist Nicholas Kurti debuted the principle in London in 1969.