Tag Archives: pastry

A piece of cake

Passion and professionalism.  Can the two be combined?   I am very fortunate to have employment that embodies my love of teaching, food and the culinary industry. Of the many classes that I instruct, the Introduction to Cakes course can be one of the most challenging.   Many students come to culinary school with industry experience, however for many others this may be their first time in a professional kitchen.  When faced with icing a cake, this may be a stressful event for some students.  On the last day of class, the students are asked to assemble and decorate a cake in less than ten minutes.  Here’s a video of my demonstration for the class.

 

Passion and professionalism.  The goal? Put your emotional energy into trying to do something well, not into your reaction if it doesn’t go as planned.  In other words, try not to cry if a cake disaster strikes!  Does this mean I have no passion for cakes?  No, I just try to put the whole process in proper perspective.  Really, it’s a piece of cake!

Another great cartoon by JWU student Rebecca Ramey

Another great cartoon by JWU student Rebecca Ramey

How do you feel about cake, cake decorating, and the emotions that go along with this skill?

 

 

I love cookbooks!

I love cookbooks, all kinds.  For me though, the components of a great cookbook include more than just recipes.  I want to know about the life of the author, the origin of the recipes and of course, the book needs to include plenty of quality photos!  I’m very excited to present a post by my guest blogger and colleague, Jean Moats.  As one of our Johnson & Wales University  librarians,  Jean is a great asset to the education of our students and our chefs.  I love it when Jean says ” I just got in the newest book by…….., you’ve got to take a look!”  So, I asked her to share with us the latest additions to our JWU library.

Fine French Desserts by Hubert Delorme

Fine French Desserts by Hubert Delorme

 

 

 

 

 

 

 

 

 

 

 

Fine French Desserts by Hubert Delorme: This book could be considered a textbook for a cook wanting to learn how to make beautiful French desserts. The first part of the book goes over basic techniques and recipes for making the different parts of the desserts. The next section is a practical guide featuring all of the needed tools. The final section, written by French pastry chefs, includes the recipes to make these stunning creations.

 

Jenny McCoy's Desserts

Jenny McCoy’s Desserts

 

 

 

 

 

 

 

 

 

 

 

 

Jenny McCoy’s Desserts by Jenny McCoy: Most dessert books are divided up by different types of desserts such as pies, cakes, cookies and candy.  Jenny McCoy used a fresh approach with book in organizing the recipes by seasons. If you need a spring dessert for your next party, then turn to the spring section for a lovely Blueberry-Almond Cream Tart. The recipes are easy to follow with clear instructions. McCoy includes not only desserts but also seasonally themed drinks.

 

Mast Brothers Chocolate: A Family Cookbook

Mast Brothers Chocolate: A Family Cookbook

 

 

 

 

 

 

 

 

 

 

 

Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast: Winner of the IACP in the Single Subject Category.  Rick and Michael Mast started  craft chocolate factory in Brooklyn  in order to produce handcrafted chocolate.  They seek to make the chocolate using best ingredients from small producers. This book includes the story of their journey along with delicious recipes.

 

Southern Italian Desserts by Rosetta Costantino

Southern Italian Desserts by Rosetta Costantino

 

 

 

 

 

 

 

 

 

 

 

 

Southern Italian Desserts by Rosetta Costantino: Desserts in Italy are more than just cannoli and gelato.  Rosetta Costantino brings us the desserts of Calabria, Campania, Basilicata, Puglia and Sicily, all regions in southern Italy.  Rich delicious desserts fill the pages of this book. Costantino explains the regional history, symbolism and lore behind these desserts.

The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman

The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman

 

 

 

 

 

 

 

 

 

 

 

 

The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman: Winner of the IACP in the Baking Category.  Jacquy Pfeiffer covers the fundamentals of pastry, beginning with his life working in his father’s bakery.  The book continues with recipes for classic French pastries.  Pfeiffer includes a sidebar in the many recipes where he gives more information about a particular ingredient that is used. It is an excellent book for anyone wanting to learn the fundamentals of French pastries.

NOTE:  All of these editions are available from your favorite online book retailer OR, better yet, take a closer look at these great books in the library!

 

Jean Moats, Librarian, M L.S. from University of North Carolina at Greensboro; B.A. in Home Economics and Business from Otterbein College, M. Div. in Pastoral Ministry from Duke Divinity School; Prior to the library degree, Jean worked as a pastry chef in several local catering companies while earning a degree in Culinary Arts and Hotel/Restaurant Management from Central Piedmont Community College. She worked at Queens University of Charlotte in Technical Services Department while earning her degree in library science from UNC at Greensboro. Jean joined the library staff of Johnson and Wales University in Charlotte in August 2004. She is a liaison for the College of Culinary Arts. Other responsibilities include cataloging materials, staffing the reference desk, and teaching information literacy sessions.

Thank you Jean, for your dedication and your reviews of these fantastic books!

 

 

A good egg!

                                         
What eggs say....by JWU student Rebecca Ramey

What eggs say….by JWU student Rebecca Ramey

For bakers, these are the four major food groups: flour, sugar, fat and eggs.  The  previous baking science blog posts have already given fun facts about flour, sugar and fat, so now it’s time for eggs!

Egg shell color, does it really matter?  Marketing today tells us that brown eggs are healthier than white eggs, and therefore the consumer is charged more.  Is that really necessary?  No.  White or brown, the contents are the same, and the nutrition value is the same.  The color of the shell depends on the breed of the chicken.

Brown eggs vs. white eggs

Brown eggs vs. white eggs

Egg parts:  Shell, membranes, air cell, egg white (albumen), egg yolk, chalazae.

Fun facts:                                                                                                                                          1. The older the egg = the larger the air cell.  When hard-boiling eggs, it is much easier to remove the shell from an older egg than from a very fresh egg.                                                      2.  The less prominent the chalazae (the twisted egg white cord that holds the yolk in place), the older the egg.                                                                                                                             3.  Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year. (www.britisheggweek.co.uk)

Parts of an egg

Egg composition:                                                                                                                            76% water                                                                                                                                     12% protein                                                                                                                                  10% fat                                                                                                                                             2% sugar

Functions of eggs:  structure, aeration, emulsification, flavor, color, nutritional value.                     Structure:  adding more eggs to a product will give it a firmer texture.  Example:  fudge-style brownies have relatively low egg content.  Cake-style brownies have a higher portion of eggs in the recipe.

Aeration:  whipping egg yolks or whites within the MOP of a recipe will incorporate more air into your product.  Some products are leavened solely with the whipping of eggs (example: chiffon cakes).

Emulsification:  the lecithin in egg yolks allows fat molecules and water molecules to combine more readily.

Flavor:  eggs enrich the flavor of products, giving them a more complete flavor profile.

Color:  egg yolks give an eye-appealing rich color to baked goods.  Also, the additional protein in eggs aid in the browning of the crust of breads, rolls or cookies.

Nutritional value:  eggs are jam-packed with protein, minerals and nutrients for their relatively small size.

How do we use eggs?  fried eggs, omelets, quiche, custards, meringues, soufflés, cakes, breads, cookies, muffins…..they are everywhere!

IMG_0773Fried eggs:  note the difference in the size of the yolks.  These were all graded as “large.”

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Over-whipped meringue:  feels like styrofoam.

IMG_0596Perfectly whipped soft-peak meringue.

Meringue topped tartlets

Meringue topped tartlets

Egg custard

Egg custard

Check out these sites:                                                                                                                    The American Egg Board  www.aeb.org                                                                                         The Canadian Egg Council  www.eggs.ca

For a more in-depth look at eggs or just about any ingredient, explore the contents of this great book by Harold McGee.

On Food and Cooking, The Science and Lore of the Kitchen, by Harold McGee

On Food and Cooking, The Science and Lore of the Kitchen, by Harold McGee

“Love and eggs are best when fresh.”  Russian proverb

Creativity: Food as Art, Art as Food

In food education, we name the programs of study:  Culinary Arts.   The two-year degree though is called an Associates of Applied Science.  So how do we make the connection between “art” and “science?”  Often, people say that cooking is an art, while baking is a science.  What makes this distinction?  Do the two overlap?  YES!!!

When cooking, measurements are not always crucial to the final product.  A recipe may have the following instructions:  a clove of garlic, a bunch of chives, two chicken breasts and “season to taste.”  The exact measurements are not indicated as it is up to the chef to determine the amounts, according to the desired result of the final creation.  An experienced chef can estimate the proper proportions and predict the outcomes.  Therein lies the art of taste!  How these creations are assembled on the plate then requires the art of presentation.

During one of the “chapters” in my professional career, I worked as the first mate and cook on a private yacht.  The owner of the boat, an attorney, and his wife, a classically trained chef, went out to different restaurants for dinner six nights of the week.  On the seventh night, I cooked for them on the boat.  Why did they eat out so much? They believed in the art and entertainment of the dining experience.  They would examine every component of the meal:  how the hostess greeted them, the décor of the restaurant, the eloquence of their waiter, the font of the menu, the feel of the cutlery and the design of the china, and oh yes, the meal itself!  The food, though an important part of the meal, was not the only creative medium in the art of dining.  The choreography of the entire evening involved many interdependent components.  When dining out, how often do we think the food was good, but the atmosphere made the meal less enjoyable?

In the baking and pastry world, we follow formulas.  We think of a recipe as a list of ingredients, whereas a formula determines the exact amount of each ingredient with a specific method of preparation (MOP).  As we “eat with our eyes first,” initial appreciation of a product relies upon the presentation.  We value wedding cakes for their beauty, birthday cakes for their whimsy and sometimes we create sculptures of food for their visual appeal alone.  Although the eating of the creation may be a secondary desire, taste completes the experience.  So although the ratio of ingredients and the method in which the product is prepared can be considered a science, the art depends on the visual appeal.

I find joy in trying a new recipe, or adapting an old recipe by using the ingredients at hand, making substitutions to accommodate the tastes of whom I am feeding.  For baking, I make a rule of following the initial formula as indicated.  Then, through my knowledge of baking science (more on that next week!), I may make adjustments to please my palate or alter the texture.  When making wedding or birthday cakes, I spend more time at the drawing board, then the actual production of the creation.  These are just some of the creative aspects of the food world.

The photos included in this post offer a variety of artistic views of food.  Food art can be everything from the natural beauty of fresh picked strawberries, to sugar and chocolate showpieces, to a sculpture of the world’s largest lobster. You can decide, is it art?

How do you “create art” in the culinary realm?

Fresh picked strawberriesFresh picked strawberries, nature’s pure art!  Very edible!

Chef Duke's Cake, Food as Art

Chef Ellen Duke’s Fruit and Vegetable Cake.  This is edible art!

Chocolate Sculpture

Chocolate sculpture.  Never intended to be eaten, but smells really good!

Sugar Sculptures

Sugar sculptures.  Again, never intended to be eaten.

The World's Largest Lobster

World’s largest lobster! (Sculpture and kids, not edible!)                                                                                  Shediac, New Brunswick, CANADA

Einstein, in Toast

Toast “painting” of Einstein.  Technically, edible.  (Ripley’s Believe It or Not Exhibit)

Fresh Fruit Tarts, Plated Desserts

Fresh fruit tarts, waiting to be served in our school dining room.  Delicious!

Themed Mini-Cakes

Themed Mini-Cakes from our Advanced Cake Decorating Class.

Cowboy Cake

Cowboy Cake.  Edible.  In fact, it fed 400 happy guests!