the deconstruction of a dessert.
read in bon appetit magazine... the thing for 2007 in the world of cooking is the deconstruction of desserts. they hav say ur example a chocolate cake.
they put the cake (choco part) at the center of a decorated plate. then next to that will the be ganche sauce in a little saucer. then a dollip of cream on the side. with some syrup sugary liquoirr in a shot glass. it's served and presented in that manner to let the taster get a real sense of what they are actually eating. wich to me is like art. food is art. art is food. make it creative, make it ur own. and make it tasty and fun.
only thursdayy...why do the days go by soooo slooowww...i should put a pic up here. sorry really boring entry. i'm trying to kill time here with my next class.
they put the cake (choco part) at the center of a decorated plate. then next to that will the be ganche sauce in a little saucer. then a dollip of cream on the side. with some syrup sugary liquoirr in a shot glass. it's served and presented in that manner to let the taster get a real sense of what they are actually eating. wich to me is like art. food is art. art is food. make it creative, make it ur own. and make it tasty and fun.
only thursdayy...why do the days go by soooo slooowww...i should put a pic up here. sorry really boring entry. i'm trying to kill time here with my next class.