(no subject)
here at the culinary institute of america, i have you guys in mind. i'm trying to take as many pictures as i have time to. so, here's another set of pictures from my class (baking techniques with the former executive pastry chef of the french laundry), a food science club demo by this same chef, and grand buffet (it occurs every 3 weeks, so here's some new pictures)
also, i went to nyc last weekend and have some pictures and a lot of commentary about my trip.
i learned a new way to make pie dough to add to the flakiness of the crust. when you roll out your dough, fold it in half, then fold it in half again (into a package). put this back in fridge to get cold, then roll it out. this makes a super flaky crust (similar to making laminated dough like puff pastry). from now on, i will never make pie crust the same!
pecan, blueberry, cherry, and pumpkin pies -- spritz cookies to the right
lattice blueberry pie with butterflies and flowers on the border
chocolate eclairs with coffee pastry cream filling
at the end of the day, chef would critique our products
another day of pies. these ones came out prettier
my own little design. chef didn't like it too much though...
cherry pie...yes i know it looks like blueberry...it was very good though (very tart)
i thought on my feet to use the top of a pastry tip for the inside circle of the flowers
sticky buns made out of sweet dough
gooey and delicious!
the last day we had 4 hours to make 3 different recipes for extra credit. this girl got all her items done
she's waiting for chef to critique her final products
both me and my partner didn't get to finish our pound cake...so we didn't get any extra credit...the croissants and danishes weren't part of the extra credit though. we just had to bake them off that day
the inside our our croissant. chef said it was amazing and to take a picture of it because of its proper honeycomb-ness
pecan danishes
i decided to make these rolled danishes using coffee pastry cream, chopped hazelnut flavored chocolate, and chopped/toasted hazelnuts. they were very tasty.
my chef was doing a demonstration for food science club. i'm in food science club, plus it was in my classroom with my chef. now tell me a good reason not to go!
parsley water boiled with agar..that is being dropped into cold canola oil to set them into "parsley caviar"
a big parsley ravioli
the parsley caviar were then dipped into warm truffle oil and now served with cooked morels, blanched asparagus tips, and parmesan crisps
deconstructed gazpacho: agar + tomato water, agar + garlic water, agar + celery juice, agar + green bell pepper juice, agar + cucumber juice, brioche crouton, chervil sprig
carrot juice, water, and soy lecithin blended together to foam up
foam bubles topping beet gel (beet juice + carrageenan gum)
granny smith apple juice + sodium alginate dropped into calcium chloride + water. makes apple caviar
apple caviar topping vanilla-buttermilk panna cotta
pictures from grand buffet a few days ago
the advanced breads class made this amazing zodiac display. yes, it's all bread
savory foods from grand buffet
they told me this was seafood sausage then i remembered that i kept reading about
seafood sausage lately on some community...funny since i've never heard of seafood sausage before all this
now, come the sweets
--my sister and i went to nyc last weekend. we went to shopsin's. this crazy place (it has the feeling of a diner) has over 4000 items on their menu i had an egg, feta, spinach, olive sandwich (ciabatta). tasty, yes...but i still wish i had picked 1 of the other 3999 items. my sister had "blisters on my sisters" that had vegan sausage, vegetarian black beans, corn tortillas, rice/veg mixture, 2 fried eggs, and broield with cheese. hers was good. but i think she agreed we wish we picked something else. all of the pancakes, waffles, crepes, and french toast probably would have been good choices
--i took her by sugar sweet sunshine, the bakery in the lower east side. i'm on a mission of finding the perfect cupcake in nyc, and so i'm making her try all the different places as well. she had one and agreed that it wasn't quite perfect (the cake was dry along with magnolia). i think so far sugar sweet sunshine is her favorite and mine is magnolia bakery (their frosting is to die for)
--we then happened to trip upon billy's bakery. we had to buy a cupcake and compare it against all the others i've had in the city. this was definitely the worst. the cake was so dry is was crumbling and the frosting was disgusting.
--for dinner, we went to F&B Gudtfood. it's a hot dog, fastfood place with crazy kinds of fixings. we were disappointed that their menu was much more limited than the one on their website. however, i had a delicious dog with mushrooms and onions. my sister had a veggie dog with hummus, carrot salad, and black olives. my dog won the taste test.
--later in the night, we went to Room 4 Dessert. it's a small dessert bar that's a year old. they sell individual desserts or tastings (made of 4 small dessert with a theme) i chose the chocolate tasting and my sister chose the picnic tasting. their desserts are very creative, with influences of places like wd-50 and el bulli. the "bartenders" put the desserts together right in front of you, piece by piece. i had a chocolate brownie with olive oil and salt (the flavors worked very well), a light chocolate soup (too tangy..there was something in it that i didn't care for), chocolate sabayon with brown sugar (very silky smooth), and a chocolate on feuilletine (also quite perfect). my sister's picnic tasting included sweetened, diced tomatoes on toasted brioche (she hates tomatoes), sweetened rhubarb & basil (she hated this too and was impressed by my new, sophisticated dessert tastes since attending the cia), something else i don't remember, and a BEER SORBET. we weren't expecting it to be flavored with beer, and the face she made after trying it was priceless. neither of us like beer, so we set that one aside. she seemed disappointed in her choice of the picnic tasting so i offered to trade with her. i dragged her to this new dessert bar, so i didn't want her to leave with bad feelings. anyway...the part owner/manager of the place was trying to recruit me to do my intership there (required by the cia). he was very kind and made the place sound like a great kitchen to work in, but i was hesitant since it's so new. maybe after i get out of school?
--on sunday, we went to the Big Apple BBQ. there was a dozen of bbq vendors or so lined around madison square park. we picked the shortest lines we could and picked up some pulled pork and rib tips. the small portions were tasty and just enough for lunch. however, we were i need of something...ahh, yes..it was time for more dessert
--michel cluizel's chocolate - i found this place online. it said it was located in worled renowned abc carpet and home, but no one i knew had any idea of what that was. so, we went inside this crazy store and headed down to the chocolate store. after spending probably 1/2 hour looking at their chocolates, we decided on 5. after paying my nearly $20 and starspotting susan sarandon walk passed the chocolate store, ooh and ahh, and walk into a restaurant located in abc carpet & home, we took our chocolates and enjoyed them in the park.
onion, mushroom dog from f&b gudtfood
veggie dog with hummus, carrot salad, and olives from f&b gudtfood
our selection of chocolates...the taste test favorite was that white striped one (vanilla and praline i believe)
my sister and her cupcake from sugar sweet sunshine (her top cupcake place right now)
me and my cupcake from magnolia bakery (my top cupcake place...this picture is from november though..haha)
next week i'm going to park avenue cafe in nyc to work for the day and see if i want to do my externship for school there. i will have most of the day open to roam the city, however. anyone have any suggestions for bakeries, chocolate stores..or any savory food places to go?
also, i'm trying to find fondant to buy. it's not the rolled fondant that's used to top cases. it's made of sugar, glucose syrup, and water. i know i can make it, but i'd like to buy it. in class, it comes in a big blue tub. we thin it down with a syrup (corn syrup, sugar, and water) and use it to glaze items like eclairs. i guess some companies label this as "white icing". does anyone know anywhere in nyc or online where i could find this?
could anyone recommend a good digital probe thermometer to buy?
x-posted to picturing_food
also, i went to nyc last weekend and have some pictures and a lot of commentary about my trip.
i learned a new way to make pie dough to add to the flakiness of the crust. when you roll out your dough, fold it in half, then fold it in half again (into a package). put this back in fridge to get cold, then roll it out. this makes a super flaky crust (similar to making laminated dough like puff pastry). from now on, i will never make pie crust the same!
pecan, blueberry, cherry, and pumpkin pies -- spritz cookies to the right
lattice blueberry pie with butterflies and flowers on the border
chocolate eclairs with coffee pastry cream filling
at the end of the day, chef would critique our products
another day of pies. these ones came out prettier
my own little design. chef didn't like it too much though...
cherry pie...yes i know it looks like blueberry...it was very good though (very tart)
i thought on my feet to use the top of a pastry tip for the inside circle of the flowers
sticky buns made out of sweet dough
gooey and delicious!
the last day we had 4 hours to make 3 different recipes for extra credit. this girl got all her items done
she's waiting for chef to critique her final products
both me and my partner didn't get to finish our pound cake...so we didn't get any extra credit...the croissants and danishes weren't part of the extra credit though. we just had to bake them off that day
the inside our our croissant. chef said it was amazing and to take a picture of it because of its proper honeycomb-ness
pecan danishes
i decided to make these rolled danishes using coffee pastry cream, chopped hazelnut flavored chocolate, and chopped/toasted hazelnuts. they were very tasty.
my chef was doing a demonstration for food science club. i'm in food science club, plus it was in my classroom with my chef. now tell me a good reason not to go!
parsley water boiled with agar..that is being dropped into cold canola oil to set them into "parsley caviar"
a big parsley ravioli
the parsley caviar were then dipped into warm truffle oil and now served with cooked morels, blanched asparagus tips, and parmesan crisps
deconstructed gazpacho: agar + tomato water, agar + garlic water, agar + celery juice, agar + green bell pepper juice, agar + cucumber juice, brioche crouton, chervil sprig
carrot juice, water, and soy lecithin blended together to foam up
foam bubles topping beet gel (beet juice + carrageenan gum)
granny smith apple juice + sodium alginate dropped into calcium chloride + water. makes apple caviar
apple caviar topping vanilla-buttermilk panna cotta
pictures from grand buffet a few days ago
the advanced breads class made this amazing zodiac display. yes, it's all bread
savory foods from grand buffet
they told me this was seafood sausage then i remembered that i kept reading about
seafood sausage lately on some community...funny since i've never heard of seafood sausage before all this
now, come the sweets
--my sister and i went to nyc last weekend. we went to shopsin's. this crazy place (it has the feeling of a diner) has over 4000 items on their menu i had an egg, feta, spinach, olive sandwich (ciabatta). tasty, yes...but i still wish i had picked 1 of the other 3999 items. my sister had "blisters on my sisters" that had vegan sausage, vegetarian black beans, corn tortillas, rice/veg mixture, 2 fried eggs, and broield with cheese. hers was good. but i think she agreed we wish we picked something else. all of the pancakes, waffles, crepes, and french toast probably would have been good choices
--i took her by sugar sweet sunshine, the bakery in the lower east side. i'm on a mission of finding the perfect cupcake in nyc, and so i'm making her try all the different places as well. she had one and agreed that it wasn't quite perfect (the cake was dry along with magnolia). i think so far sugar sweet sunshine is her favorite and mine is magnolia bakery (their frosting is to die for)
--we then happened to trip upon billy's bakery. we had to buy a cupcake and compare it against all the others i've had in the city. this was definitely the worst. the cake was so dry is was crumbling and the frosting was disgusting.
--for dinner, we went to F&B Gudtfood. it's a hot dog, fastfood place with crazy kinds of fixings. we were disappointed that their menu was much more limited than the one on their website. however, i had a delicious dog with mushrooms and onions. my sister had a veggie dog with hummus, carrot salad, and black olives. my dog won the taste test.
--later in the night, we went to Room 4 Dessert. it's a small dessert bar that's a year old. they sell individual desserts or tastings (made of 4 small dessert with a theme) i chose the chocolate tasting and my sister chose the picnic tasting. their desserts are very creative, with influences of places like wd-50 and el bulli. the "bartenders" put the desserts together right in front of you, piece by piece. i had a chocolate brownie with olive oil and salt (the flavors worked very well), a light chocolate soup (too tangy..there was something in it that i didn't care for), chocolate sabayon with brown sugar (very silky smooth), and a chocolate on feuilletine (also quite perfect). my sister's picnic tasting included sweetened, diced tomatoes on toasted brioche (she hates tomatoes), sweetened rhubarb & basil (she hated this too and was impressed by my new, sophisticated dessert tastes since attending the cia), something else i don't remember, and a BEER SORBET. we weren't expecting it to be flavored with beer, and the face she made after trying it was priceless. neither of us like beer, so we set that one aside. she seemed disappointed in her choice of the picnic tasting so i offered to trade with her. i dragged her to this new dessert bar, so i didn't want her to leave with bad feelings. anyway...the part owner/manager of the place was trying to recruit me to do my intership there (required by the cia). he was very kind and made the place sound like a great kitchen to work in, but i was hesitant since it's so new. maybe after i get out of school?
--on sunday, we went to the Big Apple BBQ. there was a dozen of bbq vendors or so lined around madison square park. we picked the shortest lines we could and picked up some pulled pork and rib tips. the small portions were tasty and just enough for lunch. however, we were i need of something...ahh, yes..it was time for more dessert
--michel cluizel's chocolate - i found this place online. it said it was located in worled renowned abc carpet and home, but no one i knew had any idea of what that was. so, we went inside this crazy store and headed down to the chocolate store. after spending probably 1/2 hour looking at their chocolates, we decided on 5. after paying my nearly $20 and starspotting susan sarandon walk passed the chocolate store, ooh and ahh, and walk into a restaurant located in abc carpet & home, we took our chocolates and enjoyed them in the park.
onion, mushroom dog from f&b gudtfood
veggie dog with hummus, carrot salad, and olives from f&b gudtfood
our selection of chocolates...the taste test favorite was that white striped one (vanilla and praline i believe)
my sister and her cupcake from sugar sweet sunshine (her top cupcake place right now)
me and my cupcake from magnolia bakery (my top cupcake place...this picture is from november though..haha)
next week i'm going to park avenue cafe in nyc to work for the day and see if i want to do my externship for school there. i will have most of the day open to roam the city, however. anyone have any suggestions for bakeries, chocolate stores..or any savory food places to go?
also, i'm trying to find fondant to buy. it's not the rolled fondant that's used to top cases. it's made of sugar, glucose syrup, and water. i know i can make it, but i'd like to buy it. in class, it comes in a big blue tub. we thin it down with a syrup (corn syrup, sugar, and water) and use it to glaze items like eclairs. i guess some companies label this as "white icing". does anyone know anywhere in nyc or online where i could find this?
could anyone recommend a good digital probe thermometer to buy?
x-posted to picturing_food