Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
The content for this presentation was developed for a client, The California Milk Advisory Board. I am using it with their permission and they hold the copyright.
This is a version of the presentation made to farmers and food media as part of the incredibly successful program of educational marketing program for California Artisan and Farmhouse Cheeses launched by the CMAB in the late 20th and early 21st century. I was enlisted as a President Ex-Officio of the American Cheese Society and a former Specialty Supermarket Executive in charge of, at the time, a highly innovative cheese department, food service and deli. It was thoroughly researched, vetted and is an authoritative presentation.
Cheese cake(http://www.slideshare.net/danielvhenny/delicious-homemade-cake-varieties) is very smooth with delicious taste . it contains different varieties of flavour with yummy taste. this slide shows some of the recipe with cheese cakes.
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
The content for this presentation was developed for a client, The California Milk Advisory Board. I am using it with their permission and they hold the copyright.
This is a version of the presentation made to farmers and food media as part of the incredibly successful program of educational marketing program for California Artisan and Farmhouse Cheeses launched by the CMAB in the late 20th and early 21st century. I was enlisted as a President Ex-Officio of the American Cheese Society and a former Specialty Supermarket Executive in charge of, at the time, a highly innovative cheese department, food service and deli. It was thoroughly researched, vetted and is an authoritative presentation.
Cheese cake(http://www.slideshare.net/danielvhenny/delicious-homemade-cake-varieties) is very smooth with delicious taste . it contains different varieties of flavour with yummy taste. this slide shows some of the recipe with cheese cakes.
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
2. Custard Facts
Custard: Any liquid set with eggs
• Sugar slows coagulation of egg proteins
• Acids speed up coagulation of egg proteins
• Starch prohibits over coagulation by coating protein strands
(will not squeeze tight)
• Egg yolks contain an enzyme (Alpha Amylase)
• Breaks down starch molecules, will cause custard to separate
• Must be boiled 2-3 minutes to neutralize enzyme
• Boil to cook starch flavor out
• Custards with starch will not freeze properly (gritty texture)
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
3. Baking methods
• Custards
• Stovetop: temper hot liquid into egg/sugar mixture, strain back
into pan and carefully heat until nappé on the stove, (cool down
quickly).
• Pastry cream, crème anglaise, lemon curd
• Baked custards: temper hot liquid into egg/sugar mixture strain,
pour into dish and bake on a low temperature, usually in a water
bath.
• Crème brûlée, crème caramel, quiche, pot du creme
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
4. Stirred or Stovetop Custards
Crème Anglaise, Lemon curd, Pastry cream
• Heat liquid
• Infusing flavors
• Temper into eggs
• Stir continually until nappe (coats the back of a spoon)
• Strain
• Chill immediately to stop cooking
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. Baked Custards
Crème Brûlée, Crème Caramel, Flan, Pot de Crème
• Heat liquid
• Temper into eggs
• Strain
• Pour into dish
• Bake in a water bath (covered vs. uncovered)
• Cool completely
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Custards – Troubleshooting
• Tempering – always temper
• Synerisis – heat too high – cooked too long
• Air bubbles in baked custards
• Curdling in stirred custards
• Undesirable Skin – dry heat
• Cracking – heat too high, souffle action that falls when chilled
• Browning – heat too high
• Cratering – whisking too much creating foam on top
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
7. Enriched Dough
A dough with a higher percentage of fat, milk, eggs or sweeteners
• Brioche: tender, rich dough with eggs and butter
• Uses a sponge to start
• Classical shapes; à têt, braids, loaves, cylinders
• Focaccia: Italian style yeasted flat bread
• Various flavorings (toppings)
• Lots of olive oil
ChefMichaelScott
LeadChefInstructorAESCA
Boulder