February 2012
18 posts
“Let food be thy medicine”
– Hippocrates
“The answer is not another pill, the answer is spinach.”
– Forks over Knives
CIA NY: Bocuse d'Or USA!
Forwarded from a Girl who goes to school at the Hyde Park Campus… So much to love about the CIA and the amazing things that happen in the culinary world.
rachtakesnewyork:
This weekend my school hosted the biennial Bocuse d’Or USA competition! The Bocuse d’Or is equivalent to the olympics of culinary. The winner of the USA competition goes to Lyon, France in 2013 to compete for the world...
January 2012
29 posts
Learning to Cook
To know how something can go wrong can lead you to doing something correctly.
So much about learning to cook and why the CIA does such a great job of teaching its students how to be successful in the kitchen is to not only know how to cook something properly, but it is to understand how it can go wrong.
If you know how something can ‘fail’ such as a hollandaise sauce, a roasted...
A Great Restaurant Dessert
(a bit of an autobiography)
Having dessert is avoided by some, a special occasion for others, and a food group for the rest of us. In my family having dessert wasn’t a question asked, because the answer was always “YES!” We like to claim that the Wolf Family was born with an extra stomach, just for dessert. We can be incredibly full from dinner, no worries; there is always room on our...
Essay Question for Homework
What makes a great restaurant dessert?
B&P Day 2
Recipes we made:
Chibatta (hand mixed)
Basic Lean Dough for Baguettes
Hard Dinner Rolls
Soft Dinner Rolls
Brioche Dough (wrap and freeze for next day)
Rosemary rolls
Sunflower Seed Bread
Day 1 B&P
Understanding and practicing the Creaming Method
Production:
Vanilla Pound Cake
Lemon Semolina Bundt Cake
Chocolate Chip Cookies
Ginger Cookies
White Chocolate Macadamia Nut Cookies
Spritz Cookies
Tea Cakes (Snowballs)
Walnut-Butter Shortbreads
Its going to be very different to not be making dinner everyday… Because of the 3 week break we just got back from I miss the...
New Block Starts Tomorrow
Baking and Pastry Skills Development!!
3-week class to learn the basic techniques and skills of baking and pastries. We have Chef Robert Jorin (here is a very old article about him) he is incredibly talented baker and I’m excited (and kind nervous) to have him as a chef instructor.
How to Make Flaky Pie Crust Tender
The perfect pie crust is both tender and flaky. It is tender enough to bite easily, and it is also flaky, so that distinct layers of dough are clearly visible.
To create this:
Keep chunks of fat large
Use flour with a low protein content
Keep the flour dusted on the work surface to a minimum
Keep water to a minimum
Add more fat if necessary
Do not over work the dough - roll it out only...
December 2011
33 posts
