5 Pastry mother sauces

pasticcini_di_lawliet_by_milksauce

Sabayon

Chocolate sauce – ganache, hot fudge

Simple syrup – caramel, sorbet, butterscotch

Creme Anglaise – Ice cream, pastry cream, flavored cream sauce

Fruit sauce – coulis, curd, sorbet

Long haitus

Long haitus

Been months since my last update or years,im currently working at jamie oliver restaurant,very fast paced kitchen 150-300 per day and dying nights during friday and saturday. Overall im enjoying every moment. Hope i can update more

Culinary Terms

Bake: Cooking technique that uses dry heat.
Barbecue – To cook food, especially meat, with direct heat over coals or in a broiler.
Blanch – To partially cook food by immersing in boiling water.
Boil – A cooking technique that uses moist heat. Food products are cooked in boiling liquid until done.
Braise – A cooking technique that uses dry and moist heat. Primarily used for tougher cuts of meat that require cooking until connective tissue breaks down and becomes tender.
Brochette – Meat broiled and served on a skewer.
Broil – A cooking technique that uses dry heat and high temperatures. Broiling is used for tender single-size cuts of meat, fish or poultry.
Deep-fry – To cook thin, tender food products completely submerged in fat.
Grill – A cooking technique in which foods are cooked by a radiant heat source placed below the food.
Pan fry – Too cook small, thin pieces of meat, fish, poultry or vegetables in a shallow fat (the product may also be breaded).
Poach – A cooking technique that uses moist heat. Tender items are cooked gently in a simmering liquid. The liquid from the poached item sometimes may be used to make an accompanying sauce.
Roast – A cooking technique that uses dry heat. Tender, multi-portion cuts of meat are most often roasted (i.e., roast top round of beef).
Sauteé – To cook quickly in a small amount of fat.
Simmer – A moist heat cooking technique. Cooking foods in a gently simmering liquid.

Pit Stop

Funny encounter that made me realize  lots of things,last november 3

I read lots of books,practice my knife/piping skills,research about the latest newest food trend , molecular gastronomy freak ,and an michelin food style fanatic

we had 37 reservations last night,service time starts @ 6,my mis en place is ready,6 30 first table arrived,they had this striplion selection,local,aussie,us wagyu, my sous chef will grill the meat,other  chef is on  vegetable /side dish station,and i will cook the risotto,with proper resting,meats are ready to serve, 3 tables arrived,orders arrived,micros is beeping crazy every minute, Im confident enough to cook this,frying foie gras, making rissoto, sauteing scallops and prawns,cooking specialty ribs,pouring sauce on the sauce bowl daily routine,not perfect but i can keep on the track,i always want think i can work smarter than the food,around 830,my chef ask me to make a sunny side up egg”well done” special request for a angus beef burger,my world stop for a second .before i had a short stint on egg station,during breakfast on manila peninsula, ,back in my culinary school, egg subject is the hardest,had a hard time but i managed to cook it,but my Grandmas sunny side up is better .

Service time is over we had 52 covers

“Food is not about impressing people. It’s about making them feel comfortable.”

 

– Ina Garten

“Tell me what you eat, and I will tell you what you are”

 

– Old quote by The Physiology of Taste

Ingredients have no borders.

Hiroyuki Sakai