January 6, 2012

Today we started class by tasting Scharffen Burger chocolate at different temperatures and some that have been set out.

Here's what I thought:

76C dark chocolate: snap- loud, slate like, look-  dark,dull taste-  very mellow at first, then strong coco after taste  

76C Milk Chocolate:snap- no snap because it was partially melted,  look-  dull,  taste- nice and mellow throughout, after taste- no real after taste, subtle


Dark chocolate that's been breathing for 2 hours: snap-  slate like, look-dull, taste- very subtle, nice a chocolaty throughout    after taste- not as bad as the heated dark.


Milk chocolate that's been breathing for 2 hours: snap- slate like   look-   Dull, taste- it tasted completely different than the heated milk chocolate,  after taste- none.

Dark chocolate room temp: snap- slate like,look- dully, taste- very strong, after taste- lingering 

Milk chocolate room temp: snap- slate like,  look-   Dull, taste- subtle but different than the other "states".   after taste- none


I really enjoyed  the informational video on chocolate.

Cheese:

We prepared "ricotta" cheese in class today to taste fresh cheese.
Real ricotta is made with whey but we used curd. 

We then taste tested cheeses here's what I thought:

Store bought ricotta: very dull taste, milky

Ours: a lot saltier, less milky.

No chetel : tastes like regular cream cheese

Motxarela: is the most densse, jelly like. Very light chees taste.

Mascarpone:lighter cream cheese taste , a lot smoother.

Some funny quotes from today:

"cooking doesn't eliminate intoxicants"
"pathogens that cause spoilage need not be the same pathogens that causes intoxication or infection and vice versa"

What is FAT TOM?
Food, acid, time, temp, oxygen, moisture

Raw food goes in the highest part of the fridge!  Chicken at the bottom beef over chicken."

I need to apply this to my apartment refrigerator.