Today we did our daily chocolate tasting, cheese tasting, and talked about food photography
We started off class talking about spices, and our thoughts on the cookies we baked yesterday. A lot of other groups ran into some problems while preparing their recipes. Overall, we all had fun baking yesterday and the cookies turned out well.
Our daily chocolate tasting was of white chocolate from the same makers of the milk chocolate we tasted in class on Monday.
Green and Black: doesn't really smell, good snap, very creamy/buttery taste.
El Rey: smells like chocolate, good snap, very smooth mouth feel, very chocolate taste, no lingering after taste.
Michel Cluizel: no smell at all, weak snap, very light taste, no after taste.
Amedei: no smell, a lot like the Michel Cluizel.
Based off of our tastings, some people have changed their opinions on white chocolate for better or worse. I decided that I really like El Rey chocolate.
We also broke up into cooking teams. I got into team A and we will be cooking with chocolate tomorrow. Our menu will be as follows: Coke cake, eggplant, mole, salad, baked beans, flanksteak. My partner Miya and I have been put in charge of making the Coke cake. Then we'll be cooking with soups and stocks on Tuesday.
Mark came to talk to us about food photography.
He brought a lot of cook books to show us the details and care needed to create an appetizing picture. I had no idea of the amount of time and detail required to make food look irresistible. I really enjoyed his in class demonstration of how to take an effective and alluring picture.
We also watched a knife skills video
I learned a lot of really useful techniques from the video. Hopefully I can use them in my apartment kitchen and in the kitchen tomorrow. I really would like to make a tomato rose once my knif skills get up to par.
Cheese tasting- soft/ simi-hard cheese tasting
Harvarti: very strong cheese taste like cheddar, soft texture
Gouda: very pleasant cheese taste, not as strong and over powering as the Harvarti.
Manchego: this was very dry and kinda grainy, very good cheese taste, no real after taste. This is my favorite.
Fontina: too much cheese taste, very strong like Havarti.
Today we talked about Steve Jenkins and how he is the very opinionated authority on all things "cheese".
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