It is quite common these days for chefs to wear a darker colour, not only for modern style, but also to hide discoloration from hard working sweat.
Although traditions and trends have changed over the centuries, it is still traditional for the head chef to wear not just the highest hat, but the hat with the most pleats. The more pleats, the more knowledge. It was once stated that the chef who wears a hat with 100 pleats has knowledge of cooking eggs 100 different ways!
It is quite common these days for chefs to wear a darker colour, not only for modern style, but also to hide discoloration from hard working sweat.
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Bees collect nectar from the plants and take it to the hive where it is stored in wax chambers. Here the water evaporates and worker bees store the nectar with enzymes. These enzymes turn the nectar into honey.
Honey is a mix of natural sugars, water and various minerals, vitamins and protein. About 70% of the natural sugars are made up of fructose and glucose and the balance of these two sugars determines whether a honey is clear or frosty (set). The higher the fructose content, the longer the honey will remain liquid. Some honeys contain more glucose than fructose and, therefore, are very likely to crystallise swiftly. There is no difference in the taste or nutritional value of these two states. Honey can be restored to a liquid state with warmth and varies in colour from dark to light, depending on the plant from which the nectar is derived. Throughout the Cucina Primavera classes, we used hazelnuts which is a typical product of Piemonte in Northern Italy. Roasted and ground, they turn cakes, pancakes and biscuits into heavenly treasures. One of the questions asked in class by Mark, was "How do the hazelnuts grow?"
Hazelnuts grow on large trees (up to 5 metres high) and require more than one variety to cross-pollinate. The flowers bloom in winter and in spring, they are fertilised and nuts start to form in little clusters. In summer months, they turn from green to hazel and are ready to harvest in late summer/autumn when they fall to the ground. They are one of the most nutritious nuts. Hazelnuts are an excellent source of vitamin E, dietary fiber, protein, magnesium, and heart healthy B vitamins. Recent research also shows that hazelnuts are one of the highest natural sources of antioxidants. Hazelnuts are believed to have originated in Asia and Europe. Today the principal hazelnut growing regions are Turkey, Spain, Italy and the US. Most hazelnuts in Australia come from Turkey, however there are some small orchards in NSW and Victoria. A common question asked in my Cucina Primavera class as we were making the praline for Mascarpone Praline Ice Cream.
Sugar (sucrose) is a molecule made up of glucose and fructose. When dissolved in water, the process is known as saturation. More sugar can be saturated into the water at different temperatures which is why we heat the solution to have a higher concentration of sugar in a separated state. When the water eventually evaporates, you are left with a supersaturated solution which is in an unnatural state and hence unstable. This is why you must not stir the solution - to prevent crystallisation i.e. the fructose and glucose bonding again. Molecules of sucrose are quite geometrical and when crystallised, the crystals are square - like building blocks. To help prevent crystallisation, an acid/fructose such as lemon juice or cream of tartar can be added before boiling, or a glucose solution. This makes the molecules odd shapes and harder to form geometrical solid blocks. So it helps keep them separate, enabling a clear toffee. But I like to just keep it simple: Heat sugar with half the quantity of water over low heat. Stir until completely dissolved, taking care that there are no sugar crystals on the side of the pan. Once dissolved, boil until water evaporates and sugar caramelises. Pour over roasted nuts and you have praline! To make fondant which requires a lot of crystallisation, sugar syrup is boiled, cooled and beaten for about 15 minutes – extremely cloudy toffee! It is much simpler than you think!
To make just under 1 litre of soy milk: Wash and crack 125g soya beans. Remove hulls and soak the beans in water for 6-8 hours. Process them in a blender with 1 litre of fresh water and strain through muslin. Collect the milk into a saucepan and boil for 5 minutes. Cool and store up to 3 days in the fridge. This question came up in class last night and I must say, I had never heard of it. Rice Milk is an alternative to dairy milk and soy milk. Here is a recipe I found on the internet:
A good way to make rice milk is to use fresh rice that is still hot. * 1 cup rice, brown is okay, short grain is best. * 4 cups hot water- cold water and cold rice won't work. * 1 tsp vanilla Put all in blender, puree for about 5 minutes (until smooth) let sit for 30 minutes or longer, then without shaking pour into container being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain through cheesecloth. To complicate things and get a smoother milk, re-cook the rice with part of the water until it's very soft. Add salt and sweeteners, soaked, blanched almonds or nuts and flavorings. Then run it through a blender, food processor, or juicer. Onions are the most commonly used vegetable in the world. Where they originally came from is uncertain, however onion remains have been found next to fig and date stones dating back to 5000 BC. Some say they originated in Egypt, other say Central Asia. One thing is for sure, they add excellent depth of flavour to cooking and provide Vitamin B6, Vitamin C and antioxidants to help prevent cancers
Nutmeg comes from a large evergreen tree which grows fruit similar to a peach. The nutmeg is the large kernel found in this fruit and mace is the reddish lace covering the nutmeg. Used in small does for culinary use, nutmeg aids digestion and is delicious with vegetables, cheese and eggs.
Potatoes do not contain any cholesterol (lots of carbohydrates, but not cholesterol.) During a recent class, the topic of Nicola potatoes being healthier than most others was raised. Nicola potatoes are oval shaped and have yellow skin with yellow creamy waxy flesh (perfect for gnocchi!). They contain higher levels of phenols in their peel which have strong antibacterial and antiseptic properties and have been known to slow down cancer cells. This is why they are know to be healthier.
Cook sliced eggplant in a cafe press and cook both sides evenly and quickly.
(Mara's note: When purchasing eggplant, select fruit which is shiny, firm and heavy, and has a green stalk. When eggplant is young and fresh, it will not be bitter and therefore does not require salting and rinsing before cooking. It is important to keep in mind that if the eggplant has not been salted and rinsed, it will absorb more cooking oil). |
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