Monday, February 28, 2011

28 Feb 2011

American style butter cream

.5 lb butter
2 pinches salt (iodized)
1 lb powdered sugar
1 tsp. Vanilla extract

1. Cream butter,
2. Sift salt and sugar,
3. Add vanilla and beat until it is smooth and light.

Basic Sugar Glaze

4.25oz Sifted powdered sugar
1 fl oz milk
.5oz Butter
1oz vanilla extract

Mix all ingredients stir until smooth add milk after smooth

Chocolate Ganache

1lb Bitter sweet chocolate
.5pt of heavy cream
.5 fl oz coffee extract

1. Chop chocolate
2. Cream to a boil, add chocolate stir to a liquid form.
2 Bear Claw - filling with cream cheese and brown sugar. Cut a square and place filling as a rolled log.

2 Pinwheel - Dried fruit and cream cheese maybe sugar, square dough cut co

2 Chocolate croissant - roll out thinner than you normally would to add the chocolate.

Danish Blueberry - roll dough cut slices on both sides and interlace dough.

Pizza dough - 6 to 1 All Purpose to High Gluten

Icings - higher butter fat
Butter-cream 3 types French (egg yokes) Italian (egg whites) American (lightly salted butter, powdered sugar. rich but light smooth fluffy.)
Fondant - Cooked mix of sugar and water.
Foam - Hot simple syrup added to whipped egg whites. Very hard to do suppose to be light fluffy and sweet.
Fudge - Sugar, butter, milk or butter.
Glaze - powder sugar and a liquid
Royal icing - uncooked mix of powder sugar, egg whites which makes it hard brittle when dry.
Ganache - melted chocolate and cream. Whipped or poured.

Laminated dough

Today we are going to be baking up our dough that we (Heather) prepared on Thursday. That should be good. I'm not sure what else we are up to but I'm looking forward to it. Baking after all is what got me into cooking. I understand why most cooks/chefs don't like to bake. (If you have issues with controlling every aspect of a dish) It is process you have to go through and hope you got every bit of the formula right. As for cooking you are able to tweak to save a dish if you didn't do it exactly like the recipe is written.

I usually try doing my own homework on what we are doing in class but this weekend I was prepping my garden and visiting friends. I did make some biscuits last night for dinner using bread flour (I thought that is all we had) and I did laminated the left over dough to see if that would help with leavening and it did somewhat but still some nice hockey pucks were had.

Hopefully today I will get to set up to take some more pictures. Who knows maybe I will be doing something with media and food for my capstone.

Sunday, February 27, 2011

Photo site

I should of been doing other stuff today but I wanted to update my photo site. Y'all check it out.Vidhead

Thursday, February 24, 2011

Today we are making

a sour cream coffee cake, english mufffins, oatmeal chocolate cookie, flour-less chocolate sponge cake and starting a laminated dough.


I was trying out a different way of blogging and lost my whole post so I think I will stick with blogger for a little while longer. Here is a link and picture of what we did yesterday. Boring post I know but I need to get ready for work now.

Tuesday, February 22, 2011


Our new block is baking, we finally got to spend some time in the kitchen.- We had to make five items, Chocolate Chip Cookies, Sugar cookies, Southern biscuits, Focaccia, Baguette. Chocolate chip cookies formula is made with shortening instead of butter or other fat. I made a change to the formula and added half butter. Didn't make that much of a change other than crispy edges. We did over proof our bread but that was my fault I didn't follow up on where it was placed while it is proofing and my partner had to test out on the bar setup. It was totally disorganized and chaotic and fun. Today we are talking about pies- Pate' Brissee (Un-sweet dough, Flaky) inbetween with less flaky- more flaky. less flaky is considered mealy or short. Pate' Sucree is a sweet flaky IE tarts. Pate Sablee IE. Short bread.

Monday, February 21, 2011


I keep obsessing over this project. It is exciting but I need some crucial information before I can continue. Regardless I will still be making a test project. On another note, what is every-one's favorite fish to eat? I personally like "pan" fish. IE blue gill, crappie.

Sunday, February 20, 2011


I think I have my Capstone project. More information may or may not come later if it proves to be a viable project. I am a bit obsessed with the thought and possibilities. I think it could be big.

Saturday, February 19, 2011

New fruit trees are in

Five of them, which means I need to dig 5 holes this morning. 3 peach and 2 apples. Just one more cup of coffee...

Friday, February 18, 2011

Clean Slate

Ok, New Title of blog and site. Clean Sink. I think I will stick with this one. All links have been fixed.

Thursday, February 17, 2011

Happiness is a..


Name change

I need to come up with a better name or title to my website and this blog. I thought about Foodspotting but that appears to be taken by quite a few different foodie blogs and sites. Since movies have been a huge part of my life the past 20 years I was trying to incorporate it into the title. Any suggestions?