Spain - Week 2
We made 5 recipes this week. I am showcasing two -Garum and Tomato Jam. Above you see the Garum, a Black Olive, Anchovy and Caper Spread,...
International Cuisine at Phoenix College
We are starting our International class in Spain. Here is a photo of the Gazpacho. Sevillano, Classic Gazpacho serves 4 Myy team also...
Gold Fish and Rock Lobster!!
I got to help making the pulling and blowing sugar this time mostly because I wanted to make the gold fish and need the color. I prepared...
Penguins!!
PENGUINS! Blown and pulled sugar penguins After Chef prepared the Isomalt and split up the batches of white and black Isomalt sugar we...
Blown and Pulled Sugar Showpieces
Blown sugar swans We used Several colors of isomalt, This our first time using the sugar pump, I LOVE THIS! Here is Chefs Swan Demo....
Pate Morte - Dead Dough
This week we made Pate Morte, this is a "dead dough", used to create decorative showpieces rather than to eat. There is no yeast,...
Chocolate Chef!
Today we made a Chocolate Chef using both Poured Chocolate and Molding Chocolate. We learned how to make parts using the molded chocolate...
Fondant Cake
In week two we made gumpaste flowers and leaves. We made green leaves, calla lilies, roses and daisies, Gumpaste is a sweet edible sugar...
Pastillage Showpiece and French Curves
Pastillage is a sugar-based dough used for decorating and creating decorations for pastry, showpiece work and decorative molded forms. ...
Royal Icing, Airbrush Gum-paste flowers and Rolled Fondant
Airbrush Tools and Colors There are many tools used to air brush cakes. Chef demonstrated the use. It really makes the cakes and flowers...
