Posted at 9:23 pm , on November 21, 2019
At school we often have to prepare breakfast, catering for teachers when they come for professional learning (PL). My students and I try our best to have a spread of freshly baked items along with fruits, yogurt, and coffee (of course!) upon their arrival. The baked goods include muffins, cookies, and Costco croissants that usually involve an embarrassing confession when someone asks if they was made in-house. Croissants made in-house? That’s the dream! But until we can afford a table-top sheeter, we will be working on madeleines, financiers, scones, and other items that are a little more practical to make in-house.
Posted at 5:00 pm , on November 3, 2019
Ciabatta is a lean dough that is made with a poolish and something called the double-hydration method. This method involves adding water at two stages during gluten development. This is done to help incorporate the water of high hydration doughs. Continue reading
Posted at 12:51 pm , on October 6, 2019
Focaccia is one of my favourite breads to make. It has a super high hydration (93% hydration in this case), but because it’s baked in a pan it doesn’t require any bread shaping skills. The possibilities for toppings are limitless, although it’s pretty good plain as well. Personally, I like baking focaccia in a lasagna pan, because it’s smaller than a sheet tray and has higher sides so the resulting loaf is dramatically thick. Eat it on its own, or even slice it lengthwise for sandwiches. You can’t go wrong! Continue reading
Posted at 8:11 pm , on September 12, 2019
1 3/4 cup vinegar (we used a combination of apple cider and white vinegar 50/50)
1 3/4 cup + 2 tbsp sugar
1 tbsp mustard seeds
1/8 tsp turmeric powder
1/2 tbsp celery seeds
3 tbsp salt Continue reading
Posted at 1:48 am , on September 12, 2019
260g heavy cream
120g gelatin mass
135g cocoa powder
100g condensed milk
100g neutral glaze Continue reading
Posted at 12:31 am , on September 6, 2019
Each summer, I work on a plan to better our existing culinary program at Jean Augustine Secondary School. Since the school first opened in the fall of 2016, I have been taking steps every year to improve the delivery of the program, and ensure that it is engaging and enjoyable for the students. We started off slowly, setting up our new kitchen and preparing meals for staff and minor events. Soon after, we were able to make a connection with a local food bank and our students are now serving the community by preparing meals for those in need. This year, I plan on introducing a few new things to challenge them: fermenting and preserving, glazing mini cakes and entremets, and artisan bread baking. Continue reading
Posted at 7:53 pm , on September 4, 2019
What is gelatin mass?
Gelatin mass consists of two ingredients: gelatin and water. The ratio is usually 1 to 5 times its weight: i.e., 1 part gelatin to 5 parts water. For example, if you are using 10 grams of gelatin powder, you would use 50 grams of water to hydrate the powder to make the mass. Continue reading
Posted at 6:55 pm , on May 5, 2019
Are you a juice person or a smoothie person? Royce likes juice — fruit juice but also veggie-forward juice…especially on those days when we haven’t been eating very healthy. Personally, 9 times out of 10 I would rather have a smoothie than juice. I have a couple of issues with juice. First, from a health standpoint I’m suspicious of the nutritional value because it’s missing so much of the original fruit / vegetable. And second, something just seems really wrong about pulverizing all of these vegetables, only to drink the liquid and toss the rest. Especially given the statistics we see nowadays about food security and food waste! Continue reading
Posted at 11:15 pm , on April 28, 2019
Who doesn’t love an Aero Bar, am I right? I’m not sure who came up with this technique, but I first learned about it from John Placko, many years ago when I was helping out with his modernist technique workshops. It’s a pretty easy technique: melt chocolate, thin it out, put it in an ISI, add nitrous oxide, dispense, and vacuum. But in order for you to do all those things, you need some equipment…
Posted at 2:11 am , on May 16, 2018
Mango Pate de Fruit (Recipe Adapted from Chef Migoya)
160g Sugar (1)
200g Mango puree
320g Sugar (2)
200g Guava juice
20g lemon juice
85g Glucose powder
6.3g Citric Acid (l)
1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in mango puree, guava juice and lemon juice.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107˚C/.255˚F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight.
9. Cut and toss in citric acid sugar mixture (1/2 cup sugar: 1 tsp citric acid).