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Just add BUTTER!

Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should – set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they type/brand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o...

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Just add BUTTER! | alisharoseblog.blogspot.com Reviews
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Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should – set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they type/brand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o...
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1 just add butter
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3 tempering chocolate
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6 milk chocolate 89f
7 white chocolate 88f
8 seeding
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Just add BUTTER! | alisharoseblog.blogspot.com Reviews

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Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should – set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they type/brand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o...

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1

Just add BUTTER!: September 2010

http://alisharoseblog.blogspot.com/2010_09_01_archive.html

Sunday, September 26, 2010. I MADE IT THROUGH MY FIRST QUARTER OF CULINARY SCHOOL! On the first day of class this week we made the following recipes:. Southwestern Black Bean soup. Roasted Chicken w/ Pan gravy. Cream of mushroom soup. ON TO THE NEW STUFF. Finished shrimp on skewers. 2 sprigs Fresh rosemary. 189; # Shrimp, 16-20 count (approximately 9 pieces), peeled and de. Salt and Black Pepper TT. 189; tsp. Minced lemon zest, yellow part only! Olive oil as needed. Shrimp on the grill grillin. The shrim...

2

Just add BUTTER!: August 2010

http://alisharoseblog.blogspot.com/2010_08_01_archive.html

Monday, August 30, 2010. 62nd Primetime Emmy Awards Governors Ball. This weekend I again worked at an Emmy event. This time the 62nd Primetime Emmy Awards Governors Ball. Here are some photos! Summer Vegetables salad, Avocado mousse, Salsa Verde, Heirloom Tomatoes, Tomato Gel. Second Course - Meat. Rack of lamb with dried fruit crumbles, chickpea puree, basil marinated grilled eggplant with summer vegetables and rosemary juic. Portobello Mushroom ravioli, braised baby artichokes, crisp mushrooms. We plat...

3

Just add BUTTER!: July 2010

http://alisharoseblog.blogspot.com/2010_07_01_archive.html

Saturday, July 31, 2010. SOUPS and MUCH more! This week we worked on SOUPS! The soups that we made were:. In addition to the soups we fabricated a chicken and had our first knife skills test! LETS START WITH SOUPS! First up Beef Consomme. 1 # ground beef. 189; # mirepoix, brunoise. 6 oz tomato, peeled, seeded, diced. 2 ½ qt beef stock or broth. Whip the egg whites until slightly frothy. Combine the egg whites, beef, mirepoix and tomatoes in stock pot. Simmer until flavor develops – about an hour. Ours tu...

4

Just add BUTTER!

http://alisharoseblog.blogspot.com/2010/12/petite-fours-anything-that-can-be-eaten.html

Sunday, December 26, 2010. Anything that can be eaten in one or two bites. 4 oz butter, unsalted. 1 tsp lemon zest. 188; tsp lemon juice. 188; tsp vanilla extract. 1/8 tsp baking powder. 3 oz cake flour. Melt the butter over medium heat, continue cooking until the milk solids turn a golden – brown color. Set aside to cool. Whisk the eggs and sugar over a bain marie until warm. Remove from heat and whisk in the lemon zest, lemon juice and vanilla. 6 ¾ oz sugar, confectioners. 3 ½ oz AP Flour. Brown the bu...

5

Just add BUTTER!

http://alisharoseblog.blogspot.com/2010/12/ok-so-we-did-laminated-doughs-in-intro.html

Sunday, December 26, 2010. Ok so we did laminated doughs in intro to baking and intro to pastry. but we did do different things. here it is! Laminated Doughs take two. Double, book fold. Components of all Laminated dough. De trempe (Wet Dough). Common mistakes – not letting the butter rest enough – use when butter is malable “plastic state”. Yield: 1 full sheet pan. 189; oz lemon juice. 1/8 tsp Kosher salt. 4 ½ oz Pastry flour. Using the paddle attachment cream the butter. Add lemon juice and salt. Once ...

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Just add BUTTER!

Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should – set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they type/brand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o...

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