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Mar Mar's Chef Notes

Mar Mar's Chef Notes. Tuesday, June 14, 2011. Breakfast Pastries: The Rundown. We've made danish, croissants, pain au chocolat, turnovers, strudel, apple tart tartin, and lots of other amazing things. I'm in the middle of a 3 day practical exam on croissants and pain au chocolat, and waiting for my paper in viennoiserie back. Viennoiserie, in case I haven't said anything about it, is a french word for pastry made in the Viennese style, usually a laminated dough. Wednesday, May 18, 2011. Is the idea that ...

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Mar Mar's Chef Notes | mkpastrychef.blogspot.com Reviews

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Mar Mar's Chef Notes. Tuesday, June 14, 2011. Breakfast Pastries: The Rundown. We've made danish, croissants, pain au chocolat, turnovers, strudel, apple tart tartin, and lots of other amazing things. I'm in the middle of a 3 day practical exam on croissants and pain au chocolat, and waiting for my paper in viennoiserie back. Viennoiserie, in case I haven't said anything about it, is a french word for pastry made in the Viennese style, usually a laminated dough. Wednesday, May 18, 2011. Is the idea that ...

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Mar Mar's Chef Notes | mkpastrychef.blogspot.com Reviews

https://mkpastrychef.blogspot.com

Mar Mar's Chef Notes. Tuesday, June 14, 2011. Breakfast Pastries: The Rundown. We've made danish, croissants, pain au chocolat, turnovers, strudel, apple tart tartin, and lots of other amazing things. I'm in the middle of a 3 day practical exam on croissants and pain au chocolat, and waiting for my paper in viennoiserie back. Viennoiserie, in case I haven't said anything about it, is a french word for pastry made in the Viennese style, usually a laminated dough. Wednesday, May 18, 2011. Is the idea that ...

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mkpastrychef.blogspot.com

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Mar Mar's Chef Notes: Bedridden

http://mkpastrychef.blogspot.com/2011/03/bedridden.html

Mar Mar's Chef Notes. Saturday, March 12, 2011. In the fantastical world of bread this week: Monday we took our first paper test and mixed. Dough, which is really buttery! We had to mix it in stages, first developing the gluten without the butter, which makes up about half the weight of the dough, and then kneading in the butter without melting it.Tuesday we shaped it into. Excuse my lack of French accents, my laptop doesn't have that program), and. Meaning with head, because. OnE FeD Up BaBy MoMma!

2

Mar Mar's Chef Notes: March 2011

http://mkpastrychef.blogspot.com/2011_03_01_archive.html

Mar Mar's Chef Notes. Thursday, March 24, 2011. Finals Week(s) and Spring Break! Last Day of School! For a week, anyways. I am now finished with the baking of bread for at least two months, but we'll get to that. Firstly: finals week, the reason I didn't blog for two weeks. After coming back from being sick for a week and a half, I had my practical exam that lasted two days. For that practical, we baked. Brioche carroune, brioche a tete,. Day of class, we made sourdough. Granted, it won't start for two m...

3

Mar Mar's Chef Notes: January 2011

http://mkpastrychef.blogspot.com/2011_01_01_archive.html

Mar Mar's Chef Notes. Tuesday, January 25, 2011. Shazzam.I just put three days of posts into one! Well, since I forgot about Friday and Monday I'm going to do a post of just kitchens, because that's my most exciting class anyways. Also probably the most entertaining to read. And go to sleep. Thursday, January 20, 2011. In strategies we learned about memory, and the different ways we use it and lose it throughout our lives. Wednesday, January 19, 2011. The Day That I Forgot. Well, today is the day that.

4

Mar Mar's Chef Notes: Bread Practicals and Pizza

http://mkpastrychef.blogspot.com/2011/03/bread-practicals-and-pizza.html

Mar Mar's Chef Notes. Friday, March 4, 2011. Bread Practicals and Pizza. Apparently, this means "Thank God It's Friday" But I saw a church sign the other day that said Thank God I'm Forgiven, so I like that better. But still, I'm glad Friday is finally here, so that I can look forward to a weekend of doing nearly nothing that requires conscious thought. In case you're wondering,. Very complicated to make, but still good. Our practicals today consisted of baguette, epi, and. Pain au lait,. I'm attending L...

5

Mar Mar's Chef Notes: This mod....

http://mkpastrychef.blogspot.com/2011/05/this-mod.html

Mar Mar's Chef Notes. Thursday, May 12, 2011. Subscribe to: Post Comments (Atom). Promote Your Page Too. I'm attending Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Pennsylvania. I love to cook, but I'm getting a degree in baking and patisserie arts because I love baking and, more importantly, eating desserts and cakes. View my complete profile. Good News and Bad News. Picture Window template. Template images by linearcurves.

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Mar Mar's Chef Notes

Mar Mar's Chef Notes. Tuesday, June 14, 2011. Breakfast Pastries: The Rundown. We've made danish, croissants, pain au chocolat, turnovers, strudel, apple tart tartin, and lots of other amazing things. I'm in the middle of a 3 day practical exam on croissants and pain au chocolat, and waiting for my paper in viennoiserie back. Viennoiserie, in case I haven't said anything about it, is a french word for pastry made in the Viennese style, usually a laminated dough. Wednesday, May 18, 2011. Is the idea that ...

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