how sweet it is...

One of the most exciting kitchen activities for me is baking. For me, baking not only warms the kitchen but also the heart. Aside from having a sweet tooth, I love the sight of different delicious colors of cakes, pastries, cup cakes, breads and even candies. When I was assigned in the dessert section of the hotel I have worked with, I was amazed on how the baker’s did those beautiful desserts, from the stunning cake tower to the mouth watering finger lickin’ chocolate balls.

Through all these, I have discovered that for one to be a master of this art, you need to have the correct utensils. These are the most commonly used baking utensils, actually the most essential of all. Even if you have the right equipment, like an oven or a mixer, baking would still be impossible without these tools. If you have an experience in baking, you should already be familiar onto why these tools are needed in order for you to bake the most delicious cookies and cakes.

Rolling Pin- This is usually used for bread and rolled fondant mixtures. Rolling pins are one of the most essential baking tools.

Mixing Bowl- As the title describes it, it is a bowl, could be large or small, for mixing the ingredients needed.

Pie pans

 Baking Pans- Another essential baking tool; without this, you wouldn’t be able to create a shape for your cake or to actually have something to hold the mixture. Baking pans have a lot of different shapes, from hearts to circles to squares; you could even have one customized.

Muffin pan

Removable cake pan

Tube pan

Rectangular or square baking pan

                                       

Round baking pan 

Baking Sheets- You will need this to keep your baked goods (especially cake) from sticking into your wire rack or into the baking pan.

Spatula- The spatula is used mainly to decorate your cake. There are other types of spatula like the one with an inclined handle. 

Rubber Scraper- This is very important as you would use one to fold the mixture of your cake.

Wire Rack/Baking Rack- This is essential if you want to evenly balance the cooling 

Cookie cutters -  A cookie press is used with a simple dough recipe to make pressed or formed dainty cookies, more commonly enjoyed around the holidays. Presses are easy and fun to use, and results look amazing. Cutters and presses are economical to buy and very durable.

Dry measuring cups

Measuring Instruments- Without these handy tools, you won’t be able to perfect any baking recipe, as baking requires exact measurement of each ingredient. 

Liquid measuring cup

Minute timer - You can simply use the range timer if you are is so equipped, but having a small minute timer can be very practical.  It allows you to take the timer outdoors with you or to another room, so you can hear it and know that you should check or remove your baking.  There are various types of thermometers, but the most common one used in baking is a candy thermometer if you plan on making candies, chocolates or boiled frostings.

Electric stand mixer

Electric hand mixer

Electric mixers - A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand mixers and stand mixers. 

To summarize everything, you need baking utensils in order for you to actually begin to bake. These tools can be compared to kitchen utensils; only that they are used for baking rather than cooking. There are also a lot of tools and equipments that you could have for your baking needs, so as you improve in your skills, you should invest in those extra baking tools.

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Christmas may be the best time for different kinds of sweets and this time I will share with you a special chocolate cake that my daughter loves to eat. This is a special chocolate cake recipe that I have learned during my college days.

 ROCKY ROAD CHOCOLATE CAKE

Ingredients:

1 ¾ cake flour

½ cup unsweetened cocoa

¾ cup sugar

1 ½ tsp. baking soda

¾ cup water + 1 tbsp salt

½ tbsp. vanilla

8 egg yolks

8 egg whites

1 tsp. cream of tartar

1 cup sugar

Procedure for cake:

Combine first seven ingredients. Blend well and set aside.  Beat egg whites until foamy, add cream of tartar and sugar gradually. Continue beating until stiff peak forms. Fold in the first mixture to the egg whites. Pour in tube pan and bake for 25 minutes. Invert in cake rack to cool completely.

Spread fillings and top with marshmallows and nuts.

Frostings:

1 6 oz. package or 1 cup semisweet chocolate morsels

¼ cup butter

2 ½ cup sifted confectioner’s sugar (powdered sugar)

3 tbsp. scalded milk

1 tsp. vanilla

1 egg

1 cup chopped nuts

Marshmallows

Procedure for frosting:

Melt chocolate over hot, not boiling water. Combine butter, sugar, milk and vanilla; beat in egg. Add chocolate, stirring until well blended. Stir in nuts and marshmallows.

happy eating! J

seven folds in one minute!

Just to share some of my experience back then (not to boast about it though) I was always chosen to be the school representative in the Napkin Folding category in one of the most prestigious annual event for professionals and students of HRM (Hotel and Restaurant Management), the Chefs On Parade. It is an event organized by the 58 year old Hotel and Restaurant Association of the Philippines. It started in 1970’s and has been an annual event since then.  It offers recognition to both professional s and students who have stood out during the three day competition challenge.

I can consider it as one of my greatest achievements when I was in college. The first two years, I joined the Napkin Folding category wherein we have to do the seven basic folds in one minute. WOW! can I do that? I only got a certificate of participation when I first joined but the following year, I poured my heart out onto my sleepless nights of practices and I got back with a vengeance. This time, I got the gold, the highest award given because I was able to finish the seven basic folds in 38 seconds. WOW! I sure did it 

To complete our table appointment, I am sharing with you the seven basic napkin folding which we can usually see as part of hotels and restaurants' table setting. 

Artichoke fold

Banana fold

the Bishop's cap fold

Candle folding

Fan fold

Pyramid fold

Sailboat fold

As always, below is also one great recipe that is so easy to make. I learned it from one of the cooking shows I have seen and had the instinct of cooking it right away. Fish and Chips is a popular "take away" food in United Kingdom and as they say, it is traditionally wrapped in white paper and newspaper accompanied with white sauce or as others would prefer, white vinaigrette sauce.

With the use of ice cold beer in our batter, we maintain the crispiness of the fish that would last longer than using ordinary batter.

BEER BATTERED FISH AND CHIPS

Ingredients:

1 cup evaporated milk

150 grams fish fillet, cobbler fillet

salt and pepper

** Season fish with salt and pepper and marinate in the evaporated milk for 5 minutes

BATTER

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/8 teaspoon pepper

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups cold beer

100 grams french fries

Directions:

1. Combine all-purpose flour, cornstarch, cayenne pepper, paprika, pepper, salt, and baking powder in a

mixing bowl. Stir to combine.

2. Add the cold beer gradually and mix using a wire whisk to avoid lumps. Do not over beat.

Mix just until combined.

3. Heat oil to 375 F. When oil is ready,dunk the fish fillet on the beer batter and deep fry the fish

until golden brown.

4. Place on paper towels to drain the oil. Set aside.

5. Meanwhile, deep fry french fries. Drain.

6. To serve, place the fish fillet and french fries on a serving plate. Serve with vinegar and tartar sauce.

happy eating (",)

smooth as glass

During my college days, I have learned different kinds of glasses that are used for different kinds of drinks, mainly used in bars. But, in the real world, there may only be four major types of glasses that are part of table arrangement. On the other hand, they are not always found on all table settings and for us, regular home dining would only mean the drinking glass.

First of the four glasses often used for all table arrangement is the water goblet This may be considered as the fanciest of all kinds of glassware because it is found on almost all types of table service and is usually used for serving water. 

For a formal dinner, we often have an appetizer first before the main course. And with this, we can partner it with an aperitif, a drink to stimulate the appetite or can simply be defined as something you drink before you eat. We use an aperitif glass for these types of meals. An example of an aperitif is a Champagne or sparkling wine. 

Usually, a formal dinner will start with a white meal which would basically mean fish or seafood meal and as such, in food and wine pairing rule, is paired with white wine. Thus, a white wine glass is used in this.  A popular white wine usually used is Chardonnay.

Of course, if they have white wine, they would also serve red wine with red meals like steak or any red meat dish. An example of red wine is a Cabernet Sauvignon 

I would be discussing more different kinds of glass in another topic. I had fun learning all types of glasses used in food service and as far as I can remember, I also had some confusion because most of these glasses really looks the same.

In the meantime, I have yet another personal recipe for you, one of my daughter's most requested dish, Baked Macaroni.

Ingredients:

1/2 cup butter

1 head garlic, crushed

1 onion, minced

2 pcs. red tomatoes, chopped

1 /2 kg ground beef

1/8 kg. ham, cooked and chopped

1 250 gm. pouch tomato sauce

1 red bell pepper, chopped

1 pc. beef bouillon cube

salt, pepper, sugar to taste

1 kg. macaroni, cooked as directed

1 250 ml pouch all purpose cream

quick-melt cheese, grated

Procedure:

Saute garlic, onion and red tomatoes in butter. Add ground beef and cook for 5 minutes, then add ham and cook for another 3 minutes. Season with salt and pepper and add tomato sauce. Add enough water and place beef bouillon cube, season with sugar if you want it sweet. Allow to simmer until saucy. Pour this to the cooked macaroni noodles and transfer in a Pyrex dish. Top with all purpose cream and put in a pre heated 375 F oven for about 10-12 minutes. This is best served with toasted garlic bread.

happy eating! J 

  

how do I know which one to use?

The first time I was at formal dinner in one of the five star hotels, I just stared at the table because I saw a lot of different kinds of flatware and I got confused on how to use them. I literary asked myself "How do I know which one to use?" Although I have learned them all in college, seeing them set up in front of me for he first have startled me and had me really thinking on how to use them cause I do not want to be embarrassed, especially when I was with my bosses at that time (was working in a food related business, too).

Of course, I only knew of again the usual spoon and fork and the teaspoon for coffee and tea at what we usually use at home. After that experience, I made sure that I have reviewed how I should use those different types of silver flatware.

The director of The R.S.V.P. Institute of Etiquette, Maura Graber gave a simple tip. She said, "You are supposed to use the silverware from the outside -in. Use the silverware furthest from the plate on either side, and then use the utensils closer to the plate , as each course requires."

The array of silverware laid out at a dinner table can be intimidating but learning the proper uses for each utensil doesn't have to be. Some of the characteristics of silverware that we can find in a formal dinner would be as follows:

Dinner Fork - A 4 pronged/tined fork that is usually the largest one at the table setting.

Salad Fork - Usually a three pronged/tined fork which is shorter and broader for salads and desserts

Fish Fork - As the name implies, used for eating fish in a meal and is a small fork that is set to the left side of the plate

Oyster Fork - A 3 pronged/tined small fork for oysters, mussels and clams. It is supposed to be place on the right side after the knives, next to the soup spoon.

Dinner Spoon - The normal tablespoon used in households but is very seldom found on table setting

Soup Spoon - A type of spoon with a round bowl used for soup and is usually the largest, place at the right with the knives

Dessert Spoon - These are used in cereals and desserts and usually brought out with the food and but if not, they are just placed horizontally above the dinner plate

Teaspoon - Usually used for coffees, tea and occasionally desserts

Dinner Knife - Again, one of the largest at a place setting that is usually broad with a wide tip

Fish Knife - Shorter than Dinner knife and with a distinct shape at the tip

Steak Knife - This is sharper than a dinner knife and usually has a jagged edge and the appearance of a small sword

Salad Knife - This is shorter than a dinner knife but also has rounded end

Butter Knife/Spreader - A small broad spatula used as an individual butter server






There is however, one thing that I have learned about using these utensils, do not concentrate so hard on which piece to use that you do not take part in the conversation at the table. The best way to avoid this is to practice beforehand.


As for our special recipe for today, I have actually done this dish last Christmas, eve of December 25 where our family usually have a simple gathering at home. I would like to share a recipe for  Honey Barbecued Spare Ribs which I actually learned from Monterey. The actual picture is different from the one I did because I constantly brushed the spareribs with the mixture while cooking inside the oven and when it was done, I placed mozzarella cheese on top.  It tasted really good and it was a hit that night.

Here are the ingredients:

1 1/2 kilo pork spareribs
2 tbsp lemon juice
2 tbsp honey
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp onion powder
1 tsp paprika
1 tsp salt
2 tbsp brown sugar
1/4 tsp dried oregano
dash of garlic powder

How to make:

Pre heat the oven for 10 minutes. Cut the spareribs or you may already buy the serving pieces. Place the ribs, bone side down on a wire in a shallow roasting pan and cover with aluminum foil. Roast in the oven for 30 minutes. After 30 minutes, take it out of the oven and bake again for 20 minutes, uncovered.

In a bowl, combine all the remaining ingredients and brush some of the glaze on the ribs and roast again for another 15 minutes. Just before service, brush the ribs with the glaze again. Perfect with a glass of beer as "pulutan"

I have provided you the video of how Monterey  did it and the picture of my actual cooking. You would be more enticed on how they did it but I am still proud of my own version..hehe

happy eating!