Tag Archives: gluten

A Flashback for Friday

28 Aug

Lately I’ve been reminiscing about my time during baking classes at the French Culinary institute in Manhattan, NYC (Now known as International Culinary Center (ICC)). I took 1 semester long class over a 12 week period every Saturday from 8am to 3pm. I learned more in those 12 weeks about baking then I could have imagined from tricks like:

  • Lemon juice prohibits apples from turning brown when you chop them
  • Best way to have room temperature eggs is to submerge them in warm water for 5 minutes rather than leave them out for hours

To key facts such as:

  • Gluten: Flour in contact with water – The more you work the dough the more gluten is released. When you overwork pastry it becomes bread because you’re releasing too much gluten into the dough.
  • One of the biggest differences in the types of flour is the amount of protein. Bread Flour has the most protein, then All-Purpose and Cake Flour has the least amount.
  • Emulsify – Combining 2 liquids that don’t combine easily – When you add an egg 1 at a time into the recipe like we did in the New York Crumb Cake
  • The greater the fat content in butter, the better the butter is (Go figure!). In the class we use butter with 82% fat

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA the-fundamental-techniques-of-classic-2986l1

Over the past year I have been more into cooking than baking, especially in preparation for my wedding in October, but lately I have re-found my passion for pastries, cakes, cookies and the like. Looking back over some of the photos and recipes from my Pastry Techniques book made me nostalgic towards a kitchen covered in flour, sugar and fondant

tart OLYMPUS DIGITAL CAMERA  palmiers

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA Napoleon

I’ve been ambitious lately in my thoughts for my next creation… Especially coming close to fall (I know, I know… I’m not ready for summer to be over yet either!) it is my favorite time to of year for pumpkin cupcakes and apple pies!

Get ready, Kristin’s Cravings is back at it!

Enjoy!

Baking School: Week 1

21 Sep

Saturday was the start of my first official baking class! Those who know me know I’m not quite a “morning person”, but I kicked myself out of bed and went to class on Saturday. Needless to say, I had a blast!!

The first class was a lot of registration, learning the kitchen and making sure everyone was set up with everything they needed. As part of the class, each student is given a binder with all of the recipes, definitions and tips we will use during the semester, The Fundamental Techniques of Classic Pastry Arts text-book and a full set of baking utensils (probably my favorite part!)

   

Once we all got settled our Chefs performed a demo of what we’d be baking for the day. Since it was our first class we started the beginnings of an apple tart. We made Sucree Dough and Apple Compote.

Things I Learned:

  • Emulsify – Combining 2 liquids that don’t combine easily – When you add an egg 1 at a time into the recipe like we did in the New York Crumb Cake
  • You can freeze dough for up to a month
  • Best way to have room temperature eggs is to submerge them in warm water for 5 minutes
  • The greater the fat content in butter, the better the butter is (Go figure!). In the class we use butter with 82% fat
  • One of the biggest differences in the types of flour is the amount of protein. Bread Flour has the most protein, then All-Purpose and Cake Flour has the least amount.
  • Gluten: Flour in contact with water – The more you work the dough the more gluten is released. When you overwork pastry it becomes bread because you’re releasing too much gluten into the dough.
  • Lemon juice prohibits apples from turning brown when you chop them

I’m really looking forward to the coming weeks of the class. Keep checking back for more pictures, updates, tips and recipes!

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