Cooking 101 Recap: Week VII

by Campus Executive Chef Tom Barton

Last night was week seven of our Cooking 101 class in the Xhibition Kitchen and after learning about knife skills, cold preparations, and entrées over the past few weeks we had finally reached most everyone's favorite area of the kitchen: dessert! We brought in a heavy hitter, Ritz-Carlton Boston Common pastry chef Bouchaib Errafiy, to work with us and show us the finer points of several desserts. Chef Errafiy spoke about the various differences between all of the flours and sugars that we see these days at our favorite market. The discussion was very lively but I could tell everyone was ready to start making (and tasting!) some great desserts.

First off -- cheesecake. We learned one of the secrets to a great cheesecake is in the creaming of the cream cheese and sugar. We spoke about the technique of creaming and its importance in many dessert recipes. We then moved onto the classic recipe of profiteroles au chocolate. The nice thing about learning how to make profiteroles is that the same recipe can be used for making the shells for cream puffs and other pastry items throughout the kitchen. Chef Errafiy garnished the profiteroles with thin pieces of edible gold leaf that he brought with him. Finally, I think we saved the best for last as we finished up with a fallen chocolate cake, more commonly known as a molten chocolate cake. After a quick ten minutes in the oven we were all treated to a chocolate sensation most people can only dream of. I know I'm still thinking about it this morning!

Next week we will be practicing the dinner that our student chefs will be making for their special guests in two weeks. We're still finalizing the menu but I think I know which dessert we will be serving!

Comments

Local Produce

Summer is the perfect time to enjoy local produce because of the sheer variety of fruits and vegetables that are available. I’ve waited all winter for ripe berries, juicy tomatoes and sweet stone fruit. We get a few months of this bounty and when the season is over, we wait patiently for summer to come again so we can enjoy our favorites. Connecting and eating with the seasons can be rewarding but also a tough challenge as many of us now rely on grocery stores to provide year-round produce. FUN FACT Did you know that the average food item has traveled 1,500 miles to get to your plate? Seeking out local food, understanding how it was grown and learning more about the people who grew it can be an empowering experience. Not everyone has the opportunity to shake hands with the person that grew their food but for those that do, it carries more weight than a certification. Download lagu WAIT, THERE’S MORE Did you also know that how we eat can have as big an impact on climate change as transp...

Plant Forward

A New Way of Eating There’s a relatively new term buzzing around the food world that you may or may not have heard of, plant forward. What does that mean you ask? Plant forward focuses on more vegetable centric dishes with meat playing more of a supporting role. Think blended burgers, stir-fry’s or grain bowls where meat is almost like a condiment. Flavors are bold and it’s all about the dish’s deliciousness whether it happens to be vegan or vegetarian, or not. Diners aren’t interested in completely removing meat from their diets so embracing a diet that is mostly plants with some meat here and there provides a comfortable middle ground. The Challenge with Red Meat Conventional animal agriculture is resource intense and less than stellar for the environment. Ruminant animals release methane gas into the atmosphere which is about twenty five times more intense than carbon dioxide. Let’s face it, our country’s enormous appetite for beef is not so great for our health and the heal...

Focus on Whole, Minimally Processed Foods

With assistance from Northeastern graduate student Crystal (Sopher) Richardson What’s the WHOLE story on Processed Foods? Nutritionists and dietitians are often asked why processed foods are bad. It’s not an easy question to answer. Many refer to the fact that the “Diseases of Civilization” – heart disease, hypertension, tooth decay, diabetes and some cancers did not exist before the increased popularity of processed foods. Whole and minimally processed foods are prepared without copious amounts of added fat, salt or sugar, therefore maximizing the consumption of cancer-fighting nutrients and phytochemicals, that protect your body’s cells from damage. A 2017 study of 249 adolescents showed that the consumption of minimally processed foods was inversely associated with excess weight. 1 Another study in 2016, published by Anthony Fardet showed a link between minimally processed foods and satiety versus ultra-processed foods. 2 While most people know that eating a whole a...

Choosing Healthy Foods

Search This Blog