ITEM 15: The souffles

ITEM 15: The souffles.

soufflés (shake cakes)

The soufflé is a light meal prepared in the oven made ​​with eggs (specifically with egg whites) beaten and combined with other ingredients and served well as a main dish or as a dessert. The word comes from past participle of the French verb "souffler" meaning 'blow' or 'inflated'.

Every soufflé is made of two basic components:

1. A cream based sauce or puree
2. Beaten egg whites.

The base gives some flavor and texture. Common varieties to the souffle base include cheese, chocolate and lemon (the last two are used in desserts, with a good dose of sugar). When the souffle from the oven is usually large and swollen, and often "down" after 20 or 30 minutes.

The souffle can be made in containers of all sizes and shapes, but it is traditional to do so in a kind of "cup souffle" called ramekin.

- In Spain, also known as 'souffle' shakes cakes in many restaurants.

Item 17: Sauce, Coulis and Reduction.

Item 17:

Sauce, Coulis and Reduction.

Salsa sauce cuisine is called a liquid mixture of ingredients (hot or cold) that are intended to accompany a dish. Consistency liquid (or semi-liquid) sauce can cover a very wide range which can range from puree to a more liquid stock. Some authors define liquid sauce as a garnish for food. The aim of the sauce is to accompany other foods as a garnish to improve the flavor, making a contrast or complement, that is why they usually offer relatively sharp on the palate sensations that stimulate the senses of taste and aroma.

 Coulis.

A coulis is a juice concentrate obtained by filtering a vegetable or fruit puree through a fine sieve or a Chinese.

The fruit coulis are mainly used in desserts. The raspberry coulis, for example, is especially popular for decorating and flavoring ice creams, cakes or baked apples.

Reduction.


In cooking process is called reduction of concentration or thickening of a liquid by evaporation or boiling. Is named for reduced fluid volume. The shrink operation is most often intense heat and usually lasts a few minutes.

The most common preparations in the reductions are:

Broth, reduced and clarified broth from.

gravies.

Gastriques, sauces means including mixtures of acids such as vinegar and fresh media
sautéed.

syrup.

ITEM 16: Foams

ITEM 16:

FOAMS.

Hot or cold working based on the use of the siphon, initially was to make a very light mousse texture with intense flavor from a puree or gelatinized liquid.

Cremas.

CREMAS.

Basic creams used in baking.There are a variety of creams used for mounting or carrying out specific desserts.
The term cream is used since they comprise a variety of mixtures of ingredients as well as the main ingredient using the cream. Mastering the techniques of making such preparations is the beginning, to make other desserts that are based cream, for its construction.
Custard.

The custard cream is the major applications in baking, is used as a filling for puff pastry, eclairs, profiteroles, choux, pumps or saloons, napoleons, cakes, pies, feet, etc..Possible problems in the preparation of pastry cream: can be inconsistent, it can become lumpy because it did not dissolve cornstarch (cornflour) that the preparation takes as a thickening agent, this starch is always mixed with a portion of the sugar and the liquid, which is usually milk, this makes cutting the risk of creating lumps.Failure to properly cook it creates a starched cream, flavored and textured earthy starch, so it should be cooked starch from 1 to 3 minutes to ensure that the filling does not have this unpleasant texture.Eggs also can overcook and coagulate if not cooked properly so we must use the technique of tempering, which is nothing to beat with wire whisk a small portion of the boiling mixture over the beaten eggs and stir, add back in wire form and thus achieve raise the temperature of the mixture finally pouring eggs on what is found in a fire.For best cooked eggs should be added to the mixture of cornstarch, milk and sugar, starch will be absorbed by them and protect them from being over cooked.Over cooking or not properly beat the cream as it cooks, it burns occur on the edges of the pot, and create a smoky flavor that can be introduced throughout the preparation.To remove cholesterol and fats may be used only egg whites, and also can eliminate the butter, this cream also performed under lean conditions used to last longer in hot climates as it does not run much risk of damage.To cool the pastry cream after cooking should be, placed in a tray (tray) with high-sided flat to cool quickly and put up envoplast paper (paper plastic film), not be exposed to air and forms a layer as a cream, which becomes smooth.If you have a reverse water bath (with ice) then it is good to place the bowl of pastry cream and beat on the ice bath to lower the temperature of it and cool it. Under this method results in a lighter cream or cream, without crust above (which is created by the binding between proteins and calcium contained in milk) and less likely to be damaged by bacteria.Its duration is 2 to 4 days.
Chantilly Cream.

The whipped cream is a cream, light whipping to which is added sugar and a flavoring, named for the castle of Chantilly in which worked the famous French chef Vatel, in 1800.The whipping cream is used as an accompaniment to many desserts but also provides the basis for the construction of many creations sweets, as well as egg whites can achieve different points when added air, whipping cream or As happens whipped cream, is a foam containing air and water and is achieved by stabilizing the protein contained in the cream.Hard Point: the cream is whipped to peak volume, and can be used for decorations and accompanying ice cream, desserts emplatados, decorate cakes and pastry duyas.Soft Spot: This form is achieved when the beat the cream comes from the mita and three quarters of its volume, is used as ingredient base or mounting of preparations, as Babaria cream, mousses.To make cream rise to beat the ingredients and utensils should be cold and to stabilize the cream that needs fat that fat performs better in cold is better to use a cream containing 30% fat because it creates a foam more stable, the protein is redispersed when agitated, some particles are trapped by the walls of bubbles, others are positioned around the bubbles forming a cohesive layer and which causes the volume possible.Be careful not to over beat the cream and butter that can become faster than you think.We can also put some cream in the blender and then having an average volume add more cream slowly in a thin, sometimes adding the cream at once can produce is cut or too late.Do not neglect a cream while stirring as it can happen.Adding flavorings to the end of the mixing and just before the cream reaches the desired volume.To one liter of cream, the ratio is 2 ounces of powdered sugar.If you add some flavor to it should be low in acid or could cut off the cream.
Cream diplomatic.It is a soft cream that has components in the same proportion of pastry cream and whipped cream, both must have the same texture and contain no lumps, the custard should have little starch preferably have been thickened with wheat flour and be at room environment. Used to fill a choux pate, napoleons.
Crème Chiboust
It is a light cream composed of equal parts of pastry cream and Italian meringue, cream should be warm not hot melt because the meringue and not cold because it would cause lumps.
Bavarian Cream.

It takes its name from the region of Bavaria in southern Germany, can be used alone as a dessert or be a component for building them.A crème anglaise base or pâte a bombe, more gelatin to curdle, more whipped cream to give lightness to the texture is the composition of the cream of Bavaria. Let curdling at least 2 hours to desmoldarla, the most common desserts made with this preparation are: Charlotte and Charlotte Russe Royal.
Bavarian Cream Cream-based English:Its base is milk, cream, sugar, eggs, or yolks of eggs, which are cooked in certain ways to achieve a texture nape, gelatin is added and moist at the end and dissolves in the heat of the mixture on a bath ice, before it thickens whipped cream is added to semicircular and obtain a cream Bavaria.Bavarian cream based bombe Pâte to:Its base is egg yolks and syrup, is under the same procedure as Italian meringue, hydrated gelatin is dissolved separately and then over medium heat, to be added to the mixture of pâte a bombe, add whipped cream to midpoint after the above addition.

Ice cream, sherbet, granita, biscuit icing and pairfait

ITEM 13

 - Ice cream, sherbet, granita, biscuit icing and pairfait

ICE-CREAM: In its simplest form, ice cream or ice cream is a frozen dessert made of milk, cream or custard combined with flavorings, sweeteners and sugar. In general, the products are used to make milk, sugar, sweeteners, milk cream, eggs, fruit, chocolate, nuts, yogurt, mineral water and stabilizers.
In the old process of development became a mixture of milk, sugar, cream and a stabilizer. This mixture was frozen, agitating during the process to prevent the formation of large ice crystals. Traditionally, the temperature is reduced by placing the mixture in a container, which is immersed in a freezing mixture of crushed ice and salt. Salt lowers the melting temperature of ice, thus absorbing a greater amount of heat released by the cream, helándola during the process.
SORBET: it is a frozen dessert, which differs from ice cream contain no fat ingredients, besides not include egg yolk. For this reason, its texture is less firm, more liquid and less creamy than ice cream.
The main ingredient of a sorbet is fruit juice, sometimes a wine (cava is also used), some brandy or liqueur (to provide aroma) and sometimes even an infusion of herbs, all you add syrup or honey .

FROSTED: is a soft drink or snack consisting of sliced ​​or grated ice with syrup syrup flavors are usually sold by various vendors, which have a block of ice in a cart. There are also established trading posts.
The preparation is quite simple. Using a manual machine for grinding the ice, although other vendors typically use an iron brush for slicing.
When crushed ice is added to a syrup (syrup) taste to choose, the most pouplares strawberry, tamarind, lime and lemon, but you can find different flavors syrups





STAGES OF MAKING ICE CREAM:
Dosimetry
At this stage a specialized personar handles weigh and tag all materials to be used to make ice cream, once made this work is passed to the mixing area.
Mixing tanks
Materials previously weighed and labeled are taken and placed in a mixer torba sent them to the mixing tanks, this process uses steam heating to a temperature of 110 ° F, yielding a viscous mixture that passes the pasteurization step.
Pasteurization
The purpose of this stage is to remove bacteria and to that end plates are used to heat a mixture of ice cream to a temperature of about 185 ° F for 25 sec. simultaneously from the same computer to the process of homogenization and then be cooled to 38 ° F.
Homogenization
Treatment is applied to prevent the fat to separate from the rest of the product and is performed in two stages at a temperature of about 170 ° F, the first one at a pressure of 3000 psi and the second at 2500 psi, as explained above This process occurs within the same team that pasteurization occurs.
Maturation
At this stage the mixture is retained by applying stirring, between 3-72 hours with a cooling of 12 ° F, the aim of this stage is to hydrate all the solid ingredients of the ice cream.
Freezing
The equipment used in this part is called sorbet, which uses an ammonia refrigeration system and a blade for the mix, its purpose is to incorporate air into the ice to make it fluffy. This is done since beating the cream at high speed networks are created by the stabilizer ampliad to trap air.
Fill
At this stage the ice and as a finished product is packaged and in doing so, depending on the type of ice cream are added to the crushed fruit.
Cold room
The pre-packaged ice cream is brought to these rooms in order to harden it and to apply temperatures ranging from -80 ° F to -78 ° C for a time of 4-8 hours.
Store
The ice which has already been hardened is brought to the storage area where it is kept at a temperature of -30 to -25 ° C, before being distributed.

Stabilizers:
Stabilizers are defined as those substances which prevent the change of the shape or the chemical nature of the foodstuffs to which they are incorporated, inhibiting chemical or physical reactions, keeping the chemical balance thereof.
In our process they act formed links between the different components that make ice cream, or sugars, proteins, fats etc. Making these calls forming networks preventing trap water to crystallize at low temperatures this long crystals.
Some are combined with rubber stabilizers and emulsifiers to increase their effectiveness and range of effectiveness.

Pacojet:
Pacojet offers cooks the ability to create plenty of ice cream and sorbets, both sweet and savory. This is a unique food processor in its class, which emulsifies the food, ie mashed or cream becomes frozen food without thawing. Their results are amazing: in few seconds Pacojet gets a cream spread, a filling, a condensed soups or vegetables, ice cream or fruit sorbet which retains its natural flavor. Pacojet can process the food in amounts up to ten parts, and containers are ideal for storing resulting cream in the freezer




BISCUIT GLACÉ:
This is the Biscuit Glace, a dessert with a touch of coffee really tasty. Tourists going to France and try this great dessert, they are surprised once again taste the cuisine of France. This dessert takes the egg as main ingredients, milk, sugar, egg yolk and a touch of roasted so characteristic. The result gives us this dessert is unique, with a very pleasant aroma of coffee. In France you can find on many restaurant where you serve a Glacé Buiscuit made with your recipe, because at each location using a different amount of ingredients and use a type of coffee. There is nothing better than taking a Biscuit Glacé after a good meal at a restaurant in France and enjoy the full flavor of a good French dessert.

PAIRFAIT:
It is a French word which literally means "perfect" and comes to denote a type of frozen dessert invented in 1894.1 The dessert is similar to bombey often made in the same molde.2 In American cuisine is understood as a combination of fruit and ice cream is usually served in glasses generally elongated and arranged in layers clearly visible.