ITEM 2 - Plate desserts
When designing or creating a dessert plate, we must first see the wide range of components and / or factors.
When designing or creating a dessert plate, we must first see the wide range of components and / or factors.
2.1 Factors to consider
SENSES: play a leading role in the kitchen. As is well known, are the vehicle through which sensations reach the brain, which processes the stimuli in relation to the accumulated information (tolerance to the ingredients, custom, cultural substrate, etc.). Taste, touch and sight are the most important in the kitchen of desserts.The smell in the hot kitchen plays an important role, little attention has been paid in the kitchen of desserts. Even the ear could be included in the senses which provide stimuli to the brain while eating, although their use is limited to cracking of some preparations (caramels, crunchies) when they bite. But no physical meaning should govern the decisions of the cook also, common sense, which is essential to exercise the judgment gained on the other side of the relationship, ie as a guest.A cook must know how to eat dessert to decide what combinations and harmonies, visual, tactile and taste, will be most successful, confident at all times in their sensitivity.
TASTE: work in front of a dessert with parameters different from the kitchen salt, mainly because of a different arrangement of the guest to these dishes, put another way, you have to "change the chip". Indeed, the fact without the salty taste almost always requires the cook to bring a dessert made of shades such as sour, bitter and sour. Such as citrus and other acidic fruits, coffee and dairy products. Seek a balance of flavors, and compensate for any excess sugar.
TASTE: work in front of a dessert with parameters different from the kitchen salt, mainly because of a different arrangement of the guest to these dishes, put another way, you have to "change the chip". Indeed, the fact without the salty taste almost always requires the cook to bring a dessert made of shades such as sour, bitter and sour. Such as citrus and other acidic fruits, coffee and dairy products. Seek a balance of flavors, and compensate for any excess sugar.
TOUCH: The combination of textures is as important as the flavors, and is always an essential element when designing a plate. For example from a texture modifying ingredient in other different textures original (keeping the natural flavor). The parameter which completes the set of texture is the combination of temperatures.
VISION has a leading role. Try to find the visual impact to provide an aesthetic emotion to the diner, in order to establish, as sawing a relationship with him. Since the first visual impression, it should capture the attention of the guest through the eye, providing, through the arrangement of the elements, colors and even the amount of ingredients, a completed information which is then and acquire greater significance over the other senses. If you also know that the guest will receive per plate appearance this ignores the will, the "game" that is produced in the enjoyment attends both be fun to wake up.
BALANCE AND PROPORTIONS: are terms that can summarize the qualities expected of a dish. These terms are directly related to the balance, for example if an element has a flavor that lingers on the palate much and removes another element, we must seek the balance to be collected at least two.
LIGHTNESS: can not provide working as chilblains, foams or jellies.The contrasts between different temperature or different temperatures are given by the variety of preparations which may present a dessert emplatado. The foam candy, crunchies, purees, frozen desserts, hot or the Chad-froids, savory or sweet diversify greatly not only allow the dessert menu.
2.2 The products.
FRUITS: can get to complicate the resolution of a dessert. In other words, the fruit desserts are more complex if you want to maintain a level of perfection, brother fruit is the backbone of the dessert, the chef is always subject to the individual quality of each piece, a poor fruit will give us a poor desserts. It is convenient to handle the fruit as little as possible as this provides a perfectly balanced combination of acids, citrus and sugar.The taste of a dessert with fruit borne in mind as possible to the fruit in its natural state, so in my desserts in addition to the processed fruit, include natural soil. The sauces, foams, jellies and sorbets can be made only with fruit, with no ingredients, and not mixed with bavaresas, Musses or meringues, saving specific exceptions, such as some acids (passion fruit, lemon).It is convenient to use the fruit is seasonal.
DRIED FRUIT: are an option when building a plate, because their features are very strong, both from the standpoint of flavor and texture. Until recently, in the kitchen of desserts were only used some nuts: hazelnuts, almonds, pine nuts, pistachio nuts. Other classes that were not ever tested in this aspect are being introduced gradually, fried maize, pipes, peanuts, macadamia nuts or pecans. For the development of its use has been very important to being able to use the blender, through which can be converted to pralines. Among the preparations involving nuts are the crunchies, ice cream, pralines, the Musses and foams.
DRIED FRUIT: are an option when building a plate, because their features are very strong, both from the standpoint of flavor and texture. Until recently, in the kitchen of desserts were only used some nuts: hazelnuts, almonds, pine nuts, pistachio nuts. Other classes that were not ever tested in this aspect are being introduced gradually, fried maize, pipes, peanuts, macadamia nuts or pecans. For the development of its use has been very important to being able to use the blender, through which can be converted to pralines. Among the preparations involving nuts are the crunchies, ice cream, pralines, the Musses and foams.
SPICES: are a mainstay, enrich the palate. They are neither sweet nor salty, although traditionally, except a few, almost never been used in desserts. Unlike fruits, spices used to broaden the field of research with all kinds of creams, puddings, think mounted, mounted foam creams, etc.
CREATION: is a difficult concept to define, not only in the culinary field. Each creator looking for a way through which to channel their ideas, realize their methods and give vent to his inspiration. For this it is important to have a method, or even several, to contribute to this body of knowledge is channeled and resolved in a work done., Possession of a method is not sufficient to define what is creating an elusive phenomenon sometimes not the creator be explained. Sometimes the inspiration for a dish can get out of the blue, in a time when the cook had not expected. But it is always possible to provide this channel for ideas or, in other words, to professionalize the creation. To do this it is interesting to have some methods that work consistently so that when that spark of inspiration to occur, the results can be immediately exploited and deepened as far as it sees fit.
The Discovery of a new technique is a fundamental leap in the creative process. A cook can create a combination of three ingredients, or adapt an existing dish. If another chef aims to further such creations will be limited by these assumptions (in this case, the three ingredients well, the original plate or adapted). However, if there is the emergence of a new technical concept, the creative possibilities multiply. The chef who invented the mousse or flan, the papillote cooking, or to beat an egg and found the tortilla, bequeathed to all who followed him new concepts that allow infinite variations thereof. Now it is more difficult to create, for the kitchen and has a long history, but still emerging techniques, such as foams, hot jellies or compact, it has contributed to the development of machinery (editor of cream siphon, utensils vacuum cooking, gratinadora, etc..), which has allowed the preparation of working that were previously impossible. The emergence of a new technical concept is placed in the top of the pyramid of creativity.
ADAPTATION: is one of the indispensable methods when creating posts. By the same can be produced from a personal standpoint and iconic classic desserts, such as the tart tatin, whiskey cake, black forest or tiramisu. The basic process is to dissociate the elements of each dessert, trying at all times maintain the original spirit of it. With the adaptation may offer a dessert whose ingredients are the same as the original dessert, but have been subjected to a series of modifications that can reach the complete dissolution of the appearance, texture and presentation of the original post; the result is different from other dessert, in which there is an echo resonance flavors a simple dish in which we draw.
COMBINATION : is not nothing but work on a list of products that allows the one hand, saving a huge amount of time when to investigate and, on the other, keep in mind all the possibilities offered to cook desserts. However, despite being a quick way to create, we must remember that once elected the ingredients lack the hard part: finding the recipe or preparation method for each ingredient and balance and harmony of the dish.Here are some of the combinations that are often used.
The Discovery of a new technique is a fundamental leap in the creative process. A cook can create a combination of three ingredients, or adapt an existing dish. If another chef aims to further such creations will be limited by these assumptions (in this case, the three ingredients well, the original plate or adapted). However, if there is the emergence of a new technical concept, the creative possibilities multiply. The chef who invented the mousse or flan, the papillote cooking, or to beat an egg and found the tortilla, bequeathed to all who followed him new concepts that allow infinite variations thereof. Now it is more difficult to create, for the kitchen and has a long history, but still emerging techniques, such as foams, hot jellies or compact, it has contributed to the development of machinery (editor of cream siphon, utensils vacuum cooking, gratinadora, etc..), which has allowed the preparation of working that were previously impossible. The emergence of a new technical concept is placed in the top of the pyramid of creativity.
ADAPTATION: is one of the indispensable methods when creating posts. By the same can be produced from a personal standpoint and iconic classic desserts, such as the tart tatin, whiskey cake, black forest or tiramisu. The basic process is to dissociate the elements of each dessert, trying at all times maintain the original spirit of it. With the adaptation may offer a dessert whose ingredients are the same as the original dessert, but have been subjected to a series of modifications that can reach the complete dissolution of the appearance, texture and presentation of the original post; the result is different from other dessert, in which there is an echo resonance flavors a simple dish in which we draw.
COMBINATION : is not nothing but work on a list of products that allows the one hand, saving a huge amount of time when to investigate and, on the other, keep in mind all the possibilities offered to cook desserts. However, despite being a quick way to create, we must remember that once elected the ingredients lack the hard part: finding the recipe or preparation method for each ingredient and balance and harmony of the dish.Here are some of the combinations that are often used.
coconut / chocolate / banana / curry
peach / mint / yogurt / datevanilla /
vinegar / cherriesmilk / white chocolate / banana
almond / lemon / strawberry / sesame
citrus / mint / tea
milk / honey / strawberry / acid
pineapple / fennel / anise
lychee / cilantro / tangerine
corn / pear / toffee / chocolate
pink / cinnamon / mandarin
mango / strawberry / milk /
apricot / cinnamon / yogurt
pear / white chocolate / yogurt / coffee
coco / strawberries / banana lemon
passion fruit / pistachio / orange / raspberry
toffee / banana / cardamom / yogurt
peanuts / orange / cheese / honey
mango / lime / ginger / coconut
bacon / sprockets / coffee
passion fruit / figs / pink / toffee-Apple /
saffron / honey / chocolate-melon / lychee / currants
