European Class

I have been trying to keep up with the dishes we make. I haven't been very good at posting them on here. I have been posting them on my face book site for Z Kitchen Zink. This is the class I like because there is no final. He just lets us cook. It has been a challenge, in that there are many foods I have walked away from in the past because they look gross or just unappealing. I have learned to try everything. I may not like it, but I can say that I have tasted different food and have some kind of personal opinion on it. European Cuisine is very old school and very heavy food. I have heard the trend is changing and would love to know more about it. 

I found German food to be very heavy and rustic. In our group, there were a few people that were in a hurry to leave so they cut corners as to how the food was made and it did not come out as nice as I thought it should have. Below are some pictures of the German cuisine we cooked along with Switzerland. I found that country interesting. I would love to one day travel there and actually taste the food. I am open to all comments about the food. Its a good way to help improve or have a different perspective on it. 

Happy Eating

Sugar work

I am finding out the longer I work with confections. I like sugar. It can do so many different things. It takes a lot of practice to get it exactly how I would like it. I have had many failures in class when it is not working and deciding that its going to be a bitch.  I think if I ever get the chance to spend time with an confectioner that does a lot of sugar work, I would jump on it.  It seems very simple to melt the sugar to a high temperature.  Out here in Utah its 285*F, pour it and let it be. Cool thing is, if your going to mold it, you have to work with it while it is still very hot. I have a whole new respect for those chefs at Disney that make the candy canes. In fact I want to be one of those guys. Interestingly enough there is a science behind all the sugar work. If it is too humid the sugar sucks in all the moisture causing it to be sticky and brittle. Learning about the sugar was one of my favorite lessons in the class. Below is some of my sugar work along with other classmates. Some of the interesting items that came out when we were working with sugar.
Happy Eating

Jelly Candies

Sorry I have been gone so long. School has been keeping me busy with creating so many different treats and dishes. Soon to be updated here.

That being said. This is about Jellies. They are very much a pain in the butt to work with and gelatin smells like bone marrow. Its gross. On the lighter side, they do make some delicious treats. I have not listed the recipes because it is very easy for them to go wrong. I have below a number of pictures of what I have been working on and what some of the final products look like.
I do like making the gummy bears and the pb&J candies. Those I would have to say came out to be the best product I have. I am listing them in Z Kitchen Zink as a product that I would sell.
I would also have to say that cornstarch is very messy to work with. It does the trick of holding the shape of your gummies, but it gets everywhere. There is a difference when using pectin and gelatin. They hold differently. The bright red pot is gelatin gummy.

Happy Eating