We Are Chefs
-
Mark Woodland
- Male
- Salt Lake City, UT
- United States
- Share
- Blog Posts
- Discussions (10)
- Events
- Groups (1)
- Photos
- Photo Albums
- Videos
Mark Woodland's Discussions
working with rice flour
Started Jul 18
Pistachio compound and/or raspberry compound
4 Replies
Started this discussion. Last reply by Mark Woodland Jul 14.
Mark Woodland's Page
Latest Activity
Not a fad, more like a trend... I like molecular gastronomy... But. 50 years from now the classics will still be here and there will be a new trend!!!
I think there's an extreme and a basic level to MG, just like anything else. There are plenty of starches/chemicals/additives out there that make a sauce or soup or gravy have that better smoother mouth feel a more viscous consistency with shine and…
Mr Tanner,
novelle cuisine was created or better said made famous by Paul Bocuse in 1970. Many Japanese chefs came to France at the time to learn french cooking techniques. At the same time French Chefs like Paul and certainly others started incorpo…
you should try Chef Woojay's Korean style shortribs...he cooks them for 24 to 48 hours and they are earthshaking...he competed this week and won a silver for his sous vide albacore tuna...check out his pix on facebook or flicker -the competition pix…
Hello Mark,
A technique I use is; I work recipes in reverse order, this is a technique an old timer taught me over 30 years ago. See the final plate, and presentation in your mind first, then break it down into ingredients, preparation methods, text…
I was recently given the challenge by my chef/teacher to tweak my chocolate ravioli recipe since the first few times the pasta came out fine, but it tasted more like al dente pasta than the true dessert recipe I was going for. The trick that I've be…
Mark,
As you stated you have thought of ingredients & how they might be paired. Often some of my favorites are things that I like to eat myself. Personal recipes that I use repeatedly, they often get tweaked over a period of time.
Choose ingredient…
excellent, thanks for the help
I took too long adding the rest of my reply -
My copy of Lenotre's Desserts and Pastries describes the Fraisier as having strawberry jam and slivered almonds.
Your variation should be fine with raspberry jam.
Mark,
Check out this discussion about making pistachio paste.
short answer -
not sure about raspberry, but pistachio compound may be pistachio paste - pureed pistachio meat. It is extremely smooth, you cannot make it in a food processor.
To all my fellow chefs out there, I'm hoping that someone can give me some help on this small recipe snag. I've been given the task of preparing a Fraisir Torte for part of my baking class. The recipe calls for a couple of ounces of raspberry compou…
Check out the book Molecular Gastronomy Exploring the Science of Flavor by Herve This
Chef,
I totally agree with you. In what other way can a chef make rare "braised" short ribs. Not to mention the time we are able to save on the hot line.
Don't waste another minute - by searching the internet
Online Business ,
There is nothing to lose, and everything to gain by getting on board now.
More info at: http://www.aprendeatrabajareninternet.blogspot.com
Comment Wall (2 comments)
- At 9:47am on March 22, 2009,
Andrew Dornenburg (& Karen Page) said… - Hi Mark,
Thanks for your kind words about our book CULINARY ARTISTRY in your recent posting!
You might want to see if your local library carries our new book THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, which takes the discussion of creating new dishes to the next level.
Delicious wishes,
Karen & Andrew
http://www.becomingachef.com
- At 1:09am on March 7, 2009,
Craig Priebe said…
- Hi
only 2 hours left! polls close at 12:00PST
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6 12:00amPST
Craig Priebe CEC
Grilled Pizzas & Piadinas
www.craigpriebe.com
Profile Information
- Relationship Status:
- In a Relationship
- About Me:
- Third semester culinary student at good ol' SLCC. Looking to meet and network with other students as well as professional chefs. Would love to be able to find a good job as a prep cook or line cook somewhere in the salt lake valley so that I can start working on my certification hours.
- When did you enter the Culinary Profession?
- haven't had a chance yet
- Who is your favorite Musical Artist?
- Miles Davis
- What is your favorite TV show?
- The office or My Name is Earl
- Last Book Read:
- War and Peace
- If you could have dinner with any three people who would it be and why?
- Miles Davis, Julia Child, Escoffier. Miles Davis just because I love his music and would hope for sweet private concert. Julia Child because I view her as a pioneer for more modern day chefs. Escoffier simply because he was one of the first true culinary pioneers and the wealth of information that I could get from just listening to him talk
- What is your favorite Culinary Web site?
- http://www.epicurious.com
Badge
In The News
© 2009 Created by ACFChefs
