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30 Oct 2020 13:59:42 UTC
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Food Plating: Maple Candy 3 Ways
I make a dish using maple in a number of ways. First I make a maple sponge toffee with sea salt, then a classic maple taffy rolled onto a wooden stick in the snow (in this case crushed ice) and finally I use maple sugar in my small cotton candy machine to make maple cotton candy.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
This dish is inspired by my experience at sugar shacks in the early spring. Making maple taffy in the snow is such a powerful memory I wanted to recreate it here in an interesting way with nostalgia at its core. I used a cool wooden bowl I found out shopping to represent the "trough," then filled it with ice to represent the experience of rolling the taffy.
Since this dish isn't super balanced flavour wise (it is mostly just sugar) I would most likely serve it as a part of a larger tasting menu and not as a dessert on a standard menu. Regardless had some fun playing around with maple and using it in different ways. This dish essentially shows that you can get three completely different textures from one ingredient.
Some of the Kitchen Equipment Used in This Video:
...
https://www.youtube.com/watch?v=TAFU5W2rAjg
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
This dish is inspired by my experience at sugar shacks in the early spring. Making maple taffy in the snow is such a powerful memory I wanted to recreate it here in an interesting way with nostalgia at its core. I used a cool wooden bowl I found out shopping to represent the "trough," then filled it with ice to represent the experience of rolling the taffy.
Since this dish isn't super balanced flavour wise (it is mostly just sugar) I would most likely serve it as a part of a larger tasting menu and not as a dessert on a standard menu. Regardless had some fun playing around with maple and using it in different ways. This dish essentially shows that you can get three completely different textures from one ingredient.
Some of the Kitchen Equipment Used in This Video:
...
https://www.youtube.com/watch?v=TAFU5W2rAjg
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MERIN
meringue-shards
Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them. In mine I added in a bit of the corn husk ash that I made in my last video: https://www.youtube.com/watch?v=vtekx83Puxw
But you can add in any edible powders you'd like made from dehydrated or freeze dried fruits, lemon zest, orange zest etc.
We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due.
Check out their socials: @cosmenyc
And website: http://www.cosmenyc.com/
Feel free to connect with me:
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https://www.youtube.com/watch?v=pZ8NDXEZXGs
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3 weeks ago
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VIDEO
CHOCO
chocolate-cookie-crumb
Super quick and easy recipe for a basic chocolate cookie crumb. Nothing fancy, just nice to have in your repertoire of go to recipes. Use it to garnish plates, for cheesecakes bases, to crumble on ice cream etc. etc.
Connect with me on instagram: https://www.instagram.com/chefstudio_/
Chocolate cookie crumb recipe:
113 g butter
65 g sugar
65 g brown sugar
1 egg
1 tsp vanilla
120 g flour
50 g cocoa
pinch of salt
1/2 tsp baking soda
Method:
Cream together, butter, sugar, brown sugar and vanilla. Once well mixed, add in one egg and mix until light and fluffy. Combine dry ingredients- flour, cocoa, salt, and baking soda and add into the wet mixture. Mix until well combined on low.
Spread onto parchment lined baking sheet ad bake at 175 C (350 F) for 15 minutes.
Let cool and then crumble and serve.
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https://www.youtube.com/watch?v=XCTHjc_MXhw
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VIDEO
MIRRO
mirror-glazing-mousse-cakes-shorts-clip
Wanted to test out this #shorts thing with this clip of the mirror glaze from episode 3 of The Best Laid Schemes series, an immersive cooking series created as a love letter to Scotland. The Skye Boat dish, inspired by one of Scotland's most famous songs, is a cake is made up of a lemon curd mousse, blueberry mousse, lemon cake, white chocolate sail boat, mirror glaze and of course a cotton candy cloud. Check out the full episode if you're interested in pastry, recipe tutorials, cake decorating or Scotland.
HEAD HERE FOR THE FULL EPISODE:
https://www.youtube.com/watch?v=-RLeP3Y4HGk&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE&index
HEAD HERE FOR THE FULL SERIES:
https://www.youtube.com/watch?v=XYLCTQ_Ehtw&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE
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MUSIC IN THIS #SHORT:
Avenoir
By Katharine Petkovski
https://open.spotify.com/track/0PFucqe1UPVXdWo3elMH47?si=oODa9B4AQzeYoo1N0HtswQ
The music in this #short is by film composer, Katharine Petkovski. Find her music and support her here:
Katharine's Insta: https://www.instagram.com/katharine.p/
Katharine's Website: https://www.katharinepetkovski.com/
Katharine's Spotify: https://open.spotify.com/artist/2oTL4l9yY0pzkWPAYiQdyA?si=61D9xzhfRqWqYKjHzmmReA
KATHARINE’S SOUNDCLOUD: https://soundcloud.com/kpetkovs97
I've lived in Scotland for the past few years and wanted to create this series as a love letter to the place I call home. I had originally intended to film and create the series in Scotland but when I came back to Canada during the pandemic I found myself unable to return. I decided, instead of feeling down about it, I would create something.
This is the first of what are hopefully many seasons of Chef Studio, an immersive, artistic, food and cooking show focused on creating dishes inspired by the world around us. Each season, the subject will change and the subject can be almost anything. This season is inspired by the lands and lochs of Scotland.
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https://www.youtube.com/watch?v=SvKni5M28N8
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2 weeks ago
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VIDEO
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cooking-and-eating-in-calabria-italy
My first attempt at a travel video from my time in Calabria Italy! I was in Calabria for cooking school and had the chance to take some cool video which I hope you guys enjoy. I filmed this with my iphone 6 and Go Pro Hero 3 and am pretty happy with how it turned out!
I loved being able to travel around and try many of the local food, dishes and delicacies.
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https://www.youtube.com/watch?v=YjmbI-0P880
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3 weeks ago
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VIDEO
FLEXI
flexible-pumpkin-pie
After several attempts I’ve finally got the recipe down for a creamy, pudding like, flexible pumpkin pie. If you feel like adding a little molecular gastronomy to your Thanksgiving or Christmas table this year, give this recipe a go, it’s not as hard as you might think :)
Connect with us: https://www.instagram.com/chefstudio_/
Recipe For Flexible Pumpkin Pie:
200 g pumpkin puree
200 g cream
45 g golden syrup
1 tbsp Pumpkin spice
35 g dark brown sugar
1.5 g agar agar
200 g white chocolate
12 g (4 sheets or 8 half sheets) gelatine
Method:
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Once the gelatine has bloomed (takes about 5 minutes), squeeze out the excess water and add to the white chocolate. Pour the hot pumpkin mixture over this and stir with a spatula until white chocolate and gelatine are melted and combined and the mixture is smooth. I’ve done this before using a stick blender and I find that it creates a lot of bubbles in the final product, I wanted this to be denser and more pudding like.
Once the mixture is totally smooth, pour it into an online baking sheet or tin and set in the fridge. It takes about an hour or so to set if it’s thin and you can tell when it’s done setting by touching it gently with your finger or giving the tin a jiggle.
Cut into strips, use cookie cutters or slice into little triangular pie shapes like I’ve done here. I served mine with some crushed up pie crust crumble and whipped cream though you can serve yours however you want.
Credit where credit is due:
This recipe was inspired by Alinea’s famous Flexible Ganache recipe which I have demonstrated before on this channel. Please check out their socials and website here:
https://www.alinearestaurant.com/
@thealineagroup
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https://www.youtube.com/watch?v=KS8y1Z3RjPs
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2 weeks ago
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VIDEO
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parsnip-pur-e-recipe
Here's a recipe for ridiculously smooth and creamy parsnip purée. A few ingredients, a little time to meld, followed by some rigorous blitzing action courtesy of your stick blender, vitamix or regular blender and you're left with a gorgeous, rich, and creamy purée that pops on any plate. This goes really well with meat, fish and veg dishes and the bright white colour of the parsnip purée looks fantastic on dark dishes.
Recipe for Parsnip Purée:
500 g parsnips, peeled and chopped
300 ml cream
2 cloves of garlic
50 g butter
salt to taste
Method:
Peel and chop parsnips into even sized pieces. Place in a pot with two cloves of garlic, cream, butter and salt. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes until parsnips are extremely soft. Blitz using a blender or stick blender. Serve.
I served mine with a gremolata type thing in olive oil. It was just some chopped parsley, chopped garlic, olive oil, lemon zest and salt.
If you haven't already, consider subscribing and connect with us elsewhere @chefstudio_
Insta: https://www.instagram.com/chefstudio_/
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https://www.youtube.com/watch?v=XA_a9vMSGbs
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the-ontario-corn-episode-sweet-corn-and
I got to head up to Willowtree Farm in Port Perry Ontario with my friend Casey Chessman. She is a super talented and passionate food and farming student who knows her stuff! In this episode we talk abit about corn, growing it, which kinds we eat and how there are a number of uses for corn that most of us don't know about.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
My apologies for the voice over sound quality, all three sources of sound were either blown out or ruined by wind but as far as the video goes, better done than perfect.
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https://www.youtube.com/watch?v=sD1OCyi1Cbw
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The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/chefstudio01221
Here's an easy tutorial showing you how to make homemade marshmallows. Homemade marshmallows aren't. as hard to make as you might think. What you're left with is sot, pillowy, fresh marshmallows that are perfect for homemade s'mores, hot chocolate or just to toast and eat on their own.
//Homemade Marshmallow Recipe:
Ingredients:
3 packs (21 g) powdered gelatine
1/2 cup (125 ml) water
1/2 cup (125 ml water)
1 1/2 (300 g ) cups sugar
1 cup (250 ml) corn syrup
2 tsp vanilla (or other flavouring)
Icing sugar
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Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
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https://www.youtube.com/watch?v=whQflzXGA9s
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