Monthly Archives: February 2018

HW#2: Photographing and Describing Texture

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This is a Greek yogurt served alongside granola and a combination of blueberries and raspberries. The texture of the yogurt is very thick and viscous similar to the texture of whipped cream. The granola provides a rough texture due to the dryness of the oats and is also rough due to the clumping of multiple pieces. The raspberries on the plate are firm on the outside and squishy the harder you pinch the berry. There are also little bits of furry bristles on the outside skin of the berry that feels like a gentle brush like feel to the berry. The blueberries are similar to the texture of the raspberries, but without the feel of the bristles on the outside. Instead there is just a smooth firm outer layer protecting squishy insides of the berry. Together the parfait creates a mixture of mouth feel textures mixing of textures where biting into granola helps create a crunch while everything else provides a smoother melt in your mouth type feel.

Homework 2: photographing and describing texture

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Steamed egg

This is steamed egg. It is made by beating the egg and (sometimes) adding in water. As a result, this style of egg is similar to tofu in which it is very soft and fluffy. If you poke at it with a chopstick it goes through easily and it is easy to rip a piece of it out. There are many air holes, as you can see in the picture, the lumps and tiny black spots. The reason why it looks wrinkly is because as you steam it, the egg grows. When you take it out of the pot, it will quickly shrink as the hot air escapes. The edge of the egg is irregular is the same reason.

 

Baking Muffins

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Making Different Types of Muffin : Orange Cranberry Muffin,Berry Jam Muffin,Blueberry Muffin, Lemon Poppy Muffin, Corn Muffins

1.  Mixing (activating the gluten)

2. Fermentation ( allowing the yeast to act on the sugar)

3. Scaling ( cutting the dough into portion)

4. Benching (allowing the gluten to relax for a easier shape )

5. Makeup/Panning

6. Cooling and Storage

 

The Texture Of Bacon

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There are few foods as sensual and appealing as bacon. The mere smell of it can take you by the nose and lead you across the house to the kitchen. It vaults anything from eggs to chocolate to Brussels sprouts to new levels of deliciousness.Bacon is from the pig belly, which is part of the loin. Fresh pig belly can be cooked in a variety of ways.When most people talk about bacon, they tend to talk more about its texture than its flavor. The usual adjectives used to describe bacon are crispy and chewy, salty and savory. Smoky is often mentioned, but rarely is bacon described as sweet.From the very first bite, texture and chewing play crucial roles in how much we enjoy food.The taste of bacon breaking down into their delicious combination of sweet, nutty, grassy and buttery flavors, but we also love the textural interplay known as mouthfeel.In short, it’s all about mouthfeel the natural synthesis that happens when we simultaneously taste, chew and experience a food’s texture. It’s that melt in your mouth ecstasy we experience when eating the perfect bite.

#HMGT1203LC22 Week 3 Class Pictures

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Week 3 The Class Made A Brown Beef Stock and A White Veal Stock. Professor Zimmerman Demonstrated The Bones and The Difference In The Age of The Bones

Week 3 The Class Made A Brown Beef Stock and A White Veal Stock. Professor Zimmerman Demonstrated The Bones and The Difference In The Age of The Bones

Each Group Was Giving Two Sets of Bones Ones To Blanch and The Other To Roast.

Each Group Was Giving Two Sets of Bones Ones To Blanch and The Other To Roast.

Professor Zimmerman and The Students Wrote Out The Procedure For Making A Brown Beef Stock and The White Veal Stock

Professor Zimmerman and The Students Wrote Out The Procedure For Making A Brown Beef Stock and The White Veal Stock

Students Minced Curly Parsley To A Fine Dust. We Learned How To Properly Remove The Leaf and How To Properly Wash It

Students Minced Curly Parsley To A Fine Dust. We Learned How To Properly Remove The Leaf and How To Properly Wash It

Students Used Tomato Sauce To De-glaze Their Mire Poix From The Roasting Tray

Students Used Tomato Sauce To De-glaze Their Mire Poix From The Roasting Tray

The Class Collective That Have Later Been Added To A Large Stock Pot

The Class Collective Bones That Have Later Been Added To A Large Stock Pot

Students Practiced Their Tourne Skills This Time On A Large White Turnip.

Students Practiced Their Tourne Skills This Time On A Large White Turnip.

Professor Zimmerman Blanched Rutabaga That Were Then Cooked Two Styles, One On A High Flame and The Other On A Low Flame

Professor Zimmerman Blanched Rutabaga That Were Then Cooked Two Styles, One On A High Flame and The Other On A Low Flame

Once The Vegetables Have Finished Roasting With The Tomato Sauce, The Mixture Is Added To Our Bones and Then They Are Transported To The Large Stock Pot

Once The Vegetables Have Finished Roasting With The Tomato Sauce, The Mixture Is Added To Our Bones and Then They Are Transported To The Large Stock Pot

This Is The Large Stock Pot To Which We Added Our Bones. This Large Stock Pot Is Located In The Main Kitchen, We Came In Before Culinary 2 Began Service, (Sorry Culinary 2)

This Is The Large Stock Pot To Which We Added Our Bones. This Large Stock Pot Is Located In The Main Kitchen, We Came In Before Culinary 2 Began Service, (Sorry Culinary 2)

HW#2: Photographing and Describing Texture

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tex·ture          /ˈteksCHər/       noun

  1. the feel, appearance, or consistency of a surface or a substance.
Olivier Richon, Spiritual Exercise, 2012. From ibidgallery.com

Olivier Richon, Spiritual Exercise, 2012. From ibidgallery.com

For this week’s homework, I ask you to think about the idea of texture in food, and how does one capture texture in a photograph. The key to communicating texture in photography is to pay careful attention to detail. For the homework, you get to practice taking a photograph and uploading it to Instagram. For example, look at the photograph by contemporary photographer Olivier Richon and note how it gives you a sense of the texture of an egg, an object that we’ll be thinking about a lot this semester. Take a food-related photo (something you made or saw), and upload your photo to Instagram with a short 150-character caption describing the texture of your food item. 

Please use the Hashtags  #JayStCam or #ArtTartTech.

If you do NOT want to use Instagram, please post your photo here on the OpenLab and write a 100-word description.

PLEASE SUBMIT YOUR POSTS BY MONDAY FEBRUARY 26, 2018.

Baking and Pastry Arts 1 : White Pan Bread #HMGT1204LC28

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This week in Baking and Pastry Arts I: HMGT 1204 we baked white pan bread using the straight dough method. The following photos show the steps during our team’s production.

#Scaling Students measure and scale proper ingredients for white pan bread recipe. 

 

Mise En Place. Trigger Ingredients shown: Gluten, milk powder, butter. 

 

#Fermenting Letting the dough sit as the yeast acts on the sugars and gluten becomes more elastic

 

Professor Warner demonstrating #Punching – redistributing the yeast and equalizing the temperature in the dough

 

#Panning Preparing the dough to go into the oven 

 

Our bread baking in the oven at 375 degrees Fahrenheit. #Beautiful

 

Finished Product ! Trigger Ingredients shown: Sesame and poppy seeds. 

 

 

 

 

 

Husam Kaid: Photography, Social Media, and Art

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Photography, a form of art at the start, which did not take long before developing to a great business idea throughout the world. coming from a third world country my only idea of photography was old cameras where we would have to take a film to a shop in the city so they can develop the pictures and give it back to us weeks later since they had to develop all the films given to them and the process was a bit time consuming.

Photography became more available with digital cameras, then on phones but we could not really do much until social media came along. we only took pictures to scroll up and down for memories but with social media, we get to share our experiences, influence the experiences of others and inspire with the pictures we take. social media has definitely had a great impact on my life and the pictures i see on Instagram for example, have made me visit places and eat at restaurants I probably would not have known about if it was not for the combination of photography and social media.

#CULINARY 1 – 02/7/18. #HMGT1203LC22

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 MISE EN PLACE

                                                          Professor ZIMMERMAN’S DEMO LESSON ON HOW TO PREP OUR INGREDIENTS BEFORE WE BEGIN TO PERFORM, SMALL DICE, MEDIUM DICE, LARGE DICE, AND MINCING.

 

 

 

 

 

POURING THE BUTTER INTO A STRAINER, WE ALL SEEM TO UNDERSTAND THAT WE’RE LOSING AN EDIBLE PORTION FROM THIS PROCESS. 

 

 

 

 

 

 

Practicing knife skills. The carrots on the cutting board are visual representations of a small dice while the ones in the dish are largely diced

 

 MINCE!WHITE STOCK FAT IS BEING SKIMMED, STUDENTS ARE BEGINNING TO REMOVE THE BLANCHY WATER.WOAH, PRACTICING HER TOURNE ON A POTATO!The finished products of out knife skills.

 

Amanda Ashwood HW#1: Photography, Instagram, and the Food

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Social media has a huge presence on the food industry. Instagram definitely being the number one source of promotion for food industry businesses. In this day and age, social media has been seen as the fastest way to promote and increase sales for business. Creating Instagram pages has attracted Instagram followers to these businesses when they see pictures posted that they enjoy. There are also Instagram foodies, Instagrammers that love and enjoy food and create blogs to share with others about their experiences at food businesses, posting pictures of the foods they’ve encountered. These bloggers usually have thousands of followers and help tremendously in getting the word out about new places. One Instagram page that I follow that I absolutely love is @takeyourgirloutnyc. This Instagram page showcases different romantic restaurants in the New York City area. I always refer to this page when deciding what new restaurant to try based on the pictures posted.

I also do a lot of food postings as well, especially because I own a cake business on Instagram called @cakedbymandy. I post 2-3 pictures of the cakes I create a week so that my followers know the potential of my work and what to expect when ordering from my business. I also often promote myself by asking Instagram food bloggers or popular Instagram accounts with over ten thousand followers to follow my page and support so that they could spread the word for my business.As read in the article about New Fork City, “Building a business entirely on social media isn’t easy. It takes a lot of time and hard work to build a following and influence. But it is possible to build a business entirely around posting your favorite food photos to Instagram”. When starting a business, especially food industry related, social media is STRONGLY advised.