The Edible Artform

representation of a pendulum by way of macarons

Image by: Matteo Stucchi

Baking is an artform, one that is never truly appreciated. The truth is that art is so subjective in that it can take place through many havens such as buildings, music, and paintings. But I find that the most talented of masterpieces are those that are edible and perhaps I am biased in the fact that I want to be a pastry chef. Still, to create the best desserts takes dedication, precision, and intricacy. It all begins with the simplest of ingredients such as sugar, flour, eggs and other items that are incorporated in such a way that it creates the delicate, rich, and delicious desserts. Pastry involves a certain elocution that culinary does not necessarily have in which you must follow every single instruction in the recipe in order to create the best product whereas in the culinary world, there is always room for adjustments and the addition of originality in terms of flavor concepts.

representation of construction workers placing pie dough on a pie

Image by: Matteo Stucchi

If even a single measurement or the temperature of the oven is incorrect, the entire baked item will be ruined. The pastry world is complex in that it requires a lot of patience and articulation to successfully create the most complicated desserts. The techniques that are often utilized convey the true talent that is paired with this artform. For instance, the technique of tempering is used when trying to incorporate eggs into a hot liquid usually milk. Tempering must be used in order to prevent the eggs from curdling or becoming scrambled into the liquid. Instead of adding the eggs all at once which will quickly cook the eggs, the hot liquid is slowly adding into the egg mixture in small portions to gradually incorporated the heat into the eggs so it won’t cook them when the egg mixture is heated enough the egg mixture is then added fully into the hot liquids to finish the cooking process. This is just one of the many techniques that is constantly used in the pastry world to make custards, pastry cream, pudding, or Crème Anglaise which is used as an ice cream base.

representation of a snow hill by way of meringues

Image by: Matteo Stucchi

Matteo Stucchi, a pastry chef from Sulbiate, Italy who is currently working at a catering company, enjoys making beautifully designed art with the addition of delicious pastries. He creates miniature worlds that are constructed with pastries as well as the use of toys to allow these worlds to look like a realistic scene. His goal is to show that food itself is artistic and should be viewed in that way. He feels that when food is suggested as being an art, it is only in culinary practices not confectionary so he is utilizing his Instagram platform to convey that pastries can be artistic as well just as anything else in the confectionary world.

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