Why you should not allow your gelatin set bases to sit out

"Culturing bacteria in liquid media has some drawbacks. Properties of bacteria are not

visible in liquid media and presence of more than one type of bacteria can

not be detected. Liquid media tend to be used when a large number of

bacteria have to be grown. Culture media are suitable to grow bacteria when the numbers in the inoculum is suspected to be low. Inoculating in theliquid medium also helps to dilute any inhibitors of bacterial growth"....microrao.com.....

"liquid media tend to be used when a large number of bacteria have to be grown".....pastry chefs use gelatin with cream anglaise as base for mousse. The problem lies when creme anglaise is just "tempered" and not cooked all the way through to "a la nappe". A poor sanitation procedure of pulling out mousse bases from the coolers and letting it sit out for use all day encourages bacterial growth. Gelatin is a protein that bacteria can digest and with that, it becomes liquid, therefore bacterial growth will be at a level not safe for consumption. Also, gelatin will start to liquefy at room temperature

Fresh or Canned Tomatoes?

Chef Mark Maasen, colleague and runner up of  the First Sears Chef's Challenge of 2009 told me once that if you do not have a choice of usisng fresh homegrown tomatoes for your sauce, canned is acceptable.  But, which canned tomato is most appropriate?  The least processed.  Out with the paste, stewed tomatoes, and even crushed tomatoes.  Least processed will be whole peeled tomatoes.  Drain the juice out, seed  and use to replace your fresh tomatoes.

Chinese truffles vs. French/Italian Truffles

French, Italian truffles vs inferior Chinese truffles CBS did a newsarticle on the proliferation of Chinese truffles in France and being sold to fool customers that they are eating the real thing. Some great restaurants, on the other hand are being robbed for their valuable stock of the good kind. What to do, what to do...the French claim that the Chinese truffles are basically, garbage, removed of perfume and flavor. The reason: The French and Italian truffles are harvested by pigs and dogs and smelled when ripe. Chinese truffles are dug with picks and axes, with no regard for ripeness...The Chinese will learn soon enough....truffles for everybody....I myself prefer the chocolate kind.

History of Gingerbread

Ttruth be told, gingerbread is neither German nor French. The history is Armenian, brougth to France by a monk who settled near Pithivier. With the Muslim invasion of the Iberian Peninsula and followed of course by the Crusades,the spice trade spread all over Europe, and in the 1400s were being made by Swedish nuns to aid in digestion. Some modern day books claim that gingerbreads were created as a diversion for kids while the parents party on New Year's eve, I had always conjured that the presence of ginger, cinnamon and sometimes cardamom had a great deal to do with overindulgence during the holidays, hence its popularity during Christmas

Red Egg and Ginger Party Cake

French Macarons

I have received emails from some people about frustrations on the production of macarons.  I do not profess to be an authority on these delectable little french tradition, but I speak from experience.

There are several methods in the prooduction of macarons, some use the regular french meringue method while others prefer the Italian meringue method.  Personally, the French meringue method is trickier but with better mouth feel than the Italian meringue method, which, to me, tends to be a little crispier and perhaps thicker skinned.  The Italian method is however, beautiful and turns out thinner cookies.

There  several things that I watch out when making macarons:
1.  eggwhites are better separated aabout 30 mins before use, and at room temperature
2.  if using a mchine, add the gr sugar soon after soft peaks.  When doing it by hand, add sugar towards the stiffer side of the meringue.
3.  perform the macarone method
4.  let it rest for about 30 mins before baking in a slow oven

5. do not overbake.

Crowd Favorite Winner: David Hilo's Bicol Express

David Hilo, student volunteer and representative of WOW Philippines and the Philippine Consulate despite a last minute sign up,  won the crowd's vote as the best overall flavor and spiciness out  of three competitors at the 2011 Chicago International Travel and Adventure Show.  Bicol Express, a traditional favorite  from the southern tip of the island of Luzon in the Philippines was altered a bit by this young chef to suit the American palate.  David eliminated the shrimp paste and added tender slices of pork sirloin, used several varieties of hot peppers to achieve a balance of flavors and heat.  Most of the heat from the peppers were trigeminal in effect and not shocking and off.  Coconut is a staple of the dish and so is ginger and garlic.  David also added some calabaza or squash to add color to his presentation.

David edged out seasoned Chef Dudley Nieto representing the Mexico Board of Tourism and Chef Sonita Roach representing Zara Travel from Tanzania.  With his passion for food and desire to enrich his American upbringing with Asian cuisine and Philippine culture and traditions, how can he go wrong?