Tutorials 16

Here is a list of popular tutorials on Renaissance Culinaire. Here you can learn step-by-step instructions on a variety of foodie related things. This page will be updated as more tutorials are added.



Learn How TO:

Reverse Macro w/ A Digital Camera

Procedure For Tuile Stencil Cookies

Make A Simple Proofbox for Home Use

Use Greasemonkey Scripts for Culinary

Make Shortbread Tarts

Shape Croissants

Make Chocolate Croissants

Make Great Pate a Choux

Be A Successful Baker

Find The Sex of a Dungenous Crab

Maintian Your Rolling Pin

Sheet Croissant Dough

Eliminate "Black Holes" in Food Photography Pics

Make your own Praline Paste 

Beat Cooking Anxiety!

Beat hunger in America ~ Find a Food Pantry in your area!

Women: Learn how you can be awarded a photography scholarship of your dreams!

How to find Edible Mushrooms in Oregon

Get your face or company logo on M&Ms

How to get the best food shots with a basic digital camera

Groups to join if you love food or are a foodie

Turn your kitchen into a licensed home bakery Part #1, and Part #2

These tutorials are written by me and are original content. These tutorials may not be reproduced without my permission.

Baking Notes : On Proof Boxes, Hints for newbie Baker 2

Proof boxes aren't necessary for a bakery, especially a small one, over time you learn to "feel" the doughs textures --- from mixer to bench, from bench to board, from board to oven. This is the unspoken seventh sense those "one" with the dough possess.
Like everything, baking is akin to Star Wars. "Just as the path of a Jedi is often difficult, filled with conflict and pain". As is the path of the newbie baker.

"To become a Jedi requires the deepest commitment and most serious mind. It is not a venture to be undertaken lightly. As such, Jedi instruction is rigidly structured and codified to enforce discipline and hinder transgression... A Jedi who fails in his training can be a very serious threat. The dark side of the Force beckons to the impatient, and students in the past have been lured to its call with devastating consequences."

In The Empire Strikes back, Young Luke Sky walker, motivated by the spirit of Jedi Obi-Wan Kenobi , ventures out into Dagobah swamp ( of the Dagobah Systems) inhabited by Yoda , Jedi Master. While in Dagobah swamp, Luke Skywalker learns the "ways of the Force" from Yoda, and to hone his Jedi abilities.

And just as Luke Skywalker before you --- Newbie Baker, You too will learn to harness your "baking" abilities.

Every baker --- whether novice or master, all venture into the unknown realm of chemical activity, the eclectic rhythms guiding hands and thoughts into a carbohydrate fueled symphony. With each turn of dough, each shaping of a round, your mind will develop a map of sensory memories. If you are new to this baking realm, don't just make mental notes, make visual and textural ones as well . If you follow this simple plan, the "baking" force will become strong within you.


A.K.A "Proofer" , "steam box" ,"Steam Cell"

Proof Box Advantages:

• Control temp. & humidity
• Proofs at same humidity & temp. , regardless of weather.

Capacity

• If oven is full at all times, you have gained proper efficiency.

Larger proof box vs. small oven:

• [2 : 1] or [3 : 1] ratio {2-3 pans proof to every 1 pan bake in oven}
• 1 hr proof : 20 min of baking time = more profit / cost effective

Why Invest in a Hydrometer:

• Measures exact humidity in air

Proof boxes are notorious for being unbalanced in humidity.


TYPES:

Cabinet Proofer
Characteristics to Look For:

• Corrugated Steel ledges to hold sheet pans:

If you can't purchase a proofer with wire supports. Solid steel doesn't work as well, when the ledge makes contact with the sheet pan, it will block steam which rises from the bottom of the Cabinet Proofer (the bottom is where the controls are housed). This will affect your proof.

• Walk-in Cabinet Proofer

These proofers have better ventilation and are much sturdier.

• Wire holders/supports for sheet pans

Supports (i.e solid steel / corrugated) tend to break off. Or need to be readjusted. Purchasing wire supports will cut down repeated maintenance.


Rack Proofer
Advantages:

• Best Performance
• All sizes, to meet space requirements/ production yields
• Good for production

Retarder Proofer
Advantages:

• Has variable temps (frozen to thaw --> to proof) timer.

Shelf Type Proofer
Features:

• Removable shelves
• Frozen bake-off operations (Main use)
• Proofer is stacked on top of oven

Disadvantage:

• Not ergonomically designed

The Culinary Equipment Fairies...Blessed me With a Baking bounty! 0

queue the "sugar plum fairy theme"..... The curtain draws, the house lights flicker and fade. In front of you - a stage, the set painted and built to resemble a porch?

As I had described in earlier posts, I had posted a blurb in the "wanted" section of craig's List . Mentioning my need to find culinary/baking things, used, at a discounted price.

Because let's face it, being a student is not cheap, but let alone having to pay childcare on top of the normal expenses is even more devastating to finances.

The response I got was great. A local caterer was willing to sell me ALLOT of baking things for $25 total. [You can read about what I got here.... ] I had been using my Cuisinart Custom prep Food Processor , that I got 3 years ago for a wedding gift, to mix. It works fine for non finicky doughs.

But I had wanted a kitchen aide for a long time. Money was not playing into my favor. Someone offered to sell me one for $50 dollars. [You can read about that here...]

Someone who wanted to remain anonymous, sent me an email. She had offered to give me a copy of Professional Baking , for free. So I was not going to turn that down. My daughter was ill so I had my husband go pick it up. And when he got there, there was a box on the porch that said "Have Fun Amber!", the box was full of cool things :

a Stoneware loaf pan; A Black n' Decker "Handy chopper" ; A wire cake cutter ; 4 other baking related books ; 3 large cake molds ; A set of Canape molds ; Unopened - artichoke pesto, almond paste,marzipan, poppy seeds ;A large unopened bag of instant yeast ;a large bag of bay leaves ; A large can of Gum - Tex; A Cream Whipper/filler;

A copy of The Naked Chef - Jamie Oliver ;



A brand new-in box , Zenker "Super Cake Baking Tin - Which I love!

Her generosity blew me away. I was not asking for charity by any means. I had items listed in my post , which if buying brand new , retail for pretty spendy prices. I specifically noted in the post I would like to purchase used items, at a discounted price. And here I was blessed with this baking bounty.

How can I convey how great these culinary equipment fairies are??? We humans tend to get caught up in our own pursuits, forgetting there is a world out there. That there are caring people. It is so easy to feel alone, to feel soured by images we see plastered all over the news & television screen. You almost have to grow a hardened shell, retreat into your own little world, to deflect that.

A Big Thanks To those who have been so kind! Also to my readers, for listening....

(originally blogged March 22nd, 2005)

Photography : 16 lb Scales 1

16 lb Scales
Originally uploaded by abstract2concrete.

Scale, Scale, Scale --> That is what encompasses most of your time in a scratch bakery. Scaling out every ingredient, so as to have the right percentage in your formula. If your scaling is off -- then your product will lack in quality and quantity.

Technique: Chocolate croissant 5

Chez Jean Claude pattisserie More beautiful illustrations.

This is an expandable cutter.


Arctica Baking & catering equipment

Have a expandable cutter set at 3 1/2 , cut your rolled dough, steadily run the blades across.

Cut into squares. 4x4 rows.

add French chocolate bar to edge of squares. Roll until short & fat.

once proofed. Brush with egg wash.

Baked when bottom is browned & the pastry is stable.

Baking Theory: Dough Preparation & Fermentation 4

Steps as a Successful Baker :

- Have Balanced Formulas

--- A collection of formulas that work
--- Formulas you have tried out in your bakery & changed to suit your needs
--- Be a Control Freak
--- Have Consistency every time!
--- Know Functions of Ingredients in your formulas, so as to predict the outcome.

-Know Proper Mixing

[1st speed]

--- Remember your Goal is Consistency
--- know that To Control consistency, hold back water.
--- Know NEVER to control mix with flour!

--> Gluten Development

[2nd speed]

--- know Proper gluten development VERY important, if dough is mixed too long gluten will separate.


*know your 3 main types of mix:

[Short ] {uneven gluten, tears window}

Uneven Window

[Intensive] { not quite a window, small tears}

[Improved] {fully developed window, feels like skin}

Fully Developed Window

{To check for the development of your dough :

1. Stop mixer, tug on a piece of dough {always from the bottom, due to more consistent mix} You will feel an elastic feel the longer you mix.
   
2. Take out the piece of dough. Start pulling from the bottom of your dough piece Until it is very thin in the middle & forms a window. Let the dough get pliable in your hands -- do not force the stretch.
   
3. Hold on sides, & hold up the "window" to the light. You will see the gluten will form "strands" criss-crossing in your dough like a crude mesh , as it starts to develop.
   
4. Gently touch with a finger - if it is taught, the dough is ready for the next step}

- Know Fermentation

{note : artisan bread doughs have longer fermentation}

--- Longer fermentation means shorter mixing.
--- Gluten is modified {Acidity = Flavor}

[ Dough Temperature] [completion of mixing]
{ Best environment for fermentation is 50°F & 80% humidity. Dough doesn't ferment well under 40° F}

---78°F - 84°F [can be as low as 74°F]
---If you lower temp. fermentation slows
---If temp is raised fermentation speeds up.
---Remember cool doughs make for the best fermentation.

[ the process of Fermentation ] [alcoholic fermentation starts]

---Remember fermentation starts as soon as mixer stops.
---This is the MOST important part of bread making
---Gluten is biochemically modified
---improved stretchability
---improved elasticity
---Carbon dioxide gas is produced
---Acidity

-When Scaling out dough

{an efficient experienced baker can handle 8 gal at a time}

---You should never scale out more dough than you can handle in 15-20 minutes. Or dough will ferment further while sitting & product will be nonuniform[larger] .

-Tips for Rounding & Shaping

{ Additional Gluten development = mix + folding (bench work) }

---Pre-shaping
---Cover after pre-shape or "crust" will develop

- Intermediate Proof or Bench Time

---The time when dough has been rounded & now resting under plastic.

- Molding & Shaping

---Flatten dough rounds out to expel gas
---Shape into final loaf

- Panning

Mise en place :

---boards
---Strap pans
---Serrated sheet pans

{ seams must be bottom down to prevent splitting of loaf while baking}

-Proofing

---Put into a Proof Box, steamer.
---Almost the last fermentation.
---95°F -98°F , 80% humidity
---Proof according to product
---don't let dry out
---Touch

{Finger imprint test

1. Lightly tap the top of a loaf in the proofer-- Finger should stay imprinted in dough if proofed enough
2. If proofed too long/not enough you can't repair dough.
3. Over proofed dough can be put into a hotter oven to try & kill yeast immediately. To save product}

Photography : Rolling Pins 0

Rolling Pins
Originally uploaded by abstract2concrete.

Tip : Never put your rolling pins through any type of dishwashing. Always hand wash without submerging them. Otherwise the bearings will corrode, and the pin will lose it's smooth rolling action.

To choose a good pin, run it along your table with a swift "U" shaped motion, lifting up after a few seconds.

A good working pin will be left spinning (even though it is off the table surface)

If it stops suddenly -- the bearings are too corroded. Don't use. Use can result in many problems, especially if working with laminated doughs.

Photography : 40 Qt. Paddles 0

40 Qt. Paddles
Originally uploaded by abstract2concrete.

Here are some paddles, we use on a daily basis.

Photography : liquid measures 0

liquid measures
Originally uploaded by abstract2concrete.

Rarely used in the laminated pastry station [we scale liquids], we are more likely to use these liquid measures for bread formulations. We don't scale any liquids in the bread station ---we measure by volume. Probably becuase danish & puff dough formulas are very unflexable. If ingredients are mis-scaled the dough will be unworkable.

Bread dough formulas are more flexable - most need more water than called for.

Skimming off the film - bakery deep cleaning 0

My god. The quarter is over. The smell of doughs - bleached & scrubbed clean, gone from the bakery.


Today was "Deep Cleaning" - Imagine 80 culinary students - no white uniforms or chef hats, dressed down in p.j's and old clothes/tennis shoes. It was an eerie thing. We are so used to seeing each other in chef garb, there were many double takes. I being the stylish backpacking girl I am (insert sarcasm here), wore khaki carpenter skate capris, a Seagram "7" black t-shirt & my favorite hoody with all the acrylic paint up & down the sleeves. Oh I had in pig tails.

I started the day off pulling racks, & anything else on wheels out to the dock to be steam cleaned & washed. My "chore" was to climb onto a ladder , disassemble the fryer/gas range hood, clean all the intake panels, scrub the whole inside of the hood [it's about 5 Ft wide , 15ft long] & clean the outside. Well the range was in the way, also the open kettle fryer. SO I ended up balancing one foot on the range (which had been disassembled too for cleaning) & stretching as far as I could to get the spots that I could reach. Then my bucket crashed to the floor -- water splashed everywhere, I spent half an hour chasing down a mop & bucket. Once that was wiped down & the hood reassembled - I started doing other stuff. We all pretty much kicked ass , cleaning everything - all the products in both walk-ins, the rack oven, the triple stack, the benches, freezers, scales.

We were all itching for the great weather & the 2 week break.

Photography : Macro of a Docker 0

Macro of A Docker
Originally uploaded by Amber *.
Dockers can be plastic or metal, in varying sizes.

They are used to perforate doughs to allow for steam to escape while baking --- allowing control over the oven spring (rise) of the baked product. Products most often requiring dockers are pizza crusts, focaccia or cracker like wafers. Products you want to bake off flatter.