Food Photography : Banana Strawberry Torte 24

kyung of David O'Conner & Lee Photography, in Portland, OR, graciously agreed to set up shop (i.e portable studio) one day after class, to photograph some of my plated desserts --- which were awaiting in the reach-in to be photographed. This was Kyung's first dabble into foodie photography --- as their company works capture more of the traditionally human element.

This dessert was my for my final presentation. It consists of French sponge, brushed with strawberry syrup, filled and finished with banana scented marscapone cheese, then garnished with fresh fruit and a chocolate screen, than drizzled with mango syrup. The plate design was given a stained glass effect , piped on first with tempered chocolate and then filled with honeydew melon -Midori syrup, Strawberry syrup, and mango syrup.

The flavor combination was very good --- the marscapone is so velvety, and it offset the banana wonderfully, and it didn't compete with the buttery layers of the sponge, just enhanced them.

I made all the components from scratch (with real fruit) and used my own recipes and calculated the per plate cost etc. I will post more of this experience in a post to come.

I really like plated desserts --- they are soo fun :)


Related Posts:

• Dessert Costing : Banana Strawberry Torte
• Food Photo : Chocolate Mousse with Strawberry Sauce
• Photography : Blackberry Granita w/ Banana Mouse
• Food Photography : Banana - Midori Strawberry torte

Seduction by Savory souffle... 0

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

1/4 Cup milk

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• salt & freshly ground black pepper,to taste
• pinch of nutmeg
• 3 large eggs, separated, at room temperature (you will only need 2 egg whites)

Souffle:

• 2 egg whites, at room temperature (this is in addition to the 2 above)
• pinch of cream tartar
• pinch of salt
• 3/4 Cup grated, imported Gruyere cheese
• 1/4 Cup freshly grated Parmesan cheese
• 1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

Preheat the oven for 375° F. Place rack on lower level of oven.

Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!

Baking theory Notes: Chemical leavening; Dough strengthener; Crumb softeners 0

Chemical leavening

1. Reaction of Sodium bicarbonate (baking Soda) & An Acid
2. [Acid + Salt + Water = Carbon dioxide gas]
3. Baking Powder is this Formula plus a filler to retard reaction.
   

1. Double Acting Baking Powder is 2 acids
   

- Substances that react like acids:

1. [buttermilk]
2. [chocolate] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
3. [lemon/citrus juice] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
   

Dough strengthener

1. Eggs
2. Ascorbic Acid (vitamin C) [only additive allowed in European Production of Baguettes/French bread]
3. Potassium Bromate ---> {outlawed in most countries , NOT the U.S} carcinogenic = causes cancer
   

Basic formula for bread {100% flour + 60% water + 2% salt + 2% yeast)

Crumb Softeners {click here for more info}

Function:
Surfactants, through complexly with flour protein(gluten) break the surface tension between non mixable substances.

1. Give longer shelf life in bread [yeast raised products]
2. emulsifier & surfactants retard the Staling.
   

Two ways of Staling

1. starch molecules change & become rigid
   
2. loose moisture in product becomes dry.

Baking theory : Dairy products used in Baking 0

Functions Of Milk:

+ Color

1. Due to sugar content (lactose = milk sugar)
2. Yeast has no enzymes to metabolize Lactose

+ Absorption

+ Tenderizer

+ Nutrition

1. {the perfect protein combo = milk + wheat}
2. contributes to the overall nutritional value of bakery foods.

+ Casein

1. {75% of protein contained in Non-fat dry milk}
2. perfect protein, due to amino acid balance.

+Body & Resilience

Types of Milk Products:

*Non Fat Powdered milk

MCT Dairies - Sweet Cream Whey

Product Description -
A light colored,free-flowing powder resulting from spray drying sweet, fresh cheese whey. For applications where a smooth, creamy texture is desired, Grind A is available. (MCT-MISC-SWTWHEY)

*Sweet dairy Whey

1. Mostly Lactalbumin
2. tenderizing agent
3. causes rapid crust color development
   

All Dairy blends or cereal based blends {rarely used in bakery}