9/365 The Glenrothes one of my favourites
One of my favourite Whisky’s
The Glenrothes is an award winning Speyside Single Malt of exceptional quality. Hidden from the main street in the town of Rothes, the distillery lies at the foot of the Mannoch Hills besides the Rothes burn.
The water They use in the process of making Glenrothes comes from 2 natural springs, the Ardcanny and the Brauchhill, just a couple of miles upstream.
Vintage 1998 has won two awards in 2010:
- San Francisco World Spirits Competition: Silver
- International Spirits Challenge: Silver
As written on Glenrothes website:
This expression is the next Core Vintage to follow the Vintages 1991 and 1994. It is the first of the vintages expressly laid down at origin to be bottled as Glenrothes on maturity . As a result it is anticipated that The Glenrothes 1998 Vintage will have greater longevity than some of the earlier vintages. It is also the first bottling to carry the label signature of Gordon Motion, who has taken over as ‘Malt Master’ with the recent retirement of John Ramsay. The comparatively youthful 1998 Glenrothes boasts a nose of spicy vanilla, golden syrup and lemongrass. The palate is gentle and quite sweet, with vanilla custard and cinnamon notes.
Oh and no I did not buy this bottle, I can’t afford it, but am glad I can taste it once in a while!
Strobist info:
1 x 430 EX II flagged and fired at an angle into background
3 reflector panels to provide a bit to little fill.
Had I taken my tripod with me I would have tried different lighting and use a slow shutter with cable release, so remember always carry that damn heavy thing with you, you need it!
7/365 Craving Food Porn
Food Porn totally misunderstood by this Chef!
Food porn is a provocative term variously applied to a spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media,foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.
"Food porn" specifically refers to food photography and styling that presents food glamorously or provocatively, as in glamour photography or pornographic photography. as if the Chef didn’t know!!
Food Photo Festival…..here we come?
Annette Abstoss send this to me from Spain…..now I am thinking of trying to go for a week break away, followed maybe by a stop over back home….who shows me the money? I so wish to go to this……a week of Tarragona, doing what I like etc …..will set up a piggy bank tomorrow!
Perhaps see you there?
Ciao
– FOR IMMEDIATE RELEASE –
Announcing the first international FOODPHOTO FESTIVAL, Tarragona
The best Food Photographers from all over the world will meet in Tarragona for exhibitions, workshops and networking.
The best Food Photographers from all over the world will meet for the very first time in a branch meeting with food stylists, editors, agents, advertising agencies, and art directors. Networking will be made possible in a relaxed atmosphere of the “Tinglado 4”, workshops in the “Refugio 2” and photography exhibitions will be spread over patios and unique exhibition spaces in the center and harbour of Tarragona in the beginning of October. The evening movie screenings and the award ceremony of the “FoodPhoto of the year” will take place in the open-air location of the “Camp de Mart”.
In short:
20 Exhibitions of worldwide known Food Photographers
4 days of networking of the professionals
4 days of workshops
4 evenings of movie screenings
Award ceremony
Educational Week
Tarragona, Spain – 17 May 2010
During the last decade, Spain has become a trailblazer in the world of haute cuisine. It has experienced an explosion of successes with its celebrated chefs, acclaimed restaurants and culinary innovations. Is it any wonder that the first international food photography exhibit – the FOODPHOTO Festival – will be held in Tarragona, Spain this coming October 2010?
These unique photography exhibitions, free and open to the public, will take place over a period of three weeks, in locations throughout Tarragona. In addition, there will be a four-day Professional Conference, culminating in the awarding of FoodPhoto of the Year.
Why a FoodPhoto Festival?
“If you can shoot food, you can shoot anything.” (shutterbug.com). Professionals consider food photography one of the most difficult specialties to master. The field generates more publications, greater sales and a larger audience then any other discipline. Yet in spite of this, names of the photographers remain mostly unknown. Jamie Oliver’s cookbooks are sold throughout the world, in many languages. But who shoots his pictures? The FoodPhoto festival will help bring these people into the forefront!
Who will participate in the FoodPhoto Festival?
Professional photographers and food stylists, of course, will be in attendance. But there will also be agents, editors, publishers, advertising agencies, art directors and professionals from the vast gastronomic sector. These people will be coming together to combine their skills, display their work and most of all – to share their passion with others.
HYPERLINK “http://www.foodphotofestival.org/index.php/exhibitions.html”Exhibition Dates: From 30 September – 17 October 2010
HYPERLINK “http://www.foodphotofestival.org/index.php/exhibitions.html”http://www.foodphotofestival.org/index.php/exhibitions.html
The FoodPhoto Festival will run from 30 September to 17 October. Venues will be scattered throughout Tarragona – from its exquisite city center to its beautiful harbor. The final selection of exhibitors will be released in June.
Professional Week: HYPERLINK “http://www.foodphotofestival.org/index.php/professional_week.html”30 September – 3 October 2010
During the FoodPhoto Festival’s Professional Week, food photography professionals from all over the world will join together. These four days will provide a rare opportunity for people to meet others in their field; facilitate an interchange of experiences; discuss trends; discover new products and find partners for the realization of new projects. Specialized workshops will be organized.
The Networking Center will be open and accessible to accredited visitors.
On the evenings of Thursday, September 30 – Saturday, October 2, movie screenings will be shown, highlighting the work of the photographers who are nominated for the FoodPhoto Festival awards.
FoodPhoto of the Year
An international jury will meet in Tarragona and select the FoodPhoto of the Year. The award ceremony, the culmination of this exciting show, will take place on Saturday night, October 2.
Educational Week: 4 October – 8 October
From 4 – 8 October, guided tours and special workshops directed towards those studying in the field will be organized.
Location: Tarragona, Spain
This glorious city – with its Roman and Medieval ruins, historical city center, gorgeous beaches and magnificent harbor – will provide a perfect setting for the first annual FoodPhoto Festival. The city is proud to be the host for the festival and looks forward to welcoming visitors from all over the world.
About the Organizers:
The organizers are photographer Gunter Beer and Events Organizer Manon Straver. Combined, they have several decades of experience in their respective fields. They have assembled a talented team of experts to produce this festival. They are very pleased to count with the collaboration of the Tarragona counsel of Tourism to realize the festival.
For more information:
FoodPhoto Festival organization:
Manon Straver (+34 651513300)
Gunter Beer (+34 607228294)
HYPERLINK “mailto:OCT2010@foodphotofestival.org”OCT2010@foodphotofestival.org
HYPERLINK “http://www.foodphotofestival.org/”www.foodphotofestival.org
Food Poisoning, probably not caused by your last meal!
Being in Hong Kong, the city of panic, Doctors tell their clients often that they suffer from food poisoning, and whilst that may be the case (how can you tell just from listening to a set of symptoms) it is most likely not caused by your last meal which is so often misunderstood. So here for those who are unsure a list of causes and incubation periods for a disease to develop. Think of this next time you tell your Chef he has poisoned you.
If you suffer with food poisoning it could have come from something you ate several hours ago or even many days ago SO not necessarily your last meal.
Which Bacteria are Responsible for Food-borne Illness?
Some bacteria cause more serious illness than others, but only a few are responsible for the majority of cases. Below is information regarding nine prominent bacteria.
Campylobacter jejuni
Found: intestinal tracts of animals and birds, raw milk, untreated water, and sewage sludge.
Transmission: contaminated water, raw milk, and raw or under-cooked meat, poultry, or shellfish.
Symptoms: fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.
Clostridium botulinum
Found: widely distributed in nature: in soil and water, on plants, and in intestinal tracts of animals and fish. Grows only in little or no oxygen.
Transmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packaged and tightly wrapped food.
Symptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but can sometimes appear within as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.
Clostridium perfringens
Found: soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or no oxygen.
Transmission: called “the cafeteria germ” because many outbreaks result from food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive.
Symptoms: diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks.
Escherichia coli O157:H7
Found: intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness.
Transmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person.
Symptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in older adults.
Salmonella (over 1600 types)
Found: intestinal tract and feces of animals; Salmonella enteritidis in raw eggs.
Transmission: raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood.
Symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 6 to 48 hours after eating; may last 1 to 2 days.
Streptococcus A
Found: noses, throats, pus, sputum, blood, and stools of humans.
Transmission: people-to-food from poor hygiene, ill food handlers, or improper food handling; outbreaks from raw milk, ice cream, eggs, lobster, salads, custard, and pudding allowed to stand at room temperature for several hours between preparation and eating.
Symptoms: sore throat, painful swallowing, tonsillitis, high fever, headache, nausea, vomiting, malaise; occurs 1 to 3 days after eating, lasting a few days to about a week.
Listeria monocytogenes
Found: intestinal tracts of humans and animals, milk, soil, leaf vegetables, and processed foods; can grow slowly at refrigerator temperatures.
Transmission: soft cheese, raw milk, improperly processed ice cream, raw leafy vegetables, meat, and poultry. Illness caused by bacteria that do not produce toxin.
Symptoms: fever, chills, headache, backache, sometimes abdominal pain and diarrhea; 12 hours to 3 weeks after ingestion; may later develop more serious illness (meningitis or spontaneous abortion in pregnant women); sometimes just fatigue.
Shigella (over 30 types)
Found: human intestinal tract; rarely found in other animals.
Transmission: person-to-person by fecal-oral route; fecal contamination of food and water. Most outbreaks result from food, especially salads, prepared and handled by workers using poor personal hygiene.
Symptoms: disease referred to as “shigellosis” or bacillary dysentery. Diarrhea containing blood and mucus, fever, abdominal cramps, chills, vomiting; 12 to 50 hours from ingestion of bacteria; can last a few days to 2 weeks. Sometimes, no symptoms seen.
Staphylococcus aureus
Found: on humans (skin, infected cuts, pimples, noses, and throats).
Transmission: people-to-food through improper handling. Multiply rapidly at room temperature to produce a toxin that causes illness.
Symptoms: severe nausea, abdominal cramps, vomiting, and diarrhea occur 1 to 6 hours after eating; recovery within 2 to 3 days—longer if severe dehydration occurs.
Molecular Gastronomy Seminar with Dr. Herve This
On 22 April the HITDC had organized a seminar hosted my Dr. Herve This for their culinary students and also invited the Hong Kong Chefs Association members, I was happy to be one of them, but was wondering what to expect, as I knew Herve is a scientist and not a Chef, he is in fact the brain behind the new culinary cuisines created by Ferran Adria, Moto, Wylie Dufresne and others who wow their diners with their foams, emulsions, frozen gases and very slowly cooked creations.
So indeed we did not see much cooking going on, but this Scientists Culinary genius was brought out to share some of his knowledge with us. I have to tell you he gave quite an entertaining performance, and as I am a Chef it was highly intersting to see him also do some experiments.
Dr. This also atributes great importance to the emotional aspect of cooking, as shown in the title of one of his good books showing: Cooking is Love, Art and Technique.
Dr. Herve This with Chef Andreas Muller
Molecular Gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It should not be confused with Molecular Cooking, which is the application of Molecular Gastronomy to cooking.
The term Molecular Gastronomy was coined in the 1980’s by a French scientist, Herve This, and a Hungarian born physicist Nicholas Kurti, who was a professor of physics in England. Both men were interested in food science, but they felt that empirical knowledge and tradition were as important in cooking as rational understanding.
Dr. Herve This doing an experiment with eggs
A classis example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures – which always yields the desired result.
There is much more about molecular gastronomy then just the physical and chemical changes during food preparation. One fascinating area involves how the senses play their own role in human appreciation of food. Even one sense of touch can affect our perception of flavour.
The following article is written by Christopher Gallaga, who can be found here: www.achefatlarge.com Thank you Chris for letting me put this here.
Molecular Gastronomy a system of knowledge.
By: Christopher Gallaga
I suspect some were disappointed to learn that Dr. Hervé This, would not be conducting a “cooking show” during his seminar on Molecular Gastronomy, presented at the HITDC in Pokfulam. In his clear words he does not pretend to be a cook. I, being a lover of science, food and cooking was delighted that one of the worlds most affable, approachable and readable food scientists would be discussing the science of cooking.
Early in his presentation Dr. This, stated unequivocally that he was not here to answer, but rather to ask, questions. He then set about asking several empirical questions about eggs (why do they foam, how does a whisk work, which whisk is better, where is the yolk inside a shell, and so on), to which he always answered, “We don’t [yet] know.” After demonstrating the first fundamental of the scientific method: to explore phenomenon without prejudice, he then demonstrated how we could find out the true answers to all those questions (and more).
We delved into both elementary physics and chemistry, and were even presented with several quasi-cooking demonstrations, (a microwave soufflé, a mayonnaise “pudding” and a egg cooked by ethanol) but our professor again quite strenuously noted that he is not a cook, but a scientist. He plainly stated that the scientist and the chef are two distinct and important vocations in the creation of food, and that while they could be the closest of friend, while they both pursued their purpose with equally vigorous passion; they had very different goals. Scientists are in endless pursuit of sublime knowledge, while cooks are in endless pursuit of the more ethereal artistry of creating pleasure through nourishment. The scientists can no more drive the actions of the cook than the cook can force the science against reality. For mutual benefit the two must work in harmony in order to increase the vast lexicon called the art and science of cuisine.
Dr. This did provide one clear and important answer to a multi-part question that is currently on a lot of chef’s minds. He stated unequivocally that Molecular Gastronomy is the scientific study of food, while molecular cooking is an adoption of certain new knowledge and modern technology to add to or enhance the established glossary of cuisine. Throughout history we see a steady progression of food knowledge while every generation or so this fundamental knowledge is punctuated by trends and specific advancements. In time the overall food compendium adopts those specifically important features of any trend, discarding the rest. Thus it is really not a choice of either/or; it is simply that the overall encyclopedia is the big picture progress of cuisine and cooking while any trend, including molecular cookery, is the temporary divergence to a small picture specialty. Exciting in the moment, but over all just one of many contributors to a much larger base of knowledge and technique.
In the end, what Hervé This tried to do was to teach chefs the scientific method, to teach chefs how to ask questions and how to devise and perform experiments that will yield factual answers rather than more of the same “old tales” steeped in mystical supposition. To that end I found the lecture a value packed two-hours of learning, and will certainly take this scientific approach into improving the understanding the facts behind my chosen vocation. Perhaps in time I can help advance the knowledge contained in the lexicon of cookery, myself.
Should you feel interested to read more about him, you can always buy his book.
Mallosol Caviar
Guest: Chef do you have Mallosol Caviar?
Chef: Yes we do Sir, what would you like, Beluga, Oscietre or sevruga?
Guest: No Chef I just want the Mallosol, please.
Chef: Time to provide some insights in Caviar!
Caviar Training for Service Team
(and apparently we should supply copies to guests as well)
Selection of Farmed and Wild Caviar
What is Caviar?
What is this novelty that has such irresistible appeal to gourmets all over the world?
The classic definition is “the salted roe of a species of fish called Sturgeon”, although the roe of salmon or other species is also called Caviar.
Until industry and pollution came along, the sturgeon was found in rivers running into the Atlantic and Baltic, in the Rhine and in North American Lakes. Today most caviar comes from the Caspian Sea, caught by both Russia and Iran, or it is farmed.
Wild caviar is so rare nowadays that its cost prices are easily reaching HK$ 24.000 per half a kilogram. Of the varieties of Sturgeon producing Caviar, the Beluga is the largest, sometimes reaching 2,500 pounds and producing up to 130 pounds of Roe. The next size is the Oscietra, weighing around 400 pounds, producing roughly 40 pounds of Roe. The smallest of the Sturgeon family is the Sevruga, which weighs 60 pounds and from which only 8 pounds of Roe can be harvested.
Farmed Caviar as we sell now is only available Oscietra.
Preparation:
The Roe is taken from the fish, carefully sieved and all tissues and membranes are removed. Then it is washed in clean fresh water. Following this, the caviar master determines exactly how much salt to add and, by hand, blends the salt with the Roe. The amount of salt used depends on the grade of the sturgeon roe to be prepared, the weather, the condition of the roe, and the market for which it is destined. Only after the salt has been added to the Roe does it become Caviar. Therefore there is no such thing as unsalted Caviar. Top quality Caviar is known as Mallosol. This word does NOT denote a type of Caviar, it simply means “little salt”, and it is used in conjunction with the words Beluga, Oscietre or Sevruga.
The Caviar we sell in NOT Pasteurized, which means it cant be kept long, pasteurized caviar can be kept without refrigeration for up to 12 months.
Serving:
Mallosol Caviar should always be served with white toast and unsalted butter, however nowadays people usually get it served with many more condiments, such as Blinis, which are buckwheat pancakes, chopped egg, chopped onion, sour cream, Lemon and sometimes even parsley.
For the Caviar we sell all those condiments don’t do too much good to the Caviar, so you are advised to let customers know they should try it first in the way you are about to try now, straight from the back of the hand, which for some reason brings the Caviar most to its right, or try putting a nice scoop in a shot glass of Vodka (or Champagne), ice cold and when you drink, remember to let the roe and vodka stay in your mouth for a while……you will feel the salty of the Caviar and sharpness of the vodka go away and make place for a subtle sweetness. Now try with some condiments, and see how extremely difficult it becomes to taste the real flavor of the caviar!
Important note: Caviar is always sold with a bone China spoon, or a Mother of Pearl spoon which is cut and polished out of oyster and other shells. If Caviar comes in contact with metal, it will oxidize and produce an awful taste, please remind guests to use the small spoons supplied only and don’t use any metal under any circumstances.
The Caviar will be served as shown here, on a big ice display, with a teardrop holding the tin of caviar. The Tin is opened in the kitchen but on simple request can also be opened in front of the customer. For the bigger tins, we will simply serve them on the ice dish, as we can’t produce the Ice carvings that big.
My thoughts on Molecular gastronomy
Its now several years after names like Ferran Adria, Herve This and others became well established as the New Top Chefs of the world, and I have followed this development with great interest. However my opinion is still I want my food to look like food.
I shiver at the thoughts of Foam, I do not like to deconstruct, only to construct it right back again, be it in another way or not.
Adding powders like Xanthan, Lecithin, Citras, Algin, Kappa and others make me worried, but why, I think its merely an older generation, I have never learned about these ingredients in school, and whilst I have them all in my kitchen I am still reluctant to serve them to my guests. Some of them are purely natural chemicals, derived from Algea etc, and some are manufactured chemicals.
True is that you when properly done can create some amazing results one example we saw on a demonstration was a modern way of presenting a classic onion soup, honestly it almost looks like a 1000 year old egg.
So how did he create this? Well first in a Roner, you cook eggs at 65 degrees Celsius for an hour or two, yes that is correct you read it right. An egg cooked at this temperature does not get well cooked, the whites simply stay a bit like soft jelly, more liquid then jelly though, however the yolk does become a bit solidified due to its membrane around it. So you open your egg, drop the shell, and drop the white, and you are left with a perfect soft egg yolk.
Onion Soup the Molecular Way
Break the membrane and you are left with Onion Soup
Next the broth will be dropped in a bath with a “food chemical” while the broth is still floating the top exposed part stays “open” through here you can drop in the egg yolk. Then with your fingers you pinch the top of the broth closed and dip it under. Carefully mold an egg shape out of it, and leave it to set for a while until the membrane ios thick enough to support.
Remove the “egg” from the bath and rinse with water. Now you can steam this egg to heat it, and plate it on a bed of sautéed onions and croutons, est voila you have Onion Soup, a very classical dish presented in a very modern way.
A Roner is a simple water bath but with a heating element that is computer controlled and exact to the degree, a small pump pumps the water around to ensure an even temperature all over the water bath.
One of the fun and quite easy to achieve things to make is Caviar, Caviar can be made out of almost any liquid, here we will make with melon.
Ingredients:
250 Grams Cantaloupe Juice
Syringe Dropper
2 grams Sodium Alginate
For the setting bath:
500 Grams Water
2.5 Grams Calcium Chloride
Method:
Mix Sodium Alginate with 1/3 of the Melon Juice and blend. Mix in remaining 2/3, strain and set aside. (If you have a vacuum machine, use it to get rid of any air bubbles in the juice or let it sit in the fridge overnight to do the same.)
Dissolve the Calcium Chloride in the water. Now fill a syringe or a specially made device for this (see picture) with the Melon Juice. Expel it drop by drop into the Calcium Chloride Solution.
Remove after 1 minute, strain and rinse in cold water.
My thoughts on Molecular Gastronomy, not good but also not bad, when used in the right way it can really be great, think of making a Pine Nut Oil Mayonnaise without the Eggs, now you can, think about salad Dressings in Supermarkets, how come the solid particles are perfectly suspended and why the vinegar and oil never separate…..now you know, because Molecular applications.
A retail set of ingredients to use
If you are interested in this kind of cuisine and would like to have a play, I suggest you start with downloading a few of the Hydrocolloid recipe Collections from this page http://khymos.org/recipe-collection.php at Khymos Website
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