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Technology of Cakemaking of Cakemaking April 19th, 2008 by zoom This book continues to be the commercial cake maker?s ?bible?. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery
Fresh Herb Vinaigrette Fresh Herb Vinaigrette 1/4 cup red wine or balsamic vinegar 1 tbs Dijon mustard 3/4 tsp salt 1/8 tsp pepper 1/2 cup olive oil 1/2 cup fresh basil, dill, or cilantro leaves, finely chopped In bowl, mix vinegar, Dijon, salt and pepper until mixed. Whisk in oil until blended. Whisk in herb of your choice or all of them together. Mix or shake well before serving. Great on salads, vegetables, chicken and meat. balsamic, basil, cilantro, dijon, dill, herb vinaigrette, red wine, salads, salt a
Fresh Herb Vinaigrette Fresh Herb Vinaigrette 1/4 cup red wine or balsamic vinegar 1 tbs Dijon mustard 3/4 tsp salt 1/8 tsp pepper 1/2 cup olive oil 1/2 cup fresh basil, dill, or cilantro leaves, finely chopped In bowl, mix vinegar, Dijon, salt and pepper until mixed. Whisk in oil until blended. Whisk in herb of your choice or all of them together. Mix or shake well before serving. Great on salads, vegetables, chicken and meat. balsamic, basil, cilantro, dijon, dill, herb vinaigrette, red wine, salads, salt a
Sake is a Japanese alcoholic beverage, made from a series of fermentations using steamed rice. The process removes the millet and the protein from the rice, leaving the starch-similar to how beer is made from grain. Over time, the starch is converted to sugar naturally and a little yeast, called koji, is added in later stages of the fermentation, which acts to create alcohol out of the sugar. At the end of the process, the liquid is filtered to remove any millet or other particles. The resulting product is clear and about 15 percent alcohol. Sake has been made in Japan for over 6800 years.
Types of Sake There are two kinds of sake: junmai (with no alcohol added) and honjozo (with alcohol added during the fermentation process). Over 80 percent of the sake made in Japan is honjozo sake. Within those broad classifications, there are different grades of sake:
Futsu - economy sake
Ginjo - premium sake
Daiginjo - ultra-premium sake
How to Drink Sake Futsu (ordinary) sake is warmed for drinking. (Ginjo and Daiginjo are served chilled.) Traditionally, sake is poured from a stoneware carafe, called a tokkuri (pictured above). Warm the sake in the tokkuri by placing it in a partially-filled pan of boiling water. (Don't overheat the sake; it should be warm-a little over body temperate, not hot.)
To serve the sake, pour it from the tokkuri into individual sake cups, called ochoko. It is proper sake etiquette to hold your cup while the sake is being poured. Inhale the sake's aroma gently before sipping. Sake is meant for sipping, not throwing back like a shot of whiskey.
Storing Sake Sake does not improve with age, like fine wines or Scotch whiskey. Instead, buy sake with a recent bottling date. Once open, a bottle of sake should be kept in a cool, dark place (such as the refrigerator), as the liquid is sensitive to heat and light. A bottle, stored properly should last around a year.
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Sake is a Japanese alcoholic beverage, made from a series of fermentations using steamed rice. The process removes the millet and the protein from the rice, leaving the starch-similar to how beer is made from grain. Over time, the starch is converted to sugar naturally and a little yeast, called koji, is added in later stages of the fermentation, which acts to create alcohol out of the sugar. At the end of the process, the liquid is filtered to remove any millet or other particles. The resulting product is clear and about 15 percent alcohol. Sake has been made in Japan for over 6800 years.
Types of Sake There are two kinds of sake: junmai (with no alcohol added) and honjozo (with alcohol added during the fermentation process). Over 80 percent of the sake made in Japan is honjozo sake. Within those broad classifications, there are different grades of sake:
Futsu - economy sake
Ginjo - premium sake
Daiginjo - ultra-premium sake
How to Drink Sake Futsu (ordinary) sake is warmed for drinking. (Ginjo and Daiginjo are served chilled.) Traditionally, sake is poured from a stoneware carafe, called a tokkuri (pictured above). Warm the sake in the tokkuri by placing it in a partially-filled pan of boiling water. (Don't overheat the sake; it should be warm-a little over body temperate, not hot.)
To serve the sake, pour it from the tokkuri into individual sake cups, called ochoko. It is proper sake etiquette to hold your cup while the sake is being poured. Inhale the sake's aroma gently before sipping. Sake is meant for sipping, not throwing back like a shot of whiskey.
Storing Sake Sake does not improve with age, like fine wines or Scotch whiskey. Instead, buy sake with a recent bottling date. Once open, a bottle of sake should be kept in a cool, dark place (such as the refrigerator), as the liquid is sensitive to heat and light. A bottle, stored properly should last around a year.
Contents of this feed are a property of Creative Weblogging Limited and are protected by copyright laws. Violations will be prosecuted. Please email us if you'd like to use this feed for non-commercial activities at feeds - at - creative-weblogging.com.
I'm going to buy this wine...because I just think it's terribly cool that a winery would honor one of the greatest jazz vocalists in the history of the genre. (Have you ever heard Ella sing "mack the knife"?!!?)
However, I'm probably not going to drink this Domaine Carneros Sparkling Wine while listening to any jazz, including Ella. Here's why.
I've long believed that even given the range and the diversity of the Jazz genre, the absolutely most appropriate drink to accompany Jazz is something that attacks the senses, throat, palate and body with a Velvet Bite.
No pure wine I've ever consumed possesses this quality.
By "Velvet Bite" I mean, first, that sensation of a subtle sting that warms just as the sting diminishes when the liquid is poured over your palate. You need to feel the relief of the alcohol sting diminishing just as the alcohol also begins to warm the throat and stomach.
There must be a soft clamping down on the palate that does not linger, but also is not escapable. The sensation alerts the senses in a momentary shock like no wine can do, yet fades away, relinquishing its bite in favor of alertness and warmth.
This state, I think, is best suited for listening to Jazz. Bourbon, Whiskey, Scotch and even cognac and armagnac are the proper drinks to pair with Jazz; best suited to provide a velvet bite.
Further, I believe the full affect of pairing the Velvet Bite with Jazz occurs when a shot of any of the above beverages is taken in advance of sipping on a second round of the same. And, how this shot is performed can affect the pleasure of the pairing even more if done right.
The shot, while it should be taken in all at once, should not be targeted at the throat so that it slips down past the palate with minimal contact. On the other hand, taking time to swish the beverage around the palate will also ruin the experience. Rather, the throat should be half to 3/4s closed when the shot enters the mouth. The partially closed throat will promote a slow movement of the bourbon over the palate, followed in quick order by it slowly sliding down the gullet. The technique delivers the bite, but does not sear the palate. And at the same time, a decent amount of alcohol enters the body and the blood stream in relatively quick fashion.
Yes, I'm suggesting that Jazz is best appreciated with a slight buzz. Not a "drunk". But a warm, comfortable, smirk inducing buzz.
It should be noted that after the initial shot of our preferred beverage, the second round can be sipped, and probably enjoyed even more due to the palate, body and mind having been properly prepared by the initial shot.
Wine is simply too week to stand up to the challenging nature of jazz; the subtle, complex and sometimes jolting nature of jazz rhythms require the body to be properly prepared with an anesthesia that both weakens one's grip on convention, yet provides a bite.
Beverage giant Diageo is enjoying the burst of free publicity that its Crown Royal whiskey got when the campaigning Hillary Clinton downed a shot of it in an Indiana bar.
Not one to miss an opportunity, Diageo is using the incident to promote one of its smaller brands, Jeremiah Weed Bourbon Liqueur by sending bottles of the sweet, 100-proof beverage ? reportedly a favorite of fighter pilots ? to the three major presidential campaigns.
While Crown Royal hails from Canada, Jeremiah Weed is at least made in the United States, in Connecticut. (So it's not really Bourbon ? ask any Kentuckian.) It's not likely to happen, but it's fun to speculate about what would happen if Hillary's beer-and-a-bump, just-folks strategy catches on. Nothing breaks the ice like a little Tequila followed by jello shots....
This was originally going to be one of those quick and dirty reviews. Two Argentinean wines, a snack provided by Chef Tim (that would be Tim Ellison, one of our favourite local sommeliers and co-founder of the BC Wine Appreciation Society), followed by a fast dash through the Cambie Liquor store to stock up on a few winter staples like Cognac and Champagne. Oh well, things change.
Uncharacteristically for a Saturday, there was plenty of parking ? must be something to do with the snow. Vancouver + Snow = Mass Panic.
Tim and I do our usual three-kiss-on-the-cheek greeting ? that?s right cheek to right cheek, left to left, and right to right in case you?ve ever wondered. The beef he?s carving with Melissa Popp from Hills Foods smells wonderful and the Chimichurri Sauce looks even better. Both wines on offer are from Bodega del Fin del Mundo from Patagonia, Argentinean ? Southern most White and Southern most Red. Hmmm. White and Red. That tells me a lot, but what the heck.
Turns out our white is a 60/40 Sauvignon Blanc, Chardonnay blend. Surprisingly crisp with a pleasing length to the finish ? not huge but pleasing. Today, however, this wine seemed just a bit too citrus without food ? or maybe I?m just cantankerous from the snow. Still, at the price point of $12.95, this is one worth stocking for when you need a sipper with light nibblies. I?m already thinking summer sailing and it?s only December.
The red is 70/15/15 Merlot, Malbec, and Cabernet Sauvignon. Once again priced at $12.95, this is one good value. A hint of tobacco and a nice, round mouth feel. I was surprised I liked it as much as I did. And it went fabulously well with the beef ? although I had to check that particular pairing twice just to be sure. Tim and Melissa Popp from Hills Foods were happy to provide a photo op for the results of their combined cooking talents.
Tasting Aftermath at the Computer
Arriving home, I thought it would be fun to find out more about a winery located ? literally ? at the end of the world. One thing lead to another ? like good surfing usually does. I spent, let?s just say ?a while,? including a browse about through the Hills Foods site (who generously provided today?s beef) ? some great recipes and cool organic meat products. But here?s the summary about the wines.
Bodega del Fin del Mundo was founded in 1999 when the owners planted vines on a deserted plot of land in Patagonia, Argentina. First problem ? no water. From the pictures on the website, there?s not only no water, there isn?t much of anything here ? think bleak, windswept, and desolated. Twenty kilometers of irrigation canal with computerized pumping system later, there was water, but now each plant needed its own windbreak to protect it from the gales that swept across the land on a seemingly daily basis. These folks clearly have plenty of the stubborn gene.
In 2002, their first vinification produced 30,000 bottles and netted a silver medal for Malbec. The owners began constructing a new, contemporary winery so they could move out of the small warehouse they?d been using to date. By 2004 were winning gold and silver medals at the Brussels Wine Expo and the Mondial du Pinot Noir in Switzerland, and their list of medals gets longer every year.
Also interesting, Bodega del Fin del Mundo continues to consider itself an experimental vineyard and is researching the viability of grape varieties seldom associated with Argentina ? Petit Verdot, Cabernet Franc, Aspirant Boushet, and Viognier.
And here?s a bonus, Tim even shared his recipe for his Chimichurri Sauce. Check it out. Thanks Tim!
TIM'S ARGENTINEAN CHIMICHURRI SAUCE
A light oil and vinegar sauce with chopped parsley, cilantro, and garlic. Use as a garnish on your favourite cut of grilled beef. Makes 1 cup and would be wicked with fish and chicken too.
Ingredients: 1/2 cup vegetable or olive oil 1/4 cup red wine or sherry vinegar 1 med white onion, minced 1/4 cup flat leaf parsley, finely chopped 1 tbsp cilantro, finely chopped 2 tbsp oregano, fresh, finely chopped 4 cloves of garlic, finely chopped 1/4 tsp chili pepper flakes 1/4 tsp black pepper, coarse grind 1 tsp lemon juice salt to taste
Method: Whisk together oil and vinegar in non-reactive bowl. Add the rest of the ingredients and combine thoroughly. Season with salt to taste. Cover and refrigerate for 2-3 hours to allow flavours to develop. Serve as a garnish with all types of grilled meats and fish. Will keep covered in the fridge for 2-3 days.
This cool combo of fine wines and classic jazz is one of Toronto?s premier events. Energy Savings Group Wine, Whisky & All That Jazz is set for Wed., June 20 at the Liberty Grand. Recapture the golden age of jazz...
A magnificent Malbec! It picked up a trophy at the inaugural Wines of Argentina Awards held in Mendoza in 2007, having wowed the international panel of judges - included among them wine expert Jancis Robinson, who gave it an impressive 17 out of 20. This mulberry and spice-flavoured red wine was made by Herve Fabre, who was originally involved in the Bordeaux wine trade, before he and his wife fell in love with Argentina and moved there to establish a boutique winery. Herve's experience in producing top quality wines shines through in this tremendously rich, silky-smooth wine. Ripe blackberry and bramble aromas merge seamlessly with spicy oak and vanilla flavours. Full bodied, yet seriously smooth and warming. This 89 Parker point wine is sure to survive for many years to come. Definitely a wine to enjoy with fine food ... try it with rare roast beef or a juicy steak.
"Wonderfully succulent, rich berry fruit with hints of spice box." (Parker). A must-have wine from this superb estate, once provider of the second wine of Cos d'Estournel. "Blackberries ... herbs ... hints of spices." (Wine Spectator)
As fans of this famed winery will know, Cheval Blanc is the benchmark in great St Emilion. Awarded a near-perfect score of 99 points by Wine Magazine, this 2001 vintage doesn't disappoint. A wealth of concentrated fruit and a subtle use of oak make this a wine of accomplishment that will continue to evolve for years to come. "Silky, pure-fruited and smoothly (violet) perfumed with high ripe, silky tannins. Fabulously serious wine that grows on the palate." Wine Magazine
As fans of this famed winery will know, Cheval Blanc is the benchmark in great St Emilion. Awarded a near-perfect score of 99 points by Wine Magazine, this 2001 vintage doesn't disappoint. A wealth of concentrated fruit and a subtle use of oak make this a wine of accomplishment that will continue to evolve for years to come. "Silky, pure-fruited and smoothly (violet) perfumed with high ripe, silky tannins. Fabulously serious wine that grows on the palate." Wine Magazine
Awarded a perfect 100 points by both Robert Parker and the Wine Spectator, this is a rare opportunity to possess a wine that would top any wish list! Benefiting from a stellar vintage and the majestic touch of Lafite, this is the epitome of perfection. "Subtle aromas of currants, leather, tobacco and cedar. Classic cigar box nose, with fruit. Full-bodied, with an amazing texture of silky, ripe tannins. This wine completely coats your palate, but caresses it at the same time. A triumph." James Suckling, Wine Spectator
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