nutristart joint health: original, premium and supreme

February 10, 2013

Fish Oil contains epa and dha….epa is the one that fights inflamation.

Our diets are way to high in omega 6! IE Vegetable oils!

Epson salt bath is a vaso dialator

Build gut lining by having lots of vitamin A and D iodine and B12 will repair gut lining so lectins don’t enter blood stream to trigger inflammation.

try nutri start original that contain detergents to wash out calcification

supreme fastest results

magnesium and minerals for arthritic breaks.

CALCIUM BUILD UP: if you eat dairy and supplement with calcium that can build up and create bone spurs and calcification.


January 11, 2013

Evaporator: liquid to a gas…. cold line…absorbing heat
Compressor: vapour back to a liquid….hot line giving off heat

fighting cancer

January 6, 2013

from Johns Hopkins


1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to STARVE the cancer cells by not feeding it with foods it needs to multiple.

What cancer cells feed on:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Note: Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells will starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes t o nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water–best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines will become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body’s own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.

Anger, unforgiving and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

Sweet memories By Nathan Fong, Special to The Sun Read more:

December 22, 2012

One of my favourite parts of the festive season is the glorious array of sweets and desserts that are offered at the end of the sumptuous holiday meal.

As a young child I always marvelled that wonderful scene in the beloved 1951 production of A Christmas Carol (with Alastair Sim, of course), when Mrs. Crachit brings to the dining table a flaming plum pudding. “Wow, a flaming cake”, I thought to myself, “how cool is that?”

I still remember the first time I ever tried this traditional holiday dessert. I was quite unimpressed, especially finding out that it was a heavy, suet-laden dense “cake” steamed and enrobed with a rich, buttery rum or brandy sauce. I was more impressed with the booze-laden sauce than the heavy dessert, especially right after eating what seemed a heavy meal. Still to this day, it’s not on the top of my holiday desserts bucket list.

In our Asian family household, we grew up having a westernized Christmas meal of the ubiquitous turkey and stuffing, along with added Asian fare of barbecued duck, roast pork, noodles, and glutinous rice, but ate lighter desserts — usually trifles layered with delicate custard and soft sponge cake, and an array of shortbreads and miniature tarts. As important as a holiday meal is, dessert is the course that family and guests usually remember.

This year, I’ve asked several of Vancouver’s top pastry chefs and bakeries to showcase a special holiday dessert.

From the always exuberant and talented Thomas Haas comes a brilliant and colourful Holiday Parfait with layers of caramelized pears, delicate vanilla cream, cranberry compote, a buttery ginger streusel and cinnamon flavoured whipped cream.

From Cadeaux Bakery, Eleanor Chow and Slavita Johnson have the ever popular favourite, Crème Caramel with a holiday twist of infused spices.

Busy Robson Street’s Cin Cin Ristorante + Bar’s brilliant Christophe Bonzon has given us his festive Buche de Noel, or Yule Log, with a sublime hazelnut filling and buttercream while Chambar’s Celeste Mah has presented a colourful plate of a vanilla panna cotta, garnished with orange marmalade, shared with a gingersnap cookie filled with a white chocolate and pumpkin ganache and, if that’s not enough, a scoop of pumpkin ice cream.

For chocoholics, there’s a rich and decadent Chocolate Peppermint Mousse Pie from Rose Concepcion and Thuy Kelp’s West Point Grey’s MIX the Bakery, and for those traditionalists, a quince trifle from a true Englishman with a Spanish tapas restaurant, Neil Taylor and his new Espana.

They’re all decadent desserts, but it’s the festive season.

Wishing you all a wonderful and safe festive season, from my busy kitchen to yours, Happy Holidays.

Holiday Dessert Parfait

From Pastry Chef/Owner Thomas Haas, Thomas Haas Fine Chocolates & Patisserie.

Although Thomas is renowned for his superb chocolates, cakes and pastries, he has designed this special holiday dessert parfait showcasing caramelized pears layered with a simple custard, a ruby red, tart cranberry compote, cinnamon-infused whipped cream and a crunchy buttery ginger streusel.

Caramelized Pears

4 medium ripe Bartlett or Anjou pears

2 cups (500 mL) sugar

2 1/2 cups (625 mL) warm water

3/4 cup (180 mL) fresh calamansi or lime juice

2 vanilla beans, split

1 cinnamon stick

1 clove

Peel, cut in half and core the pears.

Heat a wide, shallow saucepan over medium heat. When hot, sprinkle the sugar onto the bottom. Heat until the sugar starts to caramelize into a light golden brown. Slowly stir the warm water in with a wooden spoon (Be careful, add the warm water in small amounts to avoid splattering). Stir until well mixed and smooth. Slowly stir in the lime juice, vanilla beans, cinnamon stick and the clove. Place pears carefully into poaching liquid and cover with parchment paper. Simmer until tender or easy to pierce with a knife all the way into the center. Remove from heat and refrigerate the pears in the sugar syrup overnight, covered.

Tahitian vanilla cream

2 cups (500 mL) homogenized milk

1/3 cup (80 mL) sugar

2 Tablespoons (30 mL) cornstarch

3 egg yolks

1 vanilla bean, split and scraped

Combine yolks, sugar, cornstarch, the scraped beans from the vanilla pod and ½ cup (125ml) of the milk using a whisk.

Bring the remaining 1-1/2 cups milk and the split vanilla pod to a boil over medium-high heat.

Slowly whisk the hot milk into the egg and cornstarch mixture. Return mixture into the saucepan and stir custard until it thickens and comes to a boil.

Once the custard thickens, turn down the heat to simmer and continue to whisk for another 30 seconds. Transfer custard into a fresh bowl and cover with saran wrap. Set aside to cool, then refrigerate.

Cranberry compote

1/2 cup (125 mL) frozen cranberries

1/2 cup (125 mL) sugar

1 teaspoon cornstarch (5mL)

Zest of 1 orange

Zest of 1 lemon

Combine all ingredients in a small saucepan and heat over medium heat. Stir well and bring to boiling point. Stir until it starts to thicken, lower heat an simmer for 5 minutes, or until cranberries start to soften and pop. Set aside, stirring occasionally. Set aside to cool.

Ginger crumble

1/4 cup (60 mL) sugar

1/2 cup (125 mL) butter

1 teaspoon (5 mL) freshly grated ginger

1 teaspoon (5 mL) ground ginger

1 hard boiled egg

2/3 cup (160g) all-purpose flour

Beat sugar and butter in an electric mixer until smooth. Separate the hard yolk from the white, discarding the white, and finely grate or crumble into the butter mixture. Add the grated ginger, and ground ginger. Then gradually add flour until dough forms a crumble texture. Remove from mixing bowl and place crumble mixture on parchment paper-lined baking sheet. Bake at 350F until golden. Remove and set aside to cool.

Cinnamon Chantilly

2/3 cup (160 mL) whipping cream

2 tablespoons (30 mL) icing sugar

1/4 teaspoon (1 mL) Ceylon cinnamon powder

Add everything to a chilled mixing bowl and whip to soft peaks.

To assemble:

Remove pears from syrup and drain. (The poaching syrup can be simmered down to make a great sauce for drizzling over ice cream or other desserts.) Cut into ¼-inch dice. To assemble layer pears, Tahitian vanilla cream, cranberry compote and Chantilly as desired. Finish with the fresh, crunchy crumbles and a small portion of the cranberry compote. Serve immediately.

Serves 8

Spiced Crème Caramel

From Eleanor Chow Waterfall and Slavita Johnson of Cadeaux Bakery.

Located in the Downtown Eastside, Eleanor Chow and her business partner Slavita Johnson opened this oasis of all things sweet and delicious last year. They’ve created the always popular and comforting crème caramel with a twist of infused holiday spices. You will need 4 x 1 cup (250 mL) ramekins.

1/2 cup (125 mL) sugar for caramel

2 cups (500 mL) whole milk

2 cinnamon sticks

1/2 teaspoon (7 mL) nutmeg

1/2 teaspoon (7 mL) ground ginger

1/4 teaspoon (1 mL) cloves

zest of 1 orange

5 eggs

1/2 cup (100g) sugar

To make caramel, heat a heavy-bottomed saucepan over medium heat. Sprinkle a little bit of the sugar in the saucepan. Once the sugar becomes a clear liquid sprinkle a little more sugar in the pot and stir until it becomes clear. Continue until you have no more sugar left. The caramel will start changing to a yellowish colour. If the caramel is burning fast and turning a dark brown turn the heat down.

Once the caramel is clear and golden brown remove from heat and pour evenly into the ramekins. Let them cool and harden at room temperature. This should only take a few minutes.

Heat oven to 300 F (150 C).

Place milk, spices, and orange zest in a medium-size saucepan and heat over medium heat until it comes to a boil. In a large bowl beat eggs and sugar together. Pour a small amount of the hot milk mixture into the egg mixture to temper. Mix until combined and then stir in the rest of the hot milk. Pour the mixture through a fine mesh sieve to strain. Then pour the mixture evenly into the 4 ramekins.

Place the ramekins into a deep tray. Pour water into the tray until half way up the sides of the ramekins. Place in oven and bake for 25-35 minutes. Give the ramekin a little shake and when it’s ready there will be a consistent jiggle all the way through, similar to that of jello.

Once finished baking, let the crème caramels cool and put in the fridge for a minimum of 4 hours, covered with plastic wrap. For best results keep for 24 hours in the fridge and the caramel at the bottom of the ramekin will melt and there will be more sauce.

For serving, gently place a small knife down the side of the ramekin and run it along the entire outside of the pudding. Give it a little shake, then place a plate over the top and very gently turn over and the crème caramel should release.

Serves 4

Hazelnut Christmas Log

From Executive Pastry Chef Christophe Bonzon of Cin Cin Ristorante + Bar.

One of my favourite holiday desserts I’ve made over the years is a Buche de Noel enrobed with chocolate ganache. Cin Cin’s talented Christophe Bonzon has created his festive (and lighter) version with a delicate hazelnut filling covered with a light hazelnut buttercream.

Hazelnut filling

(make a day before)

1/2 cup (125 mL) heavy cream

1/2 gelatin sheet

1/3 cup (80 mL) hazelnut paste, 50 per cent

1/4 pound (125g) Ghana milk chocolate, 40 per cent, chopped, melted

In a saucepan bring the cream to a boil over medium-high heat. Add in the gelatin and stir until melted. In a small bowl using an electric mixer, slowly combine the cream with the hazelnut paste and melted milk chocolate. Once incorporated, place in a piping bag fitted with 1” tube, roll it tight, sealing the bag well, and chill overnight.

Cinnamon Cream

(make a day before)

3 Tablespoons (45 mL) heavy cream

1 Tablespoon (15 mL) sugar

1 teaspoon (5 mL) ground cinnamon

2 Tablespoons (30 mL) amaretto

1/4 cup (60 mL) white chocolate, finely chopped, melted

1/4 cup (60ml) cold heavy cream

In a small saucepan mix together the cream, cinnamon, sugar and 1 Tablespoon (15 mL) of the amaretto and bring to a boil over medium-high heat. Remove from heat and mix in the melted white chocolate to make a ganache. Once it’s mixed well, slowly pour in the cold cream and remaining amaretto. Stir well to mix with a spatula. Cover and let rest overnight to thicken.

Log Sponge

4 large egg yolks

1/4 cup (60 mL) sugar

1/3 cup (80 mL) almond paste, 50 per cent

3 egg whites

3/4 cup (180 mL) all-purpose white flour

Preheat oven to 350F (170C). Whisk eggs and sugar in small bowl until light and fluffy. In a separate bowl mix together the almond paste with one egg white, then add to the egg mixture. In the meantime, whisk the other two remaining egg whites in a small mixer to a soft peak, then slowly mix in the flour. Finish by slowly incorporating the hazelnut mixture to the flour mixture. Spread on a parchment paper-lined baking sheet to 1/4-inch (1/2 cm) thickness, and bake for 10 to 12 minutes. Remove from oven and allow to cool.

Hazelnut Buttercream

3 large eggs

3 egg yolks

1/4 cup (60 mL) water

1 cup (250 mL) sugar

1 pound (500g) butter

1/2 cup (100g) hazelnut paste, 50 per cent

Whisk the eggs and yolks in a mixer on medium speed. Heat the sugar and water in saucepan to 225 F (120 C) and until sugar has dissolved. On high speed, incorporate the heated syrup with the eggs until light and fluffy. Once cooled, while the mixer is still beating, slowly add the soft butter in stages, on medium speed. When well incorporated, beat in the hazelnut paste at room temperature and mix until well. Set aside.

To assemble:

Cut the sponge in a rectangle shape, 20 x 8 inches. Spread a 1/2-inch (1 cm) layer of buttercream on the sponge. Pipe out the hazelnut filling on the long side of the sponge and roll it tightly, carefully removing the parchment paper backing as you roll. Freeze the roll for 15 to 20 minutes to harden. Spread a layer of buttercream around the rolled sponge, brushing lengthwise. Harden in the freezer for 10 to 15 minutes before serving.

To serve, cut into 3/4-inch slices, and spread a thin layer of butter cream on top of each piece. Brush 1 tablespoon (15 mL) of cinnamon cream on the plate, and stack your log slices on top. Garnish with chocolate flakes.

Serves 8

Quince Trifle Parfaits

From Chef/Owner Neil Taylor of Espana.

Besides plum pudding, a trifle is the quintessential dessert for a traditional English Christmas meal. Light and delicate, I was surprised to see trifle (ever changing depending on the season) as a dessert offering at Neil Taylor’s new Spanish tapas bar Espana. He is an Englishman after all …

Sponge cake

4 large eggs, separated

2/3 cups (160 mL) berry sugar

1 cup (250 mL) sifted all-purpose flour

1/2 teaspoon (3 mL) baking powder

Whip the egg whites in a bowl with 2 tablespoons of the sugar, keep aside. Beat the egg yolks with the remaining sugar until thick and pale. Sift the flour and baking powder together. Fold half the eggs whites into yolk mixture. Now fold in the flour/baking powder into the yolk and white mixture and fold in the remaining egg whites. Bake on a parchment paper-lined sheet tray at 350F (170C) for 10 to 12 mins or until golden brown and cooked through but still soft and moist. Remove and set aside to cool.

Trifle cream

1 1/2 cups (375 mL) whipping cream

1/2 vanilla pod, scraped of its seeds

1/3 cup (80 mL) Greek yogurt

1 1/2 Tablespoon (22 mL) icing sugar

In a bowl whip the cream, sugar and vanilla until you reach soft peak stage, fold in the Greek yogurt and put into a piping bag. Set aside in the fridge.

1/2 cup (125 mL) quince jam

1 cup (250 mL) medium dry sherry

To assemble

Cut 16 circles slightly smaller than the glass you are using to build the trifle in and soak each one in 1 tablespoon of the sherry. Set aside. In each glass pipe a layer of the trifle cream into the bottom, gently tap the glass down to make the cream level out. Top the cream with a layer of the quince jam, and gently tap the glass down again as before. Next put a circle of the soaked sponge into each glass. Repeat the whole process one more time and finally finish with a generous amount of cream and smooth out the top layer. Refrigerate for at least 4 hours to allow all the flavours to come together.

Serves 8

Chocolate Peppermint Mousse Pie

From MIX the Bakery pastry chefs/owners Rose Concepcion and Thuy Kelp.

This rich and decadent, yet light dessert is perfect for chocoholics. Concepcion and Kelp have created this “pie” featuring a light and airy semi-sweet chocolate mousse infused with peppermint schnapps on a chocolate crumb crust.


1 1/2 cups (375 mL) chocolate cookie crumbs

1/4 cup (60 mL) butter, melted

Combine together in a small bowl and press in a 9-inch pie shell. Chill to set.

Chocolate Peppermint Mousse

1 1/2 cups (375 mL) coarsely chopped semi-sweet chocolate, melted

1/3 cup (80 mL) strong brewed coffee

3 Tablespoons (45 mL) Peppermint Schnapps

4 large egg yolks

4 large egg whites

3 Tablespoons (45 mL) sugar

1 1/2 cups (375 mL) heavy cream, whipped soft

1/4 cup (60 mL) dark chocolate peppermint candies, coarsely chopped


2 cups (500 mL) heavy cream, whipped stiff

2 Tablespoons (30 mL) sugar

1 Tablespoon (15 mL) Peppermint Schnapps

Dark chocolate peppermint candies, chopped

In a medium-sized mixing bowl, combine melted chocolate, coffee and schnapps. Whisk together until smooth, adding egg yolks to blend. In a separate mixing bowl, whip egg whites on high speed adding sugar gradually until mixture is a soft meringue. Gently fold the egg whites into the chocolate mixture, being careful not to deflate the meringue. Fold in the whipped cream along with the chopped chocolate peppermint pieces, just to blend. Turn mixture out into the prepared cookie crust, smoothing the top with a spatula. Chill in refrigerator until set. Whip the heavy cream along with the sugar and schnapps until stiff. Decorate the edges of the pie or spoon alongside for garnish.

Serves 8

Vancouver chefs share their recipes for holiday desserts.


Vanilla Panna Cotta with Orange Marmalade, Pumpkin Pie Ice Cream and Gingersnap Cookies

From pastry chef Celeste Mah of Chambar.

Chambar’s enthusiastic and talented Celeste Mah has created this holiday dessert with a variety of colours, textures and flavours, from a delicate vanilla panna cotta spiked with an orange marmalade, a gingersnap sandwich cookie filled with a white chocolate and pumpkin ganache, topped off with a lightly spiced pumpkin ice cream. Although there are many elements for this festive dessert, you can easily make one or all of them.

Vanilla Panna Cotta

7 sheets of gelatin

2 cups (500 mL) heavy cream

2 cups (500 mL) milk

1/2 cup (125 mL) sugar

1 vanilla bean

Soak gelatin in cold water and set aside until soft. In a saucepan heat the cream, milk, sugar and vanilla bean just until it is about to boil. Take off heat, squeeze all the water from the gelatin and add to the hot mixture. Stir until the gelatin is well dissolved and strain through a fine mesh sieve. Pour into eight 1/2-cup (125 mL) ramekins, cover with saran wrap avoiding touching the surface and put in the fridge until ready to use.

Orange Marmalade

10 oranges

3 1/2 cups (875 mL) sugar

1 vanilla bean, split

Zest the oranges into a saucepan and cover with water. Bring to a boil and strain out the liquid, reserving the blanched zest. Meanwhile, cut and remove the pith off the oranges. Cut the oranges into chunks, removing the seeds and place them into the pot. Add the sugar and vanilla bean and heat over medium heat. Bring to a boil, then simmer and cook until desired thickness. Remove from heat, cover and set aside until cool.

Pumpkin Pie Ice Cream

1 1/2 cups (375 mL) homogenized milk

1 cup (250 mL) heavy cream

1 small thumb of ginger (peeled and crushed)

1/2 teaspoon (2 mL) ground cinnamon

2 cinnamon sticks

1/4 teaspoon (1 mL) cloves

1/4 teaspoon (1 mL) salt

1 vanilla bean, split

5 large yolks

1/3 cup (80 mL) sugar

1/4 cup (60 mL) packed brown sugar

3/4 cup (180 mL) pumpkin purée

Place the milk, cream, spices, salt and vanilla in a heavy bottomed saucepan and bring to a boil. In a separate bowl whisk the yolks and sugar together. Slowly whisk in a third of the hot milk mixture into the yolk mixture. Stir in the egg mixture back into the remaining hot milk in the saucepan. Reduce heat down to medium and continue cooking while constantly stirring with a spatula or wooden spoon until it coats the back of the spoon or spatula. Remove from heat and whisk in the pumpkin purée. Strain through a fine mesh sieve, cover and refrigerate. Freeze according to the manufacturer’s instructions of your ice cream machine.

Gingersnap Cookies

1 cup (250 mL) butter

1/2 cup (125 mL) sugar

1/2 cup (125 mL) brown sugar

1 egg

1/2 cup (125 mL) molasses

2 teaspoon (10 mL) baking soda

2 tablespoon (30 mL) hot water

3 cups (750 mL) flour

2 teaspoons (10 mL) ground cinnamon

1 teaspoon (5 mL) ground cloves

1 large thumb fresh ginger grated

Cream together butter and sugars until light and fluffy. Beat in the egg. In a larger mixing bowl combine the molasses, baking soda and hot water. This will foam up quite a bit. In a separate bowl combine the flour, spices and grated ginger. Alternately add the liquids and dry ingredients ending with the liquids. Scoop or roll out and cut to desired size and shape. Place on a parchment paper lined baking sheet. Bake at 350 F (170 C) for 12 mins. Let cool.

White Chocolate Ganache

10oz (280g) white chocolate

3 tablespoons (45 mL) butter

1/2 cup (125 mL) pumpkin purée

2 tablespoons (30 mL) glucose or corn syrup

1/2 cup (125 mL) heavy cream

1/2 tablespoon (3 mL) salt

1/4 teaspoon (1 mL) cinnamon

Place the white chocolate and butter in a food processor and grind a bit. Add the rest of the ingredients into a pot and bring to a boil. Slowly stream into the food processor so it processes and emulsifies the chocolate and butter. Blend until smooth. Put into a piping bag and refrigerate until ready to use.

To assemble:

Place a dollop of the Orange Marmalade on the Vanilla Panna Cotta. Pipe the White Chocolate Ganache onto the flat side of a Gingersnap and sandwich together with another Gingersnap. Continue until you have desired amount of sandwiches. Serve with a scoo

Read more:




From Brad King

November 28, 2012

To store or not to store

The human body is designed to do one of three things with the foods we consume: (1) burn some of the calories as immediate energy; (2) store what is not utilized immediately in its 30 billion fat cells; and (3) store some of the excess sugars from the diet as short-term energy, referred to as glycogen (long chains of sugar molecules), within the liver and skeletal muscles.

Here’s where the story starts to unfold. The average human body only requires about one level teaspoon (5 grams) of blood sugar at any one time to run its millions of biochemical reactions. At the same time, our bodies only have the ability to store about half a day’s worth of glycogen, which means we have a limited storage capacity for sugar.

November 18, 2012

Retrospective: Interview with Jennifer Stang, Team Member, Pastry Chef
Posted on November 17, 2012

You came onboard as pastry chef eight weeks before this competition, having never competed before in anything like this. What was it like for you?
It was pretty much a blur, quite honestly. I didn’t really even have a chance to stop and think. I just put my head down and did it … until: We’re finished. We’re done. And then wondering: How did we get here?

Chef Jennifer StangBut after we finished the cold competition, I remember very distinctly walking back from the school kitchen where we prepped to the hotel. I hadn’t been to bed for 48 hours, a super long day, I had beer in my coffee mug … time didn’t matter … and I felt such elation, lightness. It was a beautiful morning, around 7:30 — and then I just about got hit by a tram. I remember thinking, “Really? Now??”

Were you nervous or anxious at all?
Not during the competition. For me, all of the stress and the anxiety was in Edmonton before leaving. Once you’re there, there are only two options: sink or swim, and sinking wasn’t an option. I was caught a little off guard initially at the hot competition: my workstation was right in front of the window so I constantly had hundreds of people staring at me. I wasn’t anticipating that many people and all the cameras.

Any surprises at the competition?
We had trouble tracking down rhubarb, one of the components of my Hot Kitchen dessert. And when we found some, it was green not red, so it took some finagling to make it red — a moment of stress for sure! The support members and Team Alberta members who’d eaten all the earlier versions of the dessert at practices, when they tasted this one said that I’d picked the right moment to peak!

Did you get much sleep?
Even before the competition, I had very little sleep! I came into work at 9:00 in the morning and stayed until 3:30 or 4:00 in the morning for the two weeks before we left. I joked that I was preparing for Germany and our no-sleep schedule.

Did you eat properly?
The meals were one of the most memorable things for me. I texted my mom that I was eating three regular meals a day (I was used to Safeway cake on the fly in the weeks before Erfurt). We had breakfast at our hotel — the only reason I went to bed at night was to have owner Thomas’s breakfasts in the morning! — and Team Alberta made lunch and dinner for us every day. And I rediscovered Nutella while I was there … Nutella and butter sandwiches: the best.

Any time for shopping or sightseeing?
Given that I love shoes [Jennifer has150 pairs, mostly high heels], I thought it would be nice to have some Germany shoes to go with my London shoes and Manchester shoes. At first I wondered why they didn’t have all kinds of pretty high-heeled shoes in Germany. Then the first time I walked on the cobblestoned streets, I got it. But I wore all eight pairs of fun shoes that I brought along (in addition to my two pairs of kitchen clogs), and I did bring home a new pair of beautiful 4-inch heels in blue suede with pink soles.

What are you taking away from this experience?
The deepening and creating of friendships. I only moved from Team Alberta to Team Canada in August, so I still consider myself a sort of honorary member of Team Alberta. I became really close with them. I was happy for Team Canada and what we accomplished, but I confess that when Team Alberta won gold, I got weepy for them: the little team that could!

Chef Jennifer StangWhat was the best thing about being part of Team Canada?
You learn so much about yourself. I learned an immense amount about what I was capable of. A few times, when we were prepping at the school kitchen, I felt I was so out of my depth … but then I look at what we did as a team … It still hasn’t totally sunk in. And I don’t credit myself. Without the support members, the coaches, my family — amazing people — I could not have done it.

What will you reminisce about years from now?
The friendships, that walk back to the hotel after it was all over and the surrealness of the whole experience. Even now I look back and think, “Did I really do that?”

Would you do it again?
I might. Especially with more than a couple of months’ lead time. The expectations between the regional and national team competitions are much different — you definitely need to step up your game to compete at the national level.

natural antibiotics

November 4, 2012

pumpkin cocktail

October 17, 2012

For those of you that enjoyed “The Headless Horseman” last night at Art Of The Cocktaill here’s the recipe courtesy of our own Bartender and creator Brooke Levie . . .

1oz Bourbon
2/3oz Oloroso Sherry
1/2oz Benedictine
1/3oz fresh lemon juice
1 heaping barspoon unsweetened pumpkin puree
3 healthy dashes The Bitter Truth Jerry Thomas Decanter Bitters
Shake, double strain into cocktail glass
And don’t forget the flamed orange peel!

baking dictionary

September 24, 2012

Absorption: The amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness; expressed as a percentage of the weight of flour.
Air Cell: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter.
Allumette: Any of various puff pastry items made in thin sticks or strips (French word for “matchstick”).
Almond Paste: A mixture of finely ground almonds and sugar.
Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Method: A cake-mixing method involving folding a mixture of flour and sugar into a meringue.
Apple Charlotte: A dessert of apples cut up and baked in a mold lined with bread slices.
Artisan Bread: Bread made by a skilled manual worker; usually referring to handmade breads made using traditional methods and with natural ingredients only.
Ash: The mineral content of flour; expressed as a percentage of the total weight.
Autolyse: A resting period early in the mixing procedure of yeast doughs, during which the flour fully absorbs the water.

Baba: A type of yeast bread or cake that is soaked in syrup.
Babka: A type of sweet yeast bread or coffee cake.
Bagel: A ring-shaped lean yeast dough product made from a very stiff dough.
Bagged: A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
Baked Alaska: A dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven.
Baked Custard: A custard that is baked without being disturbed so it sets into a solid.
Baked Meringue: Any of various meringue mixtures that are baked until dry.
Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide.
Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Bar: A cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
Barm: A sourdough starter with a thin, batterlike consistency.
Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep fried.
Baumkuchen (bowm koo khen): A cake made by adding one thin layer of batter at a time to a pan and browning lightly under a broiler after each addition, repeating until the cake is the desired thickness.
Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried.
Biga: A yeast pre-ferment made as a stiff dough.
Biscuit Method: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
Black Forest Torte: A chocolate sponge layer cake filled with whipped cream and cherries.
Blancmange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin.
Blitz Puff Pastry: A type of pastry that is mixed like a very flaky pie dough, then rolled and folded like puff pastry.
Bloom: A whitish coating on chocolate, caused by separated cocoa butter.
Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon.
Boiled Icing: Italian meringue used as a cake icing.
Bombe: A type of frozen dessert made in a dome-shaped mold.
Boston Cream Pie: A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners’ sugar.
Bran: The hard outer covering of kernels of wheat and other grains.
Bran Flour: Flour to which bran flakes have been added.
Bread Flour: Strong flour, such as patent flour, used for breads.
Brioche: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.
Brown Sugar: Regular granulated sucrose containing various impurities that give it a distinctive flavor.
Buttercream: An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and, sometimes, other ingredients.

Cabinet Pudding: A baked custard containing sponge cake and fruit.
Cake Flour: A fine, white flour made from soft wheat.
Cannoli: Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form is cannolo).
Caramelization: The browning of sugars caused by heat.
Cassata: An Italian-style bombe, usually with three layers of different ice creams, plus a filling of Italian meringue.
Cast Sugar: Sugar that is boiled to the hard crack stage and then poured into molds to harden. Also called poured sugar.
Celsius Scale: The metric system of temperature measurement, with 0°C at the freezing point of water and 100°C at the boiling point of water.
Centi-: Prefix in the metric system meaning “one-hundredth.”
Challah: A rich egg bread, often made as a braided loaf.
Charlotte: (1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
Charlotte Ring: A metal ring used as a mold for charlottes and other desserts.
Chemical Leavener: A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions.
Chiffon Cake: A light cake made by the chiffon method.
Chiffon Method: A cake-mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.
Chiffon Pie: A pie with a light, fluffy filling containing egg whites and, usually, gelatin.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Chocolate Truffle: A small ball of chocolate ganache, served as a confection.
Christmas Pudding: A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs.
Ciabatta: A type of Italian bread made from a very slack dough deposited on pans with minimal shaping.
Clear Flour: A tan-colored wheat flour made from the outer portion of the endosperm.
Coagulation: The process by which proteins become firm, usually when heated.
Cobbler: A fruit dessert similar to a pie but without a bottom crust.
Cocoa: The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa Butter: A white or yellowish fat found in natural chocolate.
Common Meringue: Egg whites and sugar whipped to a foam; also called French meringue.
Complex Presentation: A style of plating a dessert consisting of an arrangement of two or more desserts plus sauces and garnishes.
Compote: Cooked fruit served in its cooking liquid, usually a sugar syrup.
Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture.
Confectioners’ Sugar: Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Cooked Fruit Method: A method for making pie fillings in which the fruit is cooked and thickened before being placed in the pie crust.
Cooked Juice Method: A method for making pie fillings in which the fruit juices are cooked, thickened, and mixed with the fruit.
Cornstarch Pudding: A sweetened liquid, usually milk and flavorings, that is boiled with cornstarch to thicken it.
Coulis: A sweetened fruit purée, used as a sauce.
Coupe: A dessert consisting of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes; a sundae.
Couverture: Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes.
Creaming: The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming Method: A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
Cream Pie: An unbaked pie containing a pastry-cream-type filling.
Cream Pudding: A boiled pudding made of milk, sugar, eggs, and starch.
Crème Anglaise (krem awng glezz): A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
Crème Brûlée: A rich custard with a brittle top crust of caramelized sugar (French name means “burnt cream”).
Crème Caramel: A custard baked in a mold lined with caramelized sugar, then unmolded.
Crème Chantilly (krem shawn tee yee): Sweetened whipped cream flavored with vanilla.
Crème Chiboust: A cream filling made of pastry cream, gelatin, meringue, and flavorings.
Crème Fraîche (krem fresh): A slightly aged, cultured heavy cream with a slightly tangy flavor.
Crêpe (krep): A very thin French pancake, often served rolled around a filling.
Crêpes Suzette: French pancakes served in a sweet sauce flavored with orange.
Croissant (krwah sawn): A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Crumb Crust: A pie crust made of cookie crumbs, butter, and sugar.
Crystallize: To form crystals, as in the case of dissolved sugar.
Custard: A liquid that is thickened or set by the coagulation of egg protein.

Dark Chocolate: Sweetened chocolate that consists of chocolate liquor and sugar.
Deci-: Prefix in the metric system meaning “one-tenth.”
Demerara Sugar: A type of crystalline, brown sucrose.
Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Devil’s Food Cake: A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color.
Diastase: Various enzymes, found in flour and in diastatic malt, that convert starch into sugar.
Disaccharide: A complex or “double” sugar, such as sucrose.
Dobos Torte: A Hungarian cake made of seven thin layers filled with chocolate buttercream and topped with caramelized sugar.
Docking: Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Double-Acting Baking Powder: Baking powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated.
Double-Panning: Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked.
Drained Weight: The weight of solid canned fruit after draining off the juice.
Dredge: To sprinkle thoroughly with sugar or another dry powder.
Drop Batter: A batter that is too thick to pour but will drop from a spoon in lumps.
Dropped: A cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan.
Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce its acidity.

éclair Paste: A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make éclairs, cream puffs, and similar products.
Egg-Foam Cake: A cake leavened primarily by whipped eggs; it usually has a low percentage of fat.
Emulsified Shortening: Shortening containing emulsifiers so that it can be used for high-ratio cakes.
Emulsion: A uniform mixture of two or more unmixable substances.
Endosperm: The starchy inner portion of grain kernels.
English Muffin: A yeast dough product made in the shape of a disk and cooked on a griddle.
Extract: A flavoring ingredient consisting of flavorful oils or other substances dissolved in alcohol.
Extraction: The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.

Fermentation: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Flaky Pie Crust: A pie crust that has a flaky texture due to layers of fat sandwiched between layers of dough.
Flat Icing: A simple icing made of confectioners’ sugar and water, usually used for Danish pastries and sweet rolls.
Flour-Batter Method: A cake-mixing method in which the flour is first mixed with the fat.
Foaming: The process of whipping eggs, with or without sugar, to incorporate air.
Focaccia: A flat Italian bread similar to a thick pizza dough.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fougasse: A regional French bread made in the shape of a trellis or ladder.
Four-Fold: A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in fourths.
Frangipane: A type of almond-flavored cream.
French Doughnut: A fried pastry made of choux paste.
French Meringue: Egg whites and sugar whipped to a foam; also called common meringue.
French Pastry: Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes.
French-Style Ice Cream: Ice cream containing egg yolks.
Fritter: A deep-fried item made of or coated with a batter or dough.
Frozen Mousse: A still-frozen dessert containing whipped cream.
Fruit Betty: A baked dessert consisting of layers of fruit and cake crumbs.
Fruit Cake: A loaf cake containing a high percentage of dried and candied fruits and, usually, nuts.
Fruit Cobbler: A baked fruit dessert with a pastry topping or top crust.
Fruit Crisp: A baked fruit dessert with a streusel topping.
Fruit Gratin: A dessert consisting of fruit plus a topping, browned under a broiler.
Fruit Pie: A baked single- or double-crust pie with a fruit filling.
Fruit Torte: A layer cake topped with a decorative arrangement of fruit.

Ganache (gah nahsh): A rich cream made of sweet chocolate and heavy cream.
Garnish: An edible item added to another food as a decoration or accompaniment.
Gâteau (gah toe): French word for “cake.”
Gâteau St-Honoré: A pastry consisting of a base made of short pastry and pâte à choux and a cream filling, usually crème chiboust or crème diplomat.
Gaufre (go fr’): French for “waffle.”
Gelatin: A water-soluble protein ex-tracted from animal tissue, used as a jelling agent.
Gelatinization: The process by which starch granules absorb water and swell in size.
Gelato: Italian ice cream.
Genoise: A sponge cake made by whipping whole eggs with sugar and folding in flour and, sometimes, melted butter.
Germ: The plant embryo portion of a grain kernel.
Glacé (glah say): (1) Glazed; coated with icing. (2) Frozen.
Glaze: (1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Gliadin: A protein in wheat flour that combines with another protein, glutenin, to form gluten.
Glucose: A simple sugar available in the form of a clear, colorless, tasteless syrup.
Gluten: An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
Glutenin: See Gliadin.
Gram: The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Granité (grah nee tay): A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavoring.
Granulated Sugar: Sucrose in a fine crystalline form.
Gum Paste: A type of sugar paste or pastillage made with vegetable gum.

Hard Sauce: A flavored mixture of confectioners’ sugar and butter; often served with steamed puddings.
Hard Wheat: Wheat high in protein.
Hearth Bread: A bread that is baked directly on the bottom of the oven, not in a pan.
Heavy Pack: A type of canned fruit or vegetable with very little added water or juice.
High-Fat Cake: A cake with a high percentage of fat; distinguished from a sponge or egg-foam cake.
High-Ratio: (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formu-lated ingredients used in these cakes, such as shortening.
High-Ratio Method: See Two-Stage Method.
Homogenized Milk: Milk that has been processed so the cream does not separate out.
Hot Milk and Butter Sponge: A sponge cake batter in which a mixture of warm milk and melted butter is mixed into the batter.
Hydrogenation: A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.

Ice: A frozen dessert made of water, sugar, and fruit juice.
Icebox: A cookie makeup method in which the dough is shaped into cylinders, refrigerated, and sliced.
Ice Cream: A churn-frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs.
Ice Milk: A frozen dessert similar to ice cream but with a lower fat content.
Icing Comb: A plastic triangle with toothed or serrated edges; used for texturing icings.
Instant Starch: A starch that thickens a liquid without cooking because it has been precooked.
Inversion: A chemical process in which a double sugar splits into two simple sugars.
Invert Sugar: A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.

Japonaise (zhah po nez): A baked meringue flavored with nuts.

Kernel Paste: A nut paste, similar to almond paste, made of apricot kernels and sugar.
Kilo-: Prefix in the metric system meaning “one thousand.”
Kirsch: A clear alcoholic beverage distilled from cherries.
Kirschtorte: A torte made of genoise, meringue disks, and buttercream and flavored with kirsch.
Kugelhopf: A type of rich, sweet bread or coffee cake, usually made in a tube-type pan.

Lactobacillus: A group of bacteria that are primarily responsible for creating the acidity in sourdough starters.
Ladyfinger: A small, dry, finger-shaped sponge cake or cookie.
Langue de Chat (lahng duh shah): A thin, crisp cookie. The French name means “cat’s tongue,” referring to the shape of the cookie.
Lattice Crust: A top crust for a pie made of strips of pastry in a criss-cross pattern.
Lean Dough: A dough that is low in fat and sugar.
Leavening: The production or incor- poration of gases in a baked product to increase volume and to produce shape and texture.
Levain: Sourdough starter.
Levain-Levure: French for “yeast pre-ferment.”
Levure: Commercial yeast.
Linzertorte: A tart made of raspberry jam and a short dough containing nuts and spices.
Liter: The basic unit of volume in the metric system; equal to slightly more than one quart.

Macaroon: A cookie made of eggs (usually whites) and almond paste or coconut.

Malt Syrup: A type of syrup containing maltose sugar, extracted from sprouted barley.
Marble: To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Margarine: An artificial butter product made of various hydrogenated fats and flavorings.
Marron: French for “chestnut.”
Marshmallow: A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).
Marshmallow Icing: Boiled icing with the addition of gelatin.
Marzipan: A paste or confection made of almonds and sugar and often used for decorative work.
Meal: Coarsely ground grain.
Mealy Pie Crust: A pie crust in which the fat has been mixed in thoroughly enough so that the dough does not have a flaky texture.
Melba Sauce: A sweet sauce made of puréed raspberries and, sometimes, red currants.
Meringue: A thick, white foam made of whipped egg whites and sugar.
Meringue Chantilly (shawn tee yee): Baked meringue filled with whipped cream.
Meringue Glacée: Baked meringue filled with ice cream.
Meter: The basic unit of length in the metric system; slightly longer than one yard.
Metric System: A measurement system based entirely on decimals.
Milk Chocolate: Sweetened chocolate containing milk solids.
Millefeuille (mee foy): French term for napoleon; literally, “thousand leaves.” Also used for various layered desserts.
Milli-: Prefix in the metric system meaning “one-thousandth.”
Modeling Chocolate: A thick paste, made of chocolate and glucose, that can be molded by hand into decorative shapes.
Modified Straight Dough Method: A mixing method similar to the straight dough method, except that the fat and sugar are mixed together first to ensure uniform distribution; used for rich doughs.
Molasses: A heavy brown syrup made from sugar cane.
Molded: A cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired.
Monosaccharide: A simple or single sugar such as glucose and fructose.
Mousse: A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both.
Muffin Method: A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients.

Napoleon: A dessert made of layers of puff pastry filled with pastry cream.
Natural Sour: see Sourdough Starter.
Natural Starter: see Sourdough Starter.
Net Weight: The weight of the total contents of a can or package.

No-Time Dough: A bread dough made with a large quantity of yeast and given no fermentation time, except for a short rest after mixing.
Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.

Old Dough: A dough that is over-fermented.
One-Stage Method: A cookie-mixing method in which all ingredients are added to the bowl at once.
Opera Cake: A layer cake made of thin sponge layers, coffee-flavored buttercream, and chocolate ganache.
Othello: A small (single-portion size), spherical sponge cake filled with cream and iced with fondant.
Oven Spring: The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat.
Overrun: The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.

Pain de Campagne: French country-style bread.
Pain d’épice (pan day peece): A type of gingerbread (French name means “spice bread”).
Palmier (palm yay): A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.
Panna Cotta: An Italian pudding made of cream, gelatin, and flavorings; literally, “cooked cream.”
Pannetone: An Italian sweet bread made in a large loaf, generally containing dried and candied fruits.
Parfait: (1) A type of sundae served in a tall, thin glass. (2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.
Paris-Brest: A dessert consisting of a ring of baked éclair paste filled with cream.
Pasteurized: Heat-treated to kill bacteria that might cause disease or spoilage.
Pastillage: A sugar paste, used for decorative work, that becomes very hard when dry.
Pastry Cream: A thick custard sauce containing eggs and starch.
Pastry Flour: A weak flour used for pastries and cookies.
Pâte à Choux (pot ah shoo): éclair paste.
Pâte Brisée: A type of rich pastry dough used primarily for tarts.
Pâte Feuilleté (pot foo ya tay): French name for puff pastry.
Pâte Fermentée: Fermented dough, used as a starter.
Patent Flour: A fine grade of wheat flour milled from the inner portions of the kernel.
Peasant Tart: A baked tart with a custard filling containing prunes.
Pectin: A soluble plant fiber, used primarily as a jelling agent for fruit preserves and jams.
Peel: A flat wooden shovel used to place hearth breads in an oven and to remove them.
Petit Four: A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four Glacé: An iced or cream-filled petit four.
Petit Four Sec: An uniced or unfilled petit four (sec means “dry”), such as a small butter cookie or palmier.
Philadelphia-Style Ice Cream: Ice cream containing no eggs.
Phyllo (fee lo): A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Piping Jelly: A transparent, sweet jelly used for decorating cakes.
Pithiviers (pee tee vyay): A cake made of puff pastry filled with almond cream.
Poolish: A thin yeast starter made with equal parts flour and water, plus commercial yeast.

Pot de Crème (poh duh krem): A rich baked custard.
Pound Cake: (1) A cake made of equal weights of flour, butter, sugar, and eggs. (2) Any cake resembling this.
Pour Batter: A batter that is liquid enough to pour.
Poured Sugar: Sugar that is boiled to the hard crack stage and then poured into molds to harden. Also called cast sugar.
Praline: A confection or flavoring made of nuts and caramelized sugar.
Pre-ferment: A fermented dough or batter that is used to provide leavening for a larger batch of dough.
Press: A scaled piece of dough that is divided into small, equal units in a dough divider.
Profiterole: A small puff made of éclair paste. Often filled with ice cream and served with chocolate sauce.
Puff Pastry: A very light, flaky pastry made from a rolled-in dough and leavened by steam.
Pulled Sugar: Sugar that is boiled to the hard-crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.
Pullman Loaf: A long, rectangular loaf of bread.
Pumpernickel Flour: A coarse, flaky meal made from whole rye grains.
Punching: A method of expelling gases from fermented dough.
Purée: A food made into a smooth pulp, usually by being ground or forced through a sieve.

Quenelle (kuh nell): A small oval portion of food.

Regular Shortening: Any basic shortening without emulsifiers, used for creaming methods and for icings.
Retarder-Proofer: An automated, timer-controlled combination of retarder/freezer and proofer, used for holding and proofing yeast products.
Retarding: Refrigerating a yeast dough to slow its fermentation.
Reversed Puff Pastry: A type of puff pastry made with the dough enclosed between layers of butter.
Ribbon Sponge: A thin sponge cake layer with a decorative design made of stencil paste.
Rice Condé: A thick, molded rice pudding, usually topped with fruit.
Rice Impératrice: A rich rice pudding containing whipped cream, candied fruits, and gelatin.
Rich Dough: A dough high in fat, sugar, and/or eggs.
Rolled: A cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cutters.
Rolled-in Dough: Dough in which a fat has been incorporated in many layers by using a rolling and folding procedure.
Rounding: A method of molding a piece of dough into a round ball with a smooth surface or skin.
Royal Icing: A form of icing made of confectioners’ sugar and egg whites; used for decorating.
Rye Blend: A mixture of rye flour and hard wheat flour.
Rye Meal: Coarse rye flour.

Sabayon: A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sachertorte: A rich chocolate cake from Vienna.
Sacristain (sak ree stan): A small pastry made of a twisted strip of puff paste coated with nuts and sugar.
St-Honoré: (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert, made of pastry cream and whipped egg whites.
Savarin: A type of yeast bread or cake that is soaked in syrup.
Scaling: Weighing, usually of ingredients or of doughs or batters.
Scone: A type of biscuit or biscuitlike bread.
Scone Flour: A mixture of flour and baking powder that is used when very small quantities of baking powder are needed.
Seeding: A technique for tempering chocolate by adding grated tempered chocolate to melted chocolate to cool it.
Sfogliatelle (sfo lee ah tell eh): A Southern Italian flaky turnover pastry with a sweet cheese filling.
Sheet: A cookie makeup method in which the dough is baked in sheets and cut into portions.
Sherbet: A frozen dessert made of water, sugar, fruit juice, and, sometimes, milk or cream.
Short: Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender.
Shortbread: A crisp cookie made of butter, sugar, and flour.
Short Dough: A pastry dough, similar to a basic cookie dough, made of flour, sugar, and fat. See also Short.
Shortening: (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep frying.
Simple Presentation: A style of plating a dessert consisting of a portion of one dessert plus optional sauces and garnishes.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Single-Acting Baking Powder: Baking powder that releases gases as soon as it is mixed with water.
Soft Pie: A single-crust pie with a custard-type filling-that is, a filling that sets or coagulates due to its egg content.
Soft Wheat: Wheat low in protein.
Solid Pack: A type of canned fruit or vegetable with no water added.
Sorbet (sor bay): French for “sherbet.”
Sorbetto: Italian for “sherbet.”
Soufflé: (1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé.
Sour: Sourdough starter.
Sourdough: A dough that is leavened by a sourdough starter.
Sourdough Starter: A dough or batter that contains wild yeasts and bacteria, that has a noticeable acidity as a result of fermentation by these organisms, and that is used to leaven other doughs.
Sponge: A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Sponge Cake: A type of cake made by whipping eggs and sugar to a foam, then folding in flour.
Sponge Method: A cake-mixing method based on whipped eggs and sugar.
Sponge Roll: See Swiss Roll.
Spread: The tendency of a cookie to spread out and flatten when baked.
Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.
Staling: The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
Stencil: A pattern cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes.
Stencil Paste: A type of thin cookie or wafer dough used to make cookies in decorative shapes and for making decorative patterns in ribbon sponge.
Stirred Custard: A custard that is stirred while it is cooked so that it thickens but does not set.
Stollen: A type of sweet yeast bread with fruit.
Straight Dough Method: A mixing method for yeast goods in which all ingredients are mixed together at once.
Straight Flour: Flour made from the entire wheat kernel minus the bran and germ.
Streusel (stroy sel): A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.
Strong Flour: Flour with a high protein content.
Strudel: (1) A type of dough that is stretched until paper thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Sucrose: The chemical name for regular granulated sugar and confectioners’ sugar.
Sugar Cage: A lacy dome of hard or caramelized sugar.
Swiss Meringue: Egg whites and sugar warmed, usually over hot water, and then whipped to a foam.
Swiss Roll: A thin sponge cake layer spread with a filling and rolled up.
Syrup Pack: A type of canned fruit containing sugar syrup.

Tablage: A technique for tempering chocolate by cooling it on a marble slab.
Tart: A flat, baked item consisting of a pastry and a sweet or savory topping or filling; similar to a pie but usually thinner.
Tarte Tatin: An upside-down apple tart.
Tempering: The process of melting and cooling chocolate to specific temper- atures in order to prepare it for dipping, coating, or molding.
Three-Fold: A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in thirds.
Tiramisu: An Italian dessert made of ladyfinger sponge flavored with espresso coffee and a creamy cheese filling.
Torte: German for various types of cakes, usually layer cakes.
Tulipe: A thin, crisp cookie molded into a cup shape.
Tunneling: A condition of muffin products characterized by large, elong- ated holes; caused by overmixing.
Turntable: A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.
Two-Stage Method: A cake-mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method.

Vacherin (vah sher ran): A crisp meringue shell filled with cream, fruits, or other items.

Wash: (1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a liquid.
Water Pack: A type of canned fruit or vegetable containing the water used to process the item.
Weak Flour: Flour with a low protein content.
White Couverture: A confection consisting of cocoa butter, milk solids, and sugar. Sometimes erroneously called “white chocolate.”
Whole Wheat Flour: Flour made by grinding the entire wheat kernel, including the bran and germ.

Yeast Starter: A type of sourdough starter made with a cultivated yeast.
Young Dough: A dough that is underfermented.

Zabaglione: An Italian dessert or sauce made of whipped egg yolks and Marsala wine.
Zest: The colored outer portion of the peel of citrus fruits.


August 16, 2012