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Jom buat Chocolate Truffle,lebih best dari Ghost Protocol.

  Chocolate is called the ingredient which brings happiness because it increases the serotonin form your body. Thus, you will forget about your problems and worries or at least will see them in a more positive way. It is no wonder that after eating a piece of chocolate life seems simpler and much more fun.


Bahan asas Truffle
8 aun semi-sweet atau bittersweet chocolate (yg berkualiti, 62% koko atau lebih),di cincang dalam kepingan kecil.
1/2 cawan krim
1 sudu teh perasa vanilla

Campurkan krim,coklat dan perasa vanilla,gunakan kaedah double boiler,iaitu krim dan coklat didalam satu bekas,dan lagi satu bekas berisi air yg diletakkan diatas api.

 

Apabila campuran coklat cair,alihkan dari double boiler,dan pindahkan ke bowl lain,biarkan sejuk.Setelah sejuk,simpan didalam peti sejuk selama 2 hingga 3 jam.

Cara yang baik untuk roll truffle,dengan menggunakan kedua belah tangan.Cuci tangan dengan air sejuk,sebab suhu tapak tangan yang panas akan mencairkan coklat.

  Topping truffle ada berbagai jenis,serbuk koko,kacang pistachio yg dicincang dan sebagainya.Jadi kita golek-golek bebola truffle tadi diatas topping pilihan,samada,serbuk koko atau sebagainya.

Jadi truffle ni adalah coklat yang dicairkan dengan krim,pastu biarkan keras selama beberapa jam di peti sejuk,buatkan bentuk bebola kecil dan golek-golekanya di atas topping pilihan,yang popular ia serbuk koko. 

S E L A M A T   B E R TRUFFLE

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Macaron...yum yummy,jom sama2 buat sampai jadi...

Nak tau apa tu Macaron yg cam photo kat atas tu?tapi ramai yg dah taukan...baca kat bawah ni,tapi dalam Bahasa Inggeris...sebagai rujukan...
  A macaron (French pronunciation: [makaˈʁɔ̃])^[1][2] is a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.^[3] It is meringue-based: made from a mixture of egg whites, almond flour.


Jom kita mulakan...

Mula mula resepinya
  7-3/8 oz. (1-3/4 cups plus 2 Tbs.)  gula confectioners/halus
4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
4 large putih telur,suhu bilik
1/4 cup gula kasar

Cara-caranya:

 Susun 3 bekas/tray  pembakar (kalau ada yg tidak melekat lagi bagus atau non stick),dengan kertas tak melekat (kat kedai barangan kek ada kertas ni, org putih panggil parchment sheet.
  Ayak gula confectioners dan tepung almond (dgn menggunakan ayak berlubang size sederhana (omputih nyer panggil-medium-mesh sieve) ke dalam bowl yg besar dan letak ketepi.
 Pukul atau whip putih telur dgn menggunakan mesin pemukul atau hand mixer,dengan kelajuan sederhana sehingga putih telur naik atau foamy lebih kurang 1 atau 2 minit.Tambah 1 tbsp gula dan sambung menge-whip atau memukul selama 30 atau 40 saat.
  Sambung 3 kali dgn baki gula tadi,setelah semua gula tadi di masukkan,sambung menge-whip atau memukul putih telur tadi sehingga bertukar glossy dan stiff.

Tips-penting ni:Gunakan penimbang utk gula confectioners’ dan tepung almond-ia lebih tepat dari menggunakan cawan penyukat.
 Telur pada suhu bilik akan memudahkan anda menge-whipnya,tapi memisahkan telur kuning dan putih lebih mudah pada suhu sejuk.

Me-maip (pipe) Cookies

 Dengan menggunakan piping bag bernozzle atau bermuncungkan saiz a 1/2- to 3/4-inch bulat,paipkan adunan ke atas baking tray dalam bentuk bulat 1 inci,dan ¼ ke ½ inci tebal dan 1 ½ inci jarak antara satu sama lain.Bila anda me-mipe adunan cookie tadi,cepat-cepat  anda tarik atau alihkan atau flick hujungnya apabila anda selesai,sebab tak mau ada seperti hujung yg tinggi pada setiap cookie.
  Hentakan tray beberapa kali (jgn terlalu kuat ) untuk me-level-kan cookie tadi dan memecahkan jika terdapatnya  air bubble.
  Rehatkan meringue/cookie sehingga ia seperti tidak melekit,20 hingga 30 minit.
Sediakan rak atas dan dan tiga dari bawah oven (tapi bergantung pada jenis oven anda),panaskan oven ke 325 darjah F.

 Tips:Gunakan baking tray yg rata dan kertas parchment yang baru atau tray tidak melekat untuk memastikan yang cookies akan dibakar atau bake dalam bentuk bulat yg cantik.Cuba periksa permukaan cookie/meringues selepas ia direhatkan selama 20 hingga 30 minit.Permukaanya mestilah kering sedikit dan tidak melekit,untuk memastikan yang setiap cookie akan rangup  dan mempunyai permukaan yg licin bila di bakar di dalam oven.Jika permukaan masih melekit,rehatkan lagi selama beberapa minit sebelum dimasukan didalam oven.

Membakar Cookie 

  Masukan 2 tray cookie kedalam oven dan turunkan suhu dengan ke 300 darjah F (tray ke tiga biarkan dalam keadaan suhu bilik).Bakar,dan alihkan kedudukan tray setiap 8 minit,sehingga kuning keemasan,dalam jangka masa 15 hingga 20 minit.Sejukan baking tray diatas rak.
  Sementara itu,kembalikan suhu oven ke 325 darjah F,dan bakar tray ke 3 seperti 2 tray yang pertama.
  Keluarkan cookie atau meringue yg telah dibakar tadi dan pasangkan mengikut saiz.

Tip:Alih alihkan tray anda semasa separuh masa proses pembakaran untuk mendapatkan warna kekuningan emas yang sama.(kalau versi coklat atau yg berwarna,tak nampak la kekuningan emas tu)

Dalam photo ni versi coklat.

MengInti Cookies

  Dengan menggunakan piping bag yang sama muncung digunakan untuk memaip (pipe) cookies,paipkan 1 atau 1 ½ sudu teh inti (filling) ke sebelah cookie.Paipkan juga inti di satu lagi cookie,dan lekapkan.

       Tip:Biarkan ada ruang di sekeliling cookie bila kita memaip (piping) inti (filling) di tengah tengah cookie,jadi bila kita melekapkan cookie yang lagi satu,intinya (filling) akan mengisi ruang yang kosong itu.

 Resepi Inti/Filling Coklat

3/4 cup heavy cream (kat Tesco atau pasaraya besar ada,jenama President atau Elle & Vire)
6 oz. bittersweet atau semisweet chocolate,di potong potong halus, atau chocolate chips 

 Cara-caranya

  Dalam pan yang kecil,panaskan krim secara api sederhana,kacau beberapa kali,sehingga buih buih kecil kelihatan,tapi tak mendidih,lebih kurang 4 minit.Alihkan dari api,masukan coklat,dan biarkan selama 30 saat.Perlahan lahan kacau adunan sehingga coklat cair sepenuhnya dan rata.Biarkan sejuk hingga ke suhu bilik sebelum dipaipkan ke cookies.

Tip:Inti coklat atau ganache boleh dibuat seminggu awal.Simpan didalam bekas kedap udara dan simpan di dalam peti sejuk,keluarkan dalam keadaan suhu bilik sebelum digunakan.

 

Selamat berMacaron...

 

 

 

 

 

 


 

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Noma,Restaurant Terbaik Di Dunia...Dish mmg pelik2,byk element.

Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is an acronym of the two Danish words "nordisk" (Nordic) and "mad" (food),^[1] and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In both 2010 and 2011, it was ranked as the Best Restaurant in the World by Restaurant.

  

     The cuisine of Noma is Nordic/Scandinavian; the restaurant's founders René Redzepi and Claus Meyer have attempted to redefine this Nordic cuisine. The cuisine of Noma can be considered more an interpretation of Nordic food than classical Nordic food itself, according to Meyer in the book Noma - Nordic Cuisine. Famous dishes include 'The Hen and the Egg'.^[5] The cuisine of Noma embodies many of the principles of Wild culture.

 René Redzepi has formerly worked at the restaurants such as The French Laundry, El Bulli, Kong Hans Kælder and Le Jardin des Sens. The sommelier is Swede Pontus Elofsson.

• 2011: Best Restaurant in the World, 2011 Restaurant magazine Top 50^[6]
• 2010: Best Restaurant in the World, 2010 Restaurant magazine Top 50^[7]
• 2009: 3rd Best Restaurant in the World and "Chefs' Choice", 2009 Restaurant magazine Top 50
• Since 2008: Michelin Guide, two stars
• 2008: René Redzepi named International Chef of the Year at the Lo Mejor de la Gastronomia conference in San Sebastian, Spain^[8]
• 2008: The users of the international website TripAdvisor with 25 million users a month rated Noma as the best restaurant in the world.^[9]
• 2008: 10th Best Restaurant in the World, 2008 Restaurant magazine Top 50
• 2007: 15th Best Restaurant in the World, 2007 Restaurant magazine Top 50

 

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Nak tau tak apa itu Michelin Star Chef dan Michelin Star Restautant.

Chef Gordon Ramsey antara Michelin Star Chef.
Selalu kita dengar tentang Michelin Star Chef dan Michelin Star Restaurant,nak tau macamana sejarah dan ratingnya dibuat.

Rating ni amat penting untuk seseorang Chef dan juga restaurant.

Sejarahnya:

What are Michelin Stars ? Michelin Stars are awarded for food excellence in restaurants. Today they are considered to be highly coveted awards by many chefs in Europe, although accusations of bias leads some chefs, especially outside of Europe, to turn their noses up at them. How did Michelin Stars Start? When did Michelin Stars Start? Michelin stars are a feature of the Michelin Guide books which were first published in France by Andre Michelin, the then co-owner of the Michelin Tyre Company. In 1900 the first Michelin Guide listed a wealth of information for motorists which included where to find meals and accommodation and was aimed at touring motorists on holiday in France. However, by 1920, the dining part had become so popular that Michelin set up a team of inspectors who would anonymously visit restaurants and rate them on a 3-category basis, now known as Michelin Stars for restaurants outside of Paris. This new three-category classification system was soon extended to Paris and by the 1933 edition, 23 restaurants in France were rated with three stars. It was further extended to cover other European countries and although the system was dropped for a while, the 1951 edition saw the return of the three-star rating system, but with fewer restaurants achieving maximum stars. Today, Michelin Stars are awarded sparingly to a small number of restaurants of outstanding quality. For instance in the UK and Ireland 2004 guide only 3 restaurants were awarded three stars. They are also now closely linked with the chefs of those establishments which is why you sometimes hear a chef being referred to as a "Michelin Star Chef". What do Michelin Star Ratings Mean There are three levels of star ratings which can be awarded to establishments from 1 star to 3 stars. 3 stars "Exceptional cuisine, worth a special journey" 2 stars "Excellent cooking, worth a detour" 1 star "A very good restaurant in its category" There is also an additional fourth category- “Bib Gourmand”. This is named after The Michelin Man whose name is Bibendum. These restaurants are usually rated solely on the scale of "forks and knives". The forks and knives rating is given to all restaurants recognized in the guide, and range from one to five. One fork and knife being "Quite comfortable restaurant" and five being "Luxurious restaurant". How are Restaurants Assessed for Michelin Stars As in the past, Michelin employ inspectors to anonymously visit and evaluate establishments. Their aim is to pick out consistently high-quality establishments across a range of cuisines, styles and budgets. Restaurants are rated in five categories: Quality of the products Mastery of flavour and cooking The "personality" of the cuisine Value for the money Consistency between visits Despite their fame, there are still many people today, both professional and non-professional cooks, who believe Michelin Stars to be meaningless, especially in the way they are awarded i.e. by individuals giving their personal opinions which can't help but be based on their personal likes and dislikes. After all, to keep the culinary theme, one man's meat is another man's poison.

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