The Joy of Cooking
I had company for dinner yesterday and went full on with labor intensive flavoring layering, reductions, etc. There is a Chocolate Caramel Cake with frosting that begins by caramelized sugar which is then melted into heavy cream and poured over bittersweet chocolate to make a ganache. After it cools, the ganache is whipped, making the best chcolate frosting ever.
Playing the process, in a regular pan, requires lots of watching to prevent burning the sugar or scorching the cream. The clean up, in getting the hardened sugar off the pan can take tons of scrubbing. Yesterday, it was done in under five minutes because the weight of the pan allowed faster cooking and the cleanup was a breeze, in a dispan of sudsy water.
The technos can explain pan's construction and I get to enjoy the pleasure of perfecting my craft with truly fine instruments.
Kelly
I had company for dinner yesterday and went full on with labor intensive flavoring layering, reductions, etc. There is a Chocolate Caramel Cake with frosting that begins by caramelized sugar which is then melted into heavy cream and poured over bittersweet chocolate to make a ganache. After it cools, the ganache is whipped, making the best chcolate frosting ever.
Playing the process, in a regular pan, requires lots of watching to prevent burning the sugar or scorching the cream. The clean up, in getting the hardened sugar off the pan can take tons of scrubbing. Yesterday, it was done in under five minutes because the weight of the pan allowed faster cooking and the cleanup was a breeze, in a dispan of sudsy water.
The technos can explain pan's construction and I get to enjoy the pleasure of perfecting my craft with truly fine instruments.
Kelly
