Donuts are one food that really is never natural. The ingredients that go into making most donuts are just scary so it is nice to see artisan donuts making a comeback.
Most donuts, whether cake or yeast raised, start out as a dry mix with more ingredients than you can shake a stick at and you will be lucky if you can pronounce half of them. It is just nice to see that there are people willing to take a product that almost always comes from a mix and doing it from scratch.
Kudos to the folks mentioned in this article as well as all the other small donut makers out there who are taking back the donut.
Monday, February 28, 2011
Processed Food Vs. All Natural
A few days ago Mark Bittman wrote a wonderful article in the New York Times about McDonald's new breakfast offering: oatmeal. The column makes some great points and I suggest anyone with an interesting in what is in the food they are eating reads it.
The article really resonated with me because I have asked similar questions of companies that I feel add too many ingredients that are not really necessary to their food. Being from a baking and pastry background I often question the bread you find in every quick service and casual dining restaurant.
For people who are not familiar with mass produced bread their are a few reasons that everyone uses unnecessary ingredients, e.g. dough conditioners, and that is automation. The bread being pumped out for your enjoyment at your local fast food joint or chain family hang out is being done so by machines and the machines cannot handle any changes in the dough from mix to mix. The dough has to be the same every day it has to be consistent.
The finished product also has to have a longer shelf life than an artisan loaf of bread because it gets shipped from a centralized bakery, if you can call them that, to all corners of a region so the bread has to stand up to travel. This of course is a pretty big problem because food is not really meant to travel well. Every tried traveling with a nice ripe summer tomato? It doesn't go so well does it?
The desire for cheap fast food that offers a lot of calories has really screwed up what we eat. So the next time you are out remember that even though the food may look all natural and healthy it may not be.
The article really resonated with me because I have asked similar questions of companies that I feel add too many ingredients that are not really necessary to their food. Being from a baking and pastry background I often question the bread you find in every quick service and casual dining restaurant.
For people who are not familiar with mass produced bread their are a few reasons that everyone uses unnecessary ingredients, e.g. dough conditioners, and that is automation. The bread being pumped out for your enjoyment at your local fast food joint or chain family hang out is being done so by machines and the machines cannot handle any changes in the dough from mix to mix. The dough has to be the same every day it has to be consistent.
The finished product also has to have a longer shelf life than an artisan loaf of bread because it gets shipped from a centralized bakery, if you can call them that, to all corners of a region so the bread has to stand up to travel. This of course is a pretty big problem because food is not really meant to travel well. Every tried traveling with a nice ripe summer tomato? It doesn't go so well does it?
The desire for cheap fast food that offers a lot of calories has really screwed up what we eat. So the next time you are out remember that even though the food may look all natural and healthy it may not be.
Sunday, February 27, 2011
Examiner
For those who know me you are aware I was a writer for Examiner.com. I am technically still a writer for them but I no longer publish articles on the site. If you are ever interested though you can check out the archives of my writing here.
I stopped writing for this site because I was not allowed to write in the first person because doing so was said to not be professional and did not give the writing the proper air of expertise. I say that is rubbish and can be extremely confining and stifling.
How am I to review a restaurant if I can't easily describe the dishes that I had? Rubbish I say.
The breaking point though was that they brought on another writer to be the Philadelphia Dessert Examiner even though I would publish 5 or so articles a week and my page views were always well above average. Funny thing is that person published one article then stopped writing so now the site has nobody writing about desserts in Philadelphia.
So that is the answer to the question that so many of you (those intelligent readers will understand that this means none of you) have asked. I am restarting a blog because I do miss writing but I need to write in my own wacky and slightly insane style.
I do recommend though that you check out all of my old articles on examiner.com because there are some great articles there even if you don't like in the Philadelphia area.
Enjoy.
I stopped writing for this site because I was not allowed to write in the first person because doing so was said to not be professional and did not give the writing the proper air of expertise. I say that is rubbish and can be extremely confining and stifling.
How am I to review a restaurant if I can't easily describe the dishes that I had? Rubbish I say.
The breaking point though was that they brought on another writer to be the Philadelphia Dessert Examiner even though I would publish 5 or so articles a week and my page views were always well above average. Funny thing is that person published one article then stopped writing so now the site has nobody writing about desserts in Philadelphia.
So that is the answer to the question that so many of you (those intelligent readers will understand that this means none of you) have asked. I am restarting a blog because I do miss writing but I need to write in my own wacky and slightly insane style.
I do recommend though that you check out all of my old articles on examiner.com because there are some great articles there even if you don't like in the Philadelphia area.
Enjoy.
Friday, February 25, 2011
Making Awesome Pizza at Home
Now this I know if a moment that you have all been waiting for. Some of you have had the pleasure of seeing this video but most of you have not. This is a loving rip-off of Good Eats by my friend Blair and I from a few years ago.
We directed, starred, produced, and wrote (and by wrote I mean showed up in the kitchen with an idea and 2 cameras, and then started filming whatever we did) for a school project.
The production values are poor, the acting is awful, but the information is amazing and very helpful.
Follow the below link to what really might be a life changing video experience for you.
Enjoy!
How to Make Awesome Pizza Without Ever Leaving Your Home (unless of course you have to buy groceries).
We directed, starred, produced, and wrote (and by wrote I mean showed up in the kitchen with an idea and 2 cameras, and then started filming whatever we did) for a school project.
The production values are poor, the acting is awful, but the information is amazing and very helpful.
Follow the below link to what really might be a life changing video experience for you.
Enjoy!
How to Make Awesome Pizza Without Ever Leaving Your Home (unless of course you have to buy groceries).
Chefs Obsession with Pictures
First off happy weekend. Secondly here are some blurry photos of molded chocolates my wife and I made this past weekend. Enjoy trying to decipher what you are looking at in these extremely high quality photos.
Posting photos brings me to a point that has always bothered me; why are chefs and foodies obsessed with pictures of food? Food is not art. I'm sorry but it isn't. Food can entice you with visual appeal and it is true some people will choose to eat or not eat food because of the way it looks but food is not art so stop treating it like it is.
Food is fleeting. You make it, eat it, and it is gone. The end. I understand that most restaurants thrive on consistency. Every plate needs to look the same every time. This works if you are a quick service or casual dining but when it comes to fine dining consistency should mean amazing food every time. In the arena of fine dining I hate seeing the same menu on multiple trips to a restaurant. What does this have to do with pictures you ask? Many restaurants take snapshots of dishes to create consistency.
Now onto the diners. Stop taking pictures of your food. Just eat it OK! Get off your high horse and stop acting like you are so damn special. Enjoy the food in the moment because you are wasting it by taking that picture.
Until recently I never photographed anything I made because I despise having to make the same thing twice. Where is the fun in that? When people see photos they often time want exactly what they see and homey don't play that!
Now onto the below photos. They are all the same yet different. The shells are all milk chocolate and filled with a very soft brandy ganache and a small bite of cinnamon marshmallow.
As always if you want recipes or tips to make these or anything else at home just ask!
Enjoy.
Posting photos brings me to a point that has always bothered me; why are chefs and foodies obsessed with pictures of food? Food is not art. I'm sorry but it isn't. Food can entice you with visual appeal and it is true some people will choose to eat or not eat food because of the way it looks but food is not art so stop treating it like it is.
Food is fleeting. You make it, eat it, and it is gone. The end. I understand that most restaurants thrive on consistency. Every plate needs to look the same every time. This works if you are a quick service or casual dining but when it comes to fine dining consistency should mean amazing food every time. In the arena of fine dining I hate seeing the same menu on multiple trips to a restaurant. What does this have to do with pictures you ask? Many restaurants take snapshots of dishes to create consistency.
Now onto the diners. Stop taking pictures of your food. Just eat it OK! Get off your high horse and stop acting like you are so damn special. Enjoy the food in the moment because you are wasting it by taking that picture.
Until recently I never photographed anything I made because I despise having to make the same thing twice. Where is the fun in that? When people see photos they often time want exactly what they see and homey don't play that!
Now onto the below photos. They are all the same yet different. The shells are all milk chocolate and filled with a very soft brandy ganache and a small bite of cinnamon marshmallow.
As always if you want recipes or tips to make these or anything else at home just ask!
Enjoy.
Thursday, February 24, 2011
Artisan Bread
So who wants to read an idealistic piece all about artisan bread? You do? GREAT because I have one from two years that I have decided to dust off and share with you,
Enjoy
Artisan Bread
The Merriam-Webster Online Dictionary defines an artisan as “a worker who practices a trade or handicraft” and as “one that produces something (as cheese or wine) in limited quantities often using traditional methods.” When I look at those definitions I wonder why the first definition is necessary, to me the idea that an artisan practices a trade or handcraft is intrinsic to the definition because of the phrase “…using traditional methods”. I also find it interesting the dictionary defines the term artisan as it applies to an individual and not as it would apply to a product. Frequently we hear about artisan bread but the dictionary offers no clarification and there is no authority regulating the use of the word artisan as it relates to food products. It could of course be argued an artisan product is one, which is created by an artisan, but due to the ever-extending reach of technology individuals using traditional methods are few and far between. I would argue that an artisan food product is one in that requires skilled labor to produce and is used with a minimal reliance on technology and is carried out in an “Old World manner”.
The article I read outlined how many chain foodservice establishments are switching to artisan style breads. It explains the uses these establishments are finding for artisan bread and where much of this bread originates.
This article is obvious relevant to bakers and chefs alike, the type of bread a restaurant uses can have an impact on many facets of the business. If bread is baked on-premise a full-time baker is required. Artisan breads can also be purchased from artisan bakeries, or purchased frozen and finished on-site by anyone with the ability to put the bread in an oven. Artisan bread is generally more expensive so food costs rise but it can also be sold for more and many times the artisan bread has a higher contribution margin than bread of the non-artisanal variety.
While I am always pleased to see consumers becoming interested in artisan bread and the market for it growing I think we must be careful and know if our artisan bread is truly artisan. Many of the restaurants in the article spoke about purchasing par-baked breads, which arrive frozen, and simply finishing them on-premise. Most par-baked products are produced in commercial bakeries and this means more often than not they are not handmade. These breads use the same recipes as true artisan breads but they are machine shaped, there are no true artisans involved in the process. This type of bread still falls into the category of artisan bread but to me it is not artisan bread. The bread resembles artisan bread in almost every way save its’ soul. I would also argue that to a very knowledgeable consumer these par-baked products can be spotted for what they are due to small differences between bread created from start to finish in an artisan bakery and bread par-baked and finished in a restaurant.
My fear is that one day everyone will eat artisan bread, artisan bread that no true artisan had a hand in. I wish restaurants would purchase bread daily from local artisan bakeries. I wish restaurants would understand there is nothing wrong with purchasing high quality artisan bread; in fact it is a great way to support the local economy. To use par-baked bread solely for the right to say you “baked” the bread in-house is wrong, you are cheating the consumer out of a better dining experience. My hope is consumers will realize this and begin to demand their restaurants offer true, high quality artisan bread from local bakers.
Enjoy
Artisan Bread
The Merriam-Webster Online Dictionary defines an artisan as “a worker who practices a trade or handicraft” and as “one that produces something (as cheese or wine) in limited quantities often using traditional methods.” When I look at those definitions I wonder why the first definition is necessary, to me the idea that an artisan practices a trade or handcraft is intrinsic to the definition because of the phrase “…using traditional methods”. I also find it interesting the dictionary defines the term artisan as it applies to an individual and not as it would apply to a product. Frequently we hear about artisan bread but the dictionary offers no clarification and there is no authority regulating the use of the word artisan as it relates to food products. It could of course be argued an artisan product is one, which is created by an artisan, but due to the ever-extending reach of technology individuals using traditional methods are few and far between. I would argue that an artisan food product is one in that requires skilled labor to produce and is used with a minimal reliance on technology and is carried out in an “Old World manner”.
The article I read outlined how many chain foodservice establishments are switching to artisan style breads. It explains the uses these establishments are finding for artisan bread and where much of this bread originates.
This article is obvious relevant to bakers and chefs alike, the type of bread a restaurant uses can have an impact on many facets of the business. If bread is baked on-premise a full-time baker is required. Artisan breads can also be purchased from artisan bakeries, or purchased frozen and finished on-site by anyone with the ability to put the bread in an oven. Artisan bread is generally more expensive so food costs rise but it can also be sold for more and many times the artisan bread has a higher contribution margin than bread of the non-artisanal variety.
While I am always pleased to see consumers becoming interested in artisan bread and the market for it growing I think we must be careful and know if our artisan bread is truly artisan. Many of the restaurants in the article spoke about purchasing par-baked breads, which arrive frozen, and simply finishing them on-premise. Most par-baked products are produced in commercial bakeries and this means more often than not they are not handmade. These breads use the same recipes as true artisan breads but they are machine shaped, there are no true artisans involved in the process. This type of bread still falls into the category of artisan bread but to me it is not artisan bread. The bread resembles artisan bread in almost every way save its’ soul. I would also argue that to a very knowledgeable consumer these par-baked products can be spotted for what they are due to small differences between bread created from start to finish in an artisan bakery and bread par-baked and finished in a restaurant.
My fear is that one day everyone will eat artisan bread, artisan bread that no true artisan had a hand in. I wish restaurants would purchase bread daily from local artisan bakeries. I wish restaurants would understand there is nothing wrong with purchasing high quality artisan bread; in fact it is a great way to support the local economy. To use par-baked bread solely for the right to say you “baked” the bread in-house is wrong, you are cheating the consumer out of a better dining experience. My hope is consumers will realize this and begin to demand their restaurants offer true, high quality artisan bread from local bakers.
Wednesday, February 23, 2011
I'm Back!!!
Hello and good day everyone! It has been almost a year since this space has been used and it is feeling just a bit neglected. As all of you loyal readers will notice there are only two old posts left (both pertaining to food) because (wait for it.......) I am changing the focus of this blog to FOOD! The name won't be changing because I a) am not really sure how to go about doing so and b) believe everything I say is most certainly for the greater good (what you disagree?).
So you have been warned :) I'm back and better than ever so beware and be on the lookout for thoughts, recipes, and generally nonsense and tom foolery.
So you have been warned :) I'm back and better than ever so beware and be on the lookout for thoughts, recipes, and generally nonsense and tom foolery.
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