CULINARYALCHEMIST'S MENTOR PROFILE

Hi, I'm culinaryalchemist.

I'm a mentor in European, Waffle

I'm from Corbett, Oregon

Check out my website http://culinaryalchemist.blogspot.com/ ; http://corningware411.blogspot.com/

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My European Corner

Why I want to be mentor in this category:
I chose this category because it also describes my "style". When I cook it's usually Italian or Mediterranean influenced, but when it comes to desserts and baking I move into more French and Danish inspired dishes; Tiramisu, Panna Cotta and Cannoli aside


What inspires me in this category:
Culinary Art is Scientific Execution of Creativity and, conversely, Creative Interpretation of Science.


Experience:
Lots and lots of Trial and Error...


Biggest Lesson Learned:
With understanding of your ingredients and the "why" behind basic food preparation methods, the realization dawns that there is nothing to be feared in the the kitchen. For even a "failed" attempt is more than likely still edible... CARPE KITCHEN!!


Books, classes, teachers that have helped me:
The Joy of Cooking 1946, 1964, 1975, 1997, 2007 What Einstein told his Cook 1 & 2


My Tips:

  • It is better to spend a little more money on a good knife, than to spend a lot more at the emergency room receiving stitches
  • Beaten egg whites reach higher volume in a 98 degree copper bowl; Whipped cream reaches higher volume in a well chilled stainless steel bowl

My Waffle Corner

Why I want to be mentor in this category:
Because I would like everyone to enjoy great waffles as much as I do.


What inspires me in this category:
Alton Brown, My Grandmother and My Mom... Purveyors of fantastic waffles during my childhood


Experience:
Check out my Blog at http://culinaryalchemist.blogspot.com.... I have never met a waffle I was not willing to tackle.


Biggest Lesson Learned:
Irons with plastic housing do not get hot enough to properly cook a waffle. Stove top Irons may be a little cumbersome, they usually produce some of the best results.


Education, Awards, Pro Experience:
Again, Trial and Error

My Tips:

  • In recipes containing beaten eggg whites, mix up the batter the night before and store in the refrigerator; Fold egg whites in just before baking.
  • When preparing yeasted waffles, always slow rise in the refrigerator for at least 12 hours to produce the best flavor

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