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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

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View my Profile | View my Recipes

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

MY PHOTOS

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Otto and his favorite toy Otto and his …
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My first attempt at Fondant, for my godson's 5th birthday cake My first atte…
Hemmingway, right after he came home from the shelter Hemmingway, r…
Oh, fishy fishy fishy fish... That followed me wherever I did go Oh, fishy fis…