Student Blog- Sebastian Week 6: Steamed Pudding and Poaching
It goes on and the level rises. The more complex and extensive the recipes, the more complex the calculation and documentation becomes. Of course, further cooking techniques and product knowledge are taught.
This time it’s about steaming, the method of preparation is popular with fish and vegetables and widespread in Asia. While bamboo baskets are used there, stainless steel has prevailed in Europe. Due to the gentle preparation, many nutrients are preserved. The most important factor in steaming, as always, is first-class quality, while steaming preserves the natural taste and is not affected by butter or oil. Steamed is, mostly, over a strong broth.
I didn’t know steamed pudding before, so I was happy to try the recipe. The preparation is reminiscent of crème Brulée, which is also cooked in a water bath. In the variant, the pudding is not caramelized, but steamed with dried fruits, with a few passed fruits or a sorbet, for decoration some mint or lemon balm
Of course, if you want, you can still “burn” the pudding.
The recipe is great to vary. Instead of vanilla, it is possible to prepare the pudding with tonka bean, pistachios, coconut or cinnamon – the dried fruits are not a must, should be incorporated for the examination submission.
Kitchen technology: Poaching
Food is cooked simmering in a little liquid. This means that the temperature is below the boiling point of water, i.e. just under 90°. There are two options.Put the food in cold water and make it simmer. In cold water, the food (especially meat) loses liquid, taste and tenderness, but the water, the basis of the sauce, becomes more aromatic. If the food is placed in simmering water, the pores close and the protein falters, the juices and the taste are preserved.
Great cooking method, I should use again more often.
An extensive week with many recipes and interesting cooking techniques, at the end of course a test awaits again.
Next week we’ll be looking at nutrients from food – I’m curious.
More information about the training can be found on the homepage of the International Culinary Studio.