Meringues after baking

Culinary School in a Weekend: Pictures from the adventure

Posted on Posted in Culinary Science, Inspiration, Recipes

As promised, here are a lot of the pictures I took last weekend while teaching myself different fine dining techniques.  I will keep you in suspense for some of the best photos, as those will be accompanied by full recipes later in the spring- I simply don’t have time to do all of that right now.  However, for some recipes, I stuck to the recipe I linked to in that last article (aside from halving the recipes so cream puffs and caramels didn’t take over my apartment) so you can just go to the original source for those.  Also, a lot of those things have very little nutritional value, so why would I encourage you to make them in the first place?

But in an effort not to keep all those photos to myself, here they are!

Some toppings from the entree inspired by gnocchi I had at Bistro du Midi in Boston
A pretty candied lemon
A pretty candied lemon
Pre-caramel at 230F
Pre-caramel at 230F
Salted caramels after solidification
Salted caramels after solidification
Wrapped caramels ready to bring to work!
Wrapped caramels ready to bring to work!
Meringue soldiers ready for baking
Meringue soldiers ready for baking
Meringues after baking
Meringues after baking
More meringues!
More meringues!
Slightly untraditional Eggs Benedict: poached eggs and hollandaise served over toast and crispy proscioutto
Slightly untraditional Eggs Benedict: poached eggs and hollandaise served over toast and crispy proscioutto
How I adjust and memorize recipes... guess what this one is for!
How I adjust and memorize recipes… guess what this one is for!
Cream puffs right out of the oven
Cream puffs right out of the oven
I have never liked pastry cream before making it myself- it is wonderful!
I have never liked pastry cream before making it myself- it is wonderful!
Pre-fried chicken that I butchered myself
Pre-fried chicken that I butchered myself
Doubly fried French Fries
Doubly fried French Fries
The inside of one of those French Fries
The inside of one of those French Fries
Frying is a huge pain... but it's almost worth it. So glad there are leftovers!
Frying is a huge pain… but it’s almost worth it. So glad there are leftovers!

Creme brulee in progress (I don’t have a blow torch)- click for video!

Untitled

Creme brulee | foodsciencenerd.com
I have never, ever liked creme brulee. But this is perfect. Just barely sweet, super vanilla-y, and that crust on top is amazing. It tastes like a perfect little sugar cookie!
Tempered chocolate | foodsciencenerd.com
I ditched the truffles, and instead made brown-butter rice krispy treats covered in chocolate and sea salt. I got to practice my chocolate-tempering skills and provide a unique snack for a Super Bowl Party.

I'd love to hear your thoughts!