Kusina Maria

Food Blog + Food Shop

Posts Tagged ‘Desserts’

Flambe

Chef Lawrence Zafra of CACS

Chef Lawrence Zafra Flambes Foie Gras


Have you ever been to a restaurant where the chef or wait staff prepared or served your food while it is still on flame?

The method of putting food with liquor on flame is called flambé. It is a French word which means “flaming” or “flamed.” This is usually done for grand events or in high end restaurants for a dramatic food presentation.

More than drama, flambéeing food is done so that with just little alcohol, the dish will develop a rich alcohol flavor. It is also done to caramelize sugar.

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CACS Day 1: Introduction to Pastry

Mocha Souffle

Mocha Souffle

Day 1 of the Certificate Program on Basic Cooking and Baking Skills at the Center for Asian Culinary Arts (CACS) Davao was a frantic but enjoyable one. It started with the distribution of uniforms, kits (with very sharp knives), and manuals. We then met with Chef Agnes Borromeo, a graduate of CACS, who briefed us on the basic rules, things to remember, and such stuff. We were asked to introduce ourselves. Surprised to know that some of my classmates travel from other cities and provinces just to take the class. The more shocking thing was that we didn’t have any lunch breaks. BOO! :-o But since it was our first day, and we weren’t warned, they gave us an hour.

Chef Agnes Borromeo

Chef Agnes Borromeo

Chef Agnes taught us the basic terms and things to remember when baking, and she demonstrated peeling and cutting fruits, and how to prepare and cook pancakes and crepes. YUM!

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Italian Cream Puffs

Italian Cream Puffs

Italian Cream Puffs

As opening salvo for this new blog, I am sharing one of my more popular vlogs in which I learn how to bake Italian Cream Puffs.

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