Dedy Riyady

                    It is undeniable that fat is a very important ingredient in the manufacture of patiseri. The composition consists of fatty acids comprising three molecules of one fatty acid or more which are combined with a glycerol to form triglycerides. What is meant by glycerol is a viscous liquid like syrup and heavier than water with a sweet taste. Usually this mixture of triglycerides when shaped solid at a temperature commonly called fat, but when the liquid is called oil. Both are grouped according to the acid content they contain. Some types of fat and fat mixture are used in bakery,  I ncluding:   1. Butter (butter)                               Made from animal fat, containing 82% milk fat and 16% water. There are 2 types of butter, which contains salt (salted) and which does not contain salt (unsalted butter). Butter containing salt should only be used for batter dough, chewy (dough) and pasta (paste). The composition of butter varies depending on the

There are three main kinds of bread in the world: those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French breads,and those that hardly rise at all and consequently are called flatbreads . Wholemeal bread                  Wholemeal and wheatmeal breads are popular. In New Zealand wholemeal breads must have 90% or more wholemeal flour in the recipe used, and wheatmeals any level of wholemeal flour mixed with white flour.                  Processing of these differs in two ways from that of white bread. During mixing the amount of water added to make an optimum dough consistency needs to be increased because the bran in the wholemeal absorbs more water. The dough is weaker because the bran particles break up the strong protein bonds in the bread dough, and this weakens the dough structure. This means the dough could collapse when it rises. Extra protein, called gluten, is added to make the dough stronger and stop it

                  Fish come in all sorts of shapes and sizes. Because of this (delicious) diversity, it can, at times, be difficult to understand what part of a fish you should be using in different recipes or even which cut to pick up on your next grocery trip. Luckily, there are a number of common cuts of fish no matter if you’re eating Tilapia, salmon or tuna so once you’ve found your favorites, you should have no problem identifying them across the board.                  Regal Springs, who knows a thing or two about high quality fish, is here to help you understand these seemingly complex cuts so you can get grilling (or baking or pan-frying or roasting) instead of worrying about picking up the wrong piece of fish next time you’re at the market. Whole Fish                  While the whole fish may not exactly be a cut, it’s still quite a common way to cook a fish. Some cooks like to keep everything intact when they are working with the whole fish, while others prefer to g

                                      From time to time, we are asked about the relative average weight of different chicken cuts. Obviously, this can vary quite substantially from bird to bird and the only data we currently have relates to a study undertaken back in 1998 by AGAL on behalf of FSANZ and ACMF.  This study's aim was quite different but as part of the procedure, 10 chicken carcasses were cut up and weight with and without skin and these results are indicative of the relative weights and may assist dietitians and nutritionists in their work.  The breeding program that has led to ongoing improvements in the genetic strains used by the Australian industry over the past decades is likely to have had some impact on these results so that today's results could be different. We will update these figures once we have more recent data but for the moment, here are the average data based on 10 samples (average carcase weight of approx. 1.5kg; this corresponds to a live we

                   Storage is done to extend the shelf life of the product. All kinds of pastry products are best consumed in fresh and fresh, but the shelf life of the pastry will be longer if stored in a refrigerator or freezer. The doughpastry can be stored in the freezer for six months. Pies that are not burned when stored in a freezer can be about four months old, while roasted pies can be stored in a freezer for about six or eight months. Not all types of pies can be stored in freezers such as those rich in egg and milk products. Commercially custard and cream pie can be stored in the freezer but this product is not recommended the same storage at household scale. As other food products containing milk or eggs such as custard pies, cream powders and maringue are served in a refrigerator to prevent the growth of foodborne illness.  Storage of pastry products can be done in two ways:       1. Saving the pastry dough before it is formed. Pastry paste in the for

FILLETING KNIFE                   A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is very flexible boning knives that are used to filet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of meat.The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.                  Also thin and long. Fillet knives have to be able to remove the bones with ease. As such, you’ll find that these knives are often thinner than their boning counterpart. Fish, as mentioned previously, have skin and meat that is very tender. When removing the bones, a stiff knife will not do the job as well.                   Typical fillet knives are flexible and allow you to puncture the skin and maneuv

Hello, I see you sit over there welcome to my blog again thank before.                    Well, today I tell you my activities but dont you know today is my midterm exam specially for my group after that when my lecturer come and she will examination us so the menu is Buffet Menu. Dont you know I never thinking I will get Dessert but that was happen right now than make me surprised to heat that but I mush be know and beliave to do that and the next I have a change to get cook helper with  my friends to make menu today.                      Because my exam is Dessert Menu are Blackout Cake with my little team so let's begin now.                    The first is prepare all ingredients and tools we gonna used after that let's star cooking now, firts one we do is malted Dark Chocolate, Butter, and Cocoa with Tim Methode and than let chocolate become cool before we mix all ingredients.                     After that make the dough is Mixing egg and sugar until foamin

Nasi Kuning                      Nasi Kuning or sometimes called Nasi Kunyit is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). Ingredients and Serving                   The addition of turmeric and coconut milk, sometimes also includes pandan and lemongrass during the rice cooking and steaming process, has contributed to a tempting colour, pleasant fragrance, soft texture and a flavourful taste of the yellow rice.                    Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters). More elaborate nasi kuning might include fried cow's brain, fried cow's lung,

Hi guys, I hope you fine right there so let's star right now                   This time I will tell you my activities in the kitchen with Buffet Menu. Actually this week is midterm exam but not my group just my friends so my job is will be like a subordinate and arranged by my friend who again tests. And me on Dessert Team, as we know Dessert is a confectionery course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. Today I will make Eglair with Salsa Sauce, so let's begin now.                  The first prepare all ingredients to make Salsa Sauce, actually really simple and fresh fruit we gonna make so when we eat juice on the fruit we can feel it with lemon juice alsa become dre