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Monkfish Fabrication

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Monkfish   This might by far be the ugliest fish in the ocean, a monkfish is a bottom feeder fish that can eat just about everything in the ocean.  When they eat their mouths open twice as wide, as well as their stomachs to consume other fish that are up to two times their size.  The monkfish is related to the sting ray and some sharks.  These fish can grow up to 70 pounds, and the younger or smaller the fish the sweeter the meat.  The ones we eat are typically 20-30 pounds.  It's hard to get these fish, especially whole, it's much more common to buy them already filleted.   K nown for its huge head and mouth, its tight, meaty white flesh is often compared to lobster meat, it's also known as the poor mans lobster.  It's commonly used in French cuisine, but it has only recently become popular in America.  In taste and texture comparison, it's similar to;   snapper, sea bass, halibut, mahi-mahi or sea scallops.  ...
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Louisiana in 3 Hours

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New Orleans, Louisiana The next stop on my road trip to California was New Orleans, and this might have been my favorite stop of the trip. Maybe. We only had a few goals on this quick stop; beignets, chicory coffee, Bourbon street.  Success! We did make all of this happen in just 3 short hours.  The adventure began... with parking. A complete disaster that took 30 minutes within itself, but once that was secured, it was onto Cafe du Monde.  You can get beignets at a number of cafes in the area, but we wanted the entire experience.  We read our rule book the night before, yes there are actually certain rules you should know before heading into the cafe. Don't wear black.  The massive amount of powdered sugar WILL end up all over your black shirt or pants, stick to light colors! Know what it is you want to order, you'll really only see your server twice, once for the order, again with your food and the bill.   With that, an order o...
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Challah Bread

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Challah Bread Sorry for the lack of posts lately guys, I've been really busy with academic classes this term.  In more positive news there are only 26 days until move out!  I'm not in any labs this term so I'm going back to my backing and pastry lab for this post.  This challah bread was light with an intense crunch on the outside. The inside was filled with many airy layers and with a touch of sugar crystals on the outside with sesame seeds- the mix of sweet and savory is incredible.  It's a little bit time consuming because there is no way around the resting time, but the end process is worth it in my opinion.   Bread flour 3 lb High gluten flour 1 ½ lb Sugar 2 ¾ oz Salt 1 ¼ oz Egg yolks 3 ea Eggs 8 ea Oil 5 oz Water 1 lb 6 oz Yeast, dry ¾ oz 1. Mix all dry ingredients and eggs in mixing bowl at low speed with a dough hook. 2. When all incorporated add oil and mix on medium speed for 8 ...
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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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