ISSUE: 1 / VOL: 8 SEPTEMBER 2018 PAGES: 04 Blog - https://theconnoisseurclub758764558.wordpress.com Email: [email protected] the Institute of Hotel Management Catering & Quotable Quote Nutrition, Pusa, New Delhi. Kapoor is married to Alyona Kapoor, who is also a part of his joint he painter, sculptor, writer, and musician venture, Turmeric Vision Pvt. Ltd. (TVPL). Hotel are protected by law. So are inventors. in Mumbai. He is also the recipient of the Best T But the chef has absolutely no redress for Executive Chef of India Award by H & FS and plagiarism on his work; on the contrary, the the Mercury Gold Award at Geneva, Switzerland more the latter is liked and appreciated, the by Indian Federation of Culinary Associations. more will people clamour for his recipes. Singapore Airlines recruited him as one of the members of its International Culinary Panel. He -Auguste Escoffier is also the brand ambassador for Sweekar Advanced, a sunflower oil brand in India. He is the most celebrated face of Indian Cuisine. He is Chef of the month a chef, a host, an author of many cookbooks and a restaurant consultant. Sanjeev Kapoor Since 2011, Kapoor has also been the brand Compiled by; Ajal Jagin, V Semester ambassador of Sleek Kitchens, a modular kitchen brand in India. anjeev Kapoor is an Indian celebrity chef, Kapoor has been approached by the Indian S entrepreneur and Railways for the preparation of the menu of television personality. food items served on trains. He also introduced Kapoor stars in the TV a culinary art programs at Symbiosis Institute show Khana Khazana, of Culinary Arts of Symbiosis International which is the longest University, Pune in May 2016. running show of its kind in Asia; it broadcasts in 120 The Importance Of Garnishing food countries and in 2010 had more than 500 million Contributed by: Mr. Libin Joseph; III Semester. viewers. He also launched his own Food Food channel, in January 2011. Discovery arnishes used throughout a meal to add Communications through its Indian organization, impact to food choices. Garnishes might has acquired a majority stake in Kapoor's G seem like decoration tossed on the side channel. of a plate as an afterthought, but they play a significant role in the diner's experience of food. Kapoor was born in Ambala, Haryana (erstwhile Usually consisting of an edible component, Punjab) and spent most of his childhood in New garnishes brighten the plate, give a clue to the Delhi. He started in the hospitality industry in flavour of the meal, complement the taste of the 1984 with a Diploma in Hotel Management from [The Gourmet] August 28, 2018 dish or fill empty space on the plate. Garnishes Three Rules For Garnishing a Plate can take many forms depending on the food they are decorating. Herbs, berries, chopped Garnishes should always be functional. If fruit, sauces or vegetable bits are possible you can't eat it, it doesn't belong on the garnishes for foods. plate. There are a few exceptions like skewers and specialty utensils, but these The initial attraction of food comes from visual exceptions are few and far between appeal because we experience food with our Garnishes should always enhance the eyes before tasting it. Imagine something as primary ingredient. If the garnish doesn't simple as a piece of pan fried cod and a portion enhance the flavour of your primary of white boiled rice would look on a plate ingredient then it doesn't belong on the without a sprig of parsley or lemon wedge, even plate. the simplest garnishes will make a dish appear Garnishes should always add contrasting more appetizing than the same food without colours, textures and overall interest. If garnishing. Garnishing the plate not only too many components on a single plate increases aesthetic appeal, but can enhance the share the same colour tone, then your flavour of some dishes, for example a piece of plate will look flat. Try to use garnishes caramelized parsnip added to parsnip soup can with contrasting colours and textures add meatiness to the dish and can largely that don't break the first two rules enhance its flavour, a sprig of mint can be added to deserts, because it lightly infuses into Source: the dish and can add a refreshing flavour. http://nealisalan12.blogspot.com/2014/01/the- importance-of-garnishing-food.html?m=0 Some plates can look very bare even after the food has being put together. Garnishes can fill in the empty spaces and make the dish look less Confectionary bare and more elegant or more presentable to the consumer and it looks more generous, for TRUFFLES instance if you serve a creme brulee on its own in the centre of the plate it appears to be Truffles are among the best-known chocolate meagre; However decorating it with a sugar candies, and they can also be among the easiest spiral and swirls of raspberry t it makes the dish to make, depending on how you finish them. For look more generous. Though the amount of large-quantity production, most pastry chefs buy food does not change, the perception of it does premade chocolate shells, pipe in a soft center just by adding a garnish. ganache, seal the top, and dip the shells in chocolate. Although these do not have the Some dishes are not readily identifiable just by classic spiked surface, they look just fine with looking at the food. For instance, it can be nothing more than streaks of chocolate for difficult to determine if you have a bowl of decoration, as their size and shape are perfectly savoury soup of pureed carrots or a sweet uniform. dessert soup of pumpkin just by appearance. Both dishes are deep orange in colour and thick Dark Chocolate Espresso Truffles yield: in texture. Adding a carrot curl on top of carrot approximately 60 candies soup or a sprinkling of brown sugar and a swirl of cream on a sweet pumpkin soup can help the Ingredients diner identify what he is about to enjoy. 1 cup (240 ml) heavy cream SJIHMCT |Pala 2 [The Gourmet] August 28, 2018 1 pound (455 g) sweet dark chocolate, chopped 2 ounces (55 g) unsweetened chocolate, Fun Facts chopped 1 teaspoon (5 ml) vanilla extract 3 ounces (85 g) melted unsalted butter The Authentic Pizza 1 teaspoon (5 ml) mocha paste Powdered sugar Naples, Italy, takes pride in being the birthplace Sweet dark chocolate, tempered of pizza. Today, the Associazione Verace Pizza Napoletana sets the rules by which its members Method 1. Heat the cream to the boiling point. Remove must abide if they wish to claim they serve authentic Neapolitan pizza. The rules state the from the heat and add the chopped chocolate, stirring until it is completely melted. Let cool to dough must contain only flour, water, salt, and natural yeast, and it must be made by hand or body temperature, approximately 98°F (36°C), in an approved mixer. The pizza must be shaped then stir in the vanilla, butter, and mocha paste. by hand and baked on the hearth of a wood- 2. Wait until the filling starts to thicken, then burning oven. Toppings are limited to a list of transfer it to a pastry bag with a No. 6 (12-mm) approved ingredients. plain tip. Pipe out in small mounds the size of Two pizzas—Margherita, topped with tomatoes, cherries, or a little less than 1⁄2 ounce (15 g) each, on sheet pans lined with baking paper. basil, and buffalo mozzarella; and Marinara, topped with tomatoes, garlic, oregano, and olive Refrigerate for a few minutes to set. oil—are considered the original and true 3. Roll the centers into round balls between your Neapolitan pizzas. hands, using powdered sugar to keep them from Pizza has grown beyond its origins to an sticking. Let them firm up again, then precoat by rolling on a thin coat of tempered chocolate international favourite. In North America, most pizzas served make no claim to being with your hands. When the coating has hardened and the interiors have reached room authentically Italian, and instead sport toppings such as barbecued chicken, beef with peppers temperature, dip them into tempered chocolate, and taco seasonings, and smoked salmon with using a round dipping fork. As they are dipped, transfer to a fine wire rack and roll to produce artichokes, in addition to old favourites like sausage and pepperoni. the typical spiked surface. History Peach Melba & Melba Toast These are dishes created by Chef Auguste Escoffier for the opera singer Nellie Melba. Dame Nellie Melba GBE (born Helen Porter Mitchell; 19 May 1861 – 23 February 1931) was SJIHMCT |Pala 3 [The Gourmet] August 28, 2018 an Australian operatic soprano. She became one of the most famous singers of the late Victorian Food Calendar era and the early 20th century, and was the first Australian to achieve international recognition as a classical musician. She took the pseudonym "Melba" from Melbourne, her home town. Having returned from a tour exhausted and in poor health, Nellie Melba was put on a strict diet which included thin slices of toasted bread. Chef Escoffier’s plain dried bread then became known as Melba toast. Although any rich bread can be used, zwieback is the ideal bread due to its fine, crumbly texture. To make Melba toast, slice the baked zwieback loaves 1⁄4 inch (6 mm) thick. Cut the slices into rounds, triangles, or squares as desired. Hello Reader The most famous dessert peach Melba, which is accompanied by Melba sauce is also yet another Hope you enjoyed ‘The Gourmet’.