tag:blogger.com,1999:blog-77005030933700372802020-02-28T21:04:53.259-08:00Raw to Cooked: Culinary JourneyPassion,Technique,Method,CuisineAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7700503093370037280.post-14973911813191237292011-05-17T01:22:00.001-07:002011-05-17T01:22:38.436-07:00art culinaire week 6<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z3i7FaU4_8w/TdIwMWPbaHI/AAAAAAAAACY/Sf5IwXP29Io/s1600/spring+food+photos+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="http://1.bp.blogspot.com/-z3i7FaU4_8w/TdIwMWPbaHI/AAAAAAAAACY/Sf5IwXP29Io/s320/spring+food+photos+002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-50027065720343451002011-05-09T00:25:00.000-07:002011-05-09T00:25:49.210-07:00get piggy wit it<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EaZ2XuTmZ5o/TceW0R9cA0I/AAAAAAAAACQ/tqkVG2IjYy8/s1600/Update+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://4.bp.blogspot.com/-EaZ2XuTmZ5o/TceW0R9cA0I/AAAAAAAAACQ/tqkVG2IjYy8/s320/Update+007.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pY2ks2UTfds/TceW48UV2hI/AAAAAAAAACU/-xQxhQh26-4/s1600/Update+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://1.bp.blogspot.com/-pY2ks2UTfds/TceW48UV2hI/AAAAAAAAACU/-xQxhQh26-4/s320/Update+008.JPG" width="240" /></a></div>Lechon Anyone?Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-27097278433847514302011-05-09T00:07:00.000-07:002011-05-09T00:11:28.684-07:00taking it back to the old school!!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8cwClWjtT-8/TceSPT4Q_aI/AAAAAAAAABw/avAZBDF7zg4/s1600/Update+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="http://2.bp.blogspot.com/-8cwClWjtT-8/TceSPT4Q_aI/AAAAAAAAABw/avAZBDF7zg4/s320/Update+061.JPG" width="320" /></a></div>Back to the basics!! a chemise platter done by my Garde Manger Group thank you!! Rholle Gabriel, Timothy Harris, Virginia Santiago and Rafael Hernandez wonderful quarter.. something to look back at.Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-58382747105138565082011-04-27T15:57:00.000-07:002011-04-27T15:57:35.968-07:00art culinaire (salad week)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v1fZBhhclXI/TbifGPOssuI/AAAAAAAAABs/SJObe0N7Ah8/s1600/photo+spring+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://2.bp.blogspot.com/-v1fZBhhclXI/TbifGPOssuI/AAAAAAAAABs/SJObe0N7Ah8/s320/photo+spring+014.JPG" width="320" /></a></div>spinach goat cheese salad<br />goat cheese croutons+strawberry balsamic vin+pecans+strawberry (mock) caviarAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-22251571943222028642011-04-15T21:10:00.001-07:002011-04-15T21:14:51.972-07:00Art culinaire week 2<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VGqiL7qgQz0/TakWrKAJpuI/AAAAAAAAABo/knO0qH-xPXA/s1600/m+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-VGqiL7qgQz0/TakWrKAJpuI/AAAAAAAAABo/knO0qH-xPXA/s320/m+004.JPG" width="320" /></a></div>Cured Halibut+citrus supreme+cilantro mango ravioli with chili pepper sheet+mirco bull's blood+soy grapefruit vinaigrette+parsley emulsion<br /><br />Latest creation from Art culinaire class cold appetizer dish.&nbsp; hope to post more dishesAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-54167059307958060002011-03-23T12:30:00.000-07:002011-03-23T12:30:19.879-07:00Gelation?!?!?<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-WBwZsJ9pTgk/TYpEZQ6NWlI/AAAAAAAAABU/ty1st47wJuA/s1600/molecular+update+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh5.googleusercontent.com/-WBwZsJ9pTgk/TYpEZQ6NWlI/AAAAAAAAABU/ty1st47wJuA/s320/molecular+update+006.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">a quick look into the gelation technique.. this is a form of sphericfication done with gelatin sheets,citrus juice, and cold oil.&nbsp; during my recent research on this particular techinque there are many variations to achieve this.. first of all you must be know where and what types of gelation are there.. gelatin,pectin,methi cellulose,agar agar, caragean, and gellan gum. these are just to name a few.&nbsp; some derive from seaweed, to animal bone collagen, and even fruit.&nbsp; the main purpose of this technique is to take a liquid form and turn it into solid. in the case of ferran adria&nbsp;and devolopment of spherification other gellations are use to create a shell like substance that holds liquid in the center.&nbsp; sodium alginate which is derivitive from a type of seaweed and calcuim which is a natural component found in milk to help with bone structure in the human body. when ever a liquid is mixed with sodium alginate and placed in a calcium bath it forms a gel around the sphere but the only problem with this procedure is that the longer it is placed in the solution the gel becomes more firmer as is sits. similar to cooking an egg the more it sits in heat the coagulation of protein becomes firmer. so when inverted from taking the solution and mixing it with&nbsp;calcium and placing it in a sodium aliginate bath the gel remains stagnant so in result a light gel form.&nbsp; in this picture is just a basic sphere done with gelatin and cold oil.. the procedure is to take the solution depending on the strength of the sphere you want.. bloom gelatin add it to the mixture bring it up to a simmer to dissolve gelatin. at the same time take oil bath and place in freezer ( oil bath must be cold or gelatin won't set) next take syringe and drop gelatin mixture into oil bath strain and place in ice water for 2 secs.&nbsp; then place in non reactive container is a little oil to prevent sticking.. ( a neutral oil is suitable for this techinique) </div>Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-25027182046474533372011-03-23T12:03:00.000-07:002011-03-23T12:03:54.514-07:00Finals for Latin cuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-kX3ps6GLc84/TYpDrB95sYI/AAAAAAAAABQ/RgXHQ_ZneE8/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh4.googleusercontent.com/-kX3ps6GLc84/TYpDrB95sYI/AAAAAAAAABQ/RgXHQ_ZneE8/s320/001.JPG" width="320" /></a></div>Grilled salmon+ salsa verde+ cilantro-coconut mash potato+ sauteed bell pepper+pico de gallo<br /><br />final practical exam dishAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-35966174510070778602011-03-03T19:30:00.000-08:002011-03-03T19:30:06.220-08:00Latin Cusine Wk: 8<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-jXDqxG__gXQ/TXBcYICATkI/AAAAAAAAABM/a0PdtNeHY7Q/s1600/update+33+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-jXDqxG__gXQ/TXBcYICATkI/AAAAAAAAABM/a0PdtNeHY7Q/s320/update+33+002.JPG" width="320" /></a></div>So this is a take on the traditional Arroz con Pollo (chicken and rice).. what i did was take the Latin flavors and use french tecniques and presented in a modern way...Enjoy!Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-37187920245075154132011-03-02T21:14:00.000-08:002011-03-02T21:14:42.765-08:00Asian Cuisine: Week 8<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MnAX4LfWY60/TW8iy1Pod7I/AAAAAAAAABI/gxQAEpEhENw/s1600/update+32+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-MnAX4LfWY60/TW8iy1Pod7I/AAAAAAAAABI/gxQAEpEhENw/s320/update+32+007.JPG" width="320" /></a></div>A Dish I put together in Asian Class in Japan Week: Reminds of the my First work experience at the Brutus lounge. I've learned at alot since.&nbsp;Charred Teriyaki Chicken, Steamed white rice w/ furikake, Mango,radish,daikon,orange salad, chili oil and nori strips.Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-90365556576079467232011-02-13T16:31:00.000-08:002011-02-13T16:37:50.864-08:00Latin Cuisine: Mid term Practical<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FNXhapdUzEY/TVh3uFldTpI/AAAAAAAAABE/H3yocLWU2Es/s1600/Update+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/-FNXhapdUzEY/TVh3uFldTpI/AAAAAAAAABE/H3yocLWU2Es/s320/Update+008.JPG" width="320" /></a></div>Spinach and queso Tamales with braised beefAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-66524003151425396092011-02-13T16:29:00.000-08:002011-02-13T16:36:43.997-08:00Inspiration from the Pantry<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SA0GSE2KHl0/TVh3MfBYLZI/AAAAAAAAABA/up98wbDtgQA/s1600/Update+094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/-SA0GSE2KHl0/TVh3MfBYLZI/AAAAAAAAABA/up98wbDtgQA/s320/Update+094.JPG" width="320" /></a></div>Rice Omelette with Apple Curry and Kimchee<br /><br />This was inspired by the pantry consisting of eggs, Curry blocks, Apples, and KimcheeAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-15043890115777684902010-10-20T21:38:00.000-07:002010-10-20T21:49:30.399-07:00Classics Never Forgotten<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_p-wKwmnwXPk/TL_DWnxx44I/AAAAAAAAAA0/fREA6rewYvE/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://4.bp.blogspot.com/_p-wKwmnwXPk/TL_DWnxx44I/AAAAAAAAAA0/fREA6rewYvE/s320/IMG_0085.JPG" width="320" /></a></div><br />Chorizo Spiced Chicken Florentine with Sauce Bordelaise and Romesco Garnished with Fried Parsley and Tomato...<br /><br />I'm Still trying to elevate this dish I Created during World Cuisine: Spain.. The Romesco sauce is hidden under the fried tomato for a good punch of spice.. and bordelaise adds richness.. the texture from the Fried Tomato and Parsley... Still Evolving this dish into my repetoire.. stay tuned for the next progressAdrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-8226986186775245062010-10-18T22:42:00.001-07:002010-10-20T21:48:32.880-07:00Intro to pastry:<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_p-wKwmnwXPk/TL0vsZ3tBTI/AAAAAAAAAAw/VAUATgS3gl0/s1600/plated+desserts+intro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://1.bp.blogspot.com/_p-wKwmnwXPk/TL0vsZ3tBTI/AAAAAAAAAAw/VAUATgS3gl0/s320/plated+desserts+intro.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This is my First Plated Desert in my Intro To pastry Skills Class at the Art Institutes:</div><div class="separator" style="clear: both; text-align: center;">the colors are very vibrant; the Creme Anglaise has a nice sheen to it. Very simply prepared fruit tart... I Tried to focus on Height and Flow in my presentation. the quenelle needs some work..But I Would Say not Bad for My First Try...Kudos To Chef Tina Luu from teaching Me the Foundations I Need For Executing Pastries to the Highest Level!!</div>Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0tag:blogger.com,1999:blog-7700503093370037280.post-19423253175206372352010-10-18T22:39:00.000-07:002010-10-20T22:01:04.917-07:00Trends VS TraditionsDuring My Journey&nbsp;in the Culinary World i've discovered that many Different trends are emerging on to the scene from Molecular Gastronomy to Farm to Table Cuisine..... I Sometimes wonder if anyone still practices the Classics meaning "French Classics".. Where have we gone in this modern Day.... I understand and support &nbsp;the progression of American Gastronomy ... But it seems that everyone today focuses on What's Hot! and not understanding True fundamentals of Gastronomy.&nbsp; Le amis De Escoffier and Chaine De Rotissiers are organizations who still stay true the Classics. Although it's members are a bunch of old White men.&nbsp; I still Think that Traditions are important..Adrian G. Ishmaelhttp://www.blogger.com/profile/04292623734405299212noreply@blogger.com0暖暖日本在线观看高清中文-暖暖视频 高清 日本
白河县| 武城县| 阳信县| 渝北区| 太保市| 平舆县| 江孜县| 天门市| 洱源县| 琼结县| 保亭| 舟曲县| 区。| 十堰市| 大新县| 雷波县| 桑日县| 调兵山市| 屏东县| 绥棱县| 德江县| 长沙市| 巫山县| 左贡县|