FOOD ON MY INTERNSHIP PLACE PART 6
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HELLO WHUT'S POPPIN BOYS AND GIRL!!!! Back again to food on my internship place content, which we will talk about food that i make on The Westin jakarta.
1. New Yok cheese cake
History:
The famous cheesecake in the United States is New York cheesecake. The cheesecake comes from Eastern European style cakes made from cream cheese and pot cheese. Meanwhile, cheesecakes from New York are made using cream cheese, cream, eggs and sugar. This cheesecake is a pure version of cheesecake and does not use additional ingredients either in its contents or above. Arnold Reuben, owner of the Turf Restaurant in New York, stated that he was the first to use cream cheese to make cheesecake. At that time, most people still use cottage cheese. This dessert was first popularized by Jewish restaurants in the 1940s. One restaurant that is famous for its cheesecake dishes is Lindy's restaurant, which opened in 1923 in New York and finally closed in 1967. Another restaurant that is also famous for its cheesecake is Junior's restaurant which opened in 1950.In addition to New York cheesecake, in America there are also several other types of cheesecakes, namely:
1. Chicago cheesecakes, have a solid texture on the outside and soft on the inside.
2. Pennsylvania-Dutch Cheesecake, using cottage cheese which tastes sharp and has less water content than other soft cheese.
3. Philadelphia Cheesecake, uses Philadelphia cream cheese. The texture of this cheesecake is lighter than New York cheesecake.
Recipe:
- 266 gr cream
- 266 gr chocolate white
- 1000 gr cream cheese
- 266 gr icing sugar
- 34 gr corn strach
- 120 gr egg yolk
- 180 gr egg
- 200 gr sour cream
How to make:
1. Mix icing sugar, corn starch and cream cheese untill the texture are smooth.
2. For the next, boil cream and pour to the white chocolate. Mix the mixture until mixwell. After that, add the sour cream, and mix again.
3. After the cream cheese mixturer are smooth, add the egg and egg yolk carefully.
4. When the both of mixturer are mixwell, add the cream mixturer into cream cheese and mix untill mixwell.
5. For the next, put the mixturer on the stainless mould and, bake with bain marie method on 150 degrees celcius untill 30 minutes.
Texture:
New york cheese cake have a firm texture, but not dry because we bake with bain marie method. So, new york still have liquid on the mixturer although only a little.
Colurs:
New york cheese cake have a light yellow colours based from the mixturer of eggyolk and the others ingredients.
Taste:
For the taste, new york cheese cake have a salty and creamy taste from cream and cream cheese.
2. Creme Brulee
History:
The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook on Cuisinier royal et bourgeois. The name "burnt cream" was used in the 1702 English translation. In 1740, it is referred to as a similar recipe as crême à l'Angloise; 'English cream'.
The dish then vanished from French cookbooks until the 1980s. A version of Crème brée (known locally as Trinity Cream or Cambridge burnt cream) was introduced at Trinity College, Cambridge, in 1879 with the college arms impressed on top of the cream with a branding iron '.
Crème brûlée was not very common in French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom", probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and far the most popular dessert in restaurants from Paris to Peoria".
Recipe:
- Milk 250 gr
- Sugar 150 gr
- Yolk 15 pcs
- Cream 750gr
How to make:
1. For the first, boil the milk and sugar.
2. After that, on warm condition, add the egg yolk carefully.
3. For the next, add the cream and mix untill mixwell.
4. Last step, pour the mixturer on mould and bake with bain marie method 150 degrees celcius 25 minutes.
5. Give the sugar on the top, and torch the sugar untill the colours are brown.
Texture:
Creme brulee have a smooth texture like pudding
Colours:
For the colours, creme brulee have a light yellow colours on inside, for the top side have a brown colours from torching method after we baking.
Taste:
For the taste, creme brulee have a sweet and creamy taste from combination of cream and milk.
3. Macaron
History:
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky describes how the two confections have a shared history, also shared with macaroni (Italian maccheroni). Prof. Jurafsky notes that French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon). In an older version of this article, while mostly using the term "macaron" for the meringue-based item, Prof. Jurafsky also distinguishes the two using the terms "Parisian macaroon" and "coconut macaroon". Many bakeries continue to use the term "macaroon".
A typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).
Recipe:
- Egg white 110gr
- Icing 300 gr
- Almond powder 300 gr
Meringue :
- Egg white 110 gr
- Water 70 gr
- Sugar 300 gr
How to make :
1. For the first, make a meringue start from boil the water and sugar. Untill the texture is caramalized.
2. Mix the egg white, with high speed. Untill the texture is stiff.
3. After that, add the caramel into a egg white, and mix untill the temperature are down.
4. For the next mixture, mix almond powder, icing sugar and egg white.
5. After the meringue are cool. Add the meringue to the almond powder mixturer.
6. Mould the mixturer into a silicon and bake with 140 degrees celcius 25 minutes.
Texture:
Macaron have a firm texture like a biscuit but not too firm.
Colours:
For the colours, macaron can we give anything colours that i want.
Taste:
For the taste, macaron have a unique and strong sweet. based from mering and almond mixturer.
HELLO WHUT'S POPPIN BOYS AND GIRL!!!! Back again to food on my internship place content, which we will talk about food that i make on The Westin jakarta.
1. New Yok cheese cake
History:The famous cheesecake in the United States is New York cheesecake. The cheesecake comes from Eastern European style cakes made from cream cheese and pot cheese. Meanwhile, cheesecakes from New York are made using cream cheese, cream, eggs and sugar. This cheesecake is a pure version of cheesecake and does not use additional ingredients either in its contents or above. Arnold Reuben, owner of the Turf Restaurant in New York, stated that he was the first to use cream cheese to make cheesecake. At that time, most people still use cottage cheese. This dessert was first popularized by Jewish restaurants in the 1940s. One restaurant that is famous for its cheesecake dishes is Lindy's restaurant, which opened in 1923 in New York and finally closed in 1967. Another restaurant that is also famous for its cheesecake is Junior's restaurant which opened in 1950.In addition to New York cheesecake, in America there are also several other types of cheesecakes, namely:
1. Chicago cheesecakes, have a solid texture on the outside and soft on the inside.
2. Pennsylvania-Dutch Cheesecake, using cottage cheese which tastes sharp and has less water content than other soft cheese.
3. Philadelphia Cheesecake, uses Philadelphia cream cheese. The texture of this cheesecake is lighter than New York cheesecake.
Recipe:
- 266 gr cream
- 266 gr chocolate white
- 1000 gr cream cheese
- 266 gr icing sugar
- 34 gr corn strach
- 120 gr egg yolk
- 180 gr egg
- 200 gr sour cream
How to make:
1. Mix icing sugar, corn starch and cream cheese untill the texture are smooth.
2. For the next, boil cream and pour to the white chocolate. Mix the mixture until mixwell. After that, add the sour cream, and mix again.
3. After the cream cheese mixturer are smooth, add the egg and egg yolk carefully.
4. When the both of mixturer are mixwell, add the cream mixturer into cream cheese and mix untill mixwell.
5. For the next, put the mixturer on the stainless mould and, bake with bain marie method on 150 degrees celcius untill 30 minutes.
Texture:
New york cheese cake have a firm texture, but not dry because we bake with bain marie method. So, new york still have liquid on the mixturer although only a little.
Colurs:
New york cheese cake have a light yellow colours based from the mixturer of eggyolk and the others ingredients.
Taste:
For the taste, new york cheese cake have a salty and creamy taste from cream and cream cheese.
2. Creme Brulee
History:The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook on Cuisinier royal et bourgeois. The name "burnt cream" was used in the 1702 English translation. In 1740, it is referred to as a similar recipe as crême à l'Angloise; 'English cream'.
The dish then vanished from French cookbooks until the 1980s. A version of Crème brée (known locally as Trinity Cream or Cambridge burnt cream) was introduced at Trinity College, Cambridge, in 1879 with the college arms impressed on top of the cream with a branding iron '.
Crème brûlée was not very common in French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom", probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and far the most popular dessert in restaurants from Paris to Peoria".
Recipe:
- Milk 250 gr
- Sugar 150 gr
- Yolk 15 pcs
- Cream 750gr
How to make:
1. For the first, boil the milk and sugar.
2. After that, on warm condition, add the egg yolk carefully.
3. For the next, add the cream and mix untill mixwell.
4. Last step, pour the mixturer on mould and bake with bain marie method 150 degrees celcius 25 minutes.
5. Give the sugar on the top, and torch the sugar untill the colours are brown.
Texture:
Creme brulee have a smooth texture like pudding
Colours:
For the colours, creme brulee have a light yellow colours on inside, for the top side have a brown colours from torching method after we baking.
Taste:
For the taste, creme brulee have a sweet and creamy taste from combination of cream and milk.
3. Macaron
History:A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky describes how the two confections have a shared history, also shared with macaroni (Italian maccheroni). Prof. Jurafsky notes that French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon). In an older version of this article, while mostly using the term "macaron" for the meringue-based item, Prof. Jurafsky also distinguishes the two using the terms "Parisian macaroon" and "coconut macaroon". Many bakeries continue to use the term "macaroon".
A typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).
Recipe:
- Egg white 110gr
- Icing 300 gr
- Almond powder 300 gr
Meringue :
- Egg white 110 gr
- Water 70 gr
- Sugar 300 gr
How to make :
1. For the first, make a meringue start from boil the water and sugar. Untill the texture is caramalized.
2. Mix the egg white, with high speed. Untill the texture is stiff.
3. After that, add the caramel into a egg white, and mix untill the temperature are down.
4. For the next mixture, mix almond powder, icing sugar and egg white.
5. After the meringue are cool. Add the meringue to the almond powder mixturer.
6. Mould the mixturer into a silicon and bake with 140 degrees celcius 25 minutes.
Texture:
Macaron have a firm texture like a biscuit but not too firm.
Colours:
For the colours, macaron can we give anything colours that i want.
Taste:
For the taste, macaron have a unique and strong sweet. based from mering and almond mixturer.
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