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ice cream pie with corn pillow Cinta Senese and mushroom compost villagers (my kitchen)

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The vegetable cream ... what?

Even today, I hear you ask what is the difference between the classic cream to assemble and no, that is animal and vegetable.
not think I have to explain what it is and how you get the cream animal as I should debunk the benefits of using vegetable cream.

inninzitutto Deepen the process to obtain the cream plant.
latter is obtained from vegetable, at best biological eg. soy, which does not require nor fractionation procedures, nor hydrogenation.
In the vast majority is produced by frazionameto hydrogenation or even more, to the more dannnoso.

fractionation of vegetable oils is a process by which the various components of fatty oil (fractions) are separated, the fractions are characterized by a different "strength" are often some other liquid and solid.

Hydrogenation is a chemical reaction through which the carbon-carbon multiple bonds of alkenes, alkynes and aromatic compounds are reduced to single bonds by addition of hydrogen atoms to the molecule. The reverse reaction is called dehydrogenation. It is an electrophilic addition reaction.

To exclude the idea that the cream plant has a cholesterol content lower than or animal that has fewer calories, in fact, the first containing trans fats and saturated unlike the latter, do not also contribute to the beneficial cholesterol balance, but worsen and caloric intake is the same for both: 250/330 calories x 100 gr. both.

Noting that the use of vegetable cream is not really recommended, we must ask ourselves whether a whipped animal, which may be slightly heavier on the palate, creamy with a boycott is tasteless and almost harmful in the long term for the consumer.
As chef de cuisine, having to propose several questions that combine benefits and operating modules, I can say that, though moderate, the use of vegetable cream is to be granted only if used sparingly, perhaps to stabilize the mass of the classic whipped cream, but esculsa for sauces and / or desserts that require no an assembled product (panna cotta, crème brule or crema catalana ... etc) and always Rate benefits and damages resulting from use.

Andrea Piobbico

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Kitchen Molecular order shock

Now banned chemical additives in food and nitrogen

E 'was published last Friday, February 19, Official Gazette, the order prohibiting the 'use of nitrogen liquid food and chemical additives in the preparation of food.
Recently, the molecular gastronomy trend could already feel the crisis, also due to the announced closure of the restaurant "El Bulli" restaurant of the famous Maestro Adrian Ferran Catalan cuisine is famous the most innovative of the twentieth century.
health Undersecretary Francesca Martini, has motivated an order directing the reorganization of Italian cuisine to the menu and find the lost creativity.

"We wanted to ensure the safety of the food they are given to our citizens in any restaurant or public establishment," he argued Martini.


The order, however, aims not only to the curtailment of such substances, but expressed that restaurateurs and hoteliers in general will have to check the characteristics of the ingredients used in the preparation of dishes and meals, adequately informing the consumer, in any particolre allergens.

Restaurateurs and hoteliers do not generally order lens on observations and research continues to consider the right kind of breakthrough and maintenance of the typical Italian tradition.


''I'm sure - said the Martini - the restaurants with which I will open soon a working group, will share the measures taken so improve and raise standards even more of our food, enjoyed not only in Italy but around the world.''

therefore also prohibited the possession of chemical additives and nitrogen in kitchens and attention to the use of raw materials.

Molecular cuisine does not die, however, in that order, always remember to use flour, heat and transmutation to. example of chickpea flour, which made 100 ° C for 3 hours becomes kneading, albeit moderately, the algae with its gelatin powder they gave us the working gelatificare allowing liquids and withstand temperatures up to nearly 80 ° C (Machinable 85 ° C), soy lecithin, marinades etc ...

Andrea Piobbico

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A Good Scent February

It 's a strange feeling to hear all fall down. At one point one identifies herself in the exterior and begins to be hard to understand what is really going down, something outside and everything inside. And if only the outside is falling, I am firm to assist in my turn or I'm falling? The reference points are starting to run low, I see no ground to anchor the feet, and gain or lose nothing more than a meter below me does not make much difference.
I have serious difficulties in the reconstructions, that's for sure. And I'm not the only one. Leaving aside for a moment that is located in the outer waters far less relaxing than mine, for the interior are undoubtedly more at home in a comfortable sit back and watch the collapse, taking notes and study well, so that now I know them by heart. And since I consider myself very lucky, I have in my pocket of rubble really, I would say too much. The funny thing is that anyone at this time could put his hands in his pockets and finding wonderful treasures, castles pompously decorated beautifully constructed in the middle of town, waiting for inhabitants. Hands in his pockets but I do not have time to put them, the arms of my chair and I'm very comfortable here in front of the show is apparently the best. Sometimes I hear something or someone pulling me up before you try to collapse in front of me also my beautiful city empty and their pompous castles, and more and more I still pull at my comfortable chair, waiting, but on this point are drive, no compromise. Look who use their power not to get me, but to rebuild. And the more you show the most extensive, so that in days as February 3 are not even able to see everything inside, I had to select. But you know, this assistance is always slower. I want to just enjoy the show, and this is equal to the outside.

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fillet pike Garda cooked at low temperature, on baby fennel and candied onions (my kitchen)

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► KIDROBOT

In a perfect world Vans and Kidrobot have already begun a fruitful collaboration, enclosing to each pair of Vans a Dunny, designed for the shoe and for that color. And in a perfect world I would have to decide these combinations, closed in my cubicle full of canvas and vinyl.

doing so I could take the Dupac (Dunny Series 4) of Nico Berry, and his bandana to match this Authentic , in his classic blue variant, a combination that makes even Venice Beach, despite the intentions of the designers - to work with Spitfire Think Skatebaords - were likely to differ.

Also I could have chosen this mocro , fished from the series Azteca for the Authentic green, leaving the more sophisticated version without plug to the most ardent collectors. And as Headquarter Shop in Mexico City was asked to deliver the full set in Mexico, I could aspire to treat a collection ... BG

The matching would be more obvious this was Triclops ( Ye Olde Inglese), in full British, with British rain, next to the gray British Vans of the day. And being a fairly common Dunny can also help, now that I have found 3 or 4 opening of the blind box - coincidentally - in a British airport!

By Series 2009 I chose this Luke Chueh, flocked and splatter, unusual for a contrast and a little 'bloody. Chueh addition to the cover of Folie à Deux Fall Out Boy, has designed more bears than any other man on the planet and, curiously, this thing gives him three exhibitions on the West Coast already planned for 2010.

If all this talk has raised a minimum of interest, you can come to us for the shoes, and then track down some copies of Clutter Magazine, the first English journal devoted to toys, that Ye Olde Inglese in the series had also proposed the Little Tourist , I was in Van Doren, they give you with a nice Authentic magenta.

From the same series comes one of the designs to guess the story, the Queen's Guard Study McFaul , which lists Kidrobot in your portfolio next to Levi's, Audi, Vodafone and Nokia. A Dunny so cumbersome that the ' Authentic Lo Pro almost disappears, a little' what happens the next time ...

... The Pro Ferris, placed next to the very bad Blue Bear Touma, Japanese company specializing in snarling expressions, finite series in Endangered! That, to close the circle, had a package designed by Jeremyville , also on the shelves of Bomboclat via Upper Playground!

I'd like to be able to deliver the toys, but for now be content with the Vans c / o

Bomboclat , via San Bernardino 1d, Bergamo

Bomboclat Treviglio, via B. Rozzone 5c, Treviglio (BG)

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Rollatina diamond bellevue (my kitchen)

Ingredients

a roar from 3 kg

800 grams of stuffing diamond (with a little curry and saffron)

newly green asparagus

brunoise of 0.5 cm tomato

Running

Fillet turbot.

with plastic wrap flattened fillets diamond without breaking the fiber.

Put on foil and, if you prefer, coated the threads with the leaves of spinach or asparagus flavored cut and inserted vertically into 3-4 pieces.

Roll, helping with the pastry bag, the filling and decorated with the tomato concasée.

strix Roll the foil and cook at low temperature (See post lower cooking temperature) for 25 min.

Cool quickly in rollatine abbatitore or water and ice.

stands in the center of the dish cooked with oil under vacuum and innaffialteli EVO.

Stand on slices of turbot and used concassea leaves and bouquet of vegetables or eggplant for the dressage of the dish.

Serve with dill or chives.

Remember that the seal of the dish must be done using simple and the food itself.

Andrea Piobbico

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MIA 2010 From February 21 to 24

The MIA International Food Show is a unique opportunity in Europe to meet in an exhibition devoted to food away from home.
The exhibition is the largest of the arguments ranging across all sectors including leinnovazioni Award 2010, concluding with the cooking class of the Association Chefs Emilia Romagna, played by Lady Chef demonstrations: Chef of the Province of Ferrara.

Main program MIA


http://www.saporerimini.it/appuntamenti_eventi/programma_dett.asp?Codice=5600&pad=../pagine/pianta_dei_padiglioni.asp

opportunity for MIA all to meet.

Andrea Piobbico

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Problem solving

This post is particularly technical and perhaps not easy to learn, if you are the executive chefs, managers, administrators, f & b etc ...
The aim is to bring new light on the importance of troubleshooting for a company, which in this case are not necessarily management, but strategic, whether it's management, marketing, local accounts etc ...
The "Problem Solving"
If we hear about in the most prestigious companies, where problem solving is not adopted in the individual, but in a given situation or problem that needs solution.
It would appear that this method relates to a 'other specialties, the problem setting, and topic of our day, but the methodology in question dates from the time of Moses.
There is a similar view of problem solving that does not see a given situation as a problem, but a longer or shorter distance between the position of and the ideal case.
And this is precisely what we're going to examine and use.
Problem solving is thus a model that can cover the distance we cover date of the actual situation and what we achieve.
This model requires consistent decisions called "making decisions" that lead the actors through the successful conclusion of the model.
to be implemented this model requires specific studies and approfomditi on the distance and the result we want to achieve. Take for example
absurd a high mountain about 3000 m. and we think we want to get a rubber tube which transports warm water from a source to mouth x y.
In this case the problem solving will act to cover the distance between x and y, with ways to make the result positive.
Going to examine the path, we will find that at a certain altitude water ice because the temperature is below 0 ° C and that although the water is warm, if not running at a certain speed the cooling time and then Freezing is very fast. In
comtempo evaluate the material in question, namely rubber, undergoes major changes with changes in temperature and gravity, which varies in 3000 from about 65.0 percent of 1 atm and affects the water pressure in rubber tube, to add to this the distance to be covered and therefore the need to find a pipe so long, the workforce has to work at low temperatures, eating, sleeping, warm .... etc.
I could list other factors that aumeterebbero distance, but I just wanted to be an example to understand what is meant by Off and also to make clear the meaning of "bridge the gap", to study, evaluate, solve every problem in order to achieve the desired result.
We say that problem solving is given two factors, the width and depth, where the width is defined as the time (when) the depth and thorough study of the problems and data.
When I studied the problem-solving setting etc ... my goal was not to exercise it in the kitchen and just, but in a context of problem solving in groups, chains, spa
I will try to drastically reduce the argument just to try to explain the importance of executive chef in a company and the equally vital need for specialization and not only in theory and practice of food, but also in strategy, health and hygiene legislation, tax and labor law, in short, an ally that care, protect and attack when needed requirements for the benefit of the company. Rebuffed
detail what might not be of interest to many and have taken a language more simple and feasible in the tourism and hotel sector and in particular the manager of the kitchen, that's Chef de Cuisine.
When a professional company was hired, the expectation is that the strong economic performance-focused azindale department efficiency and customer satisfaction resulting in customer loyalty.
points to be evaluated will be: the need aziedale

-studio (newly opened, revaluation of the company ... etc)
-study of the target customer (city, town, resort, seasonal ... etc)
-workforce management
-management costs by calculating the food cost
-management of raw materials
-purchase-order management, warehouse management

-region study





The problem solving in these cases is not necessary to solve a solution, but indispensable to the achievement and management of the points mentioned above.


In the method in question, there are two types of roads, the invention and discovery, two similar terms but have different meanings.


The invention is the result obtained after several attempts, while the discovery is the result obtained in a given situation by observing that, almost by chance, leading to an effect.

For a company is very beneficial to have to employ a professional to work with the direction and depth of knowledge that has lead to the resolution of problems before they sobbarchino the administration of unnecessary and brigose events. The so-called

solvers can be classified into two categories:

- novice or inexperienced (naifs)

- experts (expert).

Ironically both use almost the same time for the aftermath of their modus pensandi, except that the novice will skip several steps of study and investigation, and then use various attempts at resolution, making innumerable mistakes.

The expert, however, will take more time to evaluate the situation carefully and with a unique attempt to solve the problem.
This method completely effective, is the appilicazione is fierce and true mathematical algorithms, and although all can escape our perception, all the deductions, reasoning, evaluation of each case and peculiarities, are all values \u200b\u200bthat change and then change each equation. In fact, Knuth
systolic algorithmic rules that are inelluttabili, without going to list them, we can cite the essence argues that the variability of the accuracy of the algorithm depending on the accuracy of entry, it conseguerà most algorithmic input values \u200b\u200bchange more the result of the equation will change.
What is the relationship with the Problem Solving? You say.
Simple, every problem will produce poorly structured of erroneous results and variables within the same dell'agoritmo alter the result, therefore what you have to the unresolved problem.
Basically, if we are to have reliable results, we must invest much more time on the collection of algorithms for entry and then hit the problem carefully, carefully consider all the variables and only at the end of a detailed study, to produce the solution.


If you want to know more, do refresher courses, personal training, advice and / or others, please contact:

andreapiobbici@gmail.com


Andrea Piobbico



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Bomboclat ♥ Usugrow

• and Japanese. Not sufficient to ensure the sanctity, but it gains a few points of sympathy because of that.
• Draw skulls, really cool, and many, skulls everywhere. And I say that after inflation on the issue, derived from the depopulation of skulls and bones on the clothing of the worst lines of clothing, I can personally accept as a redeeming angel.
• has solid roots in the hardcore scene and declared the Japanese, and in parallel is considered the heir to Pushead , here I will mention only as a singer of Septic Death , Founder of Bacteria Sour Records artist with an endless curriculum.
• The reinterpretation of a section of street art and a taste Nipponese pemesso him to carve out a clearly defined trend in the crowded contemporary lowbrow, and put him in charge of a half a generation of colleagues that he Shinganist brought together in the project.
• He made a couple of tables and exceptional Real Consolidated , unfortunately, stayed away from the radar Bomboclat

• His Rebel Ink made in many colors, is definitely one the best toy in years.

• Collaborations? Infinite: Famous Stars and Straps, Vans, Tribal, Adidas ...

And if that were not enough, a couple of years ago he created the first graphical Upper Playground, which - after it has been housed in the gallery of San Francisco -, has given him his own line, like Jeremy Fish, Sam Flores and Estevan Oriol . It is (almost) spring, and here comes a couple of his masterpieces ...

Bomboclat Bergamo , Via S. 1d Bernardino, Bergamo

Bomboclat Treviglio, via B. Rozzone 5c, Treviglio (BG)

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ricotta Sheep taken over with a fried quail egg, bacon and roasted tomatoes, Cinta Senese Pachino faded (my kitchen)

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The kitchen staff

In the beginning was the cook. His creativity was sufficient to meet the needs of the customer.

With the widening range of food offerings, the organization of the kitchen is evolving, and with it the work of the cook. Today, more than one time, the recipes are encoded and pays close attention to seasonal fruit, vegetables, fish and meat. It also takes account of local traditions in which they operate. The tasks are divided among more professionals and production is planned according to different systems.





Index:


• models of organization • Labour

the brigade or brigades?

• chef / "chef"

• help • chef

leaders playing

• Head to Head •

starters at the beginning and at the edges

head roaster

• • • Head to the fish

head pastry chef head pastry chef

• help •

apprentice or journeyman • Board

/ dish / pot washer





models of work organization
Traditional model for games
Where: dining and hotel companies in offering a ' choice plates, obtained through a transformation expert, and that address a wide range of customers.

kitchen preparation and finishing
Where: structures that offer standard offer customers a large (large hotels, restaurants, on ships, central kitchens of catering)

Why: allows for the optimization of time and savings Personal

How to prepare in the kitchen of the chefs prepare all the food in advance that allow it, regardless of time of distribution. In the kitchen finishing the dishes are cooked and portioned for the service. The local preparation and finishing can also be the same.

All staff working in the kitchen brigade is called. The brigade is made up of several lots, working groups with clearly defined tasks. At the head of every game is a game of head chef, who has one or more orders to his committee. It is important that the kitchen staff is cohesive and works in synergy with the brigade's dining room and bar. From the harmony of teamwork and efficiency, will also capitalize on customer service.

The brigade or brigades?
In a brigade, the number of games and people who work there depends on the type and size of the company where you work, the quality of service, the type of meal, the number of meals to be served and the equipment that you have. Even if the term used is unique, "brigade", then show it with reality very different from each other.

Depending on the type of structure, we have: • Brigade

hotel: it carries out a demanding task and, depending on the category, can provide a service to 24 hours on 24. It is organized in several games. •
brigade of catering: it is very careful to comply with HACCP, the freshness of foods, including storage media, is guaranteed. •
brigade of the restaurant: the number of matches is reduced, the organization of work is more streamlined, the menus are daily and follow the proposals of the local market, regional and national levels.
What we describe is the kitchen staff of a restaurant of medium size.

Head cook / chef, "Chef Aid Head

Heads-game head to head in early-starters and side dishes - the head roaster - head to the fish-head pastry chef head pastry-help

Aides-apprentice or journeyman Board / dish / pot washer

Head chef / "chef"
is responsible for organizing and directing the entire kitchen. It is an important figure, because the smooth running of a restaurant depends on a functioning kitchen.

Its tasks:
• staff: choosing the members of his brigade, monitors, distributes work, advises and assists staff in particular head-game, assigns days off and fixed work schedules, educates the staff room for the menu, the dish of the day and the various recipes; •
the menu: up the paper and the daily menu;
• Management: compile a shopping list and examine the goods on arrival, check the demands of the food provided by the head of the game, sets the cost of the menu and often even the sales prices of the same menu;
• output of food: local calls in almost all the orders and control the quality of prepared foods. Knowledge and skills required

addition to knowing perfect the art of cooking, must have knowledge of work organization, technology (eg. use ovens for cooking and low temperature in vacuum, use of computer programs for the sector), commercial and food hygiene, diet, administration. It must also have consolidated this knowledge through years of experience.

In addition, it is important that the chef gives the orders and coordinate the work firmly and calmly, and which relates to the other members of the brigade in a decisive and balanced at the same time. It is essential, then, that this figure has strong skills in customer relations, humanity and use that understanding in relations with employees, so to create the conditions in which they are able to portray the best.

Help Help
chef chef works with the chef and replace him during his absences. Its tasks are the same then. The importance of this figure is that it supports the work of head chef. Its tasks


• staff: Make sure that the division of tasks between the various parties is fair and takes care of the needs of each individual lot, acts as an intermediary between the chef and kitchen staff, controls the direction of kitchen and supervise the staff, relations with capipartita, provides training for apprentices; •
the menu: the first verification of the service established that all the food to be ready;
• food: alternately assigned to the party leaders to prepare meals for the staff deals with the use of inventory, and inspect the food leave the kitchen in perfect submission;

knowledge and skills required to perform all these tasks, the help of head chef must have the same knowledge and skill of the chef.

leaders
match each head of game should of course have specific knowledge in your field (appetizers, main courses and side dishes, meat, fish, pastry). Today, moreover, are increasingly required their knowledge and skills aid chief cook, without responsibility that this role entails.

Another important feature of a head game is the ability to relate to the assistants in order to create a relaxed atmosphere of cooperation and mutual trust, where everyone can make the best of his ability. Head for starters


Its tasks
• prepares hot and cold appetizers, fish, meat and vegetables
• prepare their sauces and decorations

• Knowledge and skills required knowledge of meat, fish, molluscs, crustaceans, vegetables and their seasonal
• knowledge of how to prepare these foods both cooked and uncooked
Head to the first and contours Its tasks

• prepare fresh pasta and all the other early dry (dumplings, pancakes, rice, stuffed pasta) and decorations and sauces for meat, fish and vegetables
• prepare pasta in soup (Soups , custards, soups)
• prepare outline in harmony of taste, color and seasonal dishes that accompany
with the knowledge and skills required • Knowledge
merchandise on various types of flour, starch, cereals
• Deep knowledge of regional dishes and typical of the area, knowledge of their seasonal
Cape roaster
Its tasks
• boning and preparation for cooking meat of poultry, livestock white and red meat and game
• cooking of all foods according to various techniques
• preparation of its sauces and gravy

• Knowledge and skills required knowledge of the various types of cutting cattle, poultry and game
• knowledge of fats for cooking different meats
• appropriate use of herbs to the fish head

Its tasks
• cleans, threads, marine, smoked and cooked according to various techniques fish, molluscs and • prepares shellfish
funds, restricted, soups and sauces for
knowledge and skills required • Knowledge of
all varieties of fish, crustaceans and molluscs •
particularly thorough knowledge of the varieties of fish in the territory
• proper storage and use of this commodities
Head pastry chef
"Last but not least." The taste of sweet is perhaps most impressed us because it is the last that we taste. In it we can see the skill and ingenuity of the head pastry chef. Its tasks


• agrees with the choice of dessert chef in relation to the menu
• Preparation: •
pastries and, for breakfast
• savory and sweet pastries and cakes and pastries •
packages to the plate •
pastries, traditional and modern
• chocolate candy, jellies, jams
• presentations frosting, sugar, chocolate ice cream and sorbets

• • sauces and toppings

• Knowledge and skills required knowledge of the confectionery
• imagination and artistic sense
• •
commodity knowledge of food hygiene knowledge
• use of equipment
• management of production cycles
• planning and organization of work
is also crucial to have good relationship skills, to be implemented with aides and above.

Help
head pastry chef works with the head cook and replace it during his absence. Its tasks and knowledge are therefore the same. He also has potential apprentices.
Apprentice or commission
In every game there are one or more commissions, young cooks the orders of their party leaders. The number of commission varies depending on the importance of the brigade. Its tasks


• preparing the ground carrying the goods

• • •
cleans vegetables prepared the "line"
• washes the local
• maintains order in the laundry of kitchen
• cleans the kitchen and pastry machines , tables, refrigerators, small tools
• running as required from time to time by the respective Heads game
knowledge and skills required
You need a predisposition to learn the job, preferably cultivated and refined through the study in a hotel school.

Garzone / dish / pot washer
Depending on the size of the structure, these tasks can be performed by one person or several people.


(Source: albergiera.it)

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Triptych of the Garda-marinated whitefish, pickled, smoked. (My kitchen)

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Bavarian cheese on a base of carrot cake, sauce and wafer Valpolicella almond soft (my kitchen)

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gnocchi with sauteed potatoes and arugula pesto with almonds and hazelnuts, strips of smoked horse and Catalan Roquefort (my kitchen)

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Salad Days # 2 & # 1 PURE Skateboarding

seems to have spoken yesterday of a number , already I find myself in the hands of the second exit Salad Days, a magazine / fanzine aggratis, now available in store. Thicker, more writing, more everything, with the usual bastardization of punk, hip-hop, hardcore, skate, surf, fixed, bmx, and any number. In summary Get Up Kids, Cloak Dagger , Alexisonfire, Andy Irons, Koralia , Monotonix ..., photo selection and guaranteed Rigablood .
you missed the backlog? Spun on site and download it in PDF, could not be simpler!

The day of free press also provides for the arrival of Pure Skateboarding , signed editorial published with photographic Papik Rossi and Elias Liqueurs (Aneema remember?) in his capacity as editorial supervisor. Generous size, to do justice to the beautiful images.

Everything from ...
Bomboclat Bergamo, via San Bernardino 1d, Bergamo
Bomboclat Treviglio, via B. Rozzone 5c, Treviglio (BG)

Sharp Pain In Hand Between Thumb And Pointer

Bread - Recipe Classic (my kitchen)

Ingredients:

1 kg of flour or 30 grams

livito beer

20 grams sugar 20 grams salt 600 grams water until

Mix as usual. Create

sandwiches weight of 30/40 gr

Let rise in warm and humid place (you can also make the leavening forced)

Bake for 18 minutes at 180 ° C

Andrea Piobbico

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noodles fried with tench del Garda, the olives, the fruits of the caper and tomato confit of Pachino. (My kitchen)

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Garda perch fillet with crispy vegetables, lightly steamed red onion balsamic dressing (my kitchen)