Instant Crème Brûlée from scratch - Done in 10 Minutes -
No Baking
Yes! That Crème Brûlée recipe and technique only need 10
minutes or less to be made.
When done just put them into your refrigerator for one hour,
you will then be ready to enjoy a divine desert. The Crème Brûlée just melts
away in your mouth with that great sensation of mouth feeling. Agar agar is
what makes that new technique possible and its amount need to be very precise.
I also did not use any ramekins. I made some molds with some acetate, which
allow me to make different sizes and easily remove it when the Crème Brûlée
has set.
I hope many will try and give me some feedback.
Until next time, keep it sweet.
Cheers!
Thursday, April 2, 2015
Happy Easter!!!
We all know that the holiday chocolate is most associated with Valentine's. Why not keep that chocolate train flowing straight into Easter?
The chocolate formulated ideas of Chef Rogers+Chef Kir could only lead to some of the most delightfully creative dessert ideas for your springtime table (really for anytime of year).
Worldwide Culinary Apprentice is happy to share with you our most favorite chocolate candies and garnishes.
Chef Kir's traditional techniques on how to temper chocolate should be your first step in creating your now own chocolate masterpieces (seeding and tabling methods).
It is with a lifetime of hard work, dedication, and patience, that I am beyond happy to announce that the new Worldwide Culinary Apprentice website is officially live!
This FREE online cooking school is the simplest and most affordable way for anyone to quickly learn many of the integral techniques shared by professional cooks and chefs from all over the world. The Worldwide Culinary Apprentice allows for a growing network of chef-instructors to use the site as a platform to share their culinary knowledge.
We highly encourage all levels of cooking to enter our site and invite you to become one of our apprentices and continue to expand your knowledge of this ever-growing culinary world of change and innovation.
Here is my response to concerns about the use of Meat Glue.
I myself was raised in Paris
France, and my family used to spend our weekends in Normandy. I remember going
down to the farm a mile away to get my milk can filled up. I will drink the
warm unpasteurized milk on my way back home which was not the best thing do
(because of parasites) but it was so tasty, thick and creamy I could never
resist to the temptation.
My mother will let the milk
set over night and then scoop of the top layer of cream and reserved it for
different cooking used.
We will also slaughter a pig
in September and transformed it into many different charcuterie dishes. At that
time the blood was used as a binder and thickener. All the flavors were
intense. I am glad I witness those natural senses.
Things are different now and
the world evolved. New techniques are being developed to be able to feed the
mass. Most of that mass nether received an education about what real food is.
They nether developed the senses of their taste buds, never bite on a real
natural firm piece of chicken, a wild trout or game meats. The one who did like
us were privileged.
I discovered meat glue 10
years ago when working as a chef instructor in NYC. I was shocked, surprised
and almost disgust by it. What could be good about that product? I become
curious and decided to try it to recreate a “beef tenderloin" using some
scraps from different beef meat parts.
I open the bag and start
putting some on the meat scraps. 20 seconds later I started sneezing and my
eyes become all red. I went on to clean my hand and water my eyes. 10 minutes
later I was back to normal and finish my project wearing glove. What I had done
wasthat I used my wrist to get read of
an itch on one of my eyes and this is how I provoked that reaction. I was the
only one in the school to have experienced that situation.
The Fake beef tenderloin
comes out looking real good and many people loved it. Some would not understand
the structure and texture of it.
It took me some time to
decide if I wanted to make a video about it on my YouTube channel since the
product is not very popular for different reasons. Since I call myself a chef
instructor I thought it could be good information for my
students/subscribers/followers to know about it and create a dialog about it.
We need to be open minded
about food, know how it is made and make the smart decision. If you can avoid
the fake food feel lucky and appreciate it. Happy Cooking!
My first two years off apprenticeship were a big challenge for me. Having to work 15 hours a day when still being 15 years old did not make me happy at all. I had to spend that time with hard working adults that did not have much patience for the spoiled, arrogant kid that I was. They quickly made me understand that I was just the, "little new guy," and I would need to obey to their rules.
The sous chef, Didier, was first in line to make sure I understood the new environment I was in. I was his new help. Everything I could do he wouldn't have to do. We never got along well for diverse reasons, but today I am thankful that he push me the way he did. After dealing with him as a sous chef, I could now deal with any kitchen Caporal chef. He made my introduction to the professional kitchen world a two-year nightmare which made every other place I worked in an easy gig.
The first task he gave me was to clean wild mussels, not the one you see in your local supermarket, the ones that look completely cleaned and even in size. We are talking the wild stuff with: algae, large beards and tiny parasites on the shells, the ones that needed to be "completely cleaned". I would scrub them for hours. At first, my still-then young soft hands would eventually develop blisters and clefts until they would eventually develop some tough skin. A good year after cleaning my first 20 pound bag of mussels, he tells me (as I was showing the new apprentice in town how to do the job), "Hey why do you waist your time removing every single thing on those, just give them a good brush making sure to remove the beards and they'll be just fine..."
With that, let's learn how to cook some mussels by watching my video: Mussels in a Curry broth.
Here is my most viewed video, how to fillet a salmon and one catching up to it, how to fillet a Monkfish. Butchering whole animal, fishes or meats is something I started doing very early during my apprenticeship at the Repair de Cartouche, a French Parisian restaurant when I was 15 years old. One month into my new career my real mentor, Chef Raphael Puchios put me in front of 2 large styrofoam boxes one with 4 salmon and the other one with plenty of small monkfish. He quickly show me how to butcher one of each and went onto is afternoon break while I was suppose to finish the work. As he left he told me, you might do a terrible job, try your best, take your time and just follow the bones this is the best way to do it. After is departure I looked at those creatures and wonder for a moment, the flesh was so cold and firm, it was my first time hearing the crack of fish bones against a knife. The salmon were easier than the monkfish which have slimy skin, usually a sign of freshness for fish, monkfish have as two skin that need to be removed but only one bone, the back bone, when salmon and most of other fish species have plenty of pin bones added.
Welcome to my blog. It is all about cooking method and some extravagance cooking techniques. My name is Chef Rogers. I was a chef Instructor at the French Culinary Institute in NYC for 12 years before becoming the Director of the Culinary and Pastry Art program at the International Culinary Center In Campbell California. I started uploading cooking videos for fun back in 2008, my first demo one was, How to butcher a Rabbit.
In 2012 I was ask to join the Youtube Partner program and started uploading more work based on French Cooking techniques and methods. As the channel was growing nicely. After loosing my job in November 2013 I decided to create Worldwide Culinary Apprentice, an online cooking library reference for people all over the world via my youtube channel. Next to that I want to have a blog where I could post the Recipes and advice on all the work I produce thru my videos.
So here we go... You will have to forgive me for my French accent even noticeable into my writing.
