A photogenic day! We spent the morning with Nina Gallant, a food photographer and her food stylist. They taught us some secrets about shooting ice cream, framing the scene and how to use natural light and place light. It is amazing that in a tiny studio, gourmet foods and beautiful photographs can be made. We all got our chance to set up a shoot and take some photos.
Later in the day, Chef Michael Leviton, showed us the difference between blanching, roasting and steaming. A day of understanding how cooking techniques influence flavor and texture.
Tips:
-Slow whole roasted potatoes at 350 degrees - won't have crispy skin, but will be smooth and fluffy in center
-quartered potatoes at 500 degree - crispy exterior and soft interior but not as silky as the slow roast
-peeling asparagus will remove the bitter flavor
-roasting asparagus makes it sweeter than blanching it
-if blanching then must shock it in ice bath immediately! want green food to stay green.
-Caesar salad - Dijon, garlic, lemon juice, olive oil, anchovies, parm
-dressings - 3 or 4 parts oil to 1 part acid
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| looking good |
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| About there |
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