in search of perfection slatt
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TRANSCRIPT
In Search of perfection:
Crème Anglaise
Presentation by: Elfleda Malcolm
Raymond
What is Crème Anglaise • Also known as English Custard
• Vanilla flavored custard sauce
• Made from eggs, milk, cream, sugar, and vanilla beans
Crème Anglaise – its uses• Sauces
• Bavarois
• Ice Cream
Facts
• Coagulation on eggs is 80°C.
• Hard to maintain this temperature on stove.
• Not very productive to stand on the stove stirring and testing its temperature at the same time.
• Yield management in the kitchen.
Danger of making it…
. . . watery sweet scramble eggs
Why are we doing this research?
• It’s challenging to make crème
anglaise on a large scale
• It’s costly if it fails
• RM15/lt. cream, RM4.5/lt. milk,
RM25 for a stick of vanilla
Traditional Method:
Making Crème Anglaise.mp4
THE PROCESSOF
DISCOVERY NOW BEGINS….
Sous-Vide
• French - Under Vacuum
• Method of cooking that is intended to maintain the quality of the ingredients by heating them on low heat for longer period of time
Water Circulator
Uses water as a medium to cook
vacuum packed foods.
Why use a Water Circulator?
• Water distributes heat temperatures evenly and constantly throughout therefore the food is being cooked evenly on all surfaces.
• No irregularities in temperature.
Discovered:The Perfect Crème Anglaise
Discovered:The Perfect Crème Anglaise
• Savings - zero chance of failure - one-off investment• On-going research into innovative uses• Recognition for KDU in Malaysia - first college to use this method - Food & Hotel Malaysia (FHM) - Food Hotel Asia (FHA)