Copyright 2014 THE PASTRY KING
ON THE GO THIS SUMMER
To start with, the kitchen will always be a release for creativity and potential for me.
I currently work as a pastry chef in Manchester, United Kingdom, and I love working on a section, where I do what I enjoy so much.
I always offer recipes from my recipe 'bible' to friends and colleagues, on the basis they make it first - there and then - so they write down the ingredients and their own replicable methods for producing the product in the future.
I have respect for anyone interested in cookery, so I like the fact that a chef would ask for recipes, and to see them weighing ingredients and asking me questions as if they were there cooking it.
I hope to showcase different recipes, and demonstrate methods and procedures. Hopefully it releases your creativity in the kitchen.
All ovens are different; I have one that is fan assisted at home. You are the most knowledgeable person of your own oven, so study it’s behaviour, as the secret lies there just as much as weighing out the mixture correctly.
Some attempts produce different results to that of your recipe. I cook by core temperature, and by sight. If you want to avoid over or under cooking, temperature is key, so I recommend using cooking with a temperature probe.
Recipes are foundations for the future; a carrot cake to anyone today could possibly evolve through to something we cannot even imagine in days to come. Today, just a cake, a year from now layered entrement, a muffin, even as a component for milk ice cream. All this through versatile, simple skills I would love to show you.
All just because, it works and I love what I do.