Photo by Markus Spiske on Unsplash
Last week, Paris Gourmet had a webinar on tomatoes. Not just any type of tomatoes, but peeled plum tomatoes from Italy!
In cased you missed it, we got you covered! See below for the video featuring Val Italia tomatoes and feel free to contact us with any questions.
Topics: Videos, chef, youtube, Italian Restaurant, food, tomato, plum tomato, Val Italia, plum tomato in a can from Italy, Italian tomato
Last month Paris Gourmet did a live virtual discussion of ingredients for CBD edibles.
Paris Gourmet's Colin Deschamps, John Duffy, and chef instructor Calogero Romano educated us on ingredients like glucose syrup, purees, and many more ingredients to help diversify your edible creations.
For more information, check out our video and feel free to leave a comment below.
Topics: Cuisine-Tech, Videos, Ravifruit, Oils, Pastry Trends, Amifruit, Gelatech, trends, youtube, chocolate, Butter, marshmallow, food, Noel Chocolate, nutley farms, ingredients for edibles, gummies, cannabis, edibles, CBD, CBD edibles, glucose syrup
Someone once said "Flowers mean I'm sorry and chocolates mean I love you". With that being said and Valentine's Day coming up, what better way to show "I love you" with some chocolate!
But lets be honest, picking up a box of chocolates for Valentine's Day and any occasion is a very typical fashion. Its time to get creative and by creative, we mean chocolate bark!
Best known for consuming during the winter as peppermint bark. The varieties of making chocolate bark are endless and very eye catching!
For more tips, tricks, and inspiration check out the video below featuring our very own chef technician Calogero Romano.
Topics: Videos, Techniques, nuts, Cacao Noel, decorations, Pastry Trends, education, Amifruit, trends, youtube, chocolate, celebration, marshmallow, Calogero Romano, dark chocolate bark, candied fruit, chocolate bark, Noel Chocolate, freeze dried raspberries, freeze dried strawberries, nutley farms, valentines day
Trending on Tik Tok to Instagram, these so called "Chocolate Bombs" and/or "Cocoa Bombs" have gained a huge following and trend for 2020.
Chocolate Bomb/ Cocoa Bomb is basically a hollow chocolate shell filled with hot chocolate mix which usually consists of cocoa powder, some sugar (optional), and marshmallows.
The reason why it is gaining so much attention is because the experience is both delicious for the mouth and entertaining for the eyes to see.
Each "bomb" is slightly different depending on where you purchase it or make it yourself. The chocolate bomb can be experienced by either pouring hot milk over the chocolate bomb and watch it melt from the top view or place the "bomb" into a a cup already filled with hot milk and watch it disperse from below.
The item has gotten so popular that even Costco is selling a 16 pack of chocolate bombs with different flavors and the product is flying off its shelves. Some people are even taking advantage of the popularity and using the profits towards donations such as a local baker from North Idaho who sells it to raise money for Autism Speaks.
This tasty trend is going viral and hope it is a trend that will stay mainstream just a little bit longer and return every year. So cheers to those who are drinking the chocolate bombs!
My question is... who will be making the "Irish" Chocolate Bomb version?!? 😁
Topics: Videos, Restaurant News, Cacao Noel, Pastry Trends, beverage, trends, youtube, Drinks, chocolate, holiday, hot chocolate, cocoa bombs, marshmallow, cocoa powder, chocolate bombs
Photo Credit: newmediarockstars.com
With Halloween just weeks away and more holidays around the corner, chocolate has been a huge staple to celebrate the holidays. To the majority, chocolate is apart of our daily lives so why not learn some fun facts of chocolate!
Photo Credit: foodnavigator.com
🍫 Chocolate was first consumed by drinking not eating. 90% of chocolate consumption history was drinking "hot chocolate".
🍫 September 13th is International Chocolate Day and Milton Hershey, founder of Hershey's chocolates birthday.
🍫 The chocolate industry is worth $110 billion per year.
🍫German chocolate cake is not from Germany. The cake is named after an American named Sam German who developed a sweet baking chocolate in 1952.
🍫100 pounds of chocolate are eaten each second in the United States.
🍫 The average person from Switzerland, Germany, Ireland, and Great Britain consumes 24 pounds of chocolate each year and China 99 grams of chocolate each year.
🍫Ghirardelli brand is the U.S. portion of swiss confectioner Lindt.
Photo Credit: americanhistory.si.edu
🍫The United Kingdom sells 200 million Cadbury Creme Eggs each year and produces 1.5 million a day.
🍫A week before Easter🐰 , Americans purchase 71 million pounds of chocolate candy, 48 million pounds for Valentine's Day💟 , and 90 million pounds for Halloween 🎃.
🍫Harry Barnett Reese, the founder of Reeses Peanut Butter Cups was a former Hershey employee and created the famous candy in the 1920's.
🍫The scientific name for the cacao tree is "Theobroma Cacao" which literally translates to "Cacao, food of the Gods".
🍫It takes the whole years crop from one cacao tree to produce a half kilo of cocoa.
🍫Milton Hershey, founder of Hershey's Chocolate company expanded so rapidly that Milton built an entire town for his employees to live in.
🍫Napoleon always had chocolate with him. He ate it as whenever he needed an energy boost.
🍫 Chocolate producers worldwide use an estimated 20% of the world's peanut crops and 40% of their almond crops.
Photo Credit: lindt-home-of-chocolate.com
🍫 In 2020, Lindt Chocolate introduced the world's largest chocolate fountain that pours from 30 feet high with 1,500 liters of real chocolate pouring into a giant Lindor truffle at their latest Lindt shop, museum and factory.
🍫 Rodolphe Lindt, founder of Lindt Chocolate invented the conche press
🍫It takes about 400 beans to produce a single pound of chocolate.
🍫Each cacao tree produces approximately 2,500 beans
🍫Nutella was invented during World War Two, when an Italian pastry chef mixed hazelnuts into chocolate to extend his cocoa supply.
🍫The French celebrate April Fool's Day with a chocolate shaped fish also known as "Poisson d'Avril"
Saving the best fun fact for last!
🍫CaCao Noel is named after the founders of Paris Gourmet, Xavier and Dominique Noel!
More Fun Facts About Chocolate:
Mental Floss - Food History of Chocolate
Mental Floss- 30 Facts About Chocolate
Insider.com -Worlds Largest Chocolate Fountain Opens At Lindt Chocolate
Topics: Videos, Restaurant News, nuts, Cacao Noel, education, Pantry, youtube, easter, chocolate, Truffle, holiday, fun fact
Photo Credit: NYDailyNews.com
Chef and restaurateur Andrew Carmellini is an Italian American chef based in New York City. Well known for his restaurants such as Locanda Verde and The Dutch, chef Andrew shared his experience as a line cook serving the notorious mobster John Gotti.
Photo Credit: www.grubstreet.com
The story itself is quite intriguing. The fact that it is based on a real life experience in the 90's which was John Gotti's prime. The "Dapper Don" made back then "line cook" Andrew drop everything in the middle of a Saturday night dinner service run down the block in search for some "sole" for the mobsters to consume.
Photo Credit: community.qvc.com
The story ends with Chef Andrew Carmellini learning a valuable lesson that night with him stating "big lesson... doesn't matter who is coming into your restaurant... you have to treat them with respect!"
Another lesson should be embraced as well. At the end of the meal John Gotti's associates went around the restaurant and personally tipped each employee from the waiter to the pastry chef $50 and saying "Mr. Gotti would like to personally thank you for tonight"
We may not have the finances to tip every staff $50 every time you go out to eat, but maybe we should take a page from John Gotti's book and show other ways to appreciate BOH (back of house) staff. Some restaurants are even offering options like a round of beer for the line cooks on their menu's.
A round of beers doesn't sound so bad after all, but can they drink it after they serve us? 😂
What do you think?
Story Time: What Do You Do When John Gotti Comes to Dinner? | On The Line
NoHo Hospitality Group - Chef Andrew Carmellini
GOTTI Official Trailer (2017) John Travolta Mafia Thriller Movie HD
Topics: New York City, Videos, Restaurant News, Seafood, chef, youtube, Andrew Carmellini, Italian Restaurant, John Gotti, sole
Food professional or not, I can guarantee that anyone reading this blog is more than a little food obsessed. So it goes without saying that we all love learning about food - whether it's a new technique, or maybe a food we've never eaten (or even heard of.) And when learning is relaxing to boot, then it checks our favorite boxes.
We came across this video in an article by Martha Cheng for Eater entitled "A World Beyond Sourdough". Like many people, we've been baking A LOT of bread, most of it sourdough. But every so often it's nice to expand ones horizons. Mantou is the perfect way to do that.
Manou is a very basic Chinese steamed bun. They gained widespread popularity in the US in the early 2000s when restauranteur and chef David Chang put Pork Buns on his menu at Momofuku Noodle Bar. They're thought to have originated in Northern China in 300-200 BCE, and were quickly adopted throughout Asia. Sometimes they're filled, sometimes they're unfilled. Martha Cheng describes them this way: "In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk."
Without further ado, here's the video (which Cheng praises for it's ASMR-like qualities - she's not wrong!)
"Mantou," from Mun's Flavor
Enjoy!
Topics: Videos, home baking, mantou
Since 1988 and the publishing of her seminal cookbook "The Cake Bible", Rose Levy Beranbaum has been helping the world become better bakers and dessert makers. Now, in an effort to contribute to the current surge in comfort-baking that has taken hold of the country, she's teamed up with Miro Uskokovic, pastry chef at Gramercy Tavern, to talk and bake and teach all things baking.Their first conversation was entitled "The Power of Flour" and has continued on to cover eggs, and butter.
Chef Uskokovic is also hosting conversations with other notables in the industry, such as Sherry Yard, Daniel Skurnick, and Karen Demasco.
We certainly hope this continues long after social distancing becomes a thing of the past. But right now it's a great way to pass some time, and become a better baker in the process.
Topics: Videos, Pastry Trends, education, Karen Demasco, Rose Levy Beranbaum, Miro Uskokovic, Sherry Yard, Daniel Skurnick
Greg Baxtrom, chef and partner at the Brooklyn restaurant Olmstead, teamed up with the folks at Thrillist to talk about the great work he's doing to help the local community.
Read the article and watch the video here.
Support the Restaurant Workers Community Foundation here.
Topics: New York City, Videos
Nutriose is a versatile, natural ingredient that helps breadings and batters fry up exceptionally well. Its useful in creating thinner, finer coatings that last for several hours without getting greasy, and couldnt be easier to use. Simply substitute Nutriose for 20-50% of regular flour in batter and breading recipes and fry away! Plus, you can feel a little less guilty when you indulge in the finished product--Since Nutriose is comprised of 85% dietary fiber, it increases the fiber content in many food products.
Nutriose is made out of wheat dextrin, which is considered a gluten-free starch according to the FDAs definition. Wheat starch is chemically processed to create wheat dextrin and it is used globally in the food, textile, and adhesive industries. When you lick an envelope to seal it, youre ingesting a little bit of wheat dextrin. So its a fairly commonplace product and just about everyone has had some.
Besides its amazing ability to make fried foods even more delicious, it is widely used in the food industry as a thickener in packaged foods or as a fat replacement in light versions of foods. And all that fiber brings plenty of health benefits: according to published medical research, wheat dextrin can help reduce cholesterol levels, improve immune function and boost mineral absorption. (These health benefits are likely nullified if you only ingest wheat dextrin in the form of fried batters, but at least theyll be worth the indulgence if Nutriose is in the mix.)
So next time youre anticipating a crispy bite of tempura-induced heaven but you just get a limp shrimp instead, it could very well be a lack of Nutriose thats to blame.
Topics: Cuisine-Tech, Videos
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