On the occasion of the upcoming National Salon Culinaire'06 scheduled to take place on Wednesday 10 May, Chef's Corner provides you here with some guidelines on how to achieve clean, shiny, properly aspiced culinary art exhibits and the benefits of competing at culinary arts shows.
Mission of Culinary Arts Competitions
Culinary art exhibitions are the show window of the profession and should serve daily practice, give junior cooks new ideas and inform a broader public of the progress in culinary art. They are the breading grounds of ideas and should show creativity, originality and cooking skills.
Culinary competitions provide the opportunity to challenge yourself against other participants to find out how good your skills are compared to other chefs and how the jury perceives your skills. Food is like fashion and you should be able to prepare and exhibit a culinary dish that can be sold in the today's market place, healthy, light and inviting to look at. Therefore, for economic and personal reasons, exhibits should reach the greatest effect by simple means.
Preparation & Cooking Guidelines
Before you treat food items with aspic they need to be properly cooked bearing in mind that they will be glazed for a culinary art show, which means that in general shorter cooking times apply.
Pre-Preparation Rules
Meat / Poultry / Fish
¤ Wrap ready portions in plastic and silver foil to give extra stability so the portion keeps its shape better.
Terrines / Galantines / Mousses
¤ Terrines: lay out the mould with plastic foil first before filling the terrine.
¤ Galantines: wrap in plastic and silver foil to give extra stability so the portion keeps its shape better.
Vegetables / Potatoes
¤ Trim and cut into required shapes.
¤ Do not store in water but rather under a moist kitchen towel.
Cooking (Blanching) Temperature and Duration
General Rules
¤ There should be no traces of fats and oils whatsoever in the poaching liquid.
¤ Depending on the product, cooking times may vary. For example, 100g veal fillet and 100g veal medallions will require a different cooking time span.
¤ Preparation or poaching of at least three of each product will give you the opportunity to select the best product or slices at a later stage.
Vegetables / Potatoes / Pasta
¤ Boil in unsalted water until al dente, not soft and not raw but with a little bite to it.
Terrines / Galantines / Mousses
¤ Poach in a Bain Marie at maximum 62 C, temperature control is essential.
Meat / Poultry / Fish
¤ Poach in maximum 62 C clear chicken, fish or meat stock, temperature control is essential.
¤ Add 30% gelatin to the stock.
¤ Adding of roasting color with highly reduced, fat free, meat glace should be done before the glazing process.
Cooling Techniques
Vegetables / Potatoes / Pasta
¤ After the cooking process is completed, dip in ice water until completely cold.
¤ Remove and drain on kitchen paper.
¤ Place on clean kitchen tray and cover with moist kitchen towel.
Terrines / Galantines / Meat / Mousses / Poultry / Fish
¤ After the cooking process is completed, place in refrigerator, with the plastic and foil wrapping.
¤ Turn the product every few hours to ensure that the remaining liquid in the product is evenly distributed.
¤ Cooling time should not be less than 24 hours before further preparation.
Cutting & Slicing Techniques
Requirements for Cutting and Slicing
¤ Very sharp knives
¤ Clean cutting boards
¤ Clean and smooth plastic trays, preferably, in GN or the sizes, which conform to your airtight trolley or holding racks in the refrigerator.
Glazing a Step By Step Guide
Clean, shiny, properly aspiced culinary art exhibits are the main corner stone of a successful exhibit. Professional glazing of food items is a skill and art in itself that needs practice, practice and more practice. There is a set of standard rules to follow for glazing food items to reach a professional exhibit.
Equipment Requirements
|
Item | Function |
| | |
| Vinegar & Salt | For scouring all stainless steel equipment |
| 5 L Stainless Steel Container | To hold water and gelatin mixture |
| Wire Whisk | Used to mix gelatin solution |
| Distilled Water | Base for gelatin solution |
| Granular Gelatin Powder | Protecting food display products |
| Electronic Scale | Accurately measure all ingredients |
| Digital Timer | Keep track of timed procedures |
| Thermometer | Accurate temperature control |
| Ladle | Skim impurities from gel solution |
| Glazing Rack | Prevent gelatin container from coming in contact with warm or cold surfaces |
| 4 L Measuring | Measuring water |
| Potatoes or Styrofoam | Used for skewered items, in preparation for glazing |
| Skewers | Variety of sizes for holding food products |
| Offset Spatulas | Variety of sizes |
| Spatulas | Variety of sizes |
| Paring Knifes | Utility tool |
| Personal Thermometer | Monitor temperature of gelatin as you work with it |
| Chaffing Dish with Lid | To maintain temperature for towels |
| Slotted Insert | For chaffing dish |
| Paper Towels | Hot towels for cleaning excess gelatin from large glazed items |
| Small Inserts 1/6 Size | Work with gelatin in small quantities |
| Insulated Container | To hold gelatin while glazing and to maintain a constant temperature |
| 3 L Stainless Container | Filled with hot water to clean glazing spatulas etc. while working |
| Latex Gloves | Reduce the chance of contamination and eliminate fingerprints from glazed items |
| Tin Foil | Covering chaffing dish, when cleaning glazed items |
| Plastic Wrap | Covering gelatin solutions etc. |
| Plastic Trays | For food products, set gelatin easily removed when rotating products through glazing station |
| Stacking Rack | To hold food products in refrigerator |
| Plastic Rack Cover | Prevents drying and moisture loss for food products |
| Combi Oven or Bain-Marie | To melt the gelatin |
| Cold Bain-Marie | Used to reduce temperature of gelatin |
| Heated Storage Container | Used to maintain constant temperature for holding gelatin while glazing
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Step 1: Preparation of Glazing Station
¤ All of the equipment and work surfaces must be clean and free of grease and dirt.
¤ Scour all stainless steel equipment with a salt and vinegar solution, rinse with clear water and let drip dry.
Step 2: Mixing the Gelatin
Gelatin Glazing Recipe
4 L. of distilled or de-ionized water at room temperature
Gelatin powder @130g per L. = 520 g
Granulated sugar @ 2%=91 g
Tip
Sugar concentrations between 1% and 3% causes gelatin to set more rapidly when cooled.
Step 3: Preparing Food products
¤ While the gelatin is being prepared be sure that all of the food products have been skewered or sliced as required and covered with damp towels if necessary.
¤ Arrange products on trays as per glazing categories.
¤ All food products must be cold before glazing starts.
Tip
To develop optimum clarity and sheen, gelatin must sit at 10°C for a minimum of 17 hours.
Step 4: Heating the Gelatin
¤ Place the gelatin in a pre-heated combi oven on steam, in a Bain Marie, or in a steamer for approximately 12 to 15 minutes. Time will vary depending on the size of the heating unit and the number of gelatin containers in the unit.
¤ Check temperature after 12 minutes and adjust for additional time to achieve an internal temperature of 71°C.
¤ Remove from heat source and let stand on a cooling rack at room temperature for 30 minutes. This allows any impurities to rise and air bubbles to escape.
Tip
Skim off any impurities with a clean ladle.
Re-cover with plastic wrap.
Step 5: Cooling the Gelatin
¤ Place cooling racks in water bath so that the containers do not come in contact with the bottom of the sink.
¤ Place the warm gelatin in a running water bath of 16°C for approximately 12 to 15 minutes depending on the size of the water bath and the number of containers in the bath.
¤ Remove the gelatin from the water bath. The gelatin temperature will be approximately 49°C on the top, and 38°C near the bottom, with a layer of set gelatin on the bottom.
¤ If the temperature is not low enough return gelatin to cooling bath.
¤ Mix gelatin solution by hand and loosen all set gelatin from the bottom of the container. This allows the warmer gelatin to melt the cooler set gelatin and reduce the temperature of the whole container. Use latex gloves; try not to make air bubbles when stirring.
¤ Let stand at room temperature until mixture is 38°C then transfer to holding unit.
Tip
The more slowly a gelatin solution is cooled the higher the temperature at which it solidifies.
You may choose to manipulate your setting point by cooling your solution faster and at a lower temperature.
Step 6: Holding the Gelatin
¤ Store liquid gelatin in a hot box at a temperature of 37°C.
¤ Be sure that gelatin is covered with plastic wrap; continually monitor actual temperature of gelatin, as there will be temperature variances within the warming unit.
¤ Keep all extra gelatin inserts warm in the hot box; there will be little temperature change as you fill the containers for use.
Tip
Holding liquid gelatin as close as possible to the working temperature reduces the time lost while waiting for gelatin to come to the working temperature.
Gelatin stored in a heated environment for 5 or 6 hours at temperatures over 66°C can lose upwards of 20% of its strength and clarity.
Step 7: Glazing
¤ Soak paper towels in hot water, remove excess water and stack several layers into slotted insert, place in steamer or combi oven on steam and hold until required.
¤ Cover your worktable with plastic wrap to make clean up easier.
¤ Set up your glazing station with chaffing dish, insulated container for holding gelatine dish, extra plastic trays, glazing utensils, hot water for cleaning utensils, thermometer to monitor gelatin temperature.
¤ The temperatures for each of the product stations allows for thicker or thinner coating depending on the product. Follow temperature guides.
Meat Glazing Station: 35.5° to 32.2°C
Vegetable Glazing Station: 36.6° to 32.2°C
Acidic / Special Handling: 36.6° to 32.2°C
¤ Transfer 1 insert of hot steamed towels to your chaffing dish.
¤ Carefully pour gelatin into a small insert so no bubbles are formed, transfer small insert into the insulated container. Begin first round of glazing.
¤ If you happen to create bubbles as you pour, allow them to float to the surface. Drag a piece of clean paper towel across the surface and remove the bubbles.
¤ Starting with the top tray on your product rack, glaze the components of each tray and return them to the refrigerator. Proceed with the following tray and continue working your way to the bottom of your product rack.
¤ Follow the same rotation for each layer of glaze.
¤ Whether you are working on skewered or non-skewered items; dip carefully into gelatin and return to an upright position letting excess run down for easy cleaning later.
¤ For skewered items dip and transfer directly to a clean plastic tray.
¤ For non-skewered items; using a glazing spatula dip transfer the items one at a time to the hot paper towels; let sit for a few seconds to melt excess from around the bottom and move to a clean plastic tray.
¤ When the top layer of paper towel becomes full of gelatin remove to a rinse container and clean for further use.
¤ Immediately return a full tray to the fridge upon completing that coat.
¤ When gelatin begins to thicken and you start to create bubbles as you dip your products, pour cold gelatin into recovery container. Get a clean container with gelatine at the correct temperature and continue.
¤ Allow 20 minutes between coats for gelatin to cool and set.
¤ Some items like meat products if glazed carefully and at the correct temperatures may not require 3 coats. Monitor carefully.
Step 8: Cleaning Glazed Items
¤ Cover chaffing dish lids with tin foil.
¤ Begin to clean glazed pieces by removing the items from the skewers and melting the excess gelatin on the hot chaffing dish lid.
¤ Carefully group and place the finished items on clean plastic trays and return to the refrigerator as soon as possible.
¤ Check large non-skewered items to be sure that there are no gelatin deposits around the bottom and sides. If so melt them off on the warm chaffing dish.
¤ Finish cleaning all glazed pieces, clean up your station, and sort glazed components by entry requirements.
Tip
Covering your work surfaces such as tables and chaffing dishes with a disposable cover makes clean up very easy.
Step 9: Storing Glazed Pieces
¤ Be sure that the stacking rack with the finished glazed pieces is properly covered.
¤ Leave glazed pieces for several hours before you start to layout your platters and plates for display.
Tip
Depending on travel circumstances and time availability glazing some non-acidic products two days in advance of the display time has no ill effects. You can determine which of your products will stand up to this treatment in a practice session.
If you are planning to glaze your products in your own kitchen and then travel a few hours to a show-site, keep your products in an airtight cooled environment.
Conclusion
Proper planning and testing of your exhibit is an essential part of getting the full attention of the jury. Food exhibitions are the breading grounds of ideas and should show creativity, originality and cooking skills. Before you take the final trip to the exhibition hall, ask yourself this question: Is this the best I could do?
Even if you think that this is the best dish you ever created never put your hopes too high. The jury will scrutinize your exhibit and will give you the feedback of where one can still improve. There is always room for improvement even when you win a gold medal! Always remember we are cooking today. A last year medal belongs to last year. Today is Today.
Wishing You Luck
The ECA wishes you good luck and above all a healthy ambitious and colleagial competition spirit.
With special thanks to Culinary Team Canada 2000 for the "Step by Step Glazing Guide."
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