#marieantoinecarême

[nanochronicles]

Wearing a chef coat is a matter of pride for any chef. It's a standard attire around the world, that gives an instant sense of recognition. Uniforms have always been a common denominator for all organisations, creates a sense of teamwork, status symbol and pride among the employees. 👨‍🍳The standard chef coat as we know it now has its origins in 1822 by French Chef Marie-Antoine Careme, the first international celebrity chef. In his portrait, two chefs are depicted as wearing the toque, trousers, a double-breasted jacket and an apron, though it has evolved over the centuries, and most modern chefs wear a less formal version, the elements still stay the same. Hundred thousand years ago, the Assyrian(current Iraq)royal families were under threats of being poisoned, so they came up with the concept of selecting the royal cooks, they only chose the most loyal subjects as cooks for the royal family members. These cooks were paid handsomely and given a crown similar to the royal family, but lacking the jewels and made of cloth, so they are not tempted to be bribed by enemies. 🎩That's how the Chef Cap, known as the Toque came into existence. A chef cap is worn for hygiene reasons, hair shouldn't fall into the food prepared, it also absorbs any sweat from the forehead while working in these intense atmospheres. 🥼That white double-flapped, reversible jackets, two layers of cloth that protect chefs from steam, or any other potential kitchen hazards. White showed a symbol of cleanliness and perfection, also a position of influence, therefore you'll see most chefs opt for White chef coats, though now everyone uses different colours and designs. Each and every aspect of a Chef Uniform has a more practical as well as aesthetic approach to it. .. .. 💟Do you see yourself in a Chef Jacket and Toque👩‍🍳? .. #cheflife #chefsofinstagram #chefuniforms #chefjackets #chefswag #cheftalks #welldressedchef #marieantoinecarême #celebritychef #michellinstarchef #superstarchef #cheftv #cheflifeindia #chefclubuk #chefsof #chefconsultant #cheflifefood #chef #chefcoats #chefcoatswag #unitedchefs #chefunlimited https://www.instagram.com/p/CCsRt5CJPHw/?igshid=1d1azu0muhlmi

[cookafterme]

"Beef is the soul of cooking."

Marie-Antoine Carême

#quoteoftheday #beef #soulofcooking #marieantoinecarême #cookafterme

https://www.cookafterme.com/tag/beef-recipes/

[nanochronicles]

baba A cake made from yeast dough that contains raisins steeped in rum, served with a berry glaze and cream. It is baked in small moulds(called baba moulds) or a large cake tin, often decorated with edible flowers like angelica. The origins of this cake is attributed to the Polish king Stanislas Leszcynski, he found the traditional Gugelhupf( its a bundt cake very commonly had in Europe) very dry and improved it by adding rum. He was a dedicated reader and named this dish after Ali Baba from the Thousand and One Nights. (excerpt from Larousse Gastronomic) There are other versions of the story as well. This dish dates back to 18th century, so it does vecome hard to place the right version of history, all version though do lead to the Polish King Stanislas and his cooks. .. .. #babaaurum #babaaurhum #polishpastry #pastrychef #pastrychefathome #pastrychef_team #frenchchefs #oldmonkrum #oldmonk #oldmonkcooks #oldmonklovers #oldmonkdiaries #darkrumdiary #darkrumcake #yeastcakes #leavenedcake #leavened #easybakes #polishstory #foodhistory #culinaryhistory #laroussegastronomique #recipewithrum #cookingwithrum #frenchpastriesarethebest #babaaurhumcake #stanislasleszczynski #marieantoinecarême #carême #cookalongwithchefsandhya https://www.instagram.com/p/CCxjl30JZd2/?igshid=1jjgvkh9re202

[nanochronicles]

Every Ihm graduate/chef school pass out will have some fond memories of this beauty. From raiding the kitchen cabinet without the Head chef's knowledge for a swig of rum and getting caught, fighting for the one piece of the baba from your friends plate, finding that one friend who doesn't touch alcohol to trade for his Baba. To even messing it up on the day of practical exams.. Each will have his/her version of story of making the Baba. ... .. Would love to hear your Baba au Rhum stories.. .. .. #babaaurum #babaaurhum #polishpastry #pastrychef #pastrychefathome #pastrychef_team #frenchchefs #oldmonkrum #oldmonk #oldmonkcooks #oldmonklovers #oldmonkdiaries #darkrumdiary #darkrumcake #yeastcakes #leavenedcake #leavened #easybakes #polishstory #foodhistory #culinaryhistory #laroussegastronomique #recipewithrum #cookingwithrum #frenchpastriesarethebest #babaaurhumcake #stanislasleszczynski #marieantoinecarême #carême #cookalongwithchefsandhya https://www.instagram.com/p/CCxipjIJ-4j/?igshid=bbrv87udjjca

[nanochronicles]

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A post shared by Sandhya S Kumar (@travellingchef_sk)

Recipe: (Makes 8) ❣Dont scale down trust me it will get over in the blink of an eye. Raisins - 100gms Soak it in 1/4 cup of Dark Rum ✌(Okay you can add a little more.. lol) Dry Yeast- 1 tbsp Water/Milk - 3 tbsp Sugar - 1 tsp (Mix all these together in a bowl, to activate the yeast) Flour(Maida) - 2 cups(250gms) Salt - a pinch Lemon zest - from 1 no Orange zest - from 1 no Eggs - 3 nos beaten well Soft butter- 1/2 cup(100gms) By the time you take out the dry ingredients, the yeast mixture would have bubbled. Add the yeast mix, and beaten eggs to the flour, add the butter. Mix well, you'll get a very soft sticky dough. Bring it all together. Leave it covered, for it to raise(30mins approx should do) After you see the dough has doubled in size add the raisins(drain from the rum and keep aside) 🤦‍♀️Do not drink that rum at this stage, not yet Mix with a spatula. Portion out equally into 8 to fill 8 baba moulds or one big cake tin, will also do. Leave it covered in the mould for another 20 mins. Preheat your oven at this stage to 200°C. Once the baba has risen to the brim of your mould. Put in for baking for 15-20 mins. Mine came out in 20 mins, so keep check on your oven temperature. 🤤Now you'll prepare the Rum Syrup when the babas are baking😍 Rum - hopefully that 1/4 cup you didn't gulp down. Sugar - 2 cups Water - 3 cups Vanilla - 1 tsp Bring sugar and water to a boil, to make a sugar syrup. Switch off add the rum, and vanilla. Once the baba is baked. Take it out of the mould and soak each baba in the rum syrup. Drain and keep on a rack. 💟Wait for it to cool down before you can devour it. Also helps get the flavours soaked in. ✅ Patience is the key. Let me know of you try out the recipe. 🥃Cheers! #babaaurum #babaaurhum #polishpastry #pastrychef #pastrychefathome #pastrychef_team #frenchchefs #oldmonkrum #oldmonk #oldmonkcooks #oldmonklovers #oldmonkdiaries #darkrumdiary #darkrumcake #yeastcakes #leavenedcake #leavened #easybakes #polishstory #foodhistory #culinaryhistory #laroussegastronomique #recipewithrum #cookingwithrum #frenchpastriesarethebest #babaaurhumcake #stanislasleszczynski #marieantoinecarême #carême #cookalongwithchefsandhya https://www.instagram.com/p/CCxl7qXJjKu/?igshid=1tiy3ddh2v6wo