Perceptia savorii unui produs = gust + aroma + textura + factorul X Gustul este ceea ce simt papilele gustative Aroma este ceea ce percepe simtul olfactiv Textura este ceea ce percepem in gura in afara de gust Factorul X, conform The Flavor Bible, este ceea ce percepem cu ajutorul simturilor, inclusiv emotiile. Savoarea unui…
Flavor perception, taste and the X factor of food
The flavor perception of a product = taste + aroma + texture + the X factor Taste is what we perceive with our taste buds Aroma is what we smell Texture is what we perceive with our mouth other than the taste buds, is the mouthfeel The X factor, according to the The Flavor Bible,…
How to write a recipe like a pro
Food blogging and recipe writing sounds fun, isn’t it? It does sound like the dream job and many people would say “ah it’s just a recipe”, but they forget about the work behind a recipe, the effort of baking it, testing it and make the needed changes sometimes, the time spent writing it and the…
Cum scriem o reteta corect
Cofetaria si bloggingul, doua dintre pasiunile mele, se imbina frumos pe acest blog inceput de mai bine de 5 ani (chiar 8 ani daca socotesc si versiunile de blogspot avute la inceput), iar de aici s-au nascut tot felul de idei care mai de care mai interesante si proiecte frumoase. Insa tot blogul ramane proiectul…
Pecan Fondants – Delicious Cookies to Share
Pecan Fondants – Cookies Collection – delicious cookie recipe to share! The beginning of 2020 has been slow for me. I feel like this year will be one of recovery, of being more focused on myself and my health, of being more forgiving with what I can do and when I can. It’s just what…
Fursecuri cu nuci pecan
Inceputul anului 2020 a fost unul lent pentru mine, cu mai mult focus pe sanatate, stare de bine si liniste. De asemenea, mi-a permis mai mult timp sa ma ocup de acest blog, ceea ce mi-a adus bucurie nespusa de altfel, intrucat acest spatiu este locul in care ma intalnesc cu voi, locul in care…
Gluten – what is it?
Years ago as I stepped into the world of pastry I didn’t understand gluten as much as I do now, but even then, gluten had a bad reputation. Everyone was talking about how bad it is for your health and more and more people around me began talking about the health problems they developed after…
Gluten – ce este si importanta lui
Ani in urma cand am pasit in lumea cofetariei nu stiam si nu intelegeam ce este glutenul la fel de bine ca acum, dar chiar si atunci, glutenul era pus intr-o lumina nu tocmai favorabila. Se vorbea inca de atunci despre sensibilitate la gluten sau alergie ori boala Celiaca (probleme de sanatate reale de altfel,…
Vegan Chocolate Tart
As a pastry chef, I rarely avoid the use of eggs and dairy products, mostly because I find them so delicious and love working with them. But from time to time I get asked to make something began and depending on who asks, I cannot say no to a good challenge. So this vegan chocolate…
Tarta vegana cu ciocolata
Prajiturile vegane si cofetaria nu merge chiar mana in mana daca stam sa ne gandim la cantitatea uriasa de unt, smantana pentru frisca si oua folosita zilnic in mai toate cofetariile obisnuite ale lumii. Insa trendul mondial merge spre un stil de viata mai sanatos care incepe cu a consuma mai putin zahar procesat, mai…
Basic Pastry Tools and Utensils – Part 1
What would pastry be without a whisk or a silicone spatula?! What would it be without a kitchen scale or any other modern tool we use nowadays?! Sometime I do wonder how Antoine Careme managed his pastry kitchen without most of these tools or how any other pastry chef around the world during that time…
Ustensile de baza in cofetarie – partea 1
Imi amintesc ca acum 6-7 ani cand am inceput eu sa fac prajituri nu aveam mai nimic din ceea ce acum consider ustensile extrem de folositoare cofetarului. Ba mai mult, nici nu se gasea mare lucru pe piata din Romania – nu tu inele de inox, nu tu rame, fara forme de silicon ori termometre….
Entremet cu mere si ciocolata neagra
Pasiunea mea pentru entremets este evidenta intre paginile acestui blog, insa nu facusem nimic cu mere pana acum. Cred ca fugeam cumva de acest ingredient, folosindu-l mai degraba in placinte si mai putin in deserturi rafinate. Dar i-a venit randul, asa ca iata o reteta de entremet cu mere si ciocolata neagra care mi-a devenit…
Apple Chocolate Entremet
My love for entremets is neverending, I am telling you! These elegant, beautiful cakes have stollen my heart! And for good reason – just look at them with their surprising interior and delicate flavors, just imagine all the possibilities, all the fun, all the delicious layers! It’s why I started pastry at the end of…
Casuta din turta dulce cu miere
Tare repede a venit Craciunul anul acesta! Cel putin asa s-a simtit. A fost un an lung, greu pe alocuri, extraordinar de frumos in mare parte, asa ca sunt gata sa il las in urma, sperand la un 2020 excelent, ceea ce va doresc si voua! Pana atunci insa, vreau sa va arat casuta de…
Christmas Gingerbread House
Christmas is just around the corner once again. Oh boy, what a year it has been! But I am so looking forward to having a few days off and enjoying this time of the year to the maximum. And this enjoyment includes not only cooking comfort food, but also baking what I consider a great…
Medovik – Tort rusesc cu miere
Cred ca Medovik nu mai are nevoie de nicio introducere! Stim cu totii ca deserturile ce vin pe filiera ruseasca sunt delicioase, insa in acelasi timp necesita si mult timp pentru a le prepara. Iar cei care se incumeta la munca asta cu siguranta sunt manati nu doar de dorinta de a manca ceva dulce,…
Medovik – Russian Honey Cake
If there’s one thing I admire about Russian pastries that is the patience of actually creating and layering these desserts. It’s unbelievable how much time all these layers take, but then it’s impressive how they taste as well. Medovik is the perfect example of Russian honey cakes with plenty of layers, a delicious sour cream…
Tarta cu ciocolata fara coacere
Ciocolata si ale ei minunatii dulci sunt clasice pentru aceasta perioada a anului, cu atat mai mult cand ea vine ca ingredient principal intr-o reteta pe cat se poate de simpla, pe atat de delicioasa. Aceasta tarta fara coacere cu ciocolata, inspirata din retetele Nigellei Lawson, nu face rabat de la calitatea ingredientelor, reusind sa…
No Bake Chocolate Tart
No Bake Chocolate Tart Chocolate is the queen of pastry, the most used ingredient, the most loved flavor and let me tell you the most versatile one as well. There’s no pastry chef to not like working with chocolate. Due to its incredible taste and great texture, chocolate turns dessert making into an easy task….
