It is possible to decorate a cake in almost any design that you want. This is great in the sense that it gives you a lot of freedom when it comes to design but it is also a bit of problem because it can make it hard to choose one. One of the keys to choosing a good design is to pick a cake that is both appropriate for the event and for your skill level.
There are lots of places that you can go to find good designs that you can use for a cake. There are lots of books and magazines that are full of designs. There are also websites that have even more of them. The big advantage of using designs that you get from these sources is that they usually provide pretty detailed instructions on how to do them. This can really come in handy, particularly for the beginner. There are books and websites that are full of designs for any occasion, from a child's birthday party to a bachelor party so you should have no trouble finding something appropriate.
While you can find thousands of designs that other people have created if you want to really come up with an original idea for your cake you can create your own design. This is not nearly as hard as a lot of people think that it is, although it is probably not a good plan for a beginner. Really all you have to do is decide what you want the cake to look like and then sketch it out. Once you have done that is just a matter of taking what you have sketched and transferring it to the cake. That being said it may be a good idea to do a practice run first. You don't have to bake a cake for this just cut out some cardboard in the shape that you plan to make the cake and frost it.
While you can pick almost any design you like when you are decorating a cake you do have to be realistic about your skill level. There are designs that any beginner can handle and designs that would be a challenge for a professional. It is obviously not a good idea to choose a design that is obviously out of your skill level. That being said it can be a good idea to challenge yourself by trying a design that is a little bit more advanced than the ones you have tried in the past.
Senin, 28 Agustus 2017
Jumat, 11 Agustus 2017
How a BBQ Restaurant Achieves That Delicious Smoked Flavor
Before refrigerators were invented, smoke served the same purpose. It was used to extend the shelf life of meat and other food. From the perspective of a BBQ restaurant, smoking is so much more. It tenderizes and adds flavor, transforming even a bad cut of meat into something to be savored. What is the magic behind the smoking process and how is it accomplished? Until now, these have been well-kept secrets.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Before
refrigerators were invented, smoke served the same purpose. It was used
to extend the shelf life of meat and other food. From the perspective of
a BBQ restaurant, smoking is so much more. It tenderizes and adds
flavor, transforming even a bad cut of meat into something to be
savored. What is the magic behind the smoking process and how is it
accomplished? Until now, these have been well-kept secrets.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Article Source: http://EzineArticles.com/7047894
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Article Source: http://EzineArticles.com/7047894
Langganan:
Postingan (Atom)