Fermentation-Pizza
Making pizza dough relies on chemical reaction between sugar,yeast,time and temperature to bring about the reaction of fermentation. When yeast ferments it creates carbon dioxide which will expand when heated and assist in improving the texture of the pizza crust.
INGREDIENTS BETWEEN 2 : Pizza Dough
Method:
INGREDIENTS BETWEEN 2 : Pizza Dough
- 3/4 cup of warm water
- 1 tsp yeast
- 1/4 tsp sugar
- 2 cups plain flour
- 1/2 tsp salt
- In a small bowl mix warm water,sugar and yeast together.
- Cover with a tea towel and stand in a warm area for 10-15 mins to commence fermentation.
- In a large bowl combine flour and salt. Make a well in the centre.
- Add frothing yeast to flour mixture & 1 Tbsp olive oil.
- Mix together thoroughly and knead on clean bench.
- Place Dough in oiled bowl and covered for 5 mins in warm place.
- Knead once again for 2 mins & wrap for freezing until needed.
- 1 tbsp tomato sauce
- 1/4 cup tomato cooking sauce
- Pinch of dried herbs
- 1/2 cup grated cheese
- Two additional ingredients of your choice
Method:
- Pre heat oven to 200c (degrees celsius).
- Roll dough out to fit pizza tray.
- Prepare topping ingredients- some of your selections may need chopping.
- Combine sauce,tomato paste and herbs ans spread over pizza base.
- Arrange toppings over sauce mixture.
- Top pizza with grated cheese.
- Bake in a hot oven for 20 mins.
- Fermentation-Gingerbeer
Per Bottle-2 Litre bottle
INGREDIENTS:
INGREDIENTS:
- 3/4 tsp yeast
- 1 cup caster sugar
- 3 tsp of finely grated ginger
- juice of one lemon
- Place yeast and caster sugar in a clean bottle and shake.
- Add ginger and lemon to mixture and shake.
- Fill bottle with water almost to the top.
- Seal and stand in room temperature for 24-48 hrs.
- Then refrigerate to STOP fermentation.
Gelatinisation- White sauce and Pasta
A basic white sauce is an excellent base for a variety of pasta dishes. Use the following white sauce recipe to create your own exciting pasta sauce.
INGREDIENTS:
INGREDIENTS:
- 1 tbsp margarine or butter
- 1 tbsp plain flour
- 1 cup milk
- 1/2 cup cheese
- 100 g pasta
- Melt margarine in a saucepan
- Stir in flour and cook over heat for about 1 minute. This mixture is called a roux
- Add milk all at once and stir continuously over heat until mixture boils and thickens.
- Add cheese after taken off the heat
- Pour sauce over cooked pasta or stir pasta into the sauce.
Denaturation & Coagulation- Beef Stir fry
The chemical reaction of gelatinisation also takes place in this recipe as well as a series of other chemical changes. The sauce within this recipe uses a flour that contain different type of starch that produces a translucent sauce once gelatinises.
INGREDIENTS:Between 2 people
INGREDIENTS:Between 2 people
- 250 g lean cut beef cut into strips
- 1 small onion diced
- 1 clove crushed garlic
- 2 tbsp barbecue sauce
- 1/4 cup oyster sauce
- 2 cups approx. of sliced vegetables(1 small piece of bok choy, 1 carrot, 1/2 celery stick)
- 1 Toil
- 100 g rice vermicelli
- 2 tsp arrowroot flour
- 1/2 cup water
- Place beef, onion, garlic, barbecue sauce and oyster sauce in a mixing bowl and mix well.
- Spray fry pan and heat oil.
- Add vegetables to the fry pan and stir-fry for 2-3 minutes. Remove from pan and place on metal plate.
- Cook meat mixture until meat is cooked.
- Return vegetables to pan and mix well to cook until sauce boils.
- Mix the flour gradually with the water and pour into stir fry while stirring.
- Continue stirring as the sauce thickens.
- To prepare rice vermicelli, place in a bowl and cover with boiling water for a few minutes until soft.
- Drain noodles and pile onto plate, topped with stir-fry mixture.
Emulsification- Garlic Aioli
INGREDIENTS:
- garlic cloves, chopped
- teaspoon sea salt or rock salt
- 3 egg yolks
- 200 ml extra virgin olive oil
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tsp wholegrain mustard
- Process garlic, salt and egg yolks in a food processor until well combined.
- With a running motor, slowly add oil through feed tube, processing to form a thick mayonnaise.
- Transfer to a bowl.
- Stir in water, lemon and mustard.
- Cover surface with plastic wrap and refrigerate until required.
Denaturation & Coagulation- Beef Burger
INGREDIENTS: Between 4 people
- 600 g beef mince
- 1 onion, finely chopped
- 1 tsp crushed garlic
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 egg, beaten
- 1/2 cup (35 g) fresh bread crumbs
- 1/3 cup (25 g) grated parmesan cheese
- 2 tomatoes sliced
- 4 burger buns, split, toasted
- Butter lettuce leaves and aioli
- Combine mince, garlic, onion, oregano, Dijon mustard, egg, crumbs and parmesan in a bowl.
- Season, mix with damp hands, then form into 4 patties.
- Preheat electric fry pan to a medium-high heat.(temp. on dial 6 or 160)
- Add burgers to pan (no oil required) and cook for 5 minutes each side until cooked through.
- Fill buns with lettuce, patties, tomato and aioli.
Caramelisation-Cinnamon scroll
INGREDIENTS: For 2 people
DOUGH
DOUGH
- 2 1/2 cup self raising flour
- 30 g chilled butter cut into cubes
- 1 egg
- 3/4 cup milk
- 100 g butter soften
- 1/2 cup of brown sugar firmly packed
- 2 tsp ground cinnamon
- Preheat oven to 180c
- Rub butter cubes into sifted flour
- Whisk egg and milk together then add most to flour mixture.
- Mix with a butter knife to a soft dough adding the remaining egg and milk if needed.
- Lightly knead dough on a floured board (do not over work) then roll out to a rectangle about 6mm thick.
- Spread filling over dough and roll up along the long edge.
- Slice into 2 cm wide pieces using a sharp knife.
- Arrange slices into a greased round cake tin or into a ring or slices on a greased/lined baking slide.
- Bake 20-25 minutes until ring sounds hollow when tapped
- Stand 5 minutes before turning out onto a wire rack to cool.
- Cream butter and sugar with a wooden spoon.
- Stir in cinnamon until well combined.
Leavening- Lemon and Passionfruit cake
INGREDIENTS: For 2 people
- 150 g softened butter
- 3/4 cup caster sugar
- 2 large eggs at room temperature
- 1 1/2 cups self raising flour
- 50 ml milk
- zest of 1/2 a lemon
- 1/2 cup passionfruit pulp
- Preheat oven to 170c fan forced.
- Grease 2 bar tins sides and bottoms. Cut out baking paper and line just the bottom of the tin.
- Cream the butter and caster sugar together in a bowl until pale in colour and fluffy.
- Add eggs to the mixture one at a time, beating in between
- Fold in flour, then stir milk and lemon zest and passionfruit pulp.
- Pour the mixture in to the prepared baking tin and bake in the cnetre of the oven for 20-25 minutes until golden brown (the cake doesn't rise alot but is very light).