Chocolate Mousse

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Chocolate mousse is a dessert that is prepared in a way that has air bubbles, so that it gives a light and airy texture.  Depending on how the chocolate mousse is made, the texture can range from light and fluffy to creamy and thick. The word, "mousse", means "foam" in French.

A mousse is typically made from egg and crea, usually in combination with various types of flavours. In the past, it was only specifically made in French restaurants, however chocolate mousse was the adopted into American and English home cuisines in the 1960's. Nowadays, it's served in many English and American restaurants as a dessert.  The first written record of chocolate mousse in the United States was in 1892.

The mousse is made with four components:

1) The base: The base of the mousse are the different flavours, such as chocolate, passionfruit, chicken liver, salmon, etc.

2) The binder: This component are the egg whites and/or gelatin

3) The lightening agent (aerator): The component which allows the mousse to have a light, airy texture. This is usually beaten by egg whites or whipped cream.

4) Flavouring/Seasoning: This component has traditional salt and pepper for savory mousses - from ingredients such as  extracts, liquers, and spies.

Blog post made by: Tessalie (Tessa) Ng

Bulgogi - Grilled Marinated Beef

Reference (URL) : http://blog.daum.net/rainbow_21/13423980

Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef(rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.

Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang(korean paste), kimchi or other side dishes, and then eaten as a whole.

(Recipe for Bul-go-gi)

Posted by Yoonsoo Han

Schnitzel

Reference (URL): http://f4t.com.au/Resources/WebSite/SiteImages/img96494.jpg

Schnitzel is a traditional Austrian meal that consist of a boneless meat that is dipped or coated in flour, egg, and bread crumbs. After being covered with those ingredients, it is then fried in butter or oil to a golden brown colour. When served, it's usually comes with lemon and most of the time - with chips. Even though it's usually made with veal, the schnitzel can also be made from chicken, and other types of meat.

In counties that speak German, the term Schnitzel translates into 'cutlets'. The word comes from the word sniz, meaning 'cut'. The popular term, Wiener Schnitzel, dates back from the 1840's. Wiener Schnitzel is a specific type of schnitzel, as it's comes from the Viennese cuisine. It's made from veal and it's usually served with a slice of lemon and potato salad or potatoes with parsley and butter.

In a typical German restaurant that serves schnitzel, there are different variations that are typically offered. One variation is the 'Cordon-Bleu', which is a dish that came from Switzerland. This dish is a schnitzel that is stuffed with ham and cheese. Another variation is the Jägerschnitzel, which is a veal or pork schnitzel topped with a wine-mushroom or a cream-mushroom sauce.

Post made by: Tessalie (Tessa) Ng

Bibimbap - Korean mixed rice with meat and assorted vegetables

Reference (URL): http://dynamic.busan.go.kr/upload/news/contents/1833//6-1.jpg

Bibimbap is one of the most iconic, well-known and beloved Korean dishes. Bibimbap simply translates to 'mixed rice with near and assorted vegetables'. This dish consists of raw egg york, raw beef and the artfully arranged vegetables including spinach, carrots, cucumbers, seasoned brackens, bean sprouts. Especially you may add some vegetables and red pepper paste ,or leave out them according to your preference. It means you can make endless variation into this dish depending on your requirements.

The Bibimbap is also most favored by foreigners. There are some reasons for this tendency. Firstly these days people have a strong desire to be healthy. Secondly it is widely known that Korean food is salty and spicy. However, as mentioned above, people can leave out vegetables they do not like and red pepper paste, thereby they can avoid those tastes.

Reference (URL): http://tour-eng.jeonju.go.kr/images/eng/sub04/040101_tiimg.jpg

Bibimbap differs by region, each of which use their own unique ingredients and style. Jeonju is a city famed for its dish (The Story of Bibimbap). Jeonju Bibimbap needs 30 different ingredients to created it. Especially all the ingredients required for Bibimbap forms harmony with five elements (Tree, Fire, Earth, Gold and Water) and five flavors (Sweet, Salt, Savory, Spicy and Bitter).


Posted by: Yoonsoo Han

Brioche

Reference (URL): http://gaaarp.files.wordpress.com/2010/10/modbak-quick-brioche-braid-7-sliced.jpg

Brioche is a pastry or a type of bread that comes from French origin. It's a sweet, French bread that is made from dough. The brioche has a dark, crusty, and golden crust. which are shown more prominently after being "proofed" by eggs. The other ingredients that are used in the brioche besides are butter, soft flour, milk, sugar, salt, and yeast. It's often used in sweet dishes, especially when it's dipped in chocolate sauce.

There are two forms of brioche that people can make. The first form - Brioche à tête - is where the brioche is baked into a round tin with the dough placed on top of it. By placing the dough on top of the tin, it creates the 'head', hence the word 'tête' in its name. The second form of brioche is Brioche Nanterre. This type of brioche is a loaf of brioche, which is made in a standard loaf pan. Instead of having a dough and baking them together, the brioche is separated into two loaves.

Brioche is a kind of bread and dough the can be made into many shapes (hence having two forms of brioche that people can make). It's usually served warm, and often takes for the form of an individual bun.

The term “brioche” dates back to at least the 1400s, and the bread itself may be even older. The word is a name for a style of bread and dough that can be made in a number of shapes. A classic shape has a fluted bottom and an upper protruding knob, and is made in a special brioche pan. The bread can also be made like a regular loaf, or it can be braided or molded into a ring. It often takes the form of an individual bun, served warm.

Post made by: Tessalie (Tessa) Ng