Edson Ragas

yes, sir well our school's teaching us western cuisine, got this from the school's website To teach the theories as well as the practical skills required in the administrative and operations management of the hospitality and food service industryTo mold the students into becoming real professionals by helping them acquire values such as discipline, service for others, honesty, efficiency and perfection in their tradeTo produce highly skilled trade professionals patterned to the up to date culinary trendsTo guide the students in the right direction for them to have an easy start for their chosen profession.To maintain a panel of faculties who are very experienced professionals in their fieldTo ensure that the management of the school prioritizes quality educatio thank you so much!!damn i didn't know there is a forum dedicated for cooking...

thank you for the replies , ill dump the molecular anyway it's just my idea, and i don't have a molecular kit, and yes we didn't have any molecular lessons... i don't know a thing about seasonality since we're in a south east asian country and only have 2 seasons, i'll rethink my approach thank you for suggestions! have a nice day

hi guys, in a week's time ill be doing my midterms in culinary school, it'll be a 3 course menu to be done within 3 hours, i can bring marinated items before the exam: app: caprese insalata, served with pesto and parma ham Main:roasted marinated pork tenderloin accompanied by potato robuchon with bundle of asparagus wrapped in bacon and cherry tomato confit, and red wine glaze dessert: mocha creme brulee,with mixed berries and brandy snap *on my app i'm thinking doing something like a deconstructed caprese insalata tomato caviar, tomato gelee cubes, burrata or may be a reserver spherified mozzarella; basil caviar and basil oil. pesto then parma ham (sadly i don't access and money to buying a molecular gastronomy set, i'm thinking if i can use agar agar on both basil and tomato caviar, and ofcourse on the tomato gelee cubes) *i marinated my pork tenderloin on soy sauce, garlic, sage, rosemary, thyme and oregano,(any better marination to compliment my red wine glaze?) *i need help on naming my menu *on my dessert i garnished it with some twirling sugar pulling thing i made (what shall i name that) *all in all i wanna make my 3 course menu a high end one(i have problems with plating it) thanks for the help!

I would be worried about olive oil solidifying at the temperatures you need for this process. thank you for the replies, btw what is the optimal temperature for the oil? and is true that agar agar sphere may melt due to high temperatures?

hi, i don't have access to sodium alginate and calcium lactate.. can i make basil caviar and tomato caviar, by just using agar agar and dropping them in cold cooking oil, or olive oil?