Saturday, October 30, 2010
Ignorance Is Your New Best Friend
Okay, so have you guys ever had that epiphany that you could actually do something crazy, for example cook like the people on masterchef, and then realised how stupid you were in thinking you could cook amazingly when you look at the recipe. I certainly had that same feeling when I decided to cook something today, and I went on the masterchef website. Usually, the recipes I read are quite simple, requiring only basic ingredients and instructions like "mix it up, or mix it in, or place in oven". Yeah, well, a word of warning guys, not all are like that.
http://www.masterchef.com.au/chocolate-mousse-cake.htm
Look if you dare. Okay, for some reason I can't actually attach the picture of the cake, but it looks amazing, and considering I had made mousse before, it didn't strike me as hard. Well, I am just another victim of the phrase "Don't judge a book by its cover." So, I sat in my chair and read the list of 51 listed ingredients (that's seriously how many ingredients are listed, some are repeats but that doesn't matter) gawping.
In fact, I had to do some research and find out what some of those ingredients actually were.
So, here is what I actually managed to decipher. Some of them are, in fact, not what you would actually expect...
Calvados: Hmm, so what would you normally put in a chocolate cake. Maybe some chocolate, some egg, some sugar. But Brandy? Well, I guess this is masterchef =.=
Gelatine Leaves? What the hell?
Inverted Sugar? You mean sugar turned upside down? So i looked this one up, and it is apparently defined as invert sugar n. A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose.
Okaaaayy.... *shifty eyes*
Pectin nh? Uhhh... I have no freaking idea what this is. All I gathered was that it is used in french pastries or whatever.
Liquid Strained Black Tea? O.O
Blackberry Ganache?
Okay, so you get the whole gist. This recipe is ridiculously hard. In fact, I have a new level of respect for those poor contestants who have to actually make this. They should be payed billions of dollars for all their hard work because all I know is, that even knowing what these ingredients are is a hefty job. Actually, most neurosurgeons probably won't even know why the hell you need to have ""A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose."" in a freaking chocolate cake anyways.
Oh, and there are also those wierd steps you have to do too. In fact, most would also require deciphering. This is actually even worse than the time when I attempted to decipher a medicine journal for my biology assignment, which essentially involved deciphering within deciphering to get the whole gist of what they were trying to say.
But, I mean, just one thing seems to confuse me: why the hell do you need a chocolate spray gun? To shoot the oven if it's being pissy?
Well, one thing established. Maybe I should just go an cook some inferior butter cupcakes...
Now, for the real juicy part that Victoria has been begging me to blog about XD
http://www.masterchef.com.au/chocolate-mousse-cake.htm
Look if you dare. Okay, for some reason I can't actually attach the picture of the cake, but it looks amazing, and considering I had made mousse before, it didn't strike me as hard. Well, I am just another victim of the phrase "Don't judge a book by its cover." So, I sat in my chair and read the list of 51 listed ingredients (that's seriously how many ingredients are listed, some are repeats but that doesn't matter) gawping.
In fact, I had to do some research and find out what some of those ingredients actually were.
So, here is what I actually managed to decipher. Some of them are, in fact, not what you would actually expect...
Calvados: Hmm, so what would you normally put in a chocolate cake. Maybe some chocolate, some egg, some sugar. But Brandy? Well, I guess this is masterchef =.=
Gelatine Leaves? What the hell?
Inverted Sugar? You mean sugar turned upside down? So i looked this one up, and it is apparently defined as invert sugar n. A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose.
Okaaaayy.... *shifty eyes*
Pectin nh? Uhhh... I have no freaking idea what this is. All I gathered was that it is used in french pastries or whatever.
Liquid Strained Black Tea? O.O
Blackberry Ganache?
Okay, so you get the whole gist. This recipe is ridiculously hard. In fact, I have a new level of respect for those poor contestants who have to actually make this. They should be payed billions of dollars for all their hard work because all I know is, that even knowing what these ingredients are is a hefty job. Actually, most neurosurgeons probably won't even know why the hell you need to have ""A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose."" in a freaking chocolate cake anyways.
Oh, and there are also those wierd steps you have to do too. In fact, most would also require deciphering. This is actually even worse than the time when I attempted to decipher a medicine journal for my biology assignment, which essentially involved deciphering within deciphering to get the whole gist of what they were trying to say.
But, I mean, just one thing seems to confuse me: why the hell do you need a chocolate spray gun? To shoot the oven if it's being pissy?
Well, one thing established. Maybe I should just go an cook some inferior butter cupcakes...
Now, for the real juicy part that Victoria has been begging me to blog about XD
Okay, so how cute is this pomeranian? In fact, I might just devote my next blog to cutie cutie doggies XD
Steph