Tag: ICE Culinary

Transform Balsamic into Spun Sugar

At the Institute of Culinary Education we like to push the boundaries. In this case, I’m using balsamic, a savory ingredient and pastry to add balance and aesthetic appeal to a plated dessert. Balsamic Vinegar of Modena in the form of spun sugar achieves a high-sheen gold effect — and it melts in your mouth….

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Introducing The New ICE & IBM Cookbook

File Name : Introducing the New ICE & IBM Cookbook Length : 0:03:07 minutes Speakers : Rick Smilow, Steve Abrams, Brian Aronowitz, Florian Pinel, James Briscione, Michael Laiskonis, Anthony Caporale Verbatim : Yes Time codes : No Special Comment : [0:00:00] [Audio Starts] Rick Smilow: At ICE we’ve known for many years that cooking and…

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The Magic of Bread Baking: Sourdough

Speakers : Sim Cass, Dana Cowin: Verbatim : No Time codes : No Special Comment : [Audio Starts] Dana Cowin: I have always wanted to make a sourdough or a rye bread and I’m completely Dana Cowin: I have always wanted to make a sourdough or a rye bread and I’m completely intimidated by this…

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Techniques & Art of Professional Bread Baking

File Name : Techniques & Art of Professional Bread Baking Length : 3.31 minutes Male Speakers : Male 1 : Sim Cass Date : October 08, 2015 [00:00:00] [Audio Begins] [background music] Male 1 : Do you love the smell of hot bread coming out of your kitchen? Find nothing more delicious than butter melting…

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