Skip to main content

Musings of a Traveling Chef

To all my readers.. this traveling chef welcomes you to her experiences as a budding chef.  This will chronicle my travels, restaurants, baked goodies, new things I've learned related to baking, studies and anything to do with food.

I started this blog to write down these ideas I have in my head that sometimes make me lose sleep.  I will share with you recipes I've tried, tested or will test and my "aha!" moments.  I'm not a culinary graduate but a budding baker.  I would rate my cooking skills as slowly getting there while my baking as almost there.  I prefer baking breads than cakes as I suck in decorating.  You will see it in my photos in my future posts.  So this is just a warning.  However, I'm hoping as I continue to write on this blog, my culinary skills, food knowledge and photography skills will grow. 

Cheers and let's go!
C.

Comments

Popular posts from this blog

12 Steps of Bread Making

For the past week, I've attended two bread courses which I believe has earning potential when I migrate to the US.  If you've been following my blog, I'm into breads more than cakes.  Even if I've been attending bread making classes for quite some time, never did my instructors mentioned the 12 steps of bread making.  These steps are essential and quite practical for beginner bread enthusiasts. The 12 steps are as follow: 1.   Selecting your ingredients :  make sure to choose the best quality and unexpired ingredients.  If you choose to use instant yeast, do a test before you bake breads to ensure that your yeast is still active.  You wouldn't want to rest your dough for a long time without any rise. 2.   Weigh ingredients :  it is very important to be accurate with your ingredients.  You wouldn't want to kill your yeast because of too much salt or too hot water.  Best to sift your flour as it gives a softer dough. ...

Donuts of Portland

Earlier this month, my sister and I visited the city of Portland in Oregon for their Tulip festival at Woodburn.  Of the trips that we’ve went throughout the years, I think I've gained the most weight on this trip.  Why wouldn’t I when the food in Portland is amazing!   On this post, I will be focusing on doughnuts or donuts!  Three days in Portland, three days of donuts. Day 1:  Voodoo Doughnuts After we got our rental car, we drove straight to Voodoo Doughnuts for to-go breakfast on our way to Woodburn for the Tulip festival.  Ever since Anthony Bourdain featured this doughnut place, Voodoo Doughnuts became a famous tourist destination with long lines.  There are two Portland locations and we went to the NE Davis location.  We ordered a snickerdoodle, Portland cream, butterfinger and a raspberry with chocolate sprinkles.  For the four donuts in a pink box, the total came down to $8.70.  Cash only please!  The verd...

Walnut Fudge Brownies

With my current work, I'm usually off on Thursday.  That means I get to bake or make desserts.  Today, I decided to try a brownies recipe from Bailiwick Academy.  As brownies are considered entry-level baking, I imagine it will work out fine.  Looking at the recipe, I noticed that it would be too sweet for my guinea pigs.  I tweaked the measurement and the ingredients and came out with this delectable walnut fudge brownies which passed my guinea pigs sweet tooth. Walnut Fudge Brownies Ingredients: 200g melted unsalted butter 190g brown sugar 190g white sugar 70g Hershey's dark cocoa powder 30g Hershey's cocoa powder 4 medium size eggs 130g all purpose flour 3g baking powder 200g walnuts Maldon sea salt flakes (optional)