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Monday, October 1, 2012

“Classic Quickbreads and Muffins, Part LXIV: Today’s Institutional Muffin is a Good One: Pina-Colada Muffins, First seen on this Past Easter’s Dinner Menu but in a New, Larger Size” by Chef Brian Craig Carrick



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twenty-fourth group album, “the Very Best of Santana,” came out in January 1996 and is another exceptionally good group album!  No matter what direction Carlos Santana and his band go in, it is always great!  Please go to Amazon.com right this minute and BUY it by using the convenient link above!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 83 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Brian Craig Carrick

END Commentary 10-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,484.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, October 02, 2012 by Chef Brian Craig Carrick



CLASSIC QUICKBREADS AND MUFFINS, PART LXIV —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXIV: Today’s Institutional Muffin is a Good One: Pina-Colada Muffins, First seen on this Past Easter’s Dinner Menu but in a New, Larger Size” by Chef Brian Craig Carrick

Bakersfield, CA, 10-02-2012 T: Earlier this year on the Special Menu for Easter 2012, I presented to you a recipe for my Pina-Colada Muffins.  It is difficult sometimes to break down a large recipe, especially when there are different cup sizes.  Small muffins typically have a one-quarter cup size whereas medium muffins have a 3/8-cup size.  The difference between them is just two tablespoons but unbelievably, that is a big difference.  Large muffins are anywhere over that size, generally in the realm of half-a-cup whereas jumbo muffins typically are three-quarters to one cup in size, a monstrous muffin requiring good baking skills.  That is the great thing about working in professional bakeries; they have all sorts of equipment that allows them to bake large size portions without overbrowning them in any way.  This is something the home baker generally has difficulty doing and personally, I would never attempt anything over half-a-cup in size.   Besides, the jumbo muffins are more similar to eating cupcakes than they are to muffins due to the extra amounts of sugar imbuing them, something that sells well on the market but in effect not healthy at all.  Muffins, as opposed to cupcakes, are supposed to be the “healthy” choice but that is not always so in real life, not at all. 

Pina-Colada Muffins are true joys and quite popular in many parts of the nation.  We use pina-colada mix, available in grocery and liquor stores in bottles and sometimes cans, which is a blend of the two delicious fruits.  Your muffins are going to be spectacular and your business will profit from their presentation.   If you are ready, let us get going:

(#0037) PINA-COLADA MUFFINS—INSTITUTIONAL SIZE



Pineapple and coconut are two favored flavorings for muffins and when combined, the combined flavors are overpoweringly popular.  This is one of the best muffins I have ever baked and it has done well at virtually every place I have used it since the early 1970s.  Try it out, you will see exactly what I mean—they are spectacular!

Yield:  192 small muffins (0.25-cup)  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
3.5
Quarts
All-purpose flour

2
Cups
Rice flour

9-1/3
Tablespoons
Baking powder

1-1/3
Tablespoons 
Granulated salt

2
Quarts
Shredded coconut

2.5
Cups
Minced dried pineapple

8
Each
Large AAA eggs

1.5
Quarts
Granulated sugar

3
Cups
Vegetable oil

1-1/3
Tablespoons
Vanilla extract

1
Tablespoon
Pineapple extract

.5
Cup
Pina-colada mix

1.25
Quarts
Buttermilk

3
Cups
Pineapple juice

.125
Cup
Torani’s pineapple syrup

The Finish:
2
Cup
Powdered sugar

1
Cup
Pineapple juice

2
Teaspoons
Vanilla extract





Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 400°F or your convection oven—fan “on”—to 375°F.  Spray several aluminum or stainless steel reflective muffin pans with PAM or some such other food release spray.  Line then with paper baking cups and spray them, too.  Set the pan aside. Do your best to avoid DARK bakeware as it absorbs heat rather than deflects it, causing overbrowning and crustiness. 

2.      Double-sift the first FOUR ingredients together; then stir in the coconut and dried pineapple, setting them aside.

3.      Beat the egg with the aid of an electric mixer equipped with a whip attachment until light and foamy; then, add the sugar and vegetable oil and beat until creamed.  Add the remaining ingredients and blend well. 

4.      Next, fold the DRY into the WET with the least amount of strokes necessary; what I am saying is blend the two together but don’t overmix—this will cause the gluten in the flour to over-develop which makes the finished product chewy which is an unattractive attribute for any baked muffin or quickbread.

5.      When they are mixed, cover the mixing bowl with plastic wrap and refrigerate for 10-15 minutes, just so the batter can firm up a bit.  Then, bring it out, remove the plastic, and scoop the batter into the prepared baking cups all the way up to the top and a little bit over if necessary.  Shake the pan gently to settle the contents and then place the pan on the middle oven rack. 

6.      Bake for 10 minutes at the higher temperature and then drop it by 25°F to 375°F standard/325°F for convection and continue baking for another 20-25 minutes OR until a paring knife inserted into the center muffins withdraws clean.  Then, remove the pan and place it upon a cooling rack. 

7.      Meanwhile, prepare the glaze by combining the pineapple juice, powdered sugar, and vanilla extract.  Blend it well and be sure that it is stiff so it will not run off the warm muffins quite as easily as if it were watery. Have it ready.

8.      When the muffins have had a chance to cool just a bit, begin drizzling the glaze over them with a wire whisk so that the effect is ribbony.  Swirl it back and forth and until you use the entire glaze.  Then, the muffins are ready to serve.

9.      Always wrap cooled muffins in plastic wrap and then store in Zip-Loc bags.  If not eaten within a short amount of time—say, a day, two at the most—FREEZE them.  You can always reheat them by using the microwave oven. Try not to get in the habit of storing baked goods in your refrigerator as this causes them to dry out much faster than does the freezer.  NEVER wrap a muffin that is still warm as to do this invites spoilage in the form of souring, which is always unpleasant.  

Pina-Colada Muffins are a tasty item that have always been popular wherever I have run it.  I love creating new and different muffins and other baked goods and these are a testament to two great flavors combined together.  Always use reflective pans and never dark ones as the former reflects heat away while the latter draws it in, the end effect being darkened muffins with sometimes a burnt flavor.  Always pamper your baked goods and you will have lifelong success!

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            Friends, this has been a great day and I am glad that you are here as it brings joy to my heart knowing that I have the readership that is necessary to strike out and form my own blog one day.  I continually think about striking out on my own and seeing my name in lights, more so than it is now.  Perhaps if you write me and tell me your opinions of my writing quality and style, I will do whatever you suggest!                    

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by SANTANA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is I in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Chef Carrick writes from Oildale, CA.

---30---

The END Commentary for Tuesday, October 02, 2012 by Chef Brian Craig Carrick



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Brian Craig Carrick wrote this original essay.



Recipe created by Chef Brian Craig Carrick on August 19, 1984 in Oildale, CA.

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BUY THE VERY BEST OF SANTANA” BY SANTANA ATAMAZON.COM NOW!

 

 

 

 
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!

 

 

 
President Barack Obama

OR
Governor Mitt Romney

 

IT’S YOUR CALL IN NOVEMBER!

 

 

 

 

 

 

 


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