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Tuesday, November 20, 2012

“Fabulous Bakery Desserts, Part LXVIII: Carrot Cake II, a Banquet-Sized Delicious Dessert, is on Chef Fritz’ Radar and is one you definitely do not want to miss!” by Chef Fritz Schlependrecht



The BUFFALO SPRINGFIELD was one of the short-lived bands of the 1960s that came onto the scene in a major way and featured three masterful musicians, destined for success later: Stephen Stills, Neil Young, and Richie Furay.  Their fifth album, “Buffalo Springfield,” appeared on record store shelves in 1973 and was the band’s second compilation LP replete with several unreleased tunes.  You will definitely want to buy this album so please take the convenient link to Amazon.com and buy it NOW! Thank you!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 33 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 Fritz Schlependrecht

END Commentary 11-21-2012

Copyright © 2012 by MHB Productions

Word Count: 2,333.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 21, 2012 by Chef Fritz Schlependrecht





FABULOUS BAKERY DESSERTS, PART LXVIII—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXVIII: Carrot Cake II, a Banquet-Sized Delicious Dessert, is on Chef Fritz’ Radar and is one you definitely do not want to miss!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-21-2012 W: I am pleased that we are doing Institutional-sized recipes of late, as it opens a completely new and important door in the lifetime of the Elemental News of the Day.  My personal belief is that it is far more important to spread the word about professional-sized formulas because our readership consists of professionals at a ratio of 10:1, not homemakers so we need to pinpoint our recipes to them.  I remember being a young apprentice, how the German and Austrian chefs under whom I labored used to slap me about, and even though I treat mine much more humanely, the same ideas still apply: this is a professional’s world. One need to forget about his-or-her’s mother’s cooking, move into the professional sphere and out of the amateur world in which one lives and you definitely will move up in the culinary world.    The important thing is that what we do here is extremely important, as it is for the following generations of chefs that we do what we do and that makes us liable to you for providing nothing but the utmost quality of foodservice information. 

Friends, I am honored to be here at the Elemental News of the Day’s corporate offices this week as tomorrow is a noteworthy anniversary of sorts: Thanksgiving Day 2010 was the FIRST day of the reborn END Blog and that makes tomorrow our TWO-YEAR ANNIVERSARY!  That is indeed a major milestone, not only is tomorrow Thanksgiving Day, it’s also our second-year anniversary and that is exciting indeed.  It’s also going to be but 32 days away from the oncoming December 21st, 2012 date that has everyone abuzz, something of which, we’ve already discussed.  Congratulations to all involved in this online publication, thanks for being here, loyal readers!

Today, I am teaching you how to make Carrot Cake II, Recipe #1515, a very important dessert in that it’s banquet-sized and delivers 1.75 sheets of quality cake.  Everyone needs a banquet dessert menu that is easily homemade because—believe it or not—the public appreciates homemade desserts and tires of the same old cheesecakes bought from purveyors that are the same or similar to what everyone else servers.  Tiramisu is a tiresome dessert and yet, it’s found on many a menu, which to me is the epitome of tragedy, it being a horrible choice for anyone or anything.  I have seen some dessert cart disasters in my day but let me tell you: store-bought cheesecake and tiramisu are both horrible choices for any restaurant, much less one of YOURS.  Here we go:

(#1515) CARROT CAKE II—INSTITUTIONAL SIZE



Every foodservice operation needs to be able to make delicious desserts for their regular customers of for their banquets and other functions.  This carrot cake meets both criteria and is a good one for institutional use such as hospitals, schools, and wherever else one might need a simple yet excellent dessert.

Yield:  1.75 sheets / Mis-en-place: 1.75-2.25 hours:




Qty.
Measure
Item
Other
3
Cups
Sweet butter
Softened
5.25
Cups
Granulated sugar

1.5
Tablespoons
Vanilla extract

12
Large
AA eggs

9
Cups
Cake flour

.25
Cup
Baking powder

1-1/3
Tablespoons
Ground cinnamon

1-1/3
Tablespoons
Baking soda

3/8
Teaspoon
Salt

1
Quart
Grated carrots, packed

2
Cups
Black raisins

3
Cups
Whole milk

The Garnishes:
30
Ounces
Philadelphia-brand cream cheese
Softened
3
Quarts
Powdered sugar

1.5
Cups
Sweet butter,
Softened
1-1/3
Tablespoons
Vanilla extract

.75
Teaspoons
Pineapple flavoring

2
Quarts
Shredded carrots, packed

4
20-oz. cans
Crushed pineapple, well-drained

1
Quart
Ground walnuts

The Final Garnish:
Fresh mint sprigs
Rinsed



Method:
PAM Baking Spray: “the Chef’s Friend.”


1.     Mis-en-place: have everything ready with which to work! First, prepare the sheet pans by spraying them heavily with PAM Baking Spray, Crisco Pan Release, or some such other food release spray.  Use the normal stainless steel or aluminum sheet pan, a half sheet pan, and a quarter sheet pan and once sprayed, line them with sheets of parchment paper, spray the paper heavily with food release spray, too, and lightly dust with all-purpose flour; set aside. 

2.     Preheat convection oven to 325°F or a standard oven to 375°F.  Hook up your Hobart mixer and equip it with a paddle attachment.  Begin beating the butter until it’s soft, scrape down the sides of the bowl and the paddle, and then add the sugar and vanilla and CREAM the mixture together at medium-high speed. 
Kitchen Aid Mixer: home version of the professional HOBART mixer.

3.     Next, begin adding the eggs one at a time and note, the way in which to avoid getting stray bits of eggshell into the cake is to first crack them into a bowl and then transfer them to the mixing bowl.  Beat well after each addition, rotating the paddle at medium-high speed, until all are incorporated; then, scrape down the sides of the mixing bowl, paddle, and proceed:

4.     Double-sift the DRY items together into a bowl and add the carrots and raisins.  Now, begin adding the DRY items and the MILK by adding it in stages: DRY-WET-DRY-WET-DRY, beating well after each addition and then by scraping down the sides of the bowl and the paddle after each round. 

5.     When the batter forms, scrape down the sides of the bowl and paddle a final time and mix for another 60 seconds at low speed then stop.  Pour batter into the prepared pans about three-quarters of the way to the top of each sheet, shake gently to settle it, and then place inside the preheated oven on the middle oven racks.  Never bake on the uppermost rack if you can help it because heat rises and it’s much more intense at the top.  If you are using a convection oven, flip the switch “on” now.  Keep a close eye on the cakes while they bake so that if they begin to become overly brown, you can reduce the temperature.

6.     Bake for 45-60 minutes for the large sheet whereas the smaller ones could bake sooner.  Keep an eye as mentioned and around the 45-minute mark, test for doneness by first touching the cakes: if the depression made by your fingers springs back immediately, they are ready for the second test and if not, then you haven't finished baking them yet so continue the baking process until they are.

7.     The second test is to insert a paring knife into the center of each cake and if it withdraws cleanly, they are ready to come out and to be placed atop cooling racks.  It is better to pull them out a second or two sooner rather than later as like quickbreads and muffins, they bake another minute or two in their pans. 

8.     While the cakes cool down, prepare the frosting and the topping: beat the cream cheese in a clean mixing bowl with the aid of a paddle attachment until soft then add both the butter and the powdered sugar. 

9.     Beat it at medium-high speed until light and fluffy then add the flavorings and beat again.  If it’s too stiff, add a bit of the pineapple juice leftover from the cans (something you should ALWAYS save) and then when it’s creamy-smooth, stop beating it.  Scrape the sides of the bowl, paddle down, and beat again for another 30-60 seconds then stop.

10. As soon as the cakes are very cool, it’s time to depan them.  Note: professional bakers ALWAYS frost the BOTTOM(S) of their cakes as the bottom has a much smoother surface than the top.  This is how it’s done:
Cock’s Comb (Decorating Triangle): this is the decorating triangle used by cake decorators to carve grooves in the surface of the frosting.

11. Place an inverted sheet pan, half sheet pan, and a quarter-sheet pan atop each cake after heavily sprinkling the surface(s) with granulated sugar.  The purpose of the sugar is to keep the cake from sticking to the pan(s). 

12. Now, quickly invert each cake in a swift movement so that it exits the original pan(s) onto the new ones and the top(s) become the bottom(s).  You need to do this quickly after the cakes have cooled and once done, finish cooling them until they are cool enough to wrap with plastic wrap—you do not want them to be STILL hot enough to steam as this will turn them into mush—not good!

13. Once each cake is wrapped, pop them into the freezer and keep there for 30-60 minutes; then, bring them out, remove the plastic wrap, and cut the edges off each cake. 

14. Now, with the aid of a frosting spreader occasionally dipped into warm water, begin spreading frosting onto each cake in a circular motion.  The easiest way to do this is to put mounds of frosting down in several spots atop each cake and then spreading them out, using a circular motion, so that they blend into one another.  ALWAYS spread outward, never back upon yourself if you can help it as this prohibits the unattractive mistake of incorporating cake crumbs into your frosting.

15. Continue dipping the spreader into warm water repeatedly as you frost each cake and then once the top(s) are frosted; begin applying frosting to all four sides of each cake.  Continue spreading in one direction so that you do not pull cake crumbs back to where you have already been as this happens much more easily on the sides of the cake than it does topside.

16. Now, when the cake(s) are frosted, use a cock’s comb (decorating triangle) to carve grooves into the topside(s) and the sides of each cake pushing frosting in ahead of you in lines of your choice.   When this is finally completed, add the garnishes by dividing crushed pineapple, carrots, and ground walnuts in a bowl then distributing them evenly across the top and along the sides the best you can.  Use a piece of wax or parchment paper to help you by pressing the garnishes onto the sides with the paper between you and the cake.  Press gently so that the garnishes adhere to the cake(s)’ sides and top(s).

17. When completed, take a moment to enjoy the beauty of what you’ve done: the cake(s) should be amazingly beautiful.  To wrap the cakes for use at a later time, place toothpicks all around the top(s) of each cake, along the sides and several rows down the middle, and then wrap with plastic wrap by pulling it all the way around on all sides. 

18. If the weather is warm and the humidity high, refrigerate them and if it’s not, leave them out until ready for use.  Cut the cakes into portions of your choosing but note that a sheet pan generally delivers 80 slices (8 x 10), a half sheet 40 (5 x 8), and a quarter sheet 20 (4 x 5).  Garnish each slice with a sprig of mint and serve.

19. Leftovers need to be plastic-wrapped, refrigerated, and used within 2-3 days at most; after that, toss them out.

This is an excellent banquet-sized dessert.

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

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!

          Tomorrow is everything, my friends, not only is it the two-year anniversary of the NEW Elemental News of the Day as well as Thanksgiving, it’s also going to be HUMP DAY, another notable milestone that needs be mentioned lest poor old Chef Fritz is forced into doing a second week.  I am a German, friends, I have seen dictators in my time or at least, my family has, and I know how these things work.  While the American government certainly is much better than what my homeland experienced in the 1930s and 1940s, things are still afoot.  All we can do is hope for the best and maybe the best will occur for all of us; otherwise, there is no telling what is going to happen in my adopted nation.                                                  

Therefore, 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 BUFFALO SPRINGFIELD 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!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC


This is me in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982, went to work at one of the hotels, and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.





Chef Fritz Schlependrecht writes from Pasadena, CA.

---30---

The END Commentary for Wednesday, November 21, 2012 by Chef Fritz Schlependrecht



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 Fritz Schlependrecht wrote this original essay.



Recipe created by Chef Fritz Schlependrecht on June 15, 1993 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #0033, a 16” x 12" original oil painting by Beverly Carrick entitled, “Lake Street News." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!
Beverly Carrick: the World’s Greatest Artist!

Pictures #0000-0395



















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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-17-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!
BUY “BUFFALO SPRINGFIELD (1973)” BY BUFFALO SPRINGFIELD AT AMAZON.COM NOW!

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


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