Aftter cooking these Ginger Snaps cookies, one can see how the aspects of cooking matter, while taking some time to reflect. Thus, I am one to believe this kind of thinking, for I have had to prepare like a cook through the eye of one. Though I normally would like to say that I like ginger cookies, but for this recipe, I have to disagree. These ginger cookies with 3 different ginger additions, especially the candied ginger, added too much ginger to the cookies. In fact I decided to eat 2 fresh ones and I got feeling sick. I gave it to a few, whom liked it, and some who didn't. Though this may seem like a chef's worst nightmare, it is something everyone must face, the fact is that sometimes people have different tastes. As a chef, even in your own kitchen it is important to realize that. Furthermore, it is no wonder that my main issue was the taste of the cookies. Other than this main issue, there was only one other issue. It was that I had to deal with a super long preparation, in terms of cutting up the candied ginger, which was a pain. However, if I was ever to redo my recipe, to avoid these two issues, I would probably keep the recipe the same, but just get rid of the candied ginger, which were too strong, and took a longtime to prepare. Concluding on these Ginger Snap cookies, I have found that sometimes there should be more to cooking than just trying to get to the end result.
The creation of this dish was made possible from the cook, Alton Brown, and with help from Mr. Metz.
DINING FOR ROYALTY
For this aspect of the portfolio, I am going to be showing the way in which a person would be able to make their home proper for fancy dining. Also I would like to bring out that I used the methods taught to me in class and some European ones I learned from my family.
The art of setting up the table does have many tricks of the trade, that can help one the make their table. The first technique I used could be considered almost mise en place, without the food. Basically, I got everything needed and set it out for the number of guests. In my case my guest number was 6, so I set out six of each item, except for the added inside items. In the European style of setting up, you need water, champagne, and wine glasses for glassware. Though this isn't include din glassware, you need a tea cup and saucer. Then for silverware, you need a bread knife, a dinner knife, entree fork, appetizer fork, soup spoon, teaspoon spoon, along with cake fork and dessert spoon. Lastly, there is plates, which include the dinner plate, bread plate, and salad plate...