The Cookie Games 2017 Winners: Browned Butter Masala Chai Cookies

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts students. The duo of Madeline Dudek and Clara Lim chose the country of India as their main inspiration for their original cookie recipe. Creating Browned Butter Masala Chai Cookies, the duo received the highest score among the 10 competitors judged by the likes of Dorie Greenspan (Cookbook Author), Angie Mar (ICC Alumni and Chef/Owner of Beatrice Inn), renowned pastry chef Florian Bellanger, Robb Riedel of Food Network Magazine, and ICC’s President, Erik Murnighan.

The following recipe yields 48 cookies. Try them out for yourself today!


INGREDIENTS

  • 2 cups butter, unsalted, divided
  • 1-2 star anise
  • ¼ cup plus 2 tbsp. chai spices
  • -2 parts EACH ground cardamom and ground ginger
  • -1 part EACH ground fennel seed, ground coriander and ground cinnamon
  • 2 teaspoons Chinese five spice
  • 4 ½ cups flour, all-purpose
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cup light brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp. molasses
  • 1 tbsp. vanilla extract
  • ¾ cup pecans, ground and toasted

For garnish:

  • 1 red beet, peeled and cubed
  • Coconut chips, unsweetened
  • 2 cups white chocolate, chopped
  • Ground cardamom, as needed
  • Ground cinnamon, as needed

    PROCEDURES

Prepare the browned butter by melting 1 cup of butter in a saucepan placed over medium heat with 1-2 star anise to infuse. Stir until nutty and light brown. Remove immediately from the heat and add the chai spices and Chinese five spice. Set aside to cool. While still liquid, strain the butter through a fine-mesh strainer, discarding the spices.

In a bowl, stir together the flour, baking soda, and salt. Set aside.

In a stand mixer with a paddle attachment, cream the cooled browned butter, butter, and sugars until light and fluffy. Add one egg or egg yolk at a time, scraping the sides occasionally. Add vanilla and molasses and mix. Add all dry ingredients and pecans and mix until just incorporated. Flatten the dough into a disk, cover with plastic wrap and allow to rest in the refrigerator.

On a lightly floured surface, roll dough out and cut into diamond shapes. Place onto baking trays, lined with parchment paper. Return the portions to the refrigerator until chilled.

Preheat the oven to 350°F.

Bake the cookies for 10-12 minutes, or until lightly browned. Allow cooling before decorating.


For garnish:

Preheat the oven to 350°F.

In a blender, process beet pieces with a small amount of water. Transfer the puree to a cheesecloth lined bowl, and squeeze the juice out. Discard the beet products.

Mix coconut chips with some of the beet juice to dye them red and spread on a parchment-lined baking sheet. Bake for about 5 minutes. Allow cooling before decorating.

Melt 3/4 white chocolate in a metal or glass bowl over a pot of simmering water, stirring constantly. When completely melted, remove the bowl from the heat and add remaining white chocolate, stirring to cool the chocolate. When completely melted, add cardamom and cinnamon, as desired. Drizzle the tempered white chocolate over the cooled cookies.

Before the chocolate sets, finish with a piece of cooled, coconut chip in the center of each cookie.

Library Notes California – April 2017

Written by: Savannah Sharrett
California Campus | Communications Liaison

April is all about Health and Nutrition! There’s no one diet that is right for everyone, so it’s important to follow a healthful eating plan that’s packed with tasty foods and that keeps your unique lifestyle in mind. Chefs and all culinary professionals have the ability to not only bring joy by means of taste, but they can also improve the lives of their customers and their community!


The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas with Dr. Bradly Jacobs

The preface written by Dr. Jacobs and Amanda Haas personal story sets a tone of honesty. Dr. Jacobs notes that although being a Stanford Medical School Graduate, he had learned to apply a balance of conventional medical therapies alternative medicine therapies, and lifestyle therapies. In his 15 years of experience, he realized that there are many modifiable factors he calls, “upstream events,” that occur before a person seeks out medical treatment. Author Amanda Hass shares the story of her personal struggle with health issues and her understanding of what inflammation really means. As Culinary Director for Williams-Sonoma and professional cook, Amanda shares her realization that she should have realized the connection between what she ate and how she felt sooner. What stands out most in this book is the detailed yet clear list of foods that contribute to more or less inflammation in the body. Together, Amanda and Dr. Jacobs put together a cookbook that makes the simple the connection between our diet and our overall well-being.


ca-library-notes-04-2017-books-2The Cancer-Fighting Kitchen, Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz

In the foreword, Author Rebecca Katz uses a simple simile to help readers understand the impact thoughtful eating habits when one is dealing with cancer. She explains, “cancer is like a weed in the body’s garden”, and her job, “is to work with their garden to make its solid as inhospitable as possible to the growth and spread of the weed”.  This book addresses not only those currently going through the cancer treatment process but also those who may be in a care-takers position. Rebecca encourages readers to use her book as a toolbox full of ideas that make eating and cooking less stressful during a time one may be feeling overwhelmed and most definitely fatigued. One thing that stands out the most in the book is the index of recipes organized according to side effects.


Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin

This book is an excellent example how a social media account can lead to bigger things. Lily Kunin, Health Coach, and Instagram-er turned cookbook Author, writes from personal experience dealing with migraine headaches that severely affected her life. She shares with readers how she discovered, “the connection between what [she] put in her body and how it made [her] feel”. Lily admits at the onset of her book that everyone will have different needs and will have different experiences when it comes to health and nutrition. With this in mind, the contents of her book are divided into 6 major sections focusing on a variety of needs whether it’s detoxing with a “super green smoothie” and  “mom’s minestrone” or restoring with a “smashed avocado toast” and “red lentil earth curry”. What makes her book unique is that she not only created a repertoire of delicious meal ideas but she also touches on natural beauty tips such as her recipe for a “coconut coffee body scrub” or a “brightening free tea face mask”.


Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton

Realizing that not everyone has time or interest in combing through their local grocery store or farmers market for special ingredients, Sarah Britton creatively shows readers how to put together nourishing meals with ingredients they may already have at home. She teaches home cooks how to start with basic concepts and build up with her Building Block chart. She also spends time explain methods that increase flavor without the use of extra equipment or a long list of ingredients.


Deliciously Ella Every Day: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches and Simple Meals by Ella Woodward

Another success story from someone who worked through a personal heath obstacle. Author Ella Woodward emphasizes that, with a little organization, “taking care of yourself is much easier that you think”. For readers with busy lives, Ella includes a section of on-the-go recipes that will help you keep the focus on health even though you may have limited time. In the introduction, she includes tips on advance preparation, storage solutions, creating a well stocked and diverse pantry. One section that I look forward to trying personally is her list of soothing drinks such as her “warm beet and apple juice” or her “warming turmeric tonic”. This book is not only practical and useful recipe ideas but also packed with gorgeous photos.


To connect with the California Campus on Instagram, follow @iccedu_ca

Recipe: Chocolate Crumble Focaccia

Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to develop recipes of their own. Learn how to recreate his latest recipe below, and join our next Open House to catch a live demonstration by Chef Jansen. CLICK HERE to learn dates and register one of ICC’s upcoming Open Houses.

 


CHOCOLATE CRUMBLE FOCACCIA 
Yield: 9” x 13” pan, about 12 servings

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INGREDIENTS:

¼ cup + 2 tablespoons cocoa
½ cup coffee, hot
3 ¼ cup flour, all-purpose
¼ cup sugar
7g. yeast, dry (1 sachets)
1 ½ cup water, lukewarm
1 ½ teaspoon salt
1 c. dark chocolate, 55%-65%, chopped
Crumble (see next)
Powdered sugar, for garnish


PROCEDURE: 

-In a bowl, whisk cocoa with hot coffee. Reserve and let cool slightly.

-In a stand mixer with a paddle attachment, mix cocoa mixture, flour, sugar, yeast and water at a low speed for 3-5 minutes, or until thoroughly mixed.

-Add the salt and increase the mixer speed to medium and allow to knead until the dough comes together on the hook, about 12-15 mins.

-Add chopped chocolate.

-Transfer the dough to a large, oiled bowl and wrap well in plastic wrap.

-Place in a warm spot, such as over a hot oven, until the dough doubles, about 1-2 hours. Or, place the wrapped dough in the refrigerator and allow to proof overnight, for at least 12 hours.

-Grease and parchment line a pan.

-Punch down the proofed dough, transfer to the prepared pan, and push and stretch the dough down evenly.

-Sprinkle the crumble on top.

-Cover the dough loosely with plastic wrap and allow the dough to proof again in a warm spot until doubled about 1-2 hours.

-Preheat the oven to 400 F°.

-Bake at 400 F for 35-40 mins. or until 185 F°, if using a thermometer.

-Allow cooling for 15 mins. before cutting.

-Dust with powdered sugar, if desired.

-Wrap well to keep moist.


INGREDIENTS FOR CRUMBLE

1 ¾ cup flour, all-purpose

1 ½ cup brown sugar

¾ teaspoon salt

¼ teaspoon cinnamon

3 oz. (¾ stick) butter, unsalted, cold


CRUMBLE PROCEDURE: 

-Combine flour, brown sugar, salt, and sugar in a mixer bowl.

-Cut butter into smaller pieces.

-In a stand mixer with a paddle attachment, combine butter and dry ingredients until sandy.

-Reserve in a refrigerator until needed.

 

Recipe: Saint Patrick’s Day Corned Beef by Chef Jeff Butler

Ahead of today’s St. Patrick’s Day celebration, ICC’s Lead Chef-Instructor and resident charcuterie master Jeff Butler teaches us how to create our own corned beef and cabbage dish. The multi-day process will leave you with satisfying results to impress your family and friends on St. Paddy’s day and beyond.  You won’t need the luck of the Irish to complete this recipe, although I’m sure it wouldn’t hurt! Watch the video of the full process below, and view the step-by-step procedure.


Ingredients by Step

Step 1

3 kilo of water

60 Grams pickling spice mix

12 cloves of garlic

15 gram black peppercorns whole

Step 2

288 grams Kosher Salt

12 grams Instacure #1 or DQ #1 curing salt

60 grams granulated sugar

1 Beef Brisket 12-14 lb (5-6 kilo)

Step 3

200 Ml White wine vinegar

1 bottle lager beer

5 Bay leaves

10 grams pickling spices

5 grams black peppercorns

5 cloves garlic peeled

6 Boiler Onions, peeled and left whole

6 Carrots, peeled and left whole

6 stalks celery left whole

1 Green cabbage cut into 8 wedges

10-12 red bliss potatoes


Procedure 

Step 1

Bring water to a boil and remove from flame and put in the pickling spice, garlic and black pepper corns and allow infusing off flame for 1 hour, then strain and reserve leftover spices for step 2.

Chill the infused water down to below 40 degrees.

Step 2

Weigh the water; you will need to have exactly 3 kilo of water in total.  If you have lost water due to evaporation then supplement the difference with cold tap water.

Thoroughly mix in kosher salt, Instacure #1 and sugar into the 3 kilo of water to create the brine.

Pump the brine into the brisket spacing apart injections in a pattern with approximately 1 inch spacing.

Submerge the meat in a plastic container with the remaining brine and add the reserved spices and garlic from step 1.

Let meat sit 3-5 days in the brine.  Flip the meat daily in the brine so that it gets evenly cured.

Step 3

Remove the meat from the brine, wipe off spices and discard brine.

Put brisket in a large pot and cover with cold water. Bring up to a simmer.

Make a cheese cloth sachet (spice bag) of bay leaves, pickling spice, garlic, and black peppercorn.

When the water begins to simmer, skim off the foam that floats to the top. Then add the beer, vinegar and the sachet to the poaching liquid.

Gently simmer the meat for 1 hour. Check tenderness of the meat, if it slides easily off of your meat fork it is done. Check tenderness of meat every 15 minutes

Add the carrots, celery and onions to the pot and simmer for 30 minutes to 1 hour

Check the tenderness of the meat if it is tender then remove the brisket, cooked carrots, celery and onions from the broth and allow to rest covered.

While the meat is resting add the cabbage and potatoes to liquid in the pot.  Cook until tender. Remove and discard the sachet.

Slice the brisket across the grain and warm in some of the broth. Cut the carrots, onions, and celery into servable chunks and warm in the broth.

Serve the warmed cooked corned beef, cabbage, potatoes and vegetables with good mustard and prepared horse radish.

 

 

Recipe: Chai Panna Cotta

Article by ICC Alumni Swarna Koneru
2016 California Professional Culinary Arts Graduate

Recipes involving chai vary widely all over India  —the country of its origin. Now found throughout the US,  chai flavors are very popular with variations of cardamon, cinnamon, ginger, cloves, black pepper etc added into the mix.

These days, chai latte mixes are readily available in the super markets where you can steep into water or milk directly and enjoy. While a latte generally means a mixture of steamed milk and espresso, a chai latte is made with tea powder in a similar fashion.I happened to find this Dulce De Leche Chai Latte mix at a gourmet store and wanted to experiment with it.

I ended up creating a Chai Panna Cotta in a 2 oz shooters size for my guests at a recent party. I felt this size of desserts was good in that everyone can taste each kind, yet not eat a ton of dessert.

Preparation time
20 minutes, plus 4 hour setting time 
Serves
4-6 larger portions, or 18 2 oz portions
Serving Size
One 2 oz shooter
Calories Per Serving
Approximately 98 per serving
Difficulty
Easy
Ingredients:
1  cup whole milk
4 teaspoons plain gelatin powder (I used Knox)
2 1/2 cups heavy cream
3 Tablespoons Chai Latte Powder of your Choice (I used Mc Stevens Dulce De Leche Chai Latte)
½ cup  sugar
1/4 teaspoon vanilla extract (Optional)

Procedure:

Sprinkle Gelatin powder all over the milk in a small shallow bowl and allow gelatin to soften.

In a medium saucepan set over low heat, bring the heavy cream and sugar to a low boil, and add the Chai Latte Powder and mix until combined and simmer for about 5 minutes.

Remove cream mixture from heat and whisk in the vanilla and gelatin along with the milk until combined. Strain through a fine mesh sieve and transfer to your serving cups and refrigerate until set, at least 4 hours.


Tips:
  • You can serve this with a little whipped cream on top or some caramel sauce or chocolate sauce on top if you like.I sprinkled a few coffee flavored chocolate shavings on top.
  • If you do not like a lot of sweet, reduce the amount of sugar you add, sugar content in the mixes can vary by brand so first add the chai latte powder and then adjust your sugar content accordingly.
  • If you do not have access to the chai latte powder, you can use your homemade masala chai mix as well.
  • When sprinkling the gelatin do not dump it in one place in the milk else it will not soften completely and get lumpy.

 

What is your favorite flavor combo with Chai? Let me know what you think!


Connect with Swarna on https://prathimakoneru.com as well as Pinterest and Facebook

Inside ICC: Creating Heart Sablée Cookies with Chef Jurgen David

In a brand new video, we get you geared up for Valentine’s Day 2017 with Senior Coordinator of Pastry Arts, Chef Jurgen David. Watch as Chef Jurgen elevates an average vanilla sablée cookie recipe into a festive edible arrangement sweet enough for your sweetheart. Follow his recipe below and watch along!

Want to learn from Chef Jurgen David? Click Here to learn more about our Professional Pastry Arts program in New York City.


Recipe: Vanilla Sablée Dough

Yield: 615 g

  • Ingredients:
    270 g all-purpose flour
  • 1/4 teaspoon salt
  • 225 g butter, room temperature
  • 100 g sugar
  • 20 g egg yolk
  • 1 teaspoon vanilla extract

Procedure: For the Vanilla Sablée Dough

  1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
  2. Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
  3. Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
  4. Wrap dough well in plastic wrap and chill before rolling.
  5. The dough can be stored for 3-4 days or frozen for up to 2 months.

 

Celebrate Lunar New Year with a Black Sesame Gâteau Basque

In honor of the Lunar New Year this Saturday, January 28, Director of Pastry Operations Jansen Chan shares his recipe for a classic french pastry with an Asian twist. In collaboration Sinovision, Chef Jansen incorporates black sesame to further illustrate the fusions between French and Chinese cultures.

Watch and learn how to create this delicious treat to welcome in the year of the rooster.

“Traditionally, Lunar New Year is celebrated with a selection of confections or fresh fruit, which you can have out all day for visiting friends and family. The French pastry, Gâteau Basque, is rich and delicious, and this version incorporates a popular Asian ingredient, black sesame, in its creamy, custardy filling. It holds beautifully for a few days and is an unexpected dish to honor the New Year.” – Jansen Chan


Recipe: Black Sesame Gâteau Basque With Cherries
Yield: one – 8” cake

Ingredients for Gâteau Basque Assembly:

½ Gâteau Basque dough

½ Black sesame pastry cream, cooled

½ cup dried or poached and drained sour cherries

Egg wash

Black and white sesame seeds, for garnish (optional)


Procedures for Gâteau Basque Assembly:

  1. Prepare 8” cake pan or cake ring with butter or pan release spray.
  2. Place the dough batter into a piping bag fitted with a #4 piping tip.
  3. Starting in the center of the pan, pipe an even spiral of dough around the base of the pan, and up the sides, about 1” high.
  4. Place the pastry cream in the center well, making sure no custard is touching the sides of the pan.
  5. Sprinkle cherries on top of the pastry cream, pushing them in slightly to create a flat surface.
  6. Pipe another spiral of dough on top of the pastry cream, sealing the filling in. If necessary, spread the dough smooth on top.
  7. Brush the top of the dough with egg wash, and sprinkle with sesame seeds as desired.
  8. Bake at room temperature 375 F for 25-30 mins., or until a deep, golden brown.
  9. Allow to cool before unmolding.
  10. Serve at room temperature.

Ingredients for Black Sesame Pastry Cream:

100 g. black sesame seeds

60 g. sesame oil

500 g. milk

100 g. sugar

5 egg yolks

40 g. cornstarch

¼ t. salt


Procedures for Black Sesame Pastry Cream:

  1. Blend sesame seeds and sesame oil until it forms a thick paste. Reserve.
  2. In a medium saucepan, bring milk and half of the sugar to a boil.
  3. Meanwhile, in a bowl, whisk eggs, sugar, and cornstarch together.
  4. Off heat, add ¼ of hot milk to egg mixture and whisk. Return entire mixture to the pot.
  5. Over medium heat, continue to cook with a whisk, until fully boiling. Allow to boil for 2 minutes.
  6. Remove from heat and whisk in black sesame paste and salt.
  7. Transfer to plastic lined tray, cover with additional plastic wrap, and allow to cool.

Ingredients for Gâteau Basque Dough:

400 g. butter, at room temperature

400 g. sugar

6 eggs

1 t. vanilla extract

300 g. flour

1 t. baking powder

¾ t. salt

 

Procedures for Gâteau Basque Dough:

  1. In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
  2. Slowly add the eggs and vanilla to the mixture, scraping occasionally.
  3. In a separate bowl, stir together the flour, baking powder and salt.
  4. Add all the dry ingredients to the butter mixture and continue to paddle until just combined.
  5. Use immediately.

Inside ICC Holiday Hacks: Homemade Sprinkles

Watch our final Inside ICC #HolidayHacks video for 2016 featuring Director of Pastry Operations Jansen Chan demonstrating how to create homemade sprinkles in your own kitchen! Use them as a garnish or mix-in your favorite cookie, muffin, or cake recipes for a colorful pop. Full recipe below. 

 


Ingredients:

400 grams confectioners’ sugar, plus additional as needed

7 grams dried egg whites

Pinch of kosher salt

50 g. water

Food colorings, as desired


Procedure:

  1. In five different bowls, place about 2 g. of food colors of your choice, separately. Ideally, bright and contrasting colors will be best.
  2. In a sixth bowl, mix together the sugar, dried egg whites and salt.
  3. Add water and mix to create a stiff dough. If the dough is too dry, add a few drops of water. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  4. Divide the dough into six portions.
  5. Place each portion into the five bowls, reserving the sixth portion to keep white.
  6. Lightly roll the white dough into a ½” log and place on a lightly greased, parchment paper.
  7. Using gloves, working from the lightest color to the darkest colors, knead each mixture until it is fully homogenous. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  8. Before moving on the next color, roll the dough into a ½” log and place adjacent to the initial white dough log.
  9. Repeat until all dough portions are mixed and placed the third log next to the second log and the fourth, fifth and sixth logs direction on top of the first three logs.
  10. Remove gloves and roll the parchment paper to compress the six logs to create one larger log.
  11. Unwrap from parchment paper and allow to dry 2-3 days at room temperature, unwrapped.
  12. Rotate the log after the first 24 hrs, to allow all sides to dry.
  13. Grate the dry log against a cheese grater and spread on another parchment paper to dry for a few hours as individual pieces.
  14. Store in an airtight container at room temperature, until needed.

The Importance of Charcuterie: A Step-by-Step Process

Written by Angela Samartano 
ICC Social Media Manager

Christmas weekend has finally arrived, and the International Culinary Center lead chef-instructors are here to make sure you’re fully prepared for your home festivities. No matter which holiday your family celebrates, there’s never a wrong time to cook a ham from scratch. While not a culinary student myself, I was able to watch along as Chef Jeff Butler and Chef Pascal Beric demonstrated the process of creating a holiday ham from scratch to the Level 1 students in the Professional Culinary Arts with Farm-to-Table program. Needless to say, it was a multi-sensory experience – eyes were opened (to the rigorous multi-day process), mouths watered and noses were not disappointed at the smell and taste of the final product.

Charcuterie is a major portion of the Professional Culinary Arts program within Level 3. Cured meats are a staple in the culinary world, no matter where you are in the world and the International Culinary Center’s program truly prepares you for every and any meat-based dish you may desire.

Lead Chef-Instructor Jeff Butler, explains the importance of acquiring a professional education regarding proper techniques and execution of charcuterie.

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Charcuterie is important because it differs greatly from regular cooking. It requires discipline, great attention to detail and patience. A dash extra of salt or the lack of an ingredient can result in an inedible product. In regular cooking, we can play with the seasoning and adjust until the moment we put it on the plate. In charcuterie, you might not know the results of a recipe until months later after the item has aged. Good charcuterie skills allow for the almost complete use of a pig from head to tail. It puts the chef in touch with ancient skills that go back thousands of years, history on a plate. You can’t learn it in a day and we put a lot of effort into the curriculum to give the student a strong foundation of charcuterie skills. Plus, you get to make hotdogs – and I love hotdogs.”

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Ingredients

  • 1- hind leg of pork with all bones removed except for the shank, approximately 10-12 lbs. 4.5-5.4 Kilo
  • 5 Liter cold water
  • 480 Grams of Kosher Salt
  • 20 Grams of Pink Curing Salt #1
  • 150 Grams of Honey
  • 5 Grams Brine Phosphate (optional)
  • Activa Meat Glue (optional)

Equipment Needed 

  1. 5 gallon Bucket
  2. Brining needle
  3. Ham netting
  4. Hog rings
  5. Hog ring pliers
  6. Immersion circulator
  7. Hand immersion blender
  8. Powdered sugar shaker

Step by Step Process: 

Step 1: Mix the water, salt, sugar, pink cure #1 and phosphate with the hand blender for approximately 2 minutes, until no solids are visible.

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Step 1.

Step 2: Using the brine needle, gently pump the meat. Keep the meat in a large tub so as to not lose any leaking brine. Pump the brine in a grid pattern with a 1 inch spread. Do not try to poke needle through skin. Do try to pump around the shank. When finished pumping, submerge meat in remaining brine  and the brine that has leaked off during pumping in the bucket.

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Step 2
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Step 2

Step 3: Let sit in refrigeration for 3 days. And then resume with the brine in the bucket and repeat step 2. This ensures that your meat is completely saturated with brine and the curing is complete.

Step 4: Let sit for 2 days. And remove from brine. Discard leftover brine. Pat meat dry with paper towel.

Step 5: Using Activa, in the powdered sugar shaker. Liberally dust the interior of the ham. This will keep the ham from having holes in the finished slices.

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Step 5

Step 6: Tie the Ham into the Ham netting.

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Step 7: Twist the Ham inside the netting to tighten it upon itself and  hog ring pliers to clamp the netting closed and to hold the tension. Use an extra hog ring to ensure it stays closed. Let the Ham sit in the refrigerator over night to set the Activa. You can also use butchers twine to truss the Ham, but take great care to keep it tight and trim loose ends to make sure they will not be caught in the immersion circulator.

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Step 8: Set up the immersion circulator and set it to 145 F or 63 C. Submerge the ham in the water bath and cook for 14 hours. You can vacuum seal the Ham prior but you do not have to. The water bath will be discarded when finished.

Step 9: Remove Ham from the circulator.  Take off netting , score the skin with a cross hatched pattern, be careful to not go into the flesh.

Step 10: Put ham in a roasting pan fitted with a rack.  Begin to bake at 250 F.  bake for 2 hours.

Step 11: Remove from oven and turn the temperature up to 450 degrees Fahrenheit with the convection fan turned on if possible.

Step 12: Brush ham with vegetable oil and place in the 450 degrees Fahrenheit oven after fully preheated.

Step 13: When the ham is beautifully browned remove it from oven and allow to rest for 30 minutes and serve with the sauce of your choice.

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Step 14: ENJOY! 

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To learn more about the various levels of ICC’s Professional Culinary Arts program and reserve your spot during our January 30 start date, CLICK HERE.

Inside ICC Holiday Hacks: Simple Pie Dough

In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.

 

Ingredients – Yields 10 (6-inch) pies 

1000 grams all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons sugar

560 grams cold butter, cut into 3/4 inch cubes

16 grams white vinegar.

Manual Process [As seen in video]

  • Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
  • Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
  • Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
  • Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.