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The World’s Classic Dishes: A Taste of History

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  Quote MrGhaz Quote  Post ReplyReply Direct Link To This Post Topic: The World’s Classic Dishes: A Taste of History
    Posted: 07-Apr-2010 at 06:47
The interesting story of culinary delights, and the famous people behind this 'goodies' history!

The World’s Classic Dishes: A Taste of History

Apple Charlotte

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Known as “the king of cooks and the cook of kings,” the French master Chef Marie Antoine Crème served such distinguished patrons as the statesman Charles Talleyrand, Czar Alexander I, and George IV. While employed by the English prince regent at Brighton Pavilion, from 1816 to 1819, Carème created a new dessert: layers of apple and sugar baked between slices of buttered bread. He named it Apple Charlotte in honor of the prince’s daughter.

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Oddly enough, Careme named another dessert for the English princess while working for Czar Alexander in 1819. Custard decorated with ladyfingers, it was christened Charlotte Russe.

Baked Alaska

 

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The invention of this famous ice cream dessert is credited to physicist Benjamin Thompson. Although born in Massachusetts, Thompson worked chiefly in England and Germany. He was made a count in 1791 as a reward for his services to the elector of Bavaria. In Britain, in 1799, he founded the Royal Institute, for the “promotion diffusion, and extension of science and useful knowledge.”

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As if this were not enough, Thompson was also the inventor of one of the first efficient cooking ranges and of a revolutionary coffee percolator. In the course of his research Thompson conducted many experiments with heat.

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It was probably one of these that led to the invention of the dish that eventually became known as Baked Alaska, a meringue topping and a cake base that insulate an ice cream center from the heat of the oven.

Full Story: http://u.nu/97s48


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opuslola View Drop Down
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  Quote opuslola Quote  Post ReplyReply Direct Link To This Post Posted: 07-Apr-2010 at 09:41
RE; Baked Alaska!

Rather than placing the entire dessert into a very hot oven, that is 450% or hotter, so as to slightly burn the merinque, I would suggest merely using a small butane torch to perform the same thing! This makes it unecessary to hard freeze the ice cream in the first place! It saves both time and energy!

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http://www.quotationspage.com/subjects/history/
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