Fudge Science

I was working at my second job and we had to make three small batches of fudge. Being at a higher altitude, the temperatures are going to be different than any normal place making fudge. We used to put the fudge in loaf pans when we were done. It would keep the fudge in it’s form for the most part, but sometimes, after being removed from the pans, would become softer and lose some of it’s form. We got a new owner at the beginning of the year, so corporate came out and did some training. She wanted us to no longer use the loaf pans, but instead, leave it on the table in a long loaf. We began doing this, and were having issues still with it setting. The manager then called another store in the area to see what they did with their fudge. They took them to a higher temperature degree. So on this day, we decided to try these new temperatures.
We started with just plain ole fashion fudge. We took the temperature to the higher degree and it turned out pretty good! We then did a nut, which also affects the degree in which we would take the fudge before removing from the heat. We still had the plain fudge on the table, so we had to only use two thirds the marble table to cool it. Again, this turned out just fine. Our last batch was peanut butter chocolate fudge, which I must say is my most favorite. Because of the peanut butter, it has to go to a higher degree, or so we thought. So we take the beginnings to the higher temperature and begin cooling it on the table, which we were down to a third of the table, as the rest of the fudge loafs were still cooling. The fudge cooled quicker than we were ready for it to and so the loaf became dryer on the outside. It was still really good and soft in the middle. We decided to just let it go and see what happens after it sets. Over the weekend, I did not have to work, but found out the next week that the coworkers over the weekend did not approve of the peanut butter fudge that was made and convinced the owner to have the manager make it again.
So the next time I was in, we made the fudge again. We spent a good half hour talking about the fudge and trying to figure out why the peanut butter fudge did not turn out as well as the other two fudges. Which, might I add, were overlooked that weekend, and they turned out great. We came to several conclusions. It was the last batch we made. The table was probably not cool enough when we stirred it. We also had very little room to stir the fudge and so it could’ve been over-stirred, which can also affect the outcome. The weather was good, so that did not affect it too bad. After coming to these conclusions, we decided to make the peanut butter fudge first, and lowered the temperature by a couple degrees. This worked out much better. Live and learn, right?
Fudge is one of those fickle sweets to make. Besides working with sugar, it is, I feel one of the most sensitive sweets that can be affected by so many elements; moisture, temperature, amount of stirring on the table, and timing. Also, while stirring the mixture in the pot, there are washdowns that need to be done. If too much water gets in the mixture and is not given enough time to evaporate out, this also will affect the overall outcome. These elements can cause the fudge to be grainy, or dry or too soft and won’t set up. When everything lines up, you can get the most fabulous fudge. Being in Colorado, this can happen many times, as it is dry more than humid. But there are days where we actually have to debate on whether we need to make fudge that day or can wait due to it raining or snowing. I always find it amazing how much just a slight temperature change can affect the final outcome of the product. It is a food science I don’t think I will ever completely understand. I should just leave that in the hands of my food science friend.

Beginning of a New Position

Tomorrow is my first day of going full time at the patisserie. I am quite excited, yet anxious to see what it will bring for me. I will no longer be baking, which will be a change. I will be dealing with new and more customers, which will help with my customer service skills. I am pretty good at it, however, it can always be improved. They wouldn’t move me to this position if they felt I could not handle it. The owner has really not said much of what I will be doing besides helping with customers. I know there are going to be down times, but what will I be doing? Before the manager broke her wrist, she assembled mousse tortes, and decorated cakes and other things that one can step away from when a customer comes in or the phone rings. I don’t know if the owner will be training me on these or not. There is a part time person that will be coming Thursday and Friday closer to closing and then all day on Saturday. Her primary job is customer service and computer work, and doing feedback calls. So I’m not really sure what is going to be in store for me. I love working here, but if I’m going to lose my touch at things, I don’t know if I’m going to be able to stay there. The pay is not good, although I am up for my three month review this month so hopefully something will happen with that.
The manager’s last day was Saturday. She told me, as she has before, that I am a breath of fresh air for the shop. She feels the shop is in very good hands and good things are going to happen. I came to them at just the right time. This makes me feel a little better at starting the new full time, day position. Oh, did I mention that? I’m also starting my day 4 hours later, which means I get to sleep in!
As I am typing this, it has dawned on me, I have only been there for just over two months, and yet, I have learned so much. What more is there for me? So much I do think! For only being there for this short amount of time, I have mastered several of the more difficult products. They feel comfortable enough to have me close, and who knows what else they have in store for me! Both the owner and manager are very impressed with me. This is quite a change for me, as I’m not used to be given positive feedback. Not that I was ever a bad employee, but it always seemed like I was only talked to when I did something that I could’ve done better. I do get this at the shop, but it is done in a good way. I think this shop is going to be a good thing for me and I look forward to what is ahead.

So? How's the new job?

Olympics have taken over my life for a brief moment of two weeks. I did nothing but watch them while I was home. This is why there has not been a post in a while. Also, because I've been watching that, I have not been watching my food shows. So I thought I would update you on my new job.
The job is going pretty well. For the most part, I greatly enjoy the job. I was able to get some extra hours while the owner was on vacation. Now that she is back, I don't get to stay as long, which really sucks. It has been a rollercoaster ride so far, but more from my emotional being than anything.
As like any Chef with standards, expectations are high, especially if you come from a culinary school. I have lucked out my Chef comes with patience as well. There are days that feel like nothing I can do is right, from providing too big/small a plate for the customer's food, to using a new piece of parchment instead of one already used, but had chocolate on it. Then there are days of pure accomplishment, by making a torte and it turning out great to getting everything done on my list before I have to leave. Expectations are high, and I meet most of them, most.
I have one slight problem. I am not quick enough in production. I move at a normal pace basically, which does not fly in the culinary world. I thought I moved at a decent pace, hanging over from school, but I guess I do not. She is talking about moving me to full-time which would be AWESOME. However, I need to get my pace up before she will do this. For instance, this morning, I should have been able to prep chocolate cake, make hot chocolate, both sauce and drink, open the shop, make and bake apple tarts and do shortdough tarts. All this should've been done in 4 hours. Needless to say, I was short making the tarts, and still stayed an hour over. If only there were not customers I think I would get so much done! And she wants me to start timing what I make. Not for her benefit, but for mine. And those stupid dishes! Being a small shop, we get to be the dishwasher as well as baker and barista. So somewhere, deep down, I need to start moving faster. I know I had one day of awesome productivity, as I got everything done on my list, and had time to spare. Where did that come from and how do I get it back?
Besides being scolded (in a not so mean way) for not being fast enough, I was also talked to about how when something goes wrong for me, I really show it in both body and mind. I thought I just get quiet, but apperently my entire body changes. For the most, they are happy with me. She really likes my techniques, and she wants to teach me more, but if I cannot get done what I need to in 4 hours without her coming in, I do not get the extra hours.
I have to dig deep and really find myself. I sometimes get so frustrated with myself because I let things get me down, or I feel like I let them down. I'm a grown woman, yet have cried at work twice already! TWICE! And it was not because they yell at me, just with what they tell me. It is not because I "got in trouble" which I do not think that is it, but because I just let myself think I have disappointed them and myself. They do not know there have been even more tears when I leave work. I just have to look for this inner strength that has to be there, but where? I need to find speed, but how? I refuse to drink caffiene in the morning. I have broken away from the serious addiction I had and I do not want to fall back. Ugh.
So, to answer the question, the new job is going well! I have some hiccups I need to get through, but things should become better soon!

quick cake!

Almost every weekend, my husband and I go over to a friend's house and we have dinner and play games. On this perticular weekend, I was in charge of making dessert. I was told this Friday afternoon before. I was at work when I got the notice, and then had to think of something. I was not able to get anything done that night, so I told my husband to get a box of cake mix (hate to admit it) and I will do a birthday cake for the host who just had a birthday. I was scheduled to work until 6 that night, however, we were so slow I was able to leave at 4! It is a good thing I did! I got home around 5 and then began baking right away. I made two square cakes and as they were baking, I made up some icing and the pattern I was going to use. The cakes were done, so I get them out of the pans as soon as I could so they could begin cooling. I ended up throwing the cakes into the freezer, steam coming off of them. I then got all the icing ready and decided to do a fondant top as it will be quicker. I then get the cakes out, layer them, get a crumb coat on, throw it back into the freezer, roll out the fondant, get the cake back out, put the fondant on it then continue to decorate it. I did this all within three hours! whew! looking back on it now, I wish I used a smaller tip, but it got the job done and I was not selling it. And like any supportive friend, they all loved the cake! It is a good thing I got off work early so I was able to get to our friend's house at a decent hour and everyone would still enjoy!

tuile!!!

I was watching chopped the other night and it came down to the final two. They had to make their desserts. The one finalist had experience in pasty so one would think he would produce a really good dessert! He made his dessert but it was all soft. It needed a crunch factor. He knew this but could not think of what to do. Now I know that sometimes the brain does not quite function right under that kind of pressure, and he could be sitting back right now going “DUH!” but it is too late. The first thing I thought of was a tuile! It is so easy to make. All ingredients are 100% ratio so it is easy to remember. And it only bakes for a few minutes. It would be a nice compliment to any dessert like that. It can be shaped before it is baked and then, while it is still warm, it can be given dimension by letting it cool over something round, or it can be formed with the fingers by twisting or something. It would have been a fabulous touch to his dessert. I do not remember if he won or not. I do not think he did. If only he had that tuile! Haha!

Ireland

I saw "Leap Year" last night with a friend. If you are not familiar with the movie, it takes place in Ireland. Oh the places they went and the views, ah, I was in love. I always wanted to go to Ireland. I even started a "Mindy's Ireland Fund" container to save up to go! All I thought about on the way home was going to Ireland. Then I started thinking, what if I really really LOVE Ireland and want to live there for a while? I would never abandon my USA, so I would have to move back eventually. Then I started thinking of opening my own bake shop out there! Do I open it in a small village or a large town, like Dublin? That would be two completely different styles. Do I serve Irish desserts and pastries or American? Or do I do a combination? I now want to get an Irish recipe book with traditional Irish pastries and desserts. I should practice now, so that in two years, when my funds are enough, I can go and visit, and then live there. OR I could visit all sorts of patisseries and get ideas, and maybe even some recipes, and then open my own Irish patisserie here! Right now there's an Irish restaurant in town! Surely I could succeed with a patisserie! Oh that would be so cool... So many ideas!

the interview

I called the patisserie around 10 the following Tuesday to let them know I was still interested in the position. I got the owner and she had not talked with the manager yet so she was not really sure what was going on. So I told her the manager told me to call on Tuesday to let them know I was interested, and expressed that I was. She wanted to make sure my resume was there somewhere and she will talk with the manager when she comes in and they will give me a call back later that day. So I waited.
I get the call back and they wanted me to come in for a working interview the following Wednesday. I said I will be there, then fear came back. What are they going to have me do? Oh what if I cannot meet their expectations! I began refreshing on how to make certain things, and hoped my mind would not fail me at the interview.
Wednesday finally came and I was so nervous. I just had to keep a good head on my shoulders and keep my station clean. I had to make 4 large tarts. The jam they use is really expensive, so she stressed on not wasting any. No pressure there! So I made the shells, put the jams and fruit in, then had to pipe the latus on. She demonstrated one and then I had to do the other three. The first one was really rough, and halfway through, she helped me with the technique. By the time I got to the last one, it almost looked like hers! She was very impressed how well and how quickly I picked up on things. At the end she told me she would like to hire me and asked if I could start the next day! Yes please! And so my new career began. The only downfall, ok there are two, is that it is not a full time job, and the pay is not quite what I needed. So I still have to stay at my other job for now until I am able to obtain another part time job or they give me a great raise, like double! So my journey begins as a baker.