The Culinary Institute of America (CIA) has introduced the "Almonds, Healthy Baking, and Desserts: Tasting the Future" online learning module on the college's www.ciaprochef.com Web site.
"Almonds, Healthy Baking, and Desserts: Tasting the Future" is a free online resource that illustrates how to use California almonds in every format—from almond oil to almond flour and almond milk—to enhance the flavor and nutritional profiles of pastries, breads, and desserts.
Although intended for professional bakers, "Almonds, Healthy Baking, and Desserts: Tasting the Future" is suitable for the home baker as well. The program explores the many health benefits of almonds; the culinary advantages of almonds in regard to taste and texture in baked goods including pastries, breads, crusts, and cookies; the pairing of almonds with other nutrient-rich foods such as dried fruits, whole grains, seeds, plant oils, and honey to create complexly flavored baked goods; and the versatility of using almonds in the desserts of many of the world's cuisines.
The online learning module also includes video demonstrations of the spectrum of almond-based breads, pastries, and desserts including Almond, Mission Fig and Golden Raisin Bread; Almond Rosemary Shortbread Cookies; Almond Cake with Yogurt; and Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze.
"Almonds have remarkable versatility in the bakeshop," notes CIA Baking Chef-Instructor Aaron Brown, C.B., C.H.E. "Almonds and almond products—including almond flour—add flavor and nutrients, improving the texture, health benefits, and appeal of many baked goods."
"Almonds, Healthy Baking, and Desserts: Tasting the Future" was sponsored by the Almond Board of California and produced by the CIA New Media group. It can be found at www.ciaprochef.com/HealthyBaking. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.
"Almonds, Healthy Baking, and Desserts: Tasting the Future" is a free online resource that illustrates how to use California almonds in every format—from almond oil to almond flour and almond milk—to enhance the flavor and nutritional profiles of pastries, breads, and desserts.
Although intended for professional bakers, "Almonds, Healthy Baking, and Desserts: Tasting the Future" is suitable for the home baker as well. The program explores the many health benefits of almonds; the culinary advantages of almonds in regard to taste and texture in baked goods including pastries, breads, crusts, and cookies; the pairing of almonds with other nutrient-rich foods such as dried fruits, whole grains, seeds, plant oils, and honey to create complexly flavored baked goods; and the versatility of using almonds in the desserts of many of the world's cuisines.
The online learning module also includes video demonstrations of the spectrum of almond-based breads, pastries, and desserts including Almond, Mission Fig and Golden Raisin Bread; Almond Rosemary Shortbread Cookies; Almond Cake with Yogurt; and Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze.
"Almonds have remarkable versatility in the bakeshop," notes CIA Baking Chef-Instructor Aaron Brown, C.B., C.H.E. "Almonds and almond products—including almond flour—add flavor and nutrients, improving the texture, health benefits, and appeal of many baked goods."
"Almonds, Healthy Baking, and Desserts: Tasting the Future" was sponsored by the Almond Board of California and produced by the CIA New Media group. It can be found at www.ciaprochef.com/HealthyBaking. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.
Comments