Thursday, September 23, 2010

It's what I do....

People may think it is easy, but it is not.  The only people who think it is easy are those who have no baking skills and don't really understand how food works. It is something that requires patience, the knowledge of science and the ability to not give up. What is it that I do? Recipe creation and experimentation. 

So, your favorite dish is a flan, which is traditionally made with such ingredients like a can of sweetened condensed milk and a few cups of sugar.  With enough tries, I was able to adopt someone else's recipe and create this flan, sugar free, low fat and with a sugar free caramel sauce.

I have been told that with enough time, anyone can make sugar free desserts out of anything.  Well, I'm sorry but you can't.  Anyway, can make these sugar free desserts if they have the time, the patience, the understanding and a bunch of other good stuff.  At one time a cafe said that they were interested in my desserts and then when I told them that they would have to pay me for these recipes, they replied that what I make "is not special and anyone could do it."  I'm sorry but let's be honest, has anyone who is reading this, been able to take their favorite dessert and make it sugar free? 

They said that not enough of their business is requesting sugar free and while that may be a good point, you should always have at least one sugar free option at anywhere that serves food.  Also, that sugar free item should taste good.  Which is my crusade.

When I worked at Old Country Buffet/Home Town Buffet, over the whole menu, there was perhaps 3 things that were sugar free.  There was an apple crisp, a jello mouse and an awful cake which I remember as a bad chocolate mousse.  Well, the jello cake had a flavorless crust on the bottom and a bright pink cherry jello flavored mousse with some sugar free whipped cream on top.  I tried it along with the other sugar free things so as a manager, I could tell when something was wrong or cooked incorrectly.  The apple one is the only one that tasted good, since you cannot screw up apples.

While I was there, I was once asked why the sugar free things tasted like crap.  Well, they don't have to.

So, for future desserts we should be expecting a sugar free tres leches, a gooey butter cake and some chocolate chip cookies.

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