Sweet and Savory

A technique or skill you learned during your pastry training and how you will be able to utilize it in savory cooking.

Chiles rellenos is a Mexican dish that I have considered one of my confident dishes. I execute this dish often. I have specialized in Mexican cuisine for over 18 years. While learning new pastry techniques, I learned how to perfect meringue.

Smooth, shiny, medium peaks is what I'm looking for in my meringue. Now I can use the same technique to execute my chilles rellenos, to envelop the peppers in a light and airy mixture.

I combine egg whites and salt in a bowl and use my standard mixer and whip up the mixture. I use medium speed until smooth and shiny. I look for medium peaks and ensure the mixture is stiff enough where it doesn't slide down the side of the bowl. It's now the perfect time to add the yolk and finish up the batter.

I wrap the chiles and fry. Now I can say I have mastered my technique and used the sweet method of cooking on a savory dish.