![]() ![]() If you are a vendor selling home-prepared foods at a farmers’ market, you will be asked to comply with the new labelling requirements, in addition to existing farmers’ markets guidelines. Home-prepared foods, including those sold at farmers’ markets, will need to be clearly and appropriately labelled so consumers can make informed choices. Read the Low-risk home-prepared food: fact sheet for operators.The 'Low-risk home-prepared foods: fact sheet for operators' provides direction on how to handle food safely and explains the rules in the regulation. The Food Regulation outlines the rules for operating a low-risk home-prepared food business. Information for food operatorsĪs of June 1, 2020, food operators can prepare low-risk foods in their home kitchen to sell directly to consumers from home or at special events. Special events are temporary events, such as craft fairs and festivals, and have their own set of rules in the regulation. Low-risk home-prepared foods can be sold from home (including online or mail-order sales) and special events, as well as from farmers’ markets, where they were sold previously. As of June 1, 2020, the Food Regulation allows Albertans to make low-risk foods in their home kitchen for sale to the public, subject to certain restrictions and safe food handling. I still cut off the imperfect-but-delicious end pieces to share with my sister.Alberta’s Food Regulation sets the rules for the safe handling of food that is available to the public. No, it wasn’t perfect, but so goes the ethos of roll cake, beloved not despite its cracks but because of them. It wouldn’t feel right to serve it with any other serving accoutrements.įor the first time, this year I made a roll cake alone from start to finish, a milestone that felt aptly full circle for my internal coming-of-age narrative. So has our shallow glass platter, which is long and narrow like roll cake and thereby the only appropriate receptacle for plating. The printout of the old Gourmet recipe sourced from Y2K-era internet is slipped into a filmy plastic sleeve and tucked permanently into our recipe binder-a family heirloom that we regard with biblical importance-and it’s survived more than one move. No extraneous squares rewrapped and stuffed in the back of the pantry! ![]() Even better: It’s sold in boxes of three two-ounce bars, wrapped elegantly in wax paper, producing the precise six ounces called for in the recipe. While Ghirardelli had historically been our unchallenged choice for bittersweet chocolate, we realized a few years back that Guittard lent a richer, smoother flavor. With the unmatched mixing prowess of the stand mixer, our beaten egg yolks became thicker and paler, our whipped cream loftier. ![]() ![]() Our bright teal KitchenAid stand mixer, procured many years into roll cake’s existence, unshackled us from the hand mixer, salvaging my tired arms in turn. With our workflow now second nature, bordering on muscle memory, a number of kitchen advancements and ingredient discoveries have seen our roll cake’s quality heighten over the years. The author at age 9, celebrating with a Lighter-Than-Air Chocolate Roll Photo by Jenny Chan I’ve developed a thicker skin for an imperfect roll cake: Next birthday’s version will always be better, and there are four chances every year on each of my family members’ birthdays to redeem a cracked one. Sometimes the roll cake sees a fault line crack down its center, but that’s nothing that a little cocoa powder and handiwork can’t fix (or hide). Still, the “Lighter-Than-Air” roll cake is timeless: It’s delicious and reliable in equal measures for its unchanging simplicity, with an ingredient list you can almost count on one hand. Working at Epicurious and Bon Appétit, I’m fortunate enough to bear witness to (and taste) the development of so many exciting new cake recipes, including the occasional Swiss roll. Birthdays in my family smell like candle wax and cocoa powder, plumes of the latter filling the air with every heeded call to “make a wish.” For as long as I’ve been sentient enough to register a birthday as a birthday, each year around the sun has been punctuated with Gourmet’s “ Lighter-Than-Air Chocolate Roll,” a not-too-sweet flourless Swiss roll filled with pillowy whipped cream and dusted with cocoa. ![]()
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