I actually don't have much to say in this blog though...last nights class involved stocks!!! HOW INTERESTING RIGHT? lol but I did learn a lot about making stocks:
Don't add salt
A clear stock is a good stock
All you need is a liquid, bones of any specific meat, a mirepoix, and a bouquet garni
Your mirepoix is your vegetables, usually onions, carrots, celery but don't hesitate to use more, in class we also used leeks and mushrooms
Your bouquet garni is your herbs, usually consist of fresh time, dried bay leaves, parsley stems, garlic, cloves, and peppercorns. This can be wrapped in a cheesecloth or leek leaves.
Never boil, slow simmer
Consistently skim the top to get rid of impurities and grease
So, I'm not sure if you're going to take any of my own advice but why buy stock when you can make your own (and know whats in it) I promise you, it will taste better, HOMEMADE IS ALWAYS BETTER!!
So in class we made chicken stock, fish stock (my poor partner had to attack that thing....thing as in fish), and vegetable stock.
Here's a pic of our chicken stock!!
Like it??!!!!! IT SMELLED SSSSOOOOOO GOOODDD
To continue, Chef Nick is back with us and back with a vengeance...lol. We were assigned hw to do carrots and turnips, julienne cut; and carrots and potatoes tournage (cocotte (5cm long) (that's from the previous blog). So I practiced that today, very interesting. I also glazed some carrots for mom and dad to taste and the loved it YYAAAYYY!!!!
Well I've got to go now, I have an interview tomorrow morning at my new favorite restaurant - HILLSTONE. Yes it's a waitress position, and yes I have a degree in Finance....but who cares about numbers WHEN I LOVE FFFFOOOODDDD!!!
*smooches and deuces*
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