FOOD
Culinary Foundations
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Week 1: Carrots Vichy, Carrots Puree
I've decided to enroll into the Culinary Arts and Operations program at the Auguste Escoffier School of Culinary Arts. It's an 18 month program, and I'm excited to start cooking!
Week 2: Pommes Puree
My Professional Cooking textbook arrived this week, along with my uniform... let the culinary journey begin!
Week 3: Rice Pilaf, Frijoles de Olla
One of the key takeaways I had from week 3 of culinary school... our chef instructor said to focus on memorizing the ratios, not the exact measurements for each recipe. For example: typically, long grain rice is cooked at a ratio of one cup rice to two cups stock. Once you have the ratio down, it doesn't matter what size container you grab... just remember to use a 1:2 ratio.
This week we made Rice Pilaf and Frijoles de Olla, featuring a Brunoise cut on the onions.
This week we made Rice Pilaf and Frijoles de Olla, featuring a Brunoise cut on the onions.
Week 4: Fresh Pasta, Tomato Sauce
This week was the toughest -- and tastiest -- culinary challenge so far: Fresh Pasta with Tomato Sauce.
In addition to the art of the sachet (spice bag), I learned how to roll paper thin pasta, cook it in 90 seconds, and use the food mill to make a semi-chunky sauce. My plating still needs work, but I did go above and beyond the assignment by adding a homemade meatball for some rustic charm.
In addition to the art of the sachet (spice bag), I learned how to roll paper thin pasta, cook it in 90 seconds, and use the food mill to make a semi-chunky sauce. My plating still needs work, but I did go above and beyond the assignment by adding a homemade meatball for some rustic charm.
Week 5: Roast Chicken, Pan Gravy
Week 5: Roast Chicken with Pan Gravy.
Stuffed the chicken with lemon slices, a bundle of thyme, and garlic cloves. Then tressed and coated the chicken with compound butter made of thyme, salt, and pepper. Made a roux from the dripping, then added chicken stock and reduced to a pan gravy. Plating still needs work.
Stuffed the chicken with lemon slices, a bundle of thyme, and garlic cloves. Then tressed and coated the chicken with compound butter made of thyme, salt, and pepper. Made a roux from the dripping, then added chicken stock and reduced to a pan gravy. Plating still needs work.
Week 6: Chicken Fabrication
Week 7: Brown Stock, Classic French Onion Soup
This week in culinary school we made a brown stock, utilizing the leftover scraps from the chicken we fabricated in week 6, and then used that to make French Onion Soup.
Here are the 7 principles of stock making:
Here are the 7 principles of stock making:
- Start with cold water
- Simmer, never boil
- Skim frequently
- Strain carefully
- Cool quickly (in an ice bath)
- Label properly
- Defat the next day
Week 8: Court Bouillon, Poached Protein, Beurre Blanc
This week we started with a Court Bouillon, which was then used to poach three Haddock filets. In addition, I made Rice Pilaf, and then a Beurre Blanc emulsion to finish the dish. The plating came out atrocious (I actually think I'm getting worse, if that's possible), but the flavors were well developed.
Week 9: Sautéed Batonnet Vegetable, Sautéed Protein with Pan Sauce
This week's assignment was a Sauteed Chicken with a Pan Sauce and Zucchini.
For the pan sauce, I added shallots, deglazed the chicken fond with a little bit of white wine, reduced to au sec, added chicken stock, reduced that to sauce consistency, then removed from the burner and swirled in a little cold butter. The pan sauce took the dish to another level.
The goal with the chicken and zucchini was GBD... golden, brown, delicious!
For the pan sauce, I added shallots, deglazed the chicken fond with a little bit of white wine, reduced to au sec, added chicken stock, reduced that to sauce consistency, then removed from the burner and swirled in a little cold butter. The pan sauce took the dish to another level.
The goal with the chicken and zucchini was GBD... golden, brown, delicious!
Week 10: Braised Protein and Sauce from Reduced Braising Liquid, Risotto alla Parmigiana
Making up for my missed assignment last week... Braised Chicken, Reduction Sauce, and Risotto alla Parmigiana.
One way to increase flavor in both dishes... use stock instead of water.
One way to increase flavor in both dishes... use stock instead of water.
Week 11: Hollandaise Sauce, Grilled Protein, Grilled Vegetable
This week in culinary school we made the mother of all mother sauces: Hollandaise (my emulsion held together, but came out a little thick). In addition, we grilled NY Strip Steak and Asparagus.
To make the Hollandaise, I learned how to clarify butter (heat to a boil, reduce to a simmer, and skim the milk solids as they separate and float to the top).
For the steak, I learned how to tell the temperature range based on feel. Touch the base of your thumb to understand what a raw steak should feel like. Then, pinch your thumb and forefinger together, and touch the base to understand what a rare steak should feel like. Now, pinch your thumb and middle finger... that's medium rare. Your thumb and ring finger, medium. Thumb and pinky, well done.
To make the Hollandaise, I learned how to clarify butter (heat to a boil, reduce to a simmer, and skim the milk solids as they separate and float to the top).
For the steak, I learned how to tell the temperature range based on feel. Touch the base of your thumb to understand what a raw steak should feel like. Then, pinch your thumb and forefinger together, and touch the base to understand what a rare steak should feel like. Now, pinch your thumb and middle finger... that's medium rare. Your thumb and ring finger, medium. Thumb and pinky, well done.
Week 12: Fried Chicken, Onion Rings
Final cook for this course block: Fried Chicken and Onion Rings.
Here's the secret to a light and airy onion ring: whip egg whites and fold them into a batter that includes club soda for maximum fluff. Then, mix some chipotle Tabasco sauce with mayonnaise for the perfect accompaniment.
Here's the secret to a light and airy onion ring: whip egg whites and fold them into a batter that includes club soda for maximum fluff. Then, mix some chipotle Tabasco sauce with mayonnaise for the perfect accompaniment.