Today we had rice cookery. We made rice pilaf and risotto, also we made two sauces - Robert and Marchand de Vin, and Jardiniere vegetables. So it was a busy day again, however it was much better then yesterday.
What was new for me with risotto? First, this is a method of cooking rice. You coat rice grains with fat (butter) while applying the heat, then you introduce HOT liquid gradually, waiting while it absorbed by rice. Interestingly enough, that wine we add to the risotto, can be added at the beginning (the first part of liquid) or at the end. The wine (acid) will add additional flavor, but what is more important, will prolong cooking time.
Rice pilaf is another way of cooking rice. It starts the same way -
coating rice with fat, but then liquid is introduced at once and then cooked off. The result is fluffy rice, where all grains are separated (as opposed to risotto - all grains are separate, but the texture is creamy).
coating rice with fat, but then liquid is introduced at once and then cooked off. The result is fluffy rice, where all grains are separated (as opposed to risotto - all grains are separate, but the texture is creamy).
Jardiniere vegetables were good, elegant dish. A few different vegetables are cut in batonette (2'' x 1/4'' x 1/4''), then cooked separately in boiling water until tender, shocked in ice water. Just before service, they are quickly sautéed in butter and served. Today we used carrot, celery stalks, rutabaga, white turnips, and green peas.
In the picture are my dishes - vegetables and two sauces. Sauces are king of straight forward, but one of the ingredient is Demi Glace, which made from brown veal stock and Espagnole sauce. I really do not imagine doing this at home. Brown veal stock - 8 hours cooking (minimum). Espagnole - 1 hour cooking time. Demi Glace is another one hour. Only in case you are crazy about sauces, I mean really crazy, you may prepare stock, Espagnole, and Demi and keep them in freezer, so when you want to make sauce you have these ingredients on hand.
Today I have got a 'promotion'. For the next three weeks, I am a group sous chef, third person in command (after the Chef and the class Sous Chef). Basically this is rotation we have on a regular basis and an opportunity for us to practise management and organization skills.
Today I have got a 'promotion'. For the next three weeks, I am a group sous chef, third person in command (after the Chef and the class Sous Chef). Basically this is rotation we have on a regular basis and an opportunity for us to practise management and organization skills.
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