Day twenty three

Why do we need a good organisation in a kitchen?

Dear readers, I did not forgot about my blog yesterday and did not slack out. Yesterday we had a Special Day Project - we had to write our answer to the number of questions regarding externship. The question were quite straightforward, but a lot of thinking was involved (what I want, what can I afford where is the balance). I was able to find a consensus with myself (it's really hard!).

Today was the Culinary Fundamental day, unfortunately not great. The task was to prepare Chicken Veloute and Cream of Broccoli Soup. I slightly overcook roux and color was darker than it suppose to be. Next, I was looking too long for a fine mesh strainer (it was a mystery where all of them gone) and while I was looking for it
one hyperactive kid started to consolidate product and dumped my soup to a big pot where his soup was already. How you can do this to a product in blender I have no idea. For me if it is not in a pot - it's not finished. So I managed to come to the testing table with some product, but it was not purely mine. So I was disappointed. This is exactly why we need organization in a kitchen. People suppose to do what they should do and not what they think is better to do. There is the Chef who is thinking...

Chicken Veloute is a mother (grand) sause based on chicken stock and blond roux. It may be used for soups, sauces or as a binder. Basically veloute is a white sauce, therefore any type of white stock (veal, chicken or fish) can be used. I am not speaking about vegetarian option, because vegetarians do not eat animals, they eat their food and animal are starving...

Ingredients for Veloute (yield 1 qt):
0.5 fl oz clarified butter
2 oz small dice white mirepoix (50% onion; 25% parsnip; 25% celery)
4 oz blond Roux (60% flour; 40% clarified butter cooked together until light pale color achieved)
1.25 qt chicken stock
1 sachet d'Epices (2 parsley stems; 1 thyme; bay leaf; a couple of peppercorns - place in cheesecloth and tight using butcher string)
salt white pepper as needed
Method
1) heat butter, add mirepoix and cook until soft and translucent with no browning
2) add roux and cook till very hot (2 min)
3) add gradually stock. Gradually! You do not need lumps, so stir a little bit stock stirring constantly, then a little bit more, when you see there is good consistency add remaining stock. Bring to boil, reduce to simmer, add sachet and simmer for 45-60 minutes until flavor develops
4) Strain through fine sieve, strain again using double cheesecloth
5) return to simmer and season
6) it's ready to use right away or cool down and refrigerate.

Cream of broccoli soup (yield 1 qt)
1 lb of broccoli - florets removed, woody stems peeled and cut in small pieces
0.5 fl oz clarified butter
4 oz medium dice mirepoix (please see above)
1 qt chicken veloute
1 standart sachet d'Epices
2-4 fl oz heavy cream
salt, white pepper, freshly grated nutmeg - to taste
Method:
1) Remove florets from broccoli, reserve 4 oz for garnish
2) sweat mirepoix in butter until onion translucent (8-10 min). Add unreserved broccoli and sweat until stems are slightly tender (10-15 min)
3) add veloute and bring to simmer. Add sachet. Reduce heat and simmer until vegetables are tender (30-40 min). Stir frequently
4) Cut reserved florets and blanche them till tender, shock then in ice water as soon as they are done
5) Puree soup, strain. Discard all solids.
6) Bring to simmer, add cream and adjust seasoning. Ready to serve.

This is great original French recipe for the Cream of Broccoli soup. In case you want to make your life a bit easier and you do not have a veloute in your fridge, you may simplify the recipe. When your vegetables are ready (p. 2) sprinkle them gradually with 2 oz flour and cook it. Then gradually add chicken stock (instead of veloute) stirring constantly and making sure there is no lumps.  This way you basically making one pot soup and thicken it with flour. Flavor will be compromised. All other steps are the same.

Today I have spoken with a Student Affair Manager regarding living off-campus. There are some things to consider and I should think them over. Also I've spoken with Employment Manager, it seems I will get my authorization to work card soon, may be tomorrow. It does not mean that I have to start working Thursday, but I would rather have everything done and to be able to decide when I want to start, then depend on other people... Will see what tomorrow brings.