 |
| Our buffet today with artichoke as decoration |
Today was the second day of the same menu. As we cooked some dishes yesterday and it happened that we did it for two days, we have more time available and we put a lot of effort to change appearance of our buffet.
We were able to get rid of chafing dishes and used special system of risers with created surfaces to hold plates with food. All these changes came at the cost of another class doing Asian cuisine. It was an initiative of our chef to use this system and the other class was really pissed off, as they have always used it. However, the early bird gets all worms...
With regards to a cooking I can not say anything interesting. I was responsible for a charcuterie sauce, but it was cooked yesterday and all I have to do is to reheat it, check seasoning (it was good), add a bit butter for the finish and that was it.
In a bootcamp today we made fresh mozzarella balls. I have never seen how it made. To make fresh mozzarella balls we need
mozzarella curd, which is sold in blocks. We cut it in small dice. Then we started to add hot (simmering) salted water gradually and mix it with our dice. At some point curd started to melt and created pliable mass. From that point we stretched that mass and formed balls using hand only. That was fun. I am not sure that in mass production it is done manually, probably they have some sort of machine to do the job. However it was fun and cheese was really tasty (with basil and balsamic vinegar).
No comments:
Post a Comment