A somewhat hectic couple of weeks work-wise plus a not-so-interesting class last week forced me to skip the second report on this thread, but I'm back and won't hopefully bore you much with a quick recap.
The format of the course is Thursdays we have a 3-hour hands-on class in one of the school's kitchens, and on Friday a 3-hour theory/demonstration class.
On Fridays our instructor will show several techniques, sometimes on their own and sometimes as part of a recipe, and the following Thursday we are supposed to mimic it in the kitchen.
As I've said before, the first couple of weeks we went over herbs, spices and vegetables, and then on to knife skills/techniques.
On week 3, our first Thursday in the kitchen we practiced the different cuts (Brunoise, Chiffonade, Ciseler, Emincer, Escalope, Jardiniere, Julienne, Macedonie, Mirepoix, Paysanne) with a bunch of vegetables, so nothing terribly interesting to report. We also peeled tomatoes
, and so it seems we're never having tomato with skin again
. There's not much to tell about this class, except for the fact that the instructor had several folks throw their cuts away for not being good enough.
Practicing at home over tomatos and zuchinni.
Friday's class was about eggs: Mollet, Poche, Boiled, Fried, Omelette. We also went over Tournees (A La Cuilliere, Bouquetiere, Chateau and Cocotte) as well as potato-specific cuts: Alumettes, Chips, Gaufrettes, Mignonettes, Paille, Pont-neuf).
Chesco shows his tourneed artichoke.
Chesco tourneeing a potato.
Week 4 in the kitchen was of course our time to do eggs and Tournees. I wish I had taken pictures of it, but being the first time we were using the fires I didn't think it would be such a great idea. Overall the eggs were average, with a few exceptions (both good and bad). My poche was particularly bad
, so we spent the next few days having poche for lunch and dinner
Then on the demonstration class the instructor went over several techniques/preparations: Pate Brisee, Roux and Bechamel for a Leek Ganiche (I practiced this one at home with somewhat good results. post to follow) and also dark meat stock (this is my literal translation, not sure if it's right).
So as I said I made the ganiche at home today, and on Thursday we'll have to make it at school.... we'll see how it goes. It should also be an interesting class, as I'll be having lunch at Comerç 24 beforehand
That's all for now.
edited to add pictures. to the forum "gurus", is it ok if I host the pictures on my server rather than ImageGullet?
Edited by Silly Disciple, 09 November 2004 - 05:36 PM.