
KateW
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Turns out the way I have always learned in school, BETHVD, which includes demiglace, is the list all the chefs are looking for when they ask "What are the 6 mother sauces?" Maybe you all don't agree, but it doesn't matter, in this case. I'm sure when I get out of school each chef, or person for that matter, will have his or her own list of mother sauces. Fine, whatever. I'm finally starting to learn that maybe a lot of things I'm learning in school are wrong to a lot of people in the business, but to the school it is right, and that's all that matters while I'm at that school. I can even narrow this down to specific chefs--discrepancies abound. But while I'm in a certain chef's class, what he says is gospel!
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Just in case anyone was wondering, chef says Demiglace was the last sauce voted in and can also be considered a compound sauce because it is made from espagnole and brown stock. We never did go over the unofficial mother sauce.
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I've heard that place is really good.
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I have so much left to say, and no idea how to say it, so I will just get over it. And no, I will not quit cooking school. I have two cooking labs, one trimester of academics and a trimester of externship (God help us). Perhaps I can find a nice job making salads. Oh wait, I screw that up too. But I'm over it. Consider this subject dropped, please.
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Hmm, interesting words on feelings I have not even considered. Rachel, I think you are one of those "more respected" members who perhaps does not need validation. I on the other hand am weak and needing of approval. Some of you have touched on some issues of mine that are perhaps beyond the call of duty on this particular board. I don't want to be a personal chef so I can live in a bubble--I want to be one so I can work on my own, and for other reasons based on how I work and time constraints and such. Blah blah blah.
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The chef loved my idea, and we didn't have to make it. The would-be clients are kids, who I bet would love to have chocolate floating around in their hot chocolate. I had 3 mini truffles in one cup, and my hot liquid was a cream/milk liquid, so you are wrong in thinking I didn't think of these things. Also, I had a choice of three truffle flavors in any combination of three--white, dark, and milk chocolate. The dessert also came with an extra pot of hot cream/milk to add if needed--I realize this is not cost effective but it helps the problem of melting those pesky truffles. A lot of us are lucky for being able to choose a career in something we are passionate about. But some of us are not passionate in nature and are just looking for something they remotely enjoy that they can do for a living. And we are lucky for that too, because so many people are stuck in jobs they hate.
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I agree that you cannot build a persona out of a few posts on a website. Even if I were to post continuously about my life, you wouldn't know the whole picture. That's why I think everyone should get the benefit of the doubt. We all have character flaws that show through when we post. Usually I post only when I've wracked my brain for my own answers. This was true for the a la minute dessert thread, and the mother sauce thread. I took what I knew, realized it wasn't the right answer or the best answer, and then came here for help. I didn't want to be told my ideas were boring, or overdone. That's not productive. If someone is being particularly blunt, or naive, and you don't like their approach, be kind. Maybe they don't know any other way.
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I'm a redheaded stepchild I wish I could think of stocks and sauces so casually but this is for school. Every chef's word is gospel and every different chef's word is well, different..."not unlike most professions" possibly, but I am the type of person who likes exact, true answers. But I am going with vinaigrette too. Maybe I should show the chef this thread.
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I started posting here long before I started working at Ruby Tuesday. A year before that, in fact. I came here from a link somewhere else, I forget where, to Malawry's diary on her cooking school adventures. I was just starting culinary school myself and was considering doing a diary also. I ended up doing that diary at Chef Talk Cafe, if you care to read those posts also. This year I do not do the diary, and nobody has asked me where it has been. I post much less frequently at CTC because there is so little traffic there and I can get my questions answered much faster. See, I am not in culinary school to ultimately open a restaurant. I am actually considering being a personal chef, and I have made posts about that here. I can deal with people teaching me, it's just some of the approaches I can't handle. I can't handle being beaten down, told I am passionless for just about the only thing I have fun doing in my life, being told I am ungrateful for the help that includes putting down ideas I already know are bad. And then, when I am doubting and regretting everything I've done in the past year at school, you want me to thank you? I don't come here to beat a dead horse. If an idea is bad, and I say it's bad and I'm not going to do it, I don't need post after post saying "Yeah, why would you want to do crepes suzette? It is SO overdone." I know. I said it before you did. Before you beat down someone's dreams, or at the very least, something someone is spending a buttload of money on (not mommy or daddy), think about what you *don't* know about the person. You don't know why I am where I am in my life, you don't know what I want to do afterward. You don't know much about my personality except what comes through on screen and we know how that can be misinterpreted. I'm sick of the tough love approach. I can get that at school, or from my parents. Just be nice to me, please.
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Honestly, especially lately, sometimes I wonder why I'm at cooking school too. I like to cook, but I realize I like to cook on my own terms, not with some chef breathing down my neck telling me exactly how to do something...and then 9 days later having some other chef tell me something completely different. When I mentioned not getting any credit, I meant from you all. I came up with something nobody else had mentioned (making a la minute hot chocolate with truffles and hot cream) and I felt rather proud. Not getting acknowledgement didn't lessen how I felt but I was a bit surprised. Cooking *is* "just something to do". I don't consider it creation, or art, or anything godly. I have fun doing it, but I don't make it out to be any more amazing or glamorous than it really is. Because in the end, it is neither. Chef after chef says "anybody can cook". It's not brain surgery, as my coworkers at Ruby Tuesday used to say. There is so much more I want to say about my expectations of culinary school, my reasons for going, and what I want to do when I get out but the baking and pastry forum is not the place. Oh and hey, thanks for making me think about not wanting to be at school anymore.
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What makes you assume that my comment was meant to be disparaging? I think it's just the truth. And you yourself agreed with it. And about me not appreciating the help I got on my posts here--that was totally different. I was getting upset for having my idea questioned when I already *said" I knew it was a bad idea. In the end, I came up with my very own ideas, based on everyone's input, got a 90 on my efforts, and got, last I checked, one congratulations. Sure I appreciate how I was lead to come up with something on my own but I was not looking for the tough love approach. Beggars can't be choosers though, right? Verbena, this forum is like a tough teacher. You'll go to them with your ideas, you'll get your ideas questioned, you'll come out with a few different ideas that you now must make into your own concoction and then you'll get little to no credit for it. But you have to be happy without anyone else's approval. If that, too, sounds disparaging, it's not meant to be, it's just my take on it.
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People here are eager to help expand upon ideas you have but reluctant to give you their own great ideas Look at my numerous posts asking for help with school projects, quiz questions, cooking practicals, etc. They all reply with Well, what do you know already? and Have you looked here? Can be frustrating when all you want is a recipe but in the end you'll be glad that part of it came from yourself.
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Interesting...there was never any question in school that hollandaise is a mother sauce. I see the point about how it cannot be made in large batches, but there are many compound sauces that are made from hollandaise: Bernaise, Choron, Maltaise, Mouselline, Paloise and Rachel to name a few... I would think demiglace wouldn't be a mother sauce because it is just a reduced espagnole, which is a mother sauce...right?
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Demi would be the woman in the water. Kim Cattrall would be au naturelle. ROFL good point...the plot thickens.
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I think Dennis Miller would allude to the past lifetimes of Ashton Kutcher, Demi Moore and Bruce Willis...but I can't imagine who the woman in the water would be...
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Sure, Larousse has many pages on sauce but I am looking for something pretty basic--the 5 mother sauces, the 6th "unofficial" mother sauce, and which mother sauce was the last to be considered a mother sauce. Larousse does not seem to have this basic information. It lists many more than 6 "basic" sauces. I do not have any Escoffier books, and I have 20 dollars to my name right now, or I'd run out and get some! Being a classical French class, the 6th sauce could be a viniagrette or a butter sauce I imagine, but I'm not sure which. I'm going with the BETHVD, but I'm not sure which one came last. I'm going with tomato.
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Woops, so now I can't count. Edit: Having read the thread you linked here, I'm even more confused!
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Ok, so all last year we learned the acronym for the 5 mother sauces is BETHVD: Bechamel, Espagnole, Tomato, Hollandaise, Veloute and Demiglace. Chef wants us to know the 5 mother sauces and a 6th unofficial mother sauce. So I'm looking online for this elusive 6th sauce and also trying to find out the last sauce to be included as a mother sauce and nobody seems to be including Demiglace as a mother sauce at all. Most of them say viniagrette instead of demiglace. Well I'm assuming this chef wants us to go with what we learned in school, so BETHVD it is. But what is this last sauce?
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I don't understand the issue of ordering the same thing. Very often my fiance and I won't discuss what we're ordering and we end up getting the same thing. This bothers my fiance and usually if I order first and he was going to get the same thing, he'll change his order. I understand trying new things at a new restaurant but if you're just out to grab a bite and you know what you like, or what you're in the mood for, I think it's ok to have the same thing. I know most of you don't go out to eat just for the heck of it but we do, and it's usually because one or both of us have a craving for something, and hey, if we both crave the same thing, so be it. As for a toss up, I'll usually go with the lighter fare because I tend to have a sensitive stomach. Chicken, fish or pasta are usually top choice. Out of those three, I'd pick pasta first, then fish, then chicken.
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Ohh, I though of another thing...servers who doubt your choice--like if you order something particularly spicy they have to tell you, "Oh, I should tell you, that's really spicy". If I had an issue with spicyness, and was unsure if the dish I wanted was spicy, wouldn't I ask? This happened a lot when I was a kid, I would order things that were rather fancy or weird for someone my age and the server would be compelled to tell me what that dish was like and if I still wanted it. Now I am 24, and I look young, but not THAT young.
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At chain restaurants when you order soup and salad combos or soup and sandwich combos or whatever and they don't get it when you want one before the other, not at the same time... Or when you order soup or app as an entree and they want to know if you want it with the other peoples' entrees...no, I want my soup first and then I want to watch them eat... Or when they refill your water or other drink too often or not often enough... Or when they say "Are you still working on that?" Somebody stop me. Yes, I know I am asking for it by going to the less refined restaurants.
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You guys are too funny.
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Ok, so we can bypass the harm to teeth, but what about the empty calories? And even if I drank diet soda, how would that be good for me, and not just "not bad" for me?
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You mean the kind that has like a fruit essence, but no flavor? Those are pretty good. I also like to mix seltzers with cranberry or grape juice.
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People with poor typing skills deserve our help too. You just have to be a little more patient. Pretty soon, everyone will be typing like this because it saves them time and brain cells.