This week was an ode to stocks...the building blocks of all classic/modern cuisine. We glazed/deglazed pans; sliced and diced mirepoix; and supreme an orange.
The cuts learned this week were: julienne, brunoise, small dice, large dice, batonnet, chop an onion, chop parsley, chop garlic and create garlic paste. We also learned how to Supreme an orange and peel/core & dice a tomato to make concasse.
All of us created the Mirepoix...we then used the cut mirepoix to deglaze pans that were roasting veal bones for brown stock. We roasted our own bones for brown stock; pulled chicken and brown stock, chilled, labeled and stored the stock.
I thought I did an awesome job with my knife skills and I continue to practice at home all the time. As for the stock; I actually took what I learned and made my own version of pot roast with short ribs and ossu buco...mmmmm good stuff!
The pictures above are from this week...my knife cuts and deglazing a veal bone pan...and Chef Bill tourne cut a potato...