Wednesday, October 21, 2009

Week 2 Fundamentals

This week we were involved with sauces!
Yes I know what most of you are thinking why not just buy a bag from Publix pour into some liquid and make a sauce. Obviously that is not what I am going to school
We went over & were quizzed on the five "mutha" sauces (Espagnole, Veloute, Bechamel, Hollandaise, Tomato Sauce) and of course made all of them; including the un-official "mutha" sauce - Mayonnaise.
Our Espagnole (KFC Gravy) started out a little on the greasy side, but the end result was awesome! Although it tasted like a base sauce not a yummy demi glace. Which we did as well...
The demi glace; equal parts Espagnole Sauce and Veal (brown) Stock then reduced by half; was extremely tasty! Very yummy on a nice piece of Rib Eye can also make other sauces out of the demi glace too...
Our Veloute was very boring but then again so is Veloute; however on a nice roasted chicken probably amazing...
Veloute is Chicken (White) stock and White Roux combined...mmmmmm good...
Bechamel is pretty easy to make; it's milk simmered with an onion pique (pricked onion with bay leaf and cloves) and then combined with white roux.
Our Bechamel tasted very good and when we added the cheddar cheese it took it to a whole new level! Talk about MAC & CHEESE...all of the class' bechamels were combined with cheddar cheese, poured into a big bowl of pasta elbows (al dente) and smeared into a hotel pan. We then added bread crumbs and shredded cheddar to make a baked Mac & Cheese!!!!!!!!! YUMMMMM!
Jamal & I whipped up Mayonnaise and Hollandaise...they were AWESOME!
Mayonnaise, mix of dijon mustard, red wine vinegar, white pepper, salt, egg yolks, vegetable/canola was definitely tiring but the taste was great!
Now...our Hollandaise was KILLER! We made a reduction of white wine & vinegar with peppercorns; added it to whipped tempered egg yolks (and water) and emulsified the mixture with clarified butter.....HEART CLOGGER ALERT! Let me tell you after we added the white pepper, salt and cayenne the taste was KILLER! I HATE hollandaise and this sauce was amazing...thanks Jamal. I will say this I made it at home this past weekend for the family and they loved it...!
Of course excelling at making Fresh Tomato Sauce is my thing; but it's not as need to make sure the vegetables in the sauce cook through and become soft. For some reason my small diced vegetables stayed crunchy. I guess things happen sometimes...

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