After a well deserved vacation where I did very little cooking (I love that my family has people who love to cook in it) today was back to the reality of Johnson & Wales and life in the kitchen.
We did a madcap review of all sorts of things in class today before getting into the production of stocks (white chicken, brown chicken, white fish and, brown veg), soups (minestrone all around) and sauces (pesto & veloute.)
Veloute is a totally basic white sauce... yet good lord it can be contrary to make! One starts with a roux and then adds chicken stock. Simple sounding, now there is also the matter of the constant stirring, the cooking out of the starch, the need for it to be the correct viscosity. Such fun! Oh and if the stuff gets too hot and you taste it... say good bye to your taste buds for a few days! Thankfully I didn't make that mistake today, I learned my lesson before the break!
Tomorrow we launch into "Mother Sauces" which is the heart of the class, I'm really looking forward to this. I know how to make some of them, but I'm sure that I'll learn new ways and techniques...
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