I feel the butter pumping through my veins!! I got into the kitchen this morning at around 8:15 and right away chef karen decided to make me and another student sous chefs for the day which meant that we were responsible for making the veal stock today. So I needed to first strain out yesterday’s batch which had cooked through the night, and bring it down to about 70 degrees with an iced bath which we had set up in the sink. Next I through the veal bones into the oven with a light coating of oil and roasted them @450 degrees until nicely browned. By that time the other sous chef made it into class and took over prepping the veggies, which needed to go into the oven for a quick roast as well.
Now the emulsions, first Mayonnaise which was easy enough except for the insane amount of whisking. Egg yolks, Dijon mustard, red wine vinegar, salt and a hefty amount of vegetable oil. Next came the Hollandaise; egg yolks, water, cayenne pepper, lemon juice and a ton of butter with more whisking.
Chef showed us a really cool trick which made the whisking much easier. You take a wet towel and ring it tight and make it into a loop on your counter top. Then place your mixing bowl firmly on top of it and it won’t slide around on you.
Thank god for the fire drill cause a few spoonfuls of butter + an empty stomach weren’t really working for me. The rest of the day was spent making Bearnaisse, Beurre Blanc, and Sabayon.
The Beurre Blanc was my favorite, I would love to try out on one of the fish dishes at Niko’s. Tangy and Buttery, maybe with one of the Grilled Fishes?
Tomorrow is our first test and I gotta finish studying the last two chapters.
Tomorrow’s lesson: “Soups and Consommes”