Week two of culinary school has almost come to a close and I am still loving it! Today we made beef consomme, puree of split pea soup, and a classic bechamel sauce. I took charge on the sauce. And had to make it twice...
I stopped stirring for just a second too long to observe a demonstration and the flour from the roux had all stuck to the bottom. So I had to dump it out and start over. The second time around, I hardly ever took my whisk out of the pot, giving Chef something more to pick on me for... As if he really needed anymore help! :P However, the second go around was superb!
The "taste all you make" rule is absolutely my favorite! And puree of split pea soup is actually quite tasty!
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