We made five different stocks: Beef, Veal, Chicken, Fish(See left), and Vegetable(See below).
The chicken, fish, and vegetable stocks were relatively quick, only taking a couple of hours or less to make, while we had to leave the beef and veal stocks to simmer overnight.
And, at our next class session, we'll magically turn the stocks into flavorful sauces. An important lesson of the night was that we do not season the stocks, because the water evaporates(always simmer with the lid off), and the stocks reduce, so when it comes time to make sauces, they might be too salty.
Diva Dishwasher
At our first class session, we were informed by the Chef that we are only to wash a couple of delicate things ourselves, and are to leave everything else with the dishwasher.
I brought my dishes to the dishwasher that day, and he happily took them off my hands, telling me, "Yes, just put them there."
The next day, however, there was a different dishwasher. He brought in bread from a different class and offered it to everyone, and he was eating cake from the pastry class, and offered some to a girl who sits next to me. I tried some and I'm kind of jealous of the pastry class.
Anywho, I brought my cutting board to the dishwasher, and he creased his brow and asked, "Is this clean? Or did you want me to wash it?"
I said, "Oh, am I supposed to wash it?"
"Yeah, unless you want me to wash it..."
So, I washed my own cutting board. And then he did the same with my plate. So, I washed my plate. He got tired of telling everyone individually, so he raised two plates in the air and announced to the class that everyone had to wash their own plates. And then he went back to eating cake.
At the next class, I confirmed with Chef Phil that we were not to wash our own dishes. But, I'm afraid of the dishwasher, since I sit right next to him, and he brings goodies sometimes. I have to wait until he's not looking before I sneak my dishes over to him.
No comments:
Post a Comment