Sauces. The
most important take away from today’s vast arrays of sauces was the skill of
pinching. I never really understood or was introduced to this idea of quickly
infusing intensity, flavor and depth through this process. It allows you to get
the texture, look and flavor of a sauce without adding butter to cure all ills.
To pinch you add a little liquid to the pan and let it cook down until there is a little caramelization on the bottom of the pan. Deglaze with more liquid and repeat the process 2 more times to create a thick, rich sauce.
I am proud of not breaking my hollandaise sauce!! This was a
major accomplishment. Also I was rather pleased with my sauce from the quick
steak challenge at the end of the evening.
I should work on speed. Today was the first day Nick and I
realized we were 2 and not 3 and struggled with keeping up with the rest of the
teams. I need to work on paying attention in the beginning and being on top of
the instructions.
Take a ways
·
To pinch
·
Proper steak cooking- more on that later next
week.
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