Minus one...

Well today started off as a bit of a bummer.  One of the students (the lazy Greek guy) dropped out of the course because it was too difficult.  So starting with 12, we are now down to 10.  Oh well.. he really wasn't "cutting" it (pun intended) and this is definitely not for everyone.

Demonstration #14 was taught by Chef Benoit, and was still on potage.  First, consomme.  Consomme can be simple or marmite (combination of chicken/beef/veal stocks) is a clear "Bouillon".

Clarificaton involves a "raft" and the goal is to intensify flavours, remove particles/impurities to make it as clear as possible.  In our consomme today, the nutrients with come from the Boeuf Hache (ground beef), aromatics from the G.A., and clarifying: egg whites and the blood from the meat.  You start with all incredients from cold, then apply heat.  The proteins with coagulate slowly.  Do not disturb once 85% done, except to create a hole in the middle.

Bisques have three rules:
1) Made with Crustaceans
2) Thickening agent is rice or cream of rice
3) Must be spicy (but not too spicy, we are not doing Thai food -CB)

Clarifier has three meanings: clarify butter, ie. brea down, clarify using a "raft" and separating egg yolks /whites.

Braiser: means to sear, add garnature aromtique & liquid, cover and put in oven to cook slowly.

The demo was pretty cool because Chef Benoit broke down a live lobster in front of us.  Basically, he pulled the claws off first, and then made a slit all the way down the spine, and then through the skull.  You can see the pictures in my photo gallery.  The potages that he made were the consomme (practical 14), bisque de homard (lobster bisque), soupe a l'oignon gratinee (French Onion soup, which is remarkably easy but takes some time), Potage Bortsch polonais (Polish Bortsch, which is kinda weird to be learning at a French cooking school but oh well - it demonstrates braiser quite well).

In between these classes I got my mid-point evaluation.  The two major things are that I have to make sure that my vegetables are cooked well (which is simple enough, just add extra and make sure they arent underdone) and to turn better (which I knew, and have been practicing).  Chef Gilles was the person who gave the feedbac, which is silly since he only taught us twice, and Chef Benoit taught 10 lessons, but whatever.

Practical 14 was the consomme and went super smooth. I unfortunately a bit over salted (for the second time).  However, I finished exactly on time and Chef Benit said that my brunoise cuts were perfect, broth was crystal clear and my technique was impeccable.  His words, not mine.. so that was nice to hear.

Demonstration 15 was again by Chef Benoit and dealt with butter, which I am so sick of. Beurres Composes (Compound butter) and Beurre Montes (butter sauces).

We also talked about Marinades (Liquid + Acid + G.A.) which can be crue (raw) or cuite (cooked), or instantanee (instant).  There may be a tenderizing effect, but not necessarily.  Dry rub does not count as a marinate.

Chef Benoit showed a couple different butters - Beurre Maitre d'Hotel (parsley), Beurre Marchand de vin (redwine and shallots), Beurre Colbert (glace de viance + taragon), Beurre d'anchois (anchovies mushed to a paste), Beurre D'escargot (shallots, garlic, pepper, pastris, parlsey).

The two beurre montes were Beurre Blanc (to be served with the salmon tomorrow) and Beurre au Porto (port butter sauce).

The dishes that were presented were the Salade de poissons marines (raw tuna, salmon and scallops "cooked" with lemon juice and flavoured with salt, pepper, tomatoes, chopped basil, shallots and olive oil) and salmon with beurre blanc and potatoes cut to anglaise.

Okay, my new Ipod touch arrived today so I'm going to play with that instead of writing more.