As I mentioned earlier, Lessons 24-30 will not be introducing new cooking techniques, so not that much new information. The Eggplant was absolutely delicious.. It's one of the dishes that I may look to make once I catch my breath when this madness is over in a week. However, it's not very French at all - Basil, tomatoes, feta, eggplant.. sounds like a Greek dish to me! Chef Gilles told us a story on how it was named after a dish served at a Wedding, and one of the gifts was Olive oil, which was very expensive at the time, and how the Eggplants absorbed it all.
Apparently it's a Turkish disk. Go figure!
Osso-bucco is not bad... but it's hardly French as well - important technique here is Braiser. The Strawberry dessert was not too bad, and it is definitely French with a Sabayon flavoured with Cointreau... important technique here is whisking over a bain marie.
Practical #024 went smoother than yesterday. Chef Benoit was observing, and I don't think I made any major errors. I burnt butter twice, but luckily didn't have anything in the pan at the time... My final sauce had weird black flakes in it, I have no idea why.. but thickness was okay and my meat was cooked well.
At the end of class Chef Benoit read the mid-term marks out loud. I didn't get the lowest or highest mark in the class, but was not entirely happy with my mark. Chef Benoit made a point of saying he was surprised I hadn't done even better. I think that's meant as a compliment...
Got home, took a quick nap, and am now about to get ready for the class dinner!
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