Very good, almost 100% You'll likely have to wait until this weekend for another, but we'll see.
Consomme is correct. You have beef soup! You need a raft to make it clear and to add extra flavor and protein to give it body and make it a true consomme.
Green vegetables when cooked release acid during cooking. If covered the acid is returned to the water reacting with the chlorophyl turning it olive colored. Also the almonds were gasp..yes, cooked with the beans.
The beef wellington is correctly identified as having a duxelle in it. However the description of the crust would lead one to point to a short pate brise rather than an unglazed puff pastry. Though now that I look back I should have omitted the word flakey. My bad.
After Momoreg answered I edited the chocolate orange to be clearer. The actual answer is that a plain piece of orange zeste while strong is not necessarily bitter. I did say it was candied. Therefore what would make it bitter? The pith people! The pith. It was obviously left on when the peels were cut!
And yes the hot or warm chocolate going into the cold bowl would not actually seize as there is too much fat in the cream but harden almost instantly into little pieces as it was mixed.
Very good you all get an A for effort. It will hopefully get harder as we go along.
