Okay gang, it's a simple one again. So put on your thinking toques and have at it.
A relative bless their soul (you say, now!) has asked you to do a catering for 75 people for her. She has all her old pots and pans that you absolutley must cook in. The food won't taste the same without them she says.
Here's what happened.
Time was a little tight but you made it just in time. The Steamship Round came out at 180 degrees and beautiful. A sight to behold, brown crusty juicy! In fact it was so juicy that you had to keep getting towels around the cutting board to sop up all that jus. Well done pieces seemed to be easy to come by but as beautiful as it was when you cut it every slice seemed to end up medium well.
That beef wellington that you have since learned to cook properly should be delicious with the Merlot Demi that you prepared.
The butcher gave you his finest veal bones that he cut from the breasts that he broke down. Too bad you couldn't afford the chops that came off it. You did all the right things to your stock, browned your bones, put in your mirepoix, a touch of tomato, deglazed your pan and cooked it slowly for at least 6 hours. You strained it, it looked and smelled and even tasted delicious. You reduced it by half and it was great! Thin but great. However no matter how much you reduced it it remained thin. Any more and you'd reduce it to nothing. Oh well not a problem, you can just thicken it and have a Fond Lie, tasty too and who will notice? A quick Roux and you're on your way.
However your relatives fondness for her braised red cabbage with lemon zeste recipe doesn't sit to well with how you think it should be made. She insisted it be made in her grandmothers old aluminum stockpot. It has been used for that dish for years, and it still tastes great, and in the darkened room no one will notice the blue tinge it has, nor the odd grey tinge the mashed potatoes seem to have, no matter how much milk you try to add. At least it still tastes pretty good.
Still something seems amiss with your croissants. Can't blame this one on her, it's your recipe. Hmm.. milk, yeast sugar, bread flour. It all seems right, detrempe 1:1, turn 7 times rest etc. They look okay but they weigh a frickin ton! These thing taste more like pizza bagels!
Thank god your serving a friendlys Ice Cream cake for dessert. The next screwy test will have your ponerous desserts!
A relative bless their soul (you say, now!) has asked you to do a catering for 75 people for her. She has all her old pots and pans that you absolutley must cook in. The food won't taste the same without them she says.
Here's what happened.
Time was a little tight but you made it just in time. The Steamship Round came out at 180 degrees and beautiful. A sight to behold, brown crusty juicy! In fact it was so juicy that you had to keep getting towels around the cutting board to sop up all that jus. Well done pieces seemed to be easy to come by but as beautiful as it was when you cut it every slice seemed to end up medium well.
That beef wellington that you have since learned to cook properly should be delicious with the Merlot Demi that you prepared.
The butcher gave you his finest veal bones that he cut from the breasts that he broke down. Too bad you couldn't afford the chops that came off it. You did all the right things to your stock, browned your bones, put in your mirepoix, a touch of tomato, deglazed your pan and cooked it slowly for at least 6 hours. You strained it, it looked and smelled and even tasted delicious. You reduced it by half and it was great! Thin but great. However no matter how much you reduced it it remained thin. Any more and you'd reduce it to nothing. Oh well not a problem, you can just thicken it and have a Fond Lie, tasty too and who will notice? A quick Roux and you're on your way.
However your relatives fondness for her braised red cabbage with lemon zeste recipe doesn't sit to well with how you think it should be made. She insisted it be made in her grandmothers old aluminum stockpot. It has been used for that dish for years, and it still tastes great, and in the darkened room no one will notice the blue tinge it has, nor the odd grey tinge the mashed potatoes seem to have, no matter how much milk you try to add. At least it still tastes pretty good.
Still something seems amiss with your croissants. Can't blame this one on her, it's your recipe. Hmm.. milk, yeast sugar, bread flour. It all seems right, detrempe 1:1, turn 7 times rest etc. They look okay but they weigh a frickin ton! These thing taste more like pizza bagels!
Thank god your serving a friendlys Ice Cream cake for dessert. The next screwy test will have your ponerous desserts!
