Saturday, March 27, 2010

Culinary Techniques Update

I have hit the 1/3 mark of the Culinary Techniques at FCI and I haven't suffered any severe injuries, apart from a mild peppering of oil burns from trying to flip an ungodly number of eggs over easy in last week's exercice de oeufs. We went through 800 eggs or so. Don't worry everything is composted, so it's not a total waste! 

My omelet was perfect the first time around. The second time around I didn't really roll it down the pan properly, but the color, texture and cooking technique were fine.  Refining my presentation will be the goal for the next batch of eggs I prepare.  NOTE:  When you find yourself at any lovely brunch place and decide to order an omelet, you should know that it will be LOADED with butter.  We used TUBS of clarified butter.  Clarified butter gives your omelet a very pale yellow coloring.  You can try to cook with olive oil (use a low flame, b/c olive oil burns faster), but it doesn't taste the same or look the same.  In addition to several omelets, we made Eggs en Cocotte, poached eggs, fried eggs, eggs over easy, medium, hard.  The pace was frenetic, so I don't think I would ever want to work in a kitchen trying to expedite breakfast.  Today, we made Eclairs (made from choux pastry dough and  creme patisserie (vanilla, coffee and chocolate), creme de chantilly, Pot de Creme, and Creme Caramel.  Pace was much better, but measurement and precision are critical. Bon Appetit! More updates later...


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