This day my lentils where so good drained, but before when they where still swimming in broth they did not taste quite as good. Chef Brown's review was very favorable. My crispy fish was good but my chicken marsala needed some improvement.
The point over my production has been the sauce, and it is because many times I did not add the cold butter at the end. This is what makes all the difference in the consistency of it.
Watery without it, yummy and thick with it.
Saute is a direct technique for dry cooking and it is used for tender items.
Quiz 1
Saute and Grill Techniques
Sauteed Chicken breast with sauce Marsala
1ea Chicken breast, boneless and skinless
¼ ea Onion, brunoise
2ea Button mushroom sliced
½ C Marsala wine
½ C Veal stock
A/n Blended oil
A/n All purpose flour
tt Salt and pepper
preparation.- Cover with film and pound the chicken breast to make it thin about a half inch, this will make it cook evenly. Season with salt and pepper. Dredge both sides of the meat in flour. In a heated pan wait until the oil reaches the smoking point. Then place the chicken breast until is golden brown and then flip to cook the other side. Once is cooked set aside and in the same pan we will sweat the onions, add the mushrooms and then the Marsala wine to deglaze. After it is reduced season and add one ladle of chicken stock stirring in and reducing. Once it reaches a sauce consistency take out of the heat and monte au burre, which means add cold butter to perform an emulsion. Serve the chicken with this sauce.
Chef’s critique.- The chicken was good but the sauce needs improvement because I did not add the cold butter therefore there was no emulsion and the sauce was watery instead.
Crispy skin snapper with sauce of fine herbs
Yield: 1 serving
ea Fish fillet with skin on
¼ ea Shallots, hacher
¼ C White wine
1C Chicken stock
2T Fine herbs (tarragon, parsley, chervil, chives)
tt Salt and pepper
2 T Manufacturing cream
A/n Blended oil
Preparation.- Scorn the fish on the skin side with the knife. Season with salt and pepper
Cover the skin side of the fish with flour. Place the fish in a heated pan with oil with the skin side down. The skin will become golden brown when its done, then we turn the fish to the other side where the fish will be slightly cooked for 2 minutes to serve.
For the sauce.- Sweat the shallots in oil, add the fine herbs and the wine to deglaze once it is reduced we add the cream and the stock stirring until it reaches a sauce consistency season with salt and pepper.
Chef’s critique: Fish had good consistency and the sauce was good too.
Grilled Salmon Fillet
1ea Salmon Fillet, 6oz
tt Salt and black pepper
A/n Blended Olive oil
Prepare the salmon seasoning with salt and pepper. The salmon is placed in the grill to mark it. Then it will be finish cooking in the oven for 3 minutes.
Chef’s critique: The fish was undercooked.
Grilled Vegetables
2 slices, ¼”, each of the following:
Zucchini
Goldbar squash
Eggplant
Red onion
Red bell pepper
Marinade:
2 T Balsamic vinegar
¼ C Olive oil blend
1 t Minced garlic
½ t Each Basil, Oregano, Thyme, minced
Tt Salt and pepper
Preparation: combine the marinade ingredients and use the blend to marinate the vegetables sliced in quarters and thick rondelles. Then grill until done.
Green Lentils
1C Green lentils, cooked
1oz Pancetta, brunoise
1ea Bouquet Garni
2oz Onion, brunoise
2oz Carrot, brunoise
1ea Garlic clove, hacher
1ea Bay leaf
A/n Chicken stock
A/n Butter
A/n Olive oil
The lentils are boiled in salted water for 30 minutes, then drained and set aside. In a sauce pan we place the pancetta to sauté, once it is browned we set aside and in the same pan using the fats of it we sautee the carrots and onions, we add the garlic, the lentils, bay leaf and stock and we let to simmer and reduce. Season add the butter and the pancetta drain again and serve with the salmon and the grilled vegetables.
Chapter 11 pages 313-323 and 383
HOMEWORK DUE TODAY
Grilling and BBQ.- To grill is to place an item in an open grid over heat coming from a gas source or coal. To BBQ is to place an item in the smoke and heat caused by burning hard wood or coal.
Procedure of grilling and BBQ
Grilling.-
1.- Heat the grid either turning the gas on, or burning the coal.
2.- Place the item in the grid turning sides to cook and make grill marks.
3.- Remove item to a cooler place in the grid to avoid overcooking.
BBQ.-
1.- In an oven or BBQ hole place the hard wood or coal and burn it.
2.- When the wood or coal starts smoking place the item on top of a rack inside a covered tray
3.- Cook until done.
List 5 different meats that could be grilled and 5 that could be BBQ.
GRILL
1.- Fish
2.- Chicken
3.- Beef steak
4.- Sausage links
5.- Ground beef patties
BBQ
1.- Lamb
2.- Goat
3.- Rabbit
4.- Pork
5.- Beef
Posts
No comments:
Post a Comment