Another French day. Chef JJ had all of us prepare a family meal in which we all ate together. We made onion soup, chicken in red wine sauce, arctic char in a cream sauce and apple tarts. All of the dishes have few ingredients but care and attention are needed. Chef JJ really tested us on how to get all the food to the table at a certain time, timing is very important and has been stressed throughout the class.
Key Points:
-for the tart dough, never over mix, you should see clumps of butter
-the more you fold the dough the more Puff it will develop
-for onion soup, cook the onions on medium heat, should take 25 minutes to get a golden, golden brown
-for the wine sauce and chicken, a short sauce it a good sauce - reduce, reduce and reduce!!
-arctic char is hard to clean - we used the whites in this dish - make sure to peal away all the strings/fiber
-timing, portion size, plating, hot plates for hot food, cold plates for cold food are some key pointers in cooking
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| onions should be this color before deglazing |
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| the tart dough should be loose |
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| my first apple tart |
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| you can tell if its a good onion soup if the spoon stand straight up |
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