LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Friday, August 05, 2005
#10 Poisson Grillée, Beurre Émulsionné, Carré de Porc Rôti, Profiteroles, Glacées, Sauce Chocolat, Crème Chantilly
Grilled Salmon: crosshatch on the grill (darkly - lightens later); finish in oven; don't ovecook
Butter Sauce: A means of emulsifying butter with lemon juice and a little water (and whatever). Normally butter and water and not friendly and don't mix well.
We boil the water and drop in cold little chunks of btr, which stops the boiling, stir, melt that btr and bring back to just nboiling - add more butter. Lather Rinse and Repeat.
Pommes Byron: 1) DO NOT add bechemal to the potatoes!
Boil potatoes lightly so they dont smash into each other and self destuct. Dry out very very well in oven. Better yet, for this dish, bake them.
Mix potatoes (add butter when hot), roll in parchment as a cylinder & chill, flour a knife & cut slices, dimple - make a well; top w/ bechemal & cheese - bake
Roast Ribs: clean ends of ribs; remove string done by butcher, replace with string to just hold it together, not tightly.
If not browning after a while rub w/ some butter (& make sure you remembered the salt)
Test with trussing needle in meaty part, wait, touch tender skin - too hot to leave there? It's done.
Resting, post oven, is as important as baking. Turn while resting to assure even moistness.
Parcée is the word - not whatever I wrote before.
"Jus" becomes "sauce" by the addition of a thickening agent.
Profiteroles: Dead easy. # of eggs depends on weather, the flour, the eggs and the process. The test: draw straight line in masa - if walls fall slowly... it's ready.
Egg wash would be good. Bake until feather light.
When piping stuff the back hand applies pressure & the front hand steers
Butter Sauce: A means of emulsifying butter with lemon juice and a little water (and whatever). Normally butter and water and not friendly and don't mix well.
We boil the water and drop in cold little chunks of btr, which stops the boiling, stir, melt that btr and bring back to just nboiling - add more butter. Lather Rinse and Repeat.
Pommes Byron: 1) DO NOT add bechemal to the potatoes!
Boil potatoes lightly so they dont smash into each other and self destuct. Dry out very very well in oven. Better yet, for this dish, bake them.
Mix potatoes (add butter when hot), roll in parchment as a cylinder & chill, flour a knife & cut slices, dimple - make a well; top w/ bechemal & cheese - bake
Roast Ribs: clean ends of ribs; remove string done by butcher, replace with string to just hold it together, not tightly.
If not browning after a while rub w/ some butter (& make sure you remembered the salt)
Test with trussing needle in meaty part, wait, touch tender skin - too hot to leave there? It's done.
Resting, post oven, is as important as baking. Turn while resting to assure even moistness.
Parcée is the word - not whatever I wrote before.
"Jus" becomes "sauce" by the addition of a thickening agent.
Profiteroles: Dead easy. # of eggs depends on weather, the flour, the eggs and the process. The test: draw straight line in masa - if walls fall slowly... it's ready.
Egg wash would be good. Bake until feather light.
When piping stuff the back hand applies pressure & the front hand steers
posted by willson @ 12:22 
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