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.
Monday, August 15, 2005
#16 Potage: Creme Dubarry, Watercress, Crab Bisque
Seems simpler - soups.
Dubarry: things that are with cauliflower
Argente: with asparagus
Bouillon (for lesson 17):
Dubarry: things that are with cauliflower
Argente: with asparagus
Bouillon (for lesson 17):
- cooks at 100-110 for 3-4 hours
- Put vegs in in bundles for easy retrieval
- A clove or 2-3 Max
- Burn onion & garlic to color the boullion
- = Patrelle
- Tomato (opt) may help to calify; colors the stock)
- Simmer "as low as possible" 10-120C
- Thickeners - laison - often used in soup = creme & egg yolk mixed
- pour creme, add yolks, whisk - not on the fire & fridge 'til needed
- Do not boil soup after adding this - it will coagulate the eggs - heat w/out boiling
- Keep warm over water bath
- Use only leaves for soup
- remove yellow leaves
- Save some leaves for searing later (for presentation)
- they have almost no meat - lotsa flavor
- really v. simple
- rice flour (mixed w/ wtr) to do final thickening
posted by willson @ 12:09 
Archives
