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.
Tuesday, August 02, 2005
#7 Les Viandes Rouges 1; Red Meat part 1, Roasted Sirloin
Rôties, Braisées, Marinées : Roasts, Braising, Marinades
Techniques: Jus, Pommes Mousseline : Jus,. Puréed Potatoes
Cœur de Contrefilet Rôti : Roasted (Center) Sirloin Fillet
Techniques: Jus, Pommes Mousseline : Jus,. Puréed Potatoes
Cœur de Contrefilet Rôti : Roasted (Center) Sirloin Fillet
- Trim the meat - de-skin, de-fat; be aggressive - save the trimmings (discard fat/skin (we dont put fat in sauces) keep lean & mixed meat); remove and black (air) bits (won't brown)
- 1/3 of raw weight is waste
- tie it lightly to prevent falling apart when sauteeing & roasting
- Hottest burner - peanut oil (not olive) to max temp; get it cooking
- then sling butter in and the meat follows right away
- use no forks
- brown, turn; brown all parts (incl ends)
- no salt until brown; season w/ salt & pepper
- brown well - dont burn (Mayard/meyard/something effect)
- lift meat; put trimmings/scraps in pan; restore meat on top (prevents meat from sticking to bottom)
- Oven 200c 20 mn - blue 25 = rare ; more or less. Test by feeling
- Turn at 10 mn & baste well (if you have juices - I didnt)'
- After roasting, rest on rack before tasting
- Meanwhile: strain remains/liquid
- back to the pan - brown (v.v.lightly) aromatic garnish
- add back beef trimmings; brown & reduce
- top up w/ stock or stock & water - cook a while
- strain & press
- That's jus
posted by willson @ 10:37 
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