This week we had one of the most important lessons of cuisine and that’s making a dark stock (which is used all the time in the kitchen to make sauces, season a dish, reduce to Demi Glace and glace, make jellies and basically it’s very essential). It’s plenty of work but this is what determinism a quality of a dish. The whole week our group, Anglo A, had taken over by Chef Antoine (Same one from Pastry Mondays) because Chef Sebastian had a forced vacation (he didn’t want to leave us but he was forced to!). I think it’s not bad actually to be working with another Chef, you can lean so many different things from each one of our professionals. Chef Antoine’s style is more laid back and calm. On the other hand, his critic is pretty harsh. He has a lot of appreciation for presentation but he’s not that fanatic about organization like Chef Sebastian. Organization is important in the kitchen and can be a priceless tool to grow with right from the beginning, this is why I’m very happy to have Chef Sebastian. On the other hand, you wouldn’t want it to be hanging over your head at all time, as this is not the goal of a day in the kitchen. So I’m basically very happy with the combination of the two Chefs.
Back to the Stocks, we already made the “white” veal stock for the Potage Saint Germain and also Fumet de poissons for the Fish soup, which is like stock but you should not call it “Fond” because the fish takes 1.5h to give all their taste and then it’s done. And now we made the “Fond Brun de Vueu” which is the dark veal stock and we also made a Marmite which is like a beef soup which is then clarified and used for clear soups and jellies. We also made a small “Jus au veal”, different technique of adding the water a bit by bit, to get a different consistency and flavor. All this we did on one day and then the next we continued to cook the dark stock all together and used the Marmite for a Consommé and Onion soup.
First day: Making the base, Fond de Veau, Marmite and jus de Veau:
The next day: Clarification and making of the soups
The finished Veal Stock was taken to be chilled quickly in the blast freezer, marked Anglo A but sadly stolen by Anglo B, the greedy group!
alot of work and we eat everything in seconds…
I still have some of it left, in the fridge. Want some? 🙂
Anyway, your point is right. People should eat slowly after all that work!!
Mark up another great post!
did you direct the “eat slowly” comment to me???
No, just meant that food is consumed relatively fast after all the time it took to cook it
so, what did happen to the egg white with the meat and vegetables???
poubelle (went to the trash), I can only carry as much as I can!
[…] STOCKING; CONSOMMÉ BRUNOISE, SOUPE A L’OIGNON […]
[…] In culinary school it’s one of the first and most important lessons. […]