Good afternoon to everyone out there. Hope that everyone is well today and staying warm. Looks like this weather is going to last a little longer. Today our assignment was to make all stocks and broths and thickeners for Soups and Sauces. One of the thickeners that we made was called a: Liaison. This is 3 parts cream (8ozs.) and 1 part egg yolk thicken 24 liquid Tempered into liquid not over 185 degrees. This is used when making cream soups such as "cream of broccoli" or some other cream soup. Today we also learned how to boil bones, make and add a mirepoix and the spices ... when to boil and not boil, when to skim and not skim, when to roast the mirepoix for better color and flavor and many others sauces made for the original 5 that we started with. Tomorrow we are learning how to make stock so we can make 3 kinds of homemade soup on Wednesday. This is very excited to see the thickening work ... and sometimes not work or to be perfect or to break down ... anything thing can go wrong with so many cooks in the kitchen but everyday we go with the best of intentions that it will all work out in the end.
Signing off for now from 2HappyChefs. More pic's tomorrow. Have a great evening ... till tomorrow ....
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