Class 3: breakfast

In class we made almost everything some would want for breakfast. We made pancakes, waffles, fried eggs, omelets, bacon, sausage, french toast, and eggs benedict. We also made a hollandaise sauce to go with the eggs benedict. I learned that when making the sauce you have to be careful not to add to much butter in at once. I also learned that for every one egg yolk it’s two ounces of butter. Another thing I learned was the word nappe. That means for the sauce to be thick enough to coat the spoon. Also you want to season the hollandaise sauce with salt, cayenne and a little lemon juice.

Day2:Potatoes

The second day of class came and grace was no longer in the building. I had almost forgot I had to shave for class n had to do it the night before. I did t really want to but I definitely did not want to wear a beard net. We had to practice our cuts but not as much as the first day. Today was focused on cooking potatoes. I don’t remember all the names of the style we cooked them but my favorite ones where the ones breaded and deep-fried. Also with cooking the potatoes we went over the steps to clarify butter. Also we learned the difference between sauteing and sweating onions. Sweating onions requires more fat and a longer cooking period.

Day1:Cuts

The first day of class was ok. To me it kind of felt like that first day of boces again. We went through the tour of the kitchen and lucky for me and most of my class mates we knew most of the things in there. Having to do all the cuts was actually more difficult then I thought it would be. I remember the form and technical part of doing it. It’s was just that I haven’t done them in so long. Even in boces my teacher never really looked at our cuts so closely. I’m not gonna lie I did not remember the measurements of the cuts. And cooking those potatoes with the seven even sides (which name I can not spell) was hard. I’m definitely going to have ton find time to practice those.

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