Some people still don’t understand what this is about. I want to share today with you. I woke up late today, I was supposed to be up for class and in class by 630am and I woke up at about 635am. I was ashamed. After about 5 minute of a chorus of curses and a panicky throw together of my clothing, I managed to get in my car and phone the Chef teaching class, it was quite the call, very dry, “I think the reason I am calling is rather obvious, sir. I will be there in about 40 minutes, I am coming from Fairfield.” I managed to get to class about a quarter past the hour. I had forgotten my neckerchief so I had to purchase one at the school’s supply store. I love their store, it is reasonably priced merchandise. Today in class we prepared Chicken Veloute, Cream of Mushroom Soup, and Split Pea soup. I was in charge of the Chicken for our group. It was rather entertaining today, as I tried to make myself more relaxed and cohesive with my group. It can be difficult since I have that compulsion to be in control, but I managed okay. It was fun. There were several times throughout the cooking process I thought I screwed up, but it was quite alright. To make the Veloute you must make what is called a roux. Anyone familiar with Louisiana cooking would know this is basically melted butter and flour mixed in equal parts by weight. What some people don’t know is there are three types of roux: white, blonde, and brown. Each is made the exact same way, you just cook them longer to get the darker colors. For my veloute I accidentally made a white roux, which means I did not cook the starches long enough to get a blond, the difference is maybe 25 to 40 seconds of cooking. You have to cook it so you can just smell the starches cooking for a white, the blonde gets a richer aroma, and brown roux just turns to a really dark color. I am proud to say the Chef happened to go by the pot after I mixed the roux with the stock I was making, it was on a simmer, and he said it was excellent. I am proud of that.
One of the other steps for making the veloute is making a liaison, which is a mixture of cream and egg yolks. I had to make it a little bit in advance because our yolks were going to harden the way we had them. By the end we had our stuff ready, garnishes and all. It turns out I did not season my soup at all, so the taste was fairly flat, it only needed salt you know what I mean?
the other two soups, which were the Cream of Mushroom and the Split Pea, were divine. I am proud to say I like the guys I am grouped with. I think I really suck at this, mainly because I get ahead of myself and forget somethings at times, its like my mind goes blank when I try to do something. I don’t relax. I guess I am proud of the garnishes used in the cream of mushroom. I did not actually garnish it, but the guy who did was topping it with sliced mushroom, I asked him how he was going to do it and he had no clue, so I suggested lining three of them up in a fan pattern you know? and he liked it. Well, one cannot serve raw mushrooms as a garnish on a soup, so he had them on a pan for a bit and tried to cook them a bit. I suggested putting some oil in the pan and when he did there was an immediate difference, the mushrooms started to sizzle a bit and then brown. When they became fragrant we took them off the heat and boom garnish.
When we finally plated and called the chef over, his main concern was better time management, we agreed. He dd the review of the soups, Chicken needed salt, the split pea was excellent, and the Cream of Mushroom was as well, he commented on the garnish for the Mushroom in it being “appropriate”. I was kind proud since I kinda contributed.
Still that was the day in class. Tings were much less eventful after up till work at five. I did manage to take a nap. Wunderbar.
At work we were busy all night. I kid you not, we were jam packed. I started making sushi as soon as my shift started and had little time for anything else. I did have one break, but that was it. One of the highlights was a moment of sarcasm, the chef asked me if I had prepped some specific rolls for use later in the night, I said, “I have been too busy since I arrived and started working. I have not had time.” He pointed to my glass of ice tea and said “You had time to get that.” the tea ha been sitting out for an hour untouched since I put it there when I got it. “It take more time to make 5 rolls than it does to scoop ice in a cup and pour tea on it.” I get along fine with him, so we can pick up on our sarcasm. I have been in pain since i landed on my head from those back-flip attempts, it’s in the muscles all along my spine. I also have a headache that increases when I am in the chaotic environment at work. Right now, my head is still throbbing, but there is not really head pain. I might have a concussion or something, but I am not sure.
Well rai, thanks my man, hope you enjoyed your day.