Fundamentals of cooking, the final two weeks

These last two weeks of class covered a wide range of topics from hollandaise, to duck a l’orange to French onion soup. I liked the hollandaise the least, and would say the duck was my favorite. I think I’ve only had duck a l’orange once in my life before, but what I made in class was sooooooooo good. I would actually consider making this again just for myself someday.

On hollandaise night, the chef broke my sauce on purpose, just so we could show the class how to save it. If you find yourself in this situation, toss another egg yolk over the heat (using a ban marie or a stainless steel bowl over a boiling pot of water) and then slowly mix the broken sauce into the fresh yolk. That should take care of it.

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