我的上課實作：
在液體高溫相同的狀態下(攝氏100度)，"燉"分為兩種型態
Braising: 要蓋上蓋子，放入烤箱燉
Stewing: 不要蓋蓋子，放在火爐上燉
Braised White Cabbage
Ingredients:
-20g Bacon, batons& 20g Butter& 100g Cabbage, chiffonnade& 45g Onion, finely sliced& 50ml White stock
Method:
-Remove outer leaves of cabbage, remove core and cut cabbage
-Sweat bacon and onion, add cabbage and sweat for 2 mins until start heating up
-Add stock and seasoning, cover with a lid and cook in oven at 170 degree until cooked
Rice Pilaf
Ingredients:
-20g Butter& 30g Onion, finely sliced& 30ml Veg oil&1 cup Long grain rice& 1 1/3 Stock& 1 Bay leaf& few Salt & pepper
Method:
-Sweat onions in oil-do not colour onion
-Add rice, glaze without colour
-Add very hot stock-it will boil immediately it hits the hot rice
-Stir so that there are no grains of rice above the level of the liquid
-Add bay leaf
-Cover with foil to seal without delay(or a tight fitted lid)
-Place in pre-heated oven 170 degree for 17 mins
-Don’t interrupt cooking process
-Remove from oven
-Don’t remove foil for the next 10 mins
-After 10 mins remove foil, bay leaf and discard
-Fork through butter and season with salt and pepper
Osso Bucco gremolata
Ingredients:-1 Osso bucco, 1 clove Garlic, 100g Mirepoix 3mm dice, 1 tbs Parsley, 1 tbs Lemon zest, coating Flour, 30ml Oil, 20gTomato paste, 200ml Brown beef stock, 50ml Red wine
Method:
-Season and flour the osso bucco. Heat the butter and oil in a frying pan and fry the osso bucco until it is lightly coloured
-Place the osso bucco in an oven-proof dish
-Sweat the mirepoix and garlic, add the tomato paste and mix in
-Add the red wine ,bring to the boil and reduce by half. Add stock and bring back to the boil
-Pour over the Osso Bucco to 3/4 cover the heat, reserve excess liquid
-Cover tightly and place in oven(170 degree)for about 1 1/2 hours
-Check sauce level after 1 hour
-When the meat is tender remove from the oven. Tender means the meat comes off easy from the bone
-Check the flavour and consistency of the sauce,and adjust if necessary
-Dress into a service dish and sprinkle with chopped parsley and lemon rind
-Do not move veg brunoise from the sauce
Classic Thai CK Curry
Ingredients:
-100g Chicken thigh, diced& 10leaves Thai basil& 10g Palm sugar, grated& 1/2 tsp Green curry paste& 1 tspTamarind water& 1 tsp Fish sauce
Method:
-Combine all ingredients in a pot except basil leaves and bring to a simmer
-Cook until chicken is tender. Approx.25-30 mins
-Adjust seasoning and stir the basil leaves into mixture
-Serve on a warm plate
真正煮米飯時
我又犯上了"隨興"的壞習慣，改變了比例高湯:米=1.5:1(想說這種長米又硬又乾，應該可以放多點水)
所以煮出來變成米心很硬的稀飯糊
後來趁時間充裕又將比例調整為 高湯:米=1.33:1
就很完美了
老師說高麗菜絲OK
Osso bucco(牛小腿橫切面)可以在燉久一點(其實我燉2個小時了)
Mirepoix還要再切小塊一點(我又假掰地認為，久燉蔬菜丁會變小，所以切比較大塊...)
綠咖哩雞味道OK (這時旁邊的大隻佬居然在這道菜加了一堆辣椒粉，辣到印度主廚說"太辣拉"...)
上課真好玩
會看到明明是同一食譜
還有一堆人拼命搞自己的料理
所以等到我要做下一道食譜時，常常缺料
譬如雞肉明明說好一人拿一塊，等到我要拿時冰箱卻光了
這時憑藉著平時彬彬有禮的好學生樣
印度主廚偷偷叫我去他的冰箱拿一塊肉...
太有趣太多意想不到的事了!
沒有留言 :
張貼留言