Comments on: Week 2 – Tarts, Birds, and Food Safety

By: Savory Simple

Savory Simple — Fri, 14 Oct 2011 01:10:51 +0000

You can do it! Flash cards really helped me with the written tests.

By: sweetlab

sweetlab — Fri, 14 Oct 2011 01:02:09 +0000

i just went through the week that you have described on this post…Sanitation, ice cream buffet, and 3 course lunch provided courtesy of phase 2 culinary. Next week we have our first theory exam, practical exam, and notebooks are due as well!! Yikes.

By: savorysimple

savorysimple — Tue, 19 Jan 2010 21:25:30 +0000

Pate Brisee = cold butter
Pate Sucree = room temperature butter

They both need to rest in the fridge after the dough is made so it gets cold.

Cold vs. room temp changes how the butter incorporates into the dough. If you use cold butter you’ll end with with a marbled dough, which is what you want in a quiche. You want the butter to completely incorporate into the pate sucree, hence the fraisage.

By: Lan

Lan — Tue, 19 Jan 2010 21:05:43 +0000

ok, i just watched two youtube vids on how to make this dough and they call for the use of the butter to be COLD. i’ve always thought tart and pie crust required cold butter?
i’m hauling ass to get a bench scraper now.

i def. want to do lunch soon, i am actually going to be in bethesda this weekend but for phamily stuff.

we’ll hang SOON! :)

By: savorysimple

savorysimple — Mon, 18 Jan 2010 17:34:25 +0000

Facebook seems to be acting up, I can’t get the video to play. It was pretty simple, though. Pull the bones to a 90 degree angle to cut directly through the sweet spot. Pop the leg out of the joint before removing. Make sure when cutting off the leg to slice off the “oyster of the chicken,” supposedly the most flavorful piece of meat on the entire bird. Save the carcass for stock.

By: John Lynch

John Lynch — Mon, 18 Jan 2010 16:37:56 +0000

That sounds like it was a fun week! What did you think about the breaking down the chicken go? That is one of my favorite things to do. You really get in to your food. It gives you more connection to what you are cooking. I have never gone to culinary school, so most everything I know I’ve taught myself. Take a look at my video on facebook and tell me how close I am to what you were taught. Thanks in advance!

http://www.facebook.com/home.php?ref=home#/video/video.php?v=181957689105

By: savorysimple

savorysimple — Mon, 18 Jan 2010 16:11:57 +0000

It’s incredibly easy, fast and tastes much better. Go to my recipe index; there’s a recipe for homemade mayonnaise. If you don’t have a food processor, I can give you a similar version that you make by hand.

By: anutritionisteats

anutritionisteats — Mon, 18 Jan 2010 16:06:01 +0000

I have been wanting to make home-made mayo for a while now…it is doable?

By: savorysimple

savorysimple — Mon, 18 Jan 2010 03:40:53 +0000

I don’t think it’s likely I’ll make it to Lisa’s, weeknights are so full. I’ll see when it gets closer to the date.

I have to write a 1000 word paper on cinnamon! And I did have a cold, but it occurred over the 3 day weekend (phew!). My left index finger is nasty from a heavy duty stock burn I sustained last week, but it’s healing well.

Let’s do lunch some weekend soon!

By: Lan

Lan — Mon, 18 Jan 2010 03:05:10 +0000

Jenn, love this update! and i am d.y.i.n.g. to make this pate sucree, thanks for including the recipe.

what is your paper about? and how are you holding up physically? did i read something on FB about a cold? hope not!

let me know if you’ll be in bmore next month when lisa is in town, would LOVE to see you and catch up properly. :)