Last week, we made
pork escalope rolled up with stuffing, the one on the left is my hearty version, the one on the right is the chef's version. We made gridled salmon (mine turned out to be a little undercooked on one side, but I guess it's better than being overcooked! we should get it slightly just moistly cooked, but mine was a very thick slice to being with.) Chef made a demo on roasted pork cutlets, but we didn't have to make it for practical.
You see those cute rugby ball shaped potat
oes and carrots, it's called turned vegetables, and I say the French are sadists.
In addition, we cooked rabbit!! Rabbit in mustard sauce with sautéed potatoes. The rabbit (already de-furred) came in a bag with its head and feet still intact. We had to chop it up into parts, pan fry a little, throw in some vegetables, boil down with white wine, strain the vegetables, and finish the sauce with mustard and cream. Saute-ing the potatoes need a little co-ordination, you want to brown them evenly and cooked through.
*Roooarr* Rabbits.... tremble in fear!
2 comments:
Why are they sadists? What's wrong with the way they do veggies?
Because of 'turned' vegetables, basically, e.g from potatoes u usually shape them into disc shapes, or cubes, or french fries, but classical french cuisine is often accompanied by 'turned' vegetables, where you shape carrots, potatoes, turnips, etc, into little rugby ball shapes of many codified sizes, and it's not easy! ur hands are cramped and you often cut ur fingers.
here's a link which explains more. But i have to add that their turned potatoes and carrots are not that pretty.....
http://www.recipezaar.com/bb/viewtopic.zsp?t=136089
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