In addition to the girdled salmon last week, we continued with various types of fish - pollock, sole, brill, and different ways of cooking - poaching, braised, pan fry, deep fry. AND of course, we were tasked to make the infamous sauce Hollandaise! Plenty of whipping, be careful of the heat, be careful when you add the butter..... in the afternoon in pastry class, we made more praline cream, whipped cream, meringue... my arms were falling off.
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