Colette Tatou (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thetoughestcook) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2009-09-29 08:29 am
thetoughestcook) wrote in fandomhigh2009-09-29 08:29 am
Entry tags:
Anyone Can Cook | Period 4 | 9.29
"Bonjour class," Colette greeted as usual, shutting the door behind her precisely on time. She passed out a handout with recipes attached before beginning her lecture.
"I understand some of you may have guests this weekend; I will of course be in my office to meet them. This week, we will talk about sauces, which make the difference between something mommy might make at home in the microwave and true cuisine. We will talk of the five mother sauces, which were first identified by Antonin Carême in the 18th century and redefined by Auguste Escoffier about a hundred years ago."
A pause. "They were, of course, both French."
She turned to write on the board at the front of the room as she continued to talk.
"The sauce groups are brown -- demi-glace -- sauces based on brown stock, such as Chasseur, Chateaubriand, Diane, Estragon, Lyonnaise, and Madeira; veloute sauces made with light stock and roux -- roux is cooked flour and butter -- bechamels, which are veloutes with milk instead of stock; red sauces, such as marinara sauce, salsa and ketchup; and emulsified sauces, such as mayonnaise or Hollondaise."
"Watch while I make a roux, and then you will have your turn to make the sauces of your choice and taste them on the toast, pasta and chicken I've already prepared. I would ask you wear aprons this week, even if you normally do not."
She skillfully cooked butter and flour into a blond roux, then grinned at the class. "That is how it is done. Begin."
"I understand some of you may have guests this weekend; I will of course be in my office to meet them. This week, we will talk about sauces, which make the difference between something mommy might make at home in the microwave and true cuisine. We will talk of the five mother sauces, which were first identified by Antonin Carême in the 18th century and redefined by Auguste Escoffier about a hundred years ago."
A pause. "They were, of course, both French."
She turned to write on the board at the front of the room as she continued to talk.
"The sauce groups are brown -- demi-glace -- sauces based on brown stock, such as Chasseur, Chateaubriand, Diane, Estragon, Lyonnaise, and Madeira; veloute sauces made with light stock and roux -- roux is cooked flour and butter -- bechamels, which are veloutes with milk instead of stock; red sauces, such as marinara sauce, salsa and ketchup; and emulsified sauces, such as mayonnaise or Hollondaise."
"Watch while I make a roux, and then you will have your turn to make the sauces of your choice and taste them on the toast, pasta and chicken I've already prepared. I would ask you wear aprons this week, even if you normally do not."
She skillfully cooked butter and flour into a blond roux, then grinned at the class. "That is how it is done. Begin."
Lecture [9.29]
Re: Lecture [9.29]
Re: Lecture [9.29]
Re: Lecture [9.29]
...he's an odd kid.
Re: Lecture [9.29]
Re: Lecture [9.29]