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fandomhigh2014-10-31 12:42 am
sharp_as_knives) wrote in fandomhigh2014-10-31 12:42 am
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Beginning Gourmet Cooking Techniques | Friday, 3rd period
They were back in the Danger Shop again today, and Hannibal nodded at the students and waved them over to his counter at the front.
"Next week, we will be discussing what are called the 'mother sauces'; the basic sauces from on which most others are based. But first, we will be looking into some of the basic techniques you will need to make them.
"The first is called a roux. To make a roux, we start with clarified butter." He pulled out a square block of butter and heated the pan. "Butter contains butterfat, milk solids, and water. Clarifying it removes the water and milk solids. This means it can get much hotter without burning, so it's very good for frying." He demonstrated how to skim the butter as it cooked, leaving only the part they wanted.
"Once we have that, the roux. A good roux is essential to many sauces. It helps to thicken them and adds some flavor. It's important not to burn it, and to make sure that the fat and the flour mix evenly." He showed them the rest until he had a nice, pale roux.
"Once you have the roux, the next challenge you face, especially as beginners, is avoiding lumps. You must add the milk slowly, and it helps if it's cold. If you add it too quickly, or too much at once, it won't be pretty."
After he'd demonstrated the proper technique, he smiled at them. "Today we'll be making a béchamel sauce, and you'll be clarifying your own butter and making the roux. Or if you've taken this class before, feel free to make one of the other sauces." If you remembered what they were. "Please let me know if you have any questions." Self-sufficiency was admirable, but some of these children raised it past an art form and to extremes.
"Next week, we will be discussing what are called the 'mother sauces'; the basic sauces from on which most others are based. But first, we will be looking into some of the basic techniques you will need to make them.
"The first is called a roux. To make a roux, we start with clarified butter." He pulled out a square block of butter and heated the pan. "Butter contains butterfat, milk solids, and water. Clarifying it removes the water and milk solids. This means it can get much hotter without burning, so it's very good for frying." He demonstrated how to skim the butter as it cooked, leaving only the part they wanted.
"Once we have that, the roux. A good roux is essential to many sauces. It helps to thicken them and adds some flavor. It's important not to burn it, and to make sure that the fat and the flour mix evenly." He showed them the rest until he had a nice, pale roux.
"Once you have the roux, the next challenge you face, especially as beginners, is avoiding lumps. You must add the milk slowly, and it helps if it's cold. If you add it too quickly, or too much at once, it won't be pretty."
After he'd demonstrated the proper technique, he smiled at them. "Today we'll be making a béchamel sauce, and you'll be clarifying your own butter and making the roux. Or if you've taken this class before, feel free to make one of the other sauces." If you remembered what they were. "Please let me know if you have any questions." Self-sufficiency was admirable, but some of these children raised it past an art form and to extremes.
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