September 20, 2017
September 20, 2017
Sons of Utah Pioneer Prep Day!
Today we did a lot of things to get ready for the Sons of Utah Pioneers Catering Event.
Bechamel sauce:
I followed the old recipe of boiling the onion and bay leaf in the milk and although it did provide a nice flavor, I really liked the faster way that Chef KJ did. My sauce turned out beautifully and had the perfect consistency. I think the key in this recipe is making sure that you do not burn the milk and that you let the onion and bay sit in the milk long enough. I think this sauce with a little cheese and spices would be a great pasta or pizza sauce.
Tomato Sauce:
This sauce reminded me a lot of tomato soup. It turned out really well and had a really warm and Italian flavor. I loved how we used fresh basil to bring out the sweetness and cut the acidity of the tomato. I think a critical control point of making this sauce would be to make sure that it is not too acidic by sweetening it somehow as well as seasoning it adequately.
Marsala Sauce:
This sauce turned out beautifully! This sauce was prepared for the event with the Sons of Utah Pioneers and was relatively simple. I think this sauce is best prepared when it has had time to reduce and develop flavor. I reduced mine for awhile and as a result kept the sweet Marsala flavor. This may seem like an obvious thing but cutting the mushrooms to be the same size dice makes a big difference and the sauce looks a lot more uniform.
Side Note: My chicken fabricating is getting slowly better and my knife cuts are getting more consistent.
WHAT I LEARNED:
I learned a lot about developing flavor in a sauce. Salt and Pepper really help but it also is important to give the sauce time to reduce and simmer so that the ingredients have time to give it flavor.
Sons of Utah Pioneer Prep Day!
Today we did a lot of things to get ready for the Sons of Utah Pioneers Catering Event.
Bechamel sauce:
I followed the old recipe of boiling the onion and bay leaf in the milk and although it did provide a nice flavor, I really liked the faster way that Chef KJ did. My sauce turned out beautifully and had the perfect consistency. I think the key in this recipe is making sure that you do not burn the milk and that you let the onion and bay sit in the milk long enough. I think this sauce with a little cheese and spices would be a great pasta or pizza sauce.
Tomato Sauce:
This sauce reminded me a lot of tomato soup. It turned out really well and had a really warm and Italian flavor. I loved how we used fresh basil to bring out the sweetness and cut the acidity of the tomato. I think a critical control point of making this sauce would be to make sure that it is not too acidic by sweetening it somehow as well as seasoning it adequately.
Marsala Sauce:
This sauce turned out beautifully! This sauce was prepared for the event with the Sons of Utah Pioneers and was relatively simple. I think this sauce is best prepared when it has had time to reduce and develop flavor. I reduced mine for awhile and as a result kept the sweet Marsala flavor. This may seem like an obvious thing but cutting the mushrooms to be the same size dice makes a big difference and the sauce looks a lot more uniform.
Side Note: My chicken fabricating is getting slowly better and my knife cuts are getting more consistent.
WHAT I LEARNED:
I learned a lot about developing flavor in a sauce. Salt and Pepper really help but it also is important to give the sauce time to reduce and simmer so that the ingredients have time to give it flavor.
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