September 6, 2017- souper saucy..
September 6, 2017
SOUP AND SAUCES
Velonte
Espagnole
Carrot, Coconut Milk and Ginger Puree
Chicken Noodle Soup
WHAT A DAY! This class period was SO stressful and I just about died. These recipes were a new challenge and despite my first impressions I was amazed that they weren't quite as difficult as they seemed when I was reading about them in the text. So that was a bonus!
Velonte:
What a simple but effective sauce! I actually got a great reaction from you with this sauce EXCEPT I put in a little too much pepper and that wasn't very desirable so that was my only downfall with that sauce. I was very pleased because it took a long time to thicken up and I was very concerned that I would have the wrong consistency for my sauce. I think the most critical part of this recipe is forming as good roux. Once the roux is formed, adding the stock and stiring at the right intervals makes good product. I feel like the stiring process is an important part of the production because if you don't stir enough then the flour will settle and we wont get the correct consistency. This sauce could literally go on anything and would pair especially well with chicken or potatoes. It would be nice to do a little glaze of that sauce on an entree of chicken and vegetables with potatoes.
Espagnole:
Wow this sauce was actually very flavorful and delightful! I thought for sure I did a bad job on this sauce but it turns out that the long simmering time I gave it was the perfect way to thicken it up. I think that the consistency was perfect. One of the most critical points of this basic sauce was making sure the sauce thickened correctly around all the mirepoux. Since there are other vegetables in there, it is important to still develop a smooth but thick sauce. I feel like it turned out really well, I love how the vegetables enriched the flavor so much and gave it a fuller flavor than the Velonte. I feel like this sauce would be delicious with any cut of beef.
Coconut Curry Carrot:
What a process this soup was! Once of the most critical points of this recipe was to cut all the carrots to the same general size so that they all boil evenly. Another important thing that I learned the hard way is to be less liberal with the curry. I put a little too much.. So it was a little over powering. Overall, I feel like this soup was relatively simple but I just need little more practice. I would have been pretty to plate it with a little dollop of sour cream and a sprinkle of chives.
Chicken Noodle Soup:
Relatively simple. This recipe was a little different than one that I like to make at home but it was still really good. I think the key to this recipe is just making sure that you season this soup well enough. If seasoned well enough, it will taste 100% more satisfaying.
WHAT I LEARNED:
Flavor is everything! Seasoning your food appropriately is very important. Today I over seasoned my sauces thinking that they were lacking but it ended up being overwhelming and completely indescribable by that point. Next time I am going to be a lot more careful about pepper and curry!
Coconut Curry Carrot:
What a process this soup was! Once of the most critical points of this recipe was to cut all the carrots to the same general size so that they all boil evenly. Another important thing that I learned the hard way is to be less liberal with the curry. I put a little too much.. So it was a little over powering. Overall, I feel like this soup was relatively simple but I just need little more practice. I would have been pretty to plate it with a little dollop of sour cream and a sprinkle of chives.
Chicken Noodle Soup:
Relatively simple. This recipe was a little different than one that I like to make at home but it was still really good. I think the key to this recipe is just making sure that you season this soup well enough. If seasoned well enough, it will taste 100% more satisfaying.
WHAT I LEARNED:
Flavor is everything! Seasoning your food appropriately is very important. Today I over seasoned my sauces thinking that they were lacking but it ended up being overwhelming and completely indescribable by that point. Next time I am going to be a lot more careful about pepper and curry!
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