Fish 101 basics training week is now over. We have learned to cook many traditional French fish dishes such as poached, grilled, smoked, and raw (tartar).
We are now moving to the next learning theme: poultry 101 basics :)
If you have never cleaned a chicken from scratch (ok, not the killing part), it can be a quite "disgusting" experience. When I was a child, we had a tiny "farm" with some free range hens and pigs in Vietnam. When it was slaughtering day (on very rare occasions), my job was to catch the hen so that my mum could gut and then pluck the feathers. I witnessed this only once. Nowadays we buy ready cut filets, or whole chicken, but then it's ready emptied inside. However it's part of any chef's job to know how to do things from scratch, so here we go.
We are now moving to the next learning theme: poultry 101 basics :)
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| Chicken fricasse cooked in class |
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| Chicken lesson |
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| Bad parts in the garbage |
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| Inside parts |
We always end up with 2 legs and 2 breasts, and the carcasse, which is used for making stock. Chicken stock is an important base for many tasty sauces, such as the sauce in this chicken fricasse dish, a very traditional French dish.
Techniques learned and applied:
Glacer a blanc - cooking vegetables in butter, water, sugar and salt over low heat covered with parchment paper)
Techniques learned and applied:
Glacer a blanc - cooking vegetables in butter, water, sugar and salt over low heat covered with parchment paper)
Roux - chicken sautéed with butter and flour, and stock added, which thickened the sauce
It's been a tiring week, and I am so ready for Spring break which starts now - yay :)
Happy Easter,
Maison Emil Paris :)
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