Culinary Arts Blog
The three types of cooking methods are moist,dry, and combination. Braising is simmering food in a small amount of liquid in a covered or uncovered pan. The types of meats that you braise is ribs,beef,pork, and lamb. This is the meat. The bacon in one bowl. The tomato juice and paste in another bowl. The chicken stock in another container. Then the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in another bowl. In a large rondeau pan, I added 4 tablespoons of olive oil and 1 pound of bacon and the bacon is cooking half way. Next I added the meat and seared on each side for five minutes. The meat is still cooking, turning the meat around in the pan. Next I add the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in the pan. Then I added the diced tomatoes and juice,chicken stock,and tomato paste. The pot roast was cooked at 350 degrees for 2 to 3 hours. Now the finished pot roast served with rice and broccoli.
0 Comments
I have the chicken water,spices,and vegetables all set for the chicken stock. This is the chicken. This is the celery, onion,carrot This is the spices for the stock. The bouqet garni to tuck underneath the surface. The water for the stock. Everything is added to the stock, now the stock is brought to a broil. Now the stock is brought to a simmer. The stock has to drain. Now we have to store the stock.
Mirepoix is rough chop /peelings of vegetables. Normally the vegetables for mirepoix is carrots, onions, and celery. The spices are parsley, bay leaves, peppercorn and that is called a bouquet ganiene. The temperature should always be cold. Never place in a stock tomato peeling, cucumber peelings. Stock is made is brought to a boil, reduced to a simmer for many hours. The other stocks you can make is beef, fish, and vegetable. If the stock is made correctly it will resemble to gello ounce cool. The five mother sauces are espagnole,tomato,veloute,bechamel,and egg (emulsified). Auguste Escoffier - lane up with mother sauces. The mother sauces that you could use or add chicken sauce into is veloute.
|
Author
|