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    Monday
    Nov182013

    Potages continued

    Today the chef prepared lobster bisque, consommé, French onion soup and Borscht.

    The chef committed murder for the lobster bisque. To alleviate some of the guilt, the lobster was killed instantly by piercing a knife into the back to severe the nerve instead of plunging it into a hot bath. The lobster bisque was okay, but it doesn't nearly compare to the bisque my dad makes. The same goes for the Borscht, which is a Polish soup made with beets and beef.

    The consommé was our task for the practical class. The technique for cooking consommé is interesting because you basically mix lean ground veal (beef or chicken) with brunois carrots, leeks and celery, tomato paste and an egg white. Add chicken stock to the mixture and stirring constantly over high heat you wait until the proteins start to coagulate. The mixture will create a layer on top of the broth known as the cork. After this stage you stop stirring and return the soup to a gentle simmer. If the cooking process is too strong the clarification process will not work.

    After the soup is done cooking for approximately 30 minutes, you carefully remove the clear broth a little at a time and pass it through a chinois fitted with a coffee filter. In the end you are left with an extremely clear broth. Garnish it with cooked brunois carrots and leeks.

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