First of all I'm bummed because i forgot my phone on the Dining table so I didn't get any vids today. So, I want to apologize for that up front, but i'll look on Youtube for something comparable.
Poaching and Braising is the best way to cook the meats that are inexpensive but tough and gristly. The difference between Braised beef and a beef Stew is the size of the meat chunks. The chunks of meat were cut evenly in 1" cubes for braising today.
The Braising pot was on High heat, a little oil added to the bottom of the pan then he added the meat a little at a time not all at once. Then he used the tongs to turn the meat over one at a time, don't just stir. once all your meat has been browned/seared on all sides, remove it from the pan and put it aside.
He then added a little more oil, then add the mirepoix (50% onions, 25% celery, 25% carrots), shallots and sauté about 5 mins. Then add the Tomato paste, this gives it color and flavor. Stir this up for about 5 mins then move it all to one side of the pan and add flour onto the other side of the pan and brown it a little bit. Just stir the flour around on the one side until it browns. Kind of like a roux but it's dry. Now, incorporate the flour and the tomato paste and stir for about 5 mins. Add veal stock and a little bit of water. (cold) Mix it all up and add the meat. Bring it up to a boil then down to a simmer. Take the pot and put it in the oven at 350 f. Cook for at least 1 hour, check it in 30 mins to see how your meat is coming along. Should cook it until... take a spoon or fork and cut into the meat. you should be able to do this easily if it's done. The idea is to cook it long and slow so that the tough meat melts in your mouth and you can take your dentures off and gum the meat LOL...
Now you've got your pan out of the oven and meat is gumable, ar ar, take all the meat out of the pan and start to reduce the sauce so it thickens a little bit more. Don't throw this juice out, it's a sin. All the flavors from the meat is now in there and you want to use it's yummyness. Some foolish people throw this out and that's what makes them foolish. Remember that you already added flour so it will thicken... Pour this sauce into another container through the chinois, then add the already prep'd veggies. The veggies you'll want to prep for this is green beans, carrots, peas and turnips. Bring it up to a boil, what you're doing is reheating the veggies. Add your meat and you're ready to chow down.
The veggies are preferably cut into tourné (carrots and turnips) so that they are same size. All the Veggies will be cooked individually. In a small sauce pan you'll add about a tablespoon of butter, a sprinkle of sugar, a little bit of water to cover the bottom of pan, don't cover the veggies, salt and white pepper then cover it with a parchment lid. This lid will have a small hole in the middle to allow steam to escape, and will sit right on top of the veggies. Bring to a boil then down to a simmer. When veggie is done, (stick a fork or knife through it and if it comes out easily, NOT mushy, then it's done), set it off to the side and wait for your braised meat to be done.
Add veggies with the butter at the bottom of the pot to Strained sauce/juices. Stir it all together and go ring the dinner bell.
Find yourself a recipe for braised whatever meat you want... He used a shoulder of lamb for class today. Then apply the above and Enjoy.
Remember, Chefs cook at High heat. Remember this when you're braising, and make sure your meats are dry when you first start to braise/sear or it will burn.
So they handed us our grades and after doing the Math test and Cuts test i still have an A- average. I'm bummed about the minus but that couldn't be helped. I had to go to the funeral for Lua. Aaaand. When I went to talk to the Teacher about that minus after class, because i was wanting to bump that minus up to an A he told me that it pretty much wasn't worth my trying to do make up work... His make up work consists of cleaning the Garbage area outside lol. But while he was looking over my report he did tell me that I had the highest score in class for the Cuts test. Yay me. So, i'll just have to be happy with being an A- student and pray that i do well in my final exam.
I have a lot of reading to do today for homework otherwise i'd cover the poaching part of class but I don't have time tonight for another write up. I hope that you have enjoyed my blog so far. It's been quite the experience in school so far. I'm learning a lot and hope to be able to keep up my grades as I soak up more information.
That's my blib for my BFFs today.
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