To start practicing the sauces, I made a Sauce Robert. It’s a classic sauce, with a very meaty flavor (essentially demi-glace). Couldn’t find the bones to make stock, or good commercial stock, so I finally settled on “Classic French Demi-Glace” which has mostly good ingredients.
You sweat onions in butter, add white wine and reduce it quite a bit, add some demi-glace, strain, add mustard, pinch of natural sugar, and lemon juice to finish.
Pair it with strongly-flavored meats.
Prior to that, I made a faux Robert, using stock and roux instead of demi-glace. It’s not the same sauce, but it’s good. Not so much sock-it-to-you meat flavor.
School’s out for Summer! School’s out for-ever!
Probably. Friday was the last day in restaurant class. I think it’s a good class for us to take, and it’s nice having a school restaurant that serves the public. I’m sorry to see it go. It’s not a part of the new program.
Now, I just have to complete my externship to graduate.
I haven’t been posting for some time. Pardon me whilst I ramble on.
To me, stock is made from bones, broth from meat, and bouillon from both. At least, I’ve heard it defined that way. Stock is what is what they call a fond in French meaning foundation. It’s used for soups, and a lot of sauces, which are critical to French cooking.
I’ve been to France, but I don’t know that I ate a lot of “French” food. I’m always broke. Anyway, I was talking with a friend who said that she loves French cooking, and, at the time, I honestly couldn’t say what French cooking was. It is partially about the sauces. It comes down to thinking about the sauce before you ever start cooking. What kind of sauce is going to go well with this? How long will it take? Do I need to start that first? Do I need the juices from the entree to prepare the sauce? Probably, you need to have stock on hand.