Tuesday Day 8
AM consumme was a success. It’s the removal of impurities from stock, using meats, vegetables, and eggs. See the picture below. Left is stock. Right is consumme. It becomes a very hearty and light soup. Contradicts itself doesn't it.
Yes, again, we had to make the cheese sticks using puff pastry. Puff pastry making takes a lot of time and energy.
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| Mine |
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| Chef's Consumme |
In the pm I trussed a chicken again, but it’s easier this time. What is trussing? It’s using a large needle with string to pierce the chicken and enclose the cavity. I added bay leaves, thyme, salt, pepper, and garlic within. It was the best roasted chicken I’ve ever had, I’ve got to remember how I did this. The artichoke experience was not so fantastic.
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| Base of Artichoke |
Had not ever cooked one before, and had to shave the leaves off, boil the base in lemon water, to make an edible bowl for vegetables. My artichokes turned brown, and one was undercooked.
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| Chef's |
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| Mine |
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