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Fennel and Red Onion Salad with Tarragon Dressing
Langoustine Soufflés
Glazed Shallots
Roast Beef and Yorkshire Pudding
Cheese and Herb Bread
Strawberry Shortbread
TECHNIQUES
Baking - Roasting - Vinaigrette - Vegetable Cookery - Garde Manger - Pan Gravy
TOOLS
Roasting rack - Oven
DEMO
Butchery - Knife Sharpening
PERSONAL OBJECTIVES/ SUMMARY
For the Yorkshire pudding it is important to use a larger pan than recommended which will help the fat from the beef distribute throughout the batter. The high heat that the meat cooks at for the initial 15 minutes really helps kickstart the cooking and creates a nice brown crust on the meat. To get a perfect medium rare pull the meat out when it reaches 130 degrees to allow for carryover cooking.
CHEFS CRITIQUES
Roast Beef was MR temperature as specified in class. Meat was moist and tender with a very nice flavor profile. Au jus was too thick. Horseradish sauce had great flavor. Mustard sauce had a nice smooth texture and finish with a good flavor profile. Yorkshire pudding had very good beefy flavor. Use a bigger pan and the beef fat will distribute better.
Fennel and Red Onion Salad with Tarragon Dressing
Langoustine Soufflés
Glazed Shallots
Roast Beef and Yorkshire Pudding
Cheese and Herb Bread
Strawberry Shortbread
TECHNIQUES
Baking - Roasting - Vinaigrette - Vegetable Cookery - Garde Manger - Pan Gravy
TOOLS
Roasting rack - Oven
DEMO
Butchery - Knife Sharpening
PERSONAL OBJECTIVES/ SUMMARY
For the Yorkshire pudding it is important to use a larger pan than recommended which will help the fat from the beef distribute throughout the batter. The high heat that the meat cooks at for the initial 15 minutes really helps kickstart the cooking and creates a nice brown crust on the meat. To get a perfect medium rare pull the meat out when it reaches 130 degrees to allow for carryover cooking.
CHEFS CRITIQUES
Roast Beef was MR temperature as specified in class. Meat was moist and tender with a very nice flavor profile. Au jus was too thick. Horseradish sauce had great flavor. Mustard sauce had a nice smooth texture and finish with a good flavor profile. Yorkshire pudding had very good beefy flavor. Use a bigger pan and the beef fat will distribute better.