Back from my first cooking class, clad in a Northwest Culinary Academy apron and nametag. I can already tell this course is going to be amazing. Tonight's lesson was simple: knife skills (I chopped an onion and I chopped it good); simple chicken stock; Gypsy soup -- a chicken and vegetable soup with Mexican accents. The soup's flavour was unbelievable; something that can only be achieved from scratch.
As for chicken stock, the equation is simple and it goes like this:
Meat/bones + cold water + mirepoix + bouquet garni:
Simmer, skim, strain.
I'll go into it more later this week when I try to actually replicate what I learned in class at home.
No comments:
Post a Comment