place: room
Day3. Aug18, 2011, Clear Soups.
Time for clear soups today! So byebye already to not doing anything, but off to actual cooking. Lesson 1: French cuisine. My friend Jordan said last Tuesday when we met up for coffee that he doesn't really get it why most culinary schools start with basic French cuisine. My take is, we all have to admit that Europe, France, is the mother of all foods fancy. So we're simply doing justice her reputation.
Im embarassed to admit that this is the first time im tasting consomme. Is it just me, is it really the purpose or is it really thin? I seasoned it profusely still i get this thin, vague broth tasting soup which took about 2-3 hours to prepare!
We wasted good ground meat, eggs, veggies, and brown stock for this to clear and yet, it wasn't all that gastronomically satisfying! I guess, as they say, it was only meant to "tickle the tummy" and not really be too satisfying to a point that the remaining dishes are ignored.
The other group prepared Chicken Tomato Boullion, and also Mushroom and Barley soup, which i failed to picture!
And also some of my class's moments in action:
Cheers! Until the next! :)
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