Confused by the title? So were we. Today was our midterm, but it was a mock midterm. What that means exactly, I’m not sure. But I know to blame Sandy.
After Hurricane Sandy kept us from attending school for a week, we didn’t have a chance to make a week’s worth of recipes. Therefore, they watered down our midterm since we didn’t have the same practice past classes have gotten. So when I was tasked with making a consommé and roasted chicken, it just felt like another day in class. There wasn’t a panel of judges critiquing my food–just Chef Sixto slurping my soup and tasting my chicken. And by the end of the day, I almost made two perfect dishes. (I arranged the roasted chicken’s garnish in a decorative rather than rustic manner. Tsk tsk.) And that was probably because I wasn’t shaking like a leaf. It was just another day in the kitchen. And I have no complaints about that.
TIP OF THE DAY: Consomme is a clarified broth usually made from chicken or beef stock. You want it to taste like whatever protein you’re making it from, so make sure not to add too much mirepoix to your raft or else it’ll taste like vegetable broth.