Now that I have slept, and regained all my hit points I have decided to revisit yesterday. I may do this on occasion to bring up points I may have missed or answer questions.
First some points that I missed. Eggs, eggs are considered to be around 50 grams. 30 grams are whites, and 20 are yokes. That is a nice little rule of thumb one can use. Cream sauce, weather it be vanilla or any other flavor is the base sauce for many things in pastry, including Ice Cream. I go to school three times a week: Monday, Tuesday, and Thursday. Class starts at five and can go as late as 11:15. I am in the level one pastry class which will go for 20 weeks then 10 weeks of level 2 and 10 weeks of level 3. There are 10 people in the class now and I hope it stays that way.
Henry wants me to write about my interaction with other students. Mostly so far Henry there has been a lot of blank stares and shrugging. We are all struggling a little and have had little time for interaction. I did talk to one student who was reading the zombie survival guide, and we had a nice talk about that. And yes Henry I can bring a camera to class and I will do so from time to time.
David says that he always wanted to use a vanilla bean, and rightfully so. They have a wonderful smell and tons of flavor. You can use the vanilla bean up to three time so we do not throe them away. After the first use they can be cleaned and dried out to be put inside sugar, to make vanilla sugar. I am told that they can be used again in another application after that, which is a good thing because vanilla bean can be expensive.
I'm super jealous. In my program all we were required to get was a laptop. You get a whole stinkin' uniform and a toolset! I tell you, ever since I saw that film about Julia Child, I've been watching videos on the web from her old shows. The French know where it's out. It's all about cream! They're always making creams. Dairy is so wonderful. Why did I have to be lactose intolerant?
ReplyDeleteAnyhow, here's a funny French fact. In France, a chef is actually called "cuisinier". The French word "chef" really just means boss, chief, or leader.
Well, I'm amazed to think that there are two bona-fide french chefs living in Houston, Texas. I wonder how they ever wound up there.
Show 'em whose boss, Jon. Tell those chefs that your French name is "bons temps". You should get it embroidered on your unifrom.
I know this is a long comment, but I'm just so excited. I hope you keep a consistent log about your class, cuz I wanna hear every detail.