|This was Chef's demo. Mine wasn't quite so neat|
We made stocks. Lots of stocks. Vegetable stock. Chicken stock. Mushroom stock. Fish stock. Lobster stock. Roasted stocks. White stocks. Brown stocks. And because we learned stocks we also learned about mirepoix.
The school generates its own stocks and we'll be using them a lot, so we'll be making more in the future.
|Brown chicken stock.|
Pots and pans: Stainless steel is best, because it's non-reactive to metal on metal. Stainless is shiny, like a dime. Aluminum (duller in appearance, like a nickel) is reactive to metal on metal, which means it can affect the taste and appearance of the food. For example, if you use a metal whisk to stir milk in an aluminum pot, the reaction will turn it gray in color. Very unappetizing. You would want to stir with a wooden spoon in an aluminum pot. Or just go with stainless. Examples of high-performance/quality are All-Clad (stainless), Le Creuset (cast iron covered with enamel) and copper.