Friday, January 17, 2014

What we learned in culinary school this week: Week 2

This week, we finished stocks and moved into soups. And learned that:

Stocks are always defatted.

Consomme is to die for.

When catering, prep as much in advance as possible and do as little on site as possible, because you don't have as much control on site.

Rendering = removing moisture.

Veal stock in progress.

French onion soup.

Tortilla soup fixings.

Tortilla soup.


San Francisco clam chowder.

Best tomato soup I've ever had.

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