Before I continue to day 6, there's something I wanna add. On Saturday, I tried making consomme at home. But it failed terribly. The raft didn't form don't know why it keep disappearing, As a result, it wasn't clear enough. It was a last minute decision to make the consomme so I used the instant chicken stock. IT WAS EXTREMELY SALTY. I don't advised anyone to use cause it will definitely caused hypertension. -.-" I only added 250ml of the stock and 4X the water, it is still extremely salty. The soup can't even be drink.
For the rest of the first weekends, I played games, slack and start to emo. Don't ask me why. I didn't practice my knife skills.. I think I might do it tomorrow.. Still have my onion homework. For those who forgot, slice your onion half (length way) half for slice half for dice..
Day 6, we're cooking vegetables and rice. From the lecture last week. After demo, its the same old routine, clean up and go for lunch. As usual group A made us wait for them. And as usual, we got lesser time to cook. I don't know why our group always clean quite slow.. Not to mention that my station is one of the slowest. Don't ask me why, I've tried my best. Yeah, I know its not enough.. I'm not going to let cleanliness cause me to lose my already miserable scores. I just hope that......... SIGH.
Okay, we have steamed broccoli, glazed carrot, pilaf rice, roasted carrot, braised red cabbage and Jardiniere vegetables which is also blanching vegetables. Everything didn't score that bad. But had some problems. Broccoli was ok.. Glazed carrot too sweet, added too much sugar and overcooked. (Do you know that carrot become sweeter when it overcooked?) Pilaf too dry, need to reduce heat and stir more so that it won't stick to the pot. Roasted carrot was great. Braised red cabbage.. Ahem. It got burnt straight away. I not sure if it is due to the red wine and red wine vinegar that we added but.. It looked black sort of and maroon. Compared to others whose are perfect purple, I thought I will fail. Surprisely, the end product didn't taste burnt and taste quite good too. According to the chef who evaluate us, it needed more liquid. Besides that it was good. Wow. That sure make my day. Jardiniere vegetables was quite easy.. The only difficult part about cooking is multitasking and the seasoning. The rest wasn't that hard.. I didn't include knife skills. Knife skills is not easy.
OH. I almost forgot. There's knife skills too.. For day 6, we're only required to do all the minced items in 20mins. So short. We have minced garlic, minced shallots, chopped parsley, tomato concasse, slice onion and dice onion. I managed to do all. But it wasn't precise enough and I cooked my tomato too long.. It became mushy.. Kind of disgusting..
Yeah. We have homework again. Carrot. We have to cut julienne and brunoise. Now my life revolve around emo-ing, carrots and more carrots.
