Week 5

WEEK 5 Poaching and Steaming:

Goal: Control your liquids to create beautifully cooked, tender, juicy food.

Julia Child’s quote, “If you are scared of butter, use cream!”

What is Poaching: Poaching is cooking delicate foods in acidulated and flavored water at a temperature between 160 and 180 degrees F. The water will look still, so using a thermometer will help maintain the correct temperature.

What is Steaming: Steaming may occur in a basket or directly in the pan. A lid is helpful in capturing the steam. Although the liquid can be flavored, typically just water is used. Pan steaming can be finished with butter and fresh herbs.

Typically poached proteins (Notice they are low in fat and very tender pieces of protein):

  • Chicken breast
  • Salmon
  • Halibut
  • Cod
  • Sole
  • Scallops

Typically steamed vegetables:

  • Pretty much all of them.
  • Be careful that if you are mixing, put the hardest ones in first, the green ones need to go in last, or steam seperately.

A beurre blanc is a butter reduction/emulsion sauce. It is a very specific technique that requires patience and attention. This is one of those techniques that does not allow substitutions.

French Beurre Blanc is a shallot reduction and then cold butter rapidly whipped into the reduction to create the emulsion.

American Beurre Blanc is a shallot reduction, then heavy cream is added and reduced, before rapidly whipping into the reduction to create the emulsion.

Submissions:

  1. Narrative
  2. Drawing
  3. Production Sheet
  4. Flavor Journal
  5. Photos
  6. 2 plated dinners made from protein of choice with sauce, and appropriate accompaniments.

Four’s Citrus Poached John Dory with a Citrus Beurre Blanc

John Dory

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