Week 1 has officially come and gone!
We mainly focused on cutting techniques for vegetables. Going into this program, I was pretty comfortable in the kitchen, especially when it came to chopping.
However, I quickly learned that the standards of my Chef are slightly higher than my usual audience: my family…
We learned eight different types of cuts for vegetables. Each is quite specific — to the point where we had to use a ruler to ensure that our vegetables are the exact size, and in millimeters.
Here is a basic breakdown of each, in case any of you are interested in practicing your knife skills back at home:
CHIFFONADE: Used for lettuce/leafy herbs (i.e., basil)
ÉMINCER: Though it sounds/looks like this would mean to mince, it actually means to thinly slice.
CISELER: This is to mince!
MACÉDOINE: 5mm cubes, slightly larger than brunoise cut.
JULIENNE: Very thin strips: 1-2mm wide, 5cm long.
BRUNOISE: Essentially very small cubes (approx. 1-2mm).
JARDINIÈRE: AKA matchsticks; 5mm wide, 4cm long.
MIREPOIX: Chunks/quarters, approx. 1cm in size.
Our second dish we made was Egg Mimosa and Crudités.
EGG MIMOSA: Essentially the French version of what we lowly Americans call the Deviled Egg. The egg yolk is sifted, mixed with homemade mayonnaise, and then piped back into the egg white, and topped with extra flakes of the sifted yolk.
CARROTS: Mixed with fresh vinaigrette and topped with chopped parsley.
TOMATOES: Blanched & peeled, glazed with vinaigrette.
CUCUMBER: Peeled & sliced, mixed with a tangy mint cream sauce (cannot claim this one as a personal favorite…)
CELERY ROOT: Julienned and mixed with mayo & grain mustard.
MAYO SAUCE: I have a complicated relationship with mayo. For example, while I am an avid lover of chicken/tuna salad, I try to forget that mayo is actually in it. So, having to make it (and taste test it) at 7am was slightly daunting. If you have a healthier relationship with mayo, give it a whirl!
Whisk together 15g of dijon, 20g of egg yolk, and a pinch of salt
SLOWLY whisk in 150ml grape seed oil (bit by bit)
Once mayo thickens, add 10ml of apple cider vinegar (eyeball).
Add more salt if needed!
I ended the week by catching the Eurostar to London for a quick trip, which ended with watching the Jets lose to the Vikings.
I am learning something new each day, and this program is forcing me to be the most organized version of myself (let’s hope that sticks!). While it has been pretty difficult (which might sound crazy, since the photos of my final products look so simple), the process has been so rewarding.
Next week: stocks, soups, and eggs. STAY TUNED!
This was truly such a fun read I feel like i’m in class w you
Fantastic!!!! Love the detail