Cook Academy kitchen at The Essex.<\/p><\/div>\n
A few cooking tips from Chef Adam:<\/h2>\n
Cook with your five senses: stop beating the eggs (for the Cr\u00e8me Br\u00fbl\u00e9e) when you no longer hear the sugar scratching the bowl. This tip was pointed out several times during the class.<\/p>\n
Use less egg yolks to avoid an overly eggy flavor.<\/p>\n
Buy your blow torch at the hardware store, same torch (or better) and less expensive!<\/p>\n
Chef Adam using a torch purchased from the hardware store.<\/p><\/div>\n
Don’t fill the pan too full of water, and move the pan very carefully (so the beaten eggs\/cream are not disturbed).<\/p>\n
For French Onion Soup:<\/strong><\/p>\nWhen making browned butter (for the French Onion soup) – tiny, shiny, foamy bubbles form. When its quiet – remove the pan from the heat. Browned butter adds richness and another layer of flavor.<\/p>\n
Use sweet onion – not yellow onions. Always use homemade stock!<\/p>\n
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For veal stock: use the big bones. Very specific- knees and hips – huge pieces of bone that a butcher can cut up for you. Plus some beef. More bone than meat. Mire poix. Thyme, bay leaf. 4 hours of slow roast on med-med high heat, skim solids off periodically. Veal stock – will not be salty like restaurants that use prepared beef stock.<\/p>\n
For mashed potatoes:<\/strong><\/p>\nSalting the water – very important that you use lots of salt!\u00a0 Only use Yukon Gold potatoes. Heat to gentle boil on Med-High, then lower heat to simmer potatoes so they cook all the way through and don’t break up.<\/p>\n
Note the amount of salt that Chef Adam is adding to this large batch of potatoes.<\/p><\/div>\n
For Veal Demi Glace:<\/strong><\/p>\nThe demi glace is key and more expensive than the steak you put it on!<\/p>\n
Use Canola oil for saut\u00e8ing, instead of your expensive Italian cold pressed extra virgin olive oil.<\/p>\n
Splash of lemon juice to negate the bitterness that may occur when the pan is deglazed.<\/p>\n
Wine tannins react with the browned bits “by product” from searing the filets. Can also use vinegar or beer.<\/p>\n
The culinary school and restaurant at The Essex uses straight reductions for their demi glace – no cornstarch or flour added to thicken.<\/p>\n
Tips for Herbs:\u00a0<\/strong><\/p>\nFreeze fresh herbs in ice cubes.<\/p>\n
Dry your own herbs – you don\u2019t know the origin of purchased herbs, they contain sticks, stems etc. and are all irradiated.<\/p>\n
Toast your peppercorns to refresh flavor.<\/p>\n
Depth of flavor distinguishes this French Onion Soup made with Veal stock.<\/p><\/div>\n