We learn about how to make stocks and thickening agent in our class today. As usual, the images below are taken during the class as the result of what we've done today. Class dismiss quite early today. Actually we should be making 3 kinds of stocks, but due to the fact that when it's our class's turn to do this thing, there is no more fish. So instead of chicken, beef and fish stock, we just have chicken and beef.
Thickening Agent
White , Blond & Brown Roux - Notice the difference?
Slurry - It's actually the usual starch + liquid thing.
Slurry & Liasion - Liasion is the 1 yellow-ish in colour as it contains egg yolks.
Buerre Manie - Looks like dough..?
Thickening agents of the day
Stocks
Roasted beef bone & mirepoix
In the process of making CHICKEN stock
Stuff IN the chicken stock
Stuff IN the beef stock
Beef stock
Chicken stock
White , Blond & Brown Roux - Notice the difference?
Slurry - It's actually the usual starch + liquid thing.
Slurry & Liasion - Liasion is the 1 yellow-ish in colour as it contains egg yolks.
Buerre Manie - Looks like dough..?
Thickening agents of the day
Roasted beef bone & mirepoix
In the process of making CHICKEN stock
Stuff IN the chicken stock
Stuff IN the beef stock
Beef stock
Chicken stock
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