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Day 8: A Lesson in Flour 5/9/2019

Today was another good day. Although I hoped too feel better today, I still felt a bit under the weather, but less so than yesterday. I woke up at 6 a.m. to help out Hannah the baker pan some banana muffins. We then went onto to some bread and snickerdoodle cookies. That went pretty quickly, so I went back to my mentor Nate with a pretty empty agenda for the day, but I was able to help him out and learn about something pretty cool in the process. Today overall was a lesson in flour because it was roux and baking based, but the lesson in roux was a lesson in vigilance and patience. For our creole catfish sauce, we wanted a nicely toasted brown roux and avoid creating, my favorite, "midnight black roux". I baked the fish, sautéed up some of the Holy Trinity vegetable mixture of onions, celery and peppers. Then added some chicken base with paprika, salt, pepper and oregano. I let that cook upon a bit, then added the brown roux as a thickening agent. Tomorrow I am making a sourdough starter that will ferment for at least a week before we are able to serve it. Hopefully I'll jump on an omelet station too.

Quote of the Day: "Midnight black roux, we do not do." -Nate Mazur

Time: 4:29 p.m.
Hours Today: 7:00 a.m. - 12:36 p.m.
Total Hours: 39:45

Comments

  1. Fiona MillsMay 17, 2019 at 9:03 AM

    Yes.. making a roux is tremendously hard but a key component of so many sauces. What an important technique to master!

    ReplyDelete

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