Nobody likes you when you're 23 and are still more amused by prank phone calls...
(blink-182 - What's My Age Again?)
(blink-182 - What's My Age Again?)
Lesson 14- Fish- Part 1
Our dish of the day is a Poached Hake Steak with Hollandaise Sauce.
Hake is this tasty white fish that has an ugly head. We shared a fish between two people, and someone had to saw off the head.
Quote of the class:
"Monsieur! Your tousers are not done. You are not allowed into the classroom. No. No. You had 3 weeks to shorten them. No. You are not allowed in. Désolé! Please leave now!"
Our dish of the day is a Poached Hake Steak with Hollandaise Sauce.
Dish as prepared by Demo Chef Bogen
Hake is this tasty white fish that has an ugly head. We shared a fish between two people, and someone had to saw off the head.
UGH so ugly... Reserved for stock
After this, we sliced the fish into pieces of steak (approximately 3 fingers in thickness) and then we braised it in a court-bouillon soup (A combination of aromatic garnishes, vinegar and wine). DO NOT let the water boil violently. Just let the fish steak sit in the simmering/very hot water until it is done.
The challenge in this class is to make Hollandaise sauce, which is made by an emulsion of egg yolk and butter. For a novice, the thing is a bitch to make, because you have to heat the egg yolk gently without letting the yolk coagulate. You also need to be careful when you add the warm liquid butter or the emulsion process will fail. Bottom line is you have to keep whisking it, paying attention to the temperature, while carefully adding the yellow fat. At the end of the process you put in juice from half a lemon and season with salt and cayenne pepper.
Today's also my birthday! I still remember when I first heard the Blink 182 song in high school and thinking "23 years old is so far away..." Now I'm quite a few years beyond that number already. How did those years pass by me like that?
The challenge in this class is to make Hollandaise sauce, which is made by an emulsion of egg yolk and butter. For a novice, the thing is a bitch to make, because you have to heat the egg yolk gently without letting the yolk coagulate. You also need to be careful when you add the warm liquid butter or the emulsion process will fail. Bottom line is you have to keep whisking it, paying attention to the temperature, while carefully adding the yellow fat. At the end of the process you put in juice from half a lemon and season with salt and cayenne pepper.
Today's also my birthday! I still remember when I first heard the Blink 182 song in high school and thinking "23 years old is so far away..." Now I'm quite a few years beyond that number already. How did those years pass by me like that?
Quote of the class:
"Monsieur! Your tousers are not done. You are not allowed into the classroom. No. No. You had 3 weeks to shorten them. No. You are not allowed in. Désolé! Please leave now!"
-School health inspector kicking out a student for not hemming his school trousers. Students were given 1 week to hemm all their trousers, and have been repeatedly warned to have them hemmed. Missing a demo class counts as 2 absences because one would be disallowed into the practical class too.
happy birthday! awesome adventures howard.
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