(ACDC- Big Balls)
Intermediate Lesson 14- Lamb Fillet
Our dish today is a lamb fillet served with vegetables and fried potato balls.
Boom!
It was actually a fairly straightforward dish. We had to cut the lamb fillet from the rack of lamb, and I continue to lament on how wasteful haut-cuisine is in France. Clawing down the bone is the best part of eating a lamb rack! Why would you deny your customers the pleasure of dirtying their fingers to eat from the delicious bones??
The fun part of today was creating the potato balls that you see on the right side. We lierally took our melon ballers and dug out perfectly good-looking round balls from whole potatos and then fried them. They're so delicious. Chef Caals thinks that I haven't seasoned the balls enough, but by this point I just think the French and I have artistic differences when it comes to seasoning. What was left were potatoes with beehive-like holes all over them. Perfect for making mash-potatoes.
Hint: it is always better to blanch your potatoes first before frying them. If you simply fry them directly then you always end up the core being undercooked and crispy. Blanching them a few minutes first precooks the potato, so that after you fry the potatoes they would be cooked thoroughly. Salt the water when you blanch them.
Hint: it is always better to blanch your potatoes first before frying them. If you simply fry them directly then you always end up the core being undercooked and crispy. Blanching them a few minutes first precooks the potato, so that after you fry the potatoes they would be cooked thoroughly. Salt the water when you blanch them.
We also got to play with these big metal molds to plate our dish. This is why I arrange my lamb and make it look so nice!
Quote from this class
"Jean-Baptiste Denys was the first doctor in history to have performed a blood transfusion on a person, using lamb blood. It' didn't work....."
-Demo Chef Caals
On blood transfusions. I don't remember how we started on
this subject.....
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