Day 21 Culinary III

Mots Du Jour                        2/1/11

·         Noircir- To blacken; to darken when exposed to air

·         Paner- To coat a food with fresh or dry bread crumbs after dipping in an anglaise  and then cook

·         Panier- Baket. (1) A frying basket used with a deep-fryer in order to easily plunge foods into and remove them from the hot oil. (2) A steam basket, used for placing foods to be steamed. (3)Nestling slightly smaller than the other used to form nests of shredded potatoes with which to decorate certain platters.

·         Papillote- (1) Buttered or oiled paper, used to wrap fruits, meats, fish ect  for cooking (2) Paper frill used to  decorate the ends of bones of certain poultry or meats

·         Parer-To trim; to remove the nerves or excess fat from meat or fish, or fish, or to remove the damaged or inedible portions of fruit and veggies before serving

·         Passer-To strain; generally using a strainer or china cap sieve

·         Pate-Dough or batter

·         Pate- Chopped meat, poultry, fish ect., cooked in a dough. Today considered almost synonymous with terrine

·         Paton-Large square piece of dough before cooking

·         Paupiette- Thin piece of meat or fish that is stuffed, rolled, tied and cooked

Day 21

Veal Lecture

·         Production:

·         Blanquetter de veau a l’ancienne served in a bouchee with mushrooms and peral onions

·         Carrots Medicis

·         Petits Pois a la clamart(peas)

·         Riz au Saffron

Veau- Poached, put in cold water bring to a boil, skim the floaties, add celery onion carrots, bay leaf, salt &pepper, cover and cook for an hour to an hour and 45mins. Remove meat, make a roux, add roux to cooking liquid, Add cream put meat back in, add mushrooms and onions mix well.

Carrots- Scoop out little balls, poach!

Peas- In a pan add butter and onions. Season, add bacon, and sweat. Add lettuce, season, add peas and deglace with water, add cream and artichoke hearts.

Rice- 2oz of rice, onion chopped fine, season, and sweat in butter, add bay leaf and water, bring to a boil and  infuse saffron, add rice, cover and cook in the oven at 300degrees.

Pastry Shell- ½  sheet per person, cut out shapes, use eggwash to seal together, place in oven and bake at 400degrees for about 8-20mins.