24/02/2012



custard



declairs

Today was a crazy day in hell’s kitchen. As soon as I got to work at 7.30 in the morning I was placed at work in the training kitchen. This is actually where we were supposed to train how to cook but instead we used it to cook all the pastry. First thing we did was to learn how to cook short pastry which seemed fairly simple. We cooked chaux’s which is basically like a declair. This was very simple to mix but the actual way of making this was too complicated for a skills learner to do. Then we cook tartlet shells which taste kind of like cheddar’s without flavor which wasn’t very nice. But this was the easiest thing I have ever made in the kitchen and there was nothing to it at all. After all of this I had to whisk the custard through a sive to get rid of all the chunks of gelatin which really took forever and after 20minutes left my hand feeling numb but was such fun and a very eventful day and enjoying it more and more.