Today was focused on braising. The chef instructor, Sandra McLean, talked about the different temperature it takes to break down collagen, about the temps and times it takes to get meat tough and then tender.
I am full of mussels, braised lamb shanks, leeks with bechemel sauce, endive salad and chocolate mousse. I am overwhelmed with cooking techniques, fun interactions with fellow students, and great instruction. We started the day with prepping the lamb shanks. We browned the lamb shanks in oil, took them out of the pan, added mirepoix (practicing our dicing techniques)and smashed juniper berries , cooked that down, added red wine, then put the lamb shanks back in. We then coverd the pan and put it in the oven. Then onto the techniques of cleaning leeks and endives. We then made the mussel liquid (lots of shallots, wine, thyme and white wine). Next we moved onto the leeks. We had to braise them in chicken stock in the oven, take them out, cover with lemon juice, reduce the liquid to a scant 2 tablespoons. Then covered them with the bechemel sauce and stuck it back in the oven. The endive salad was next, with whisking up a classic vinaigrette and keeping the cleaned and julienned endive in iced water. The mousse was intensive work, with a sabayon.
At the last minutes we tossed the salad and put the mussels in the hot liquid.The results were surprising to all of the students. We ate and ate and kept commenting on how surprised we all were at the results.I took many pictures. You can see the rest here.
Now I am back at the hotel trying to rest up for the next class at 6pm ... 7 Moles.
