What I Learned at Culinary School Today

[kwilkinson]

Both dishes look yummo. That one looks pretty heavy on the parsley though, IMHO. What I really like about my school and yours as well is that you learn the principles of cooking. Instead of just learning to make dishes and follow recipes, you learn how to braise, and then you can braise anything you need to because you know all the little secrets about braising.

 

[itsstillmatt]

The lamb looks delicious. I thought last week was the last class, since it looked like a final exam. Glad to hear there will be more of these coming.

 

[grimslade]

Thanks, Manton. So, any awesome cooking-school tips on getting that $#@%%@ layer of evilness off of a leg of lamb? We hates that.

 

[itsstillmatt]

Originally Posted by grimslade

Thanks, Manton. So, any awesome cooking-school tips on getting that $#@%%@ layer of evilness off of a leg of lamb? We hates that.
I know how. You basically slide a thin knife under the silverskin holding it parallel to the meat. Then you cut a little, and as it starts to shave off, you use your other hand to lift the silverskin vertically so that it is perpendicular to the blade. You keep cutting off strips like that until it is all gone. Of course, you could also just ask your butcher to do it.

 

[Manton]

Originally Posted by iammatt

I know how.

You basically slide a thin knife under the silverskin holding it parallel to the meat. Then you cut a little, and as it starts to shave off, you use your other hand to lift the silverskin vertically so that it is perpendicular to the blade. You keep cutting off strips like that until it is all gone. Of course, you could also just ask your butcher to do it.

This is indeed the method. The trick is to remove as little meat as possible in the process. That, and to do it quickly.

 

[chrome_dout]

Just came across this thread and your corresponding blog. Very well read, thanks for sharing!

 

[Piobaire]

I am very jealous of you doing this Manton. Great work.

 

[grimslade]

Thanks guys. You make it sound easy. But in my experience, it is not easy.

Speaking of which, on the steak. I tried a rib eye tonight, and found that: 1.) the steak did not brown like the eGullet guy's did; and 2.) despite this, it was overcooked in the center.

This troubles me, because on the one hand I want to turn it down to keep it from overcooking, but that runs up against the desire to build up a crust. And if I cook it shorter but at a higher heat, we're getting away from the whole gestalt of this method as I understand it. So, what is to be done?

 

[hopkins_student]

Originally Posted by grimslade

Thanks guys. You make it sound easy. But in my experience, it is not easy.

Speaking of which, on the steak. I tried a rib eye tonight, and found that: 1.) the steak did not brown like the eGullet guy's did; and 2.) despite this, it was overcooked in the center.

This troubles me, because on the one hand I want to turn it down to keep it from overcooking, but that runs up against the desire to build up a crust. And if I cook it shorter but at a higher heat, we're getting away from the whole gestalt of this method as I understand it. So, what is to be done?
I had the same problem as well. I handled it with thicker steak and lower heat. You should barely hear any "sizzle."

 

[wpeters]

Originally Posted by grimslade

Speaking of which, on the steak. I tried a rib eye tonight, and found that: 1.) the steak did not brown like the eGullet guy's did; and 2.) despite this, it was overcooked in the center.

I tried it last night, and my strip browned beautifully, but was overcooked in the center. I let it rest in the oven. The egullet guy recommends 150 deg., but mine only goes down to 170. I suspect this may be the culprit for me. I'm trying again tonight resting on a warm plate.

I agree with the previous poster - I got some sizzle, but not much.

 

[kaxixi]

Manton, why do we s&p things before cooking? Is it drawing out the water then, too, but in a way that is helpful?

 

[Joffrey]

Originally Posted by Manton

:

The bird must rest. This is good because at this point you have to strain your sauce. It should be slightly thick, nappÃ

. If not, add a slurry to thicken it a bit. Chef also suggested a montÃ

au berre.

Carving is another thing you have to really see to understand; once you learn the "correct" way you will be amazed at how efficient it is. Chef insisted that we remove the bone from the thighs, which is not something I ever do at home, but it is more "elegant." He also said that we had to cut the breast pieces in two. The chicken is properly served with one piece with a bone (either a leg or the side of the breast with the wing bone) and one without (thigh or breast tip). One quarter chicken per diner. Personally, I can eat a lot more than that, and thankfully, I got to this time.

All the carcasses were saved for making brown chicken stock later. Since this is something I typically do at home, I felt gratified.

Plate the chicken in the center, add the sauce around it in a ring, then add the garnish and some chopped herbs. Here is my plate:

Here is Chef's:

Personally, I believe the most important thing about being a chef is making great food. Aesthetics come next. Your food looks more filling and fun than the instructor, that's what matters to me. So I'd go with your food.

 

[Manton]

I have never had a problem getting the steak to brown. My problem has been getting the temp correct. I have overcooked and undercooked my steaks. I am getting the hang of it now, and my last steaks were cooked correctly. Though I find this method does work better with thicker steaks.

As for S&P, it's for flavor. You never want to saute anything that has water on the surface. It will stick, and the surface with get all mangled. That's why you salt at the last minute. Alternatively, you can salt well in advance, and then either daub up the moisture or wait for it to evaporate. The later method results in very tasty meat, but it takes a while.

 

[greekonomist]

How far in advance is "well in advance"?

 

[Manton]

Originally Posted by greekonomist

How far in advance is "well in advance"?

Overnight, if you have the time.