If I had to choose between beef bourguignonne and caldereta, I would choose caldereta in a heartbeat. Everyone was raving about beef bourguignonne but I couldn't get over the fact that caldereta is just sooo much better!! :-)
We finished off the beef borgogne during our demo class this afternoon, and when Quinn and I chowed down for dinner, we had it with some leftover rice... we're true Asians... can't live without our rice.
We're starting to make the same things during practicals and demos that we've already done. I don't know how many times we've turned potatoes and cooked them in salted boiling water... I guess they want us to practice turning our vegetables... At least we don't have to turn mushrooms everyday!
To plate with today's dish, we also made croutons. Chef showed us how to make heart-shaped croutons so that's what I did with my white sandwich bread during practical. The croutons we've made are probably one of my fav things that I've learned how to make. Never again will I buy a bag of croutons at Safeway! Homemade is soooooo much better (and sooo easy!). When we plated our dishes today, we were taught to dip the end of a crouton in the beef bourguignonne sauce and then dip it in chopped parsley. It's so easy and adds a little flare to the presentation. Unfortunately, I was too exhausted to do that to all of my croutons during practical class so I threw the chopped parsley and leftover croutons in my tupperware and hurried home.
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