Today we are learning methods of thickening liquid. George demonstrates in the class room, with a propane burner, how to make a roux, which consists of flour and butter. He goes on to teach us other thickening agents such as cornstarch and arrowroot.
Woo Hoo! I get a chance to cook carmelized onions for the first time. It should be easy to make French Onion soup at home, now that I have mastered that part. The soups I am helping to make are very popular in the cafeteria. We make four gallons at a time in two huge steam pots in the kitchen. Most days they sell about 8 gallons, and what is left over is quick cooled and served another time.
No comments:
Post a Comment