Menu 3

So last friday was my kitchen class and it was menu 3. The starter is Gaspacho Andalo (which basically means cold tomato soup) and main course is Lamb Rack.

Like i said before, my partner on that day was Yew Hann~~~
I gotta admit, we were very organized on that day. We planned everything out and around halfway to serving time, we found out that we got nothing else to do. Which was kinda ehhh nerve-wrecking in a way. Cause you would get the feeling like really? Nothing else to do? Did i miss out on any important thing?




So for the soup,we found out that we are only allowed to blend it like half an hour before serving. Cause it contains oil, which is a temporary emulsion, so it cannot blend for a long period of time.

Chef marked our soup with an 'X'. We found out that since it is tomato soup, the taste of TOMATO must stand out. So that when you drink it, you'll be like "yeap it's tomato." somthing like dat. Ours was a little of everything, but more of capsicum though. (I hate capsicum fyi)




For lamb rack, yew hann did the frenching and trussing. We marinated it with chopped rosemary and then layered a persille on top of the skin for that nice and green colour. Doneness of the lamb was medium, which we achieved. Nice and pink.



I gotta say though, i don't really like how i plated on that day. Cause we didn't really discussed how we were gonna plate it. So we decided to go with the flow and unfortunately for us, going with the flow brings no luck. Yeahhh.....

Tiramisu

Yesterday (wednesday), we had our pastry class. With Chef Karam, dessert of the day was Tiramisu. The so ever famous as the "pick-me up cake". Like literally. That's what it means! No joke. LOL.

So anyway tiramisu is basically layers of sponge fingers dipped in coffee with mascarpone cream. Layered over and over again, until you are SATISFIED. Muahahaha~~ (fattening okayyy... don't be greedy! :p)


This is what our sponge fingers looks like. Not cute i know~



And this is basically how i made my cup of tiramisu. I was actually gonna make a heart-shape with the icing sugar but then chef was likeee "eeehhh... don't put icing sugar." So yeahhh boooo! hahaha~

Term 4

HEYOOOO.... I haven't blog for like ages i know. But i got nothing to talk about! Don't blame me! Hehe~

So anyway, last thursday and friday, we had our kitchen class. On thursday, the menu was pan fried scallops for starter and for main is dover sole. On friday, starter is beef consomme. Main course is entrecote. Yeahhh... So basically we have to change partners every week, the whole point is to have teamwork. Cause we won't know our commis during finals. So we must get used to it. I agree somewhat on this.

So anyway on thursday i paired up with Amina and Friday with Rick!
And here is basically what our plating looks like. I forgot to take a picture of the scallops. LOL



This is our pan-fried dover sole with glazed carrots, orange sauce and white wine sauce.


Here is our Beef consomme with a veggie dumpling. (I gotta admit. It taste quite awesome!) It's so clear! I'm so proud of our starter! For those who don't know what a consomme is. It's a clear soup. So clear that you can see everything! Like tea. It musn't have any layer of oil on top.


Finally this is our entrecote. It's overcooked actually. Chef said it's edible but then the plating is like a coffee house. So he expect us to do better on the next class.

Which is tomorrow! It's gonna be me and Yew Hann~ Yeah.... So stay tuned for more! Tchao! :D