It’s finally happening. Culinary school. This week, I began my first course of my culinary program. I was excited, yet nervous. Watching the live and prerecorded videos and reading the material helped prepare me for the new cutting technique I learned, as well as the lab assignment I had to cook.
I learned about the oblique/roll cut this week. To accomplish this technique, one cuts the carrot in a 45-degree angle and then rolls the carrot 180-degrees and repeats the process again. The purpose of this cut is add dimension and to evenly cook the carrots since they will be cut at relatively the same size.
The featured dishes I made for this week’s assignment were carrots vichy and carrots purée. I started with the carrots vichy first. The dish entailed: carrots, sugar, unsalted butter, salt, and water. It was a very simple dish to make. The carrots are barely covered in water and are brought to a boil. Once they’ve reached boiling point, they are to be brought down to a simmer until the liquid nearly evaporates. The carrots should then become tender and soft. The liquid will form into a glaze. The dish can be garnished with fresh parsley. Black pepper is a must. And then the best part- tasting. It was delightful!
Moving onto the purée. It required the same steps as the vichy; same ingredients as well, minus the sugar. After the carrots are tenderized, they are to be strained. Save the boiled carrot water. The cooked carrots are put into a food mill, mesh strainer, food processor, or blender to purée. I used a food processor. To create a smooth purée texture, pour some of the boiling carrot water to the mix. The purée tasted excellent. It was smooth, creamy, and velvety. Yum!
I’m excited to share this journey with y’all. Stay tuned for next week’s dish.