This post was also deleted. It’s been restored and reposted. This was dated 7/18/21.
Hello! I hope everyone is enjoying their Sunday. I spent it in one of my favorite places- the kitchen. Yesss!
This week in school, it was all about potatoes. I learned four different knife cuts: bâtonette, brunoise, julienne, and small dice. The bâtonette is a 1/4” x 1/4” x 2” cut. I had to first cut the potato into a rectangular block. Then use a fancy culinary metric ruler to cut the block into 1/4” blocks. Then cut again into 1/4” sticks. Next, I took the bâtonette sticks and cut them into 1/4” cubes, aka small dice cut. I cut another potato into a rectangular block to prepare for my next cut. The julienne is blocks cut into 1/8” x 1/8” x 2”. Lastly, the brunoise cut which is cutting the julienne sticks into 1/8” cubes.
Our featured dish that I made was a pommes purée, which is similar to mashed potatoes, but a bit more fluid and translucent. It’s not fluffy like mashed potatoes. It had minimal ingredients and steps, but was a difficult dish to make. The first attempt at making the dish resembled a mashed potato texture. I analyzed what I could do differently as I remade the dish. I cooked the potatoes a little longer. They needed to be tender, but not to the point of disintegrating. After the potatoes are strained, they are to dry for a bit before they are