My adventures at George Brown Culinary Day 11

George Brown: Day 1 | Day 2 | Day 3 | Day 4
This is not my favourite week at GBC. Today we're making Roast Pork with Pear and Stilton with Apple Sauce and a Savory Bread pudding. We don't eat Pork and there's nothing I like about Stilton, apple sauce and a savoury bread pudding. It was however a great learning experience and a great little dinner for my friends's teenager. 

We started with making the stuffing by sautéing onions, dried pears and celery and crumbling in Stilton and watched Chef Klaus masterfully make an incision in the Pork chop and proceed to create a little cavity in the center. This artistic and trained way will prevent the cheese from oozing out during the cooking process. We then filled a piping bag with the cooled filling and piped the stuffing into the cavity. What fascinated me was the way the chop puffed up like a balloon.

We proceeded to make the applesauce with white wine. Adult ingredient, but I'm still not buying it. I thought I would really enjoy the savoury bread pudding, but sadly I did not.

Things I learned
You need 8 eggs to set a custard with one litre of milk
Rinse your pot before you boil milk, the thin layer of water prevents the milk from sticking to the pot
If melting cheese, it's ok to use the rind, but cut it off if serving on a cheese board

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