This week we tried to take off a little of the chill with some nice warm soup. Students were greeted with the delicious smells of simmering stock as they came into the lab. Stock requires time to develop its flavor and create a wonderful base for many soups, stews & sauces. We discussed the use or “stock in a box”, concentrated bases and the “absolutely do not ever use it or Chef Kristi will be mad” bouillon cubes. Too much sodium!! We were introduced to emersion blenders, china caps and many other kitchen gadgets that make stock and soup preparation easier – Don’t forget to add your Bouquet Garni. We tasted many varieties of soup this week from New England Clam Chowder to Vegetarian Vegetable Soup to a Cold Fruit Soup. Thanks to everyone for their hard work this week! Next week we will be learning how emulsions work and creating some fantastic sauces and dressing!
Happy cooking – Chef Kristi
