Clapping On The Down Beat

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10.31.11 Mini Lesson + Pie sale November 1, 2011

Filed under: 2011 Cooking 101 the basics — clappingonthedownbeat @ 2:03 PM

HCSA (the culinary student association) at Collin College is having a pie sale.  These are pies baked in house by pastry students.  I can take orders till Nov 10 or until they run out.  The pies will be frozen and ready for pick up on Nove 17th from 2-3pm at campus.  The choices are Apple Crumb ($10), Pumpkin Pie ($10), Pecan Pie ($12) and Pecan Butter Chrunch ($12).  Just let me know and I can get an order form and collect money from you.  Questions?  Let me know.

Last night we finished production on stocks (chicken, brown and vegetable).  We began production on the major sauces.  Here are some pictures and recipes. Good stock is the most basic of all culinary skills.

Chicken stock is prepared from clean chicken bones that are rinsed and then blanched.  Place the chicken bones in a stock pot and fill with cold water, bring it to a boil and dump the water.  Fill the pot again with water and then bring it to a boil again and simmer for one hour.  Next add the mire poix and cook for 30-60 minutes, add the sachet and cook  for 3.5 hours low and slow.  Skim off the fat and scum from the top.

Brown stock is made by roasting the beef bones till they have a charred look.  Then the bones are added to a pot and filled with water.  In the roasting pans used for the bones, the mire poix is then browned and the fond is scraped up.  All this is added to the bones and water.  The stock cooks for 8 hours.  The connective tissue, collagen, gives structure and body to the stock.  The stock should be “jello” like when chilled.

Vegetable stock is made from water, mire poix, leeks, sometimes garlic and a sachet.  This is brough to a boil and then simmered for 30 minutes.

Veloute, Beschemel and Hollaindaise

Chicken Velouté Sauce

  • 6 cups chicken stock
  • 2 cups mirepoix
  • 2 Tbsp clarified butter
  • 2 Tbsp all-purpose flour
  • Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.  Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let it turn brown, though — that’ll affect the flavor.  Add the mirepoix and sweat the vegetables, do not brown them.  With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.  The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.  Remove the sauce from the heat carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth to remove the vegetables.  The sauce can then be finished with a pat or two of butter.

Bechamel Sauce

  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.  To make a Mornay sauce (for mac and cheese lets say) stir in grated Gruyère or cheddar cheese.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • splash of white wine
  • splash of Worcestershire
  • Pinch salt

Vigorously whisk the egg yolks and lemon juice, cayenne, wine, and worcestershire together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. The eggs should look like a ribbon when the wisk is lifted up.  Slowly drizzle in the warm not hot, melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water before serving.


browning the mirepoix for brown stock                             wisking eggs for hollandaise                                                pouring chicken stock into roux for veloute


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