by Robyn Folmar
For six weeks Robyn agreed to attend classes at 3015 in Trinity Groves. We’re pretty sure she is having plenty of fun. For last week’s report click here0.
Class two at 3015 Trinity Groves was a booming success simply because I managed to leave with all fingers attached to my hand. This week’s seminar built on the stock class from last week and focused on sauces. Chef Sharon Van Meter even stopped by for a few minutes to say hello and make sure her cookhouse hadn’t been set afire. Not yet!
Dr. Mike did us a solid because right there on the stove was five pounds of melted butter. He talked to us about the importance of clarified butter (melt; then skim off milk fat) in sauces and cooking in general. The class went on to make velouté (fancy talk for gravy), basic brown sauce, Madeira, and hollandaise to top pork tenderloin, chicken cutlets and asparagus. Continue reading
