Playing in the roux...

Today was all about the 5 mother sauces (sauce mere) in classical cooking... Brown or Espagnol, tomato sauce, Hollandaise, Veloute and Bechamel. We learned how they are made in classical cooking and adapted them to a vegetarian or vegan and more healthful approach. We also learned about "roux", which is the basic way to thicken a sauce with flour and fat, and if you require no shine when cooking. Depending on how long you cook the roux, the colour changes, usually from light to dark. We had to work in groups of two and make a roux, using different flours (whole wheat, unbleached, etc.) and fats (oil, butter, etc.), and stopping at set intervals to take out a portion on a plate so that the chef could see the transition from the beginning white roux to the dark brown at the end.

We also learned about other ways to thicken sauces and will try some of the ways out soon such as a "slurrie", which is a lighter way to thicken with the combintation of a starch and water dissolved into a liquid and is shinier in look.

We used this roux, and the stock we made yesterday, for a variety of sauces we had to make today in teams.... Brown or Espagnol, Tomato, Hollandaise, Sauce Veloute, Bechamel, Carmelized Mushrooms, Curry, Apple and Mustard, Bordelaise, Roasted Garlic, etc.

The chef reviewed and critiqued the sauces and then we tried them with brown rice, wholewheat couscous and brown rice. Yum! Around the same time, the other class let out, who were bread making all day, and they brought down a pile of different breads for us to try. Yesterday, they made icecreams, mousses, puddings, cream pies, parfaits, chcolates, etc and we were forced to try them too. This schooling is rough sometimes!