#vkitchenexperiments

[v-lim]

Leiths Week 2&3: eggs - emulsifying and cooking/shortcrust pastry

Mayonnaise was the emulsion - whipping by both hand and machine methods

Then eggs in all forms - poached, soft boiled, scrambled

Shortcrust pastry by both hand and machine again - made both sweet and savoury tarts (herbs in pastry)

[v-lim]

Lockdown and being stuck in London got me started on some self-improvement courses 😏

Completed my WSET3 🍷 last year.. and decided to level up the cookery skills too 👩🏻‍🍳

Week 1 of Leiths

Session 1: White stock

No salt added to stocks

White stocks need to be.. dépouiller​

Should always consider allergens when cooking for guests e.g. celery

Final stock should be clear with no oil, with a nice depth of colour

Session 2: knife skills: stir fry

Blocking off/ Batoning/Jullienne/ Petit brunoise