Wednesday, 6 March 2013

Mid-week madness

It's the middle of week 9 at Ballymaloe . That means that I, we, have 3 more weeks here. Exams are looming. Testers are starting to appear and menus keep changing.

I have about 5 ideas of each course of my final practical that I just cannot decide on. Doesn't really help that we have roughly 30 new recipes a day to add to our repertoire.

But in the meantime we have food, friends and laughter. Mistakes in the kitchen can be just as fun as successes, my best sourdough so far made an appearance (did you see it?!?!) and we met the lovely Madeline from Brown Envelope Seeds who, I might add, is growing 7 different types of Quinoa in West Cork. Now I love quinoa. It's a whole protein not to mention it has 13 amino acids and is considered a super food. So to find someone growing it (successfully) in Ireland is fantastic.

So, here are some Tips of the Week:

1. A mix of cream and egg yolk is called a Liaison. Adding this to sauces will thicken and richen. Never add the Liaison to boiling liquid, always add the boiling liquid to the Liaison.

2. In a burger you generally want 10-15% fat. In Pork this would be the shoulder meat, in Lamb the flank and brisket in Beef.

3. If a recipe calls for fresh yeast but you only have dry. Simply half the amount and go with the dry.

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