You’re going to want to hit me in the face, because I did a poor job of taking pictures today. Today was the first day in class that we actually cooked something, and I took ONE picture. I was so focused on getting everything done, and not messing up anything, that I forgot to take pictures. After being in the kitchens today, I realize I need to calm down. I’m wanting to execute everything perfectly in the kitchen. I’m so afraid of making any mistakes.
I’m not perfect, and I will be making tons of mistakes during the next six months. I need to relax (a little! Not too much!), have fun, and do the best I can – but not stress myself out. Stress makes me make mistakes.
Hey, how about a picture of the Willis (Sears) Tower that I snapped outside of the French Pastry School?
There she be.
And here’s the one picture I took. I’m making browned butter, or beurre noisette. You guys all know how much I love browned butter – I’ve made this a time or two. I love, love the smell of browned butter – especially made with Plugrá. From what I understand, Plugra has less water than other butters, creating a creamier texture. This results in flakier, crispier pastries.
Today we also made simple syrup, pâte sucrée, and practiced dicing apples in batonet, brunoise and julienne shapes. I like chopping apples. Or any fruit or vegetable, for that matter. I think it’s kind of fun.
My chef today did a little demo on vanilla beans and she had a quote I liked.
”Vanilla bean seeds are the caviar of the pastry world.” I almost started applauding in class. I started vigorously nodding my head when she said that. So true, so true. Vanilla beans are expensive and a delicacy!
I’m such a nerd.