Half-way through Course I, time flies.

Today is a fairly simple day. We will only present our chicken consomme with burnoised carrot. The "perfect" soup. A true classic. Crystal clear and flavorful, with not a touch of visible fat.

Producing consomme is a fairly straight-forward process but requires attention to detail and patience to get absolutely right with no impurities or cloudiness in the final product. Overall, the class did very well without a single student needing to start over. The main faults were generally: lack of heat (though consomme is notorious for cooling quickly); impurities (frequently from the salt we used - Brent and I avoided this by filtering our salt on a white plate to highlight and remove impurities); and overcooking the burnoised carrots, thus imparting a carrot flavor and a little starch cloudiness to the soup.

My soup was very good, although there were a couple bits of lint (from towel drying the dishes). I could have tried to fish the lint out, but the time that would have taken would have let my soup cool too much.

Our quiches will have to wait until next week, since we will be serving them at our public buffet on Thursday, February 2nd. See, Free Food at Kitchen Academy - Feb 1st, 2nd, 3rd. We did prep what we could, including making the Pate Brisee, a savory pastry dough, which will rest over the weekend.

Not much to discuss today. Next week: Egg Cookery and prepping for our buffet.