Assalamualaikum warahmatullahi wabarakatuh
Hi guys,come back with me, as usual I will tell you my activities during practice in week 3. Alhamdulillah today everything went very well at 05.00 to get ready while waiting for Astrid to get ready I breakfast first fill my empty stomach .
After arriving at campus, check the grooming first and start oneline and continue the group division, I am in group 3 together with sons, bobi, astrid, afriza, muis, beautiful, hijrah. While waiting for Mr. Iical came, we read in advance about the 1.1 rotation menu to remember what we were going to do for a while.
The rotation menu is a rotation menu where guests no longer need to order, all prepared from appetizers, soups, main courses, and desserts. The main requirement of the rotation menu is that the main ingredients should not be repeated. In this rotation, I got a part to prepare the Maincourse section, namely beef stews, baked potatoes, zucchini saute provencale. on the team there is a team again.
But we were only 5 people because the group had to be divided again for breakfast. Astrid and I made baked potatoes, son made beef and soup, beautiful with hijrah to make sauteed zucchini provencale. All ingredients are prepared and we make them.
After waiting for the baked potatoes on my and Astrid's roast to help the son to make beef soup.
After everything is finished, we are back online to wait for you to give directions, when all of our onelines are divided again to prepare a menu that we will make the following day, but we first complete the 1.1 rotation menu
ingredients :
1. baking potatoes
2. vegetables oil
3. salt
Procedure
1. Scrub the potatoes well and pierce the ends with a skewer or fork to allow steam to escape.
2. Ughtly oil the potatoes if a crisp skin is desired, leave,them dry for a somewhat softer skin.
3. Place on sheet pan in 400'F(200'C) oven, bake until done, about 1 hour. test for doneness by squeezing a potato gently.
*beef stew
Ingredients
1. beef chunk,boneless and well 3kg
2. Oil 125Ml
3. Onion 500gr
4. chopped garlic 10ml
5. Flour 125gr
6. Tomato puree 250gr
7. Brown stock 2L
8. Bay leaf As needed
9. Thyme pinch
10. Celery leaves small sping
*
1. celery 500 gr
2. Carrot 750gr
3. small pearl onion 500gr
4. tomatoes,canned,drained and coarsely chopped 250gr
5. peas 260gr
6. salt. to taste
7. pepper to taste
* Procedure
1. cut the meat into 1-in, (2,5-cm) cubes.
2. heat the oil in a brazier until very hot. add the meat and brown well,stirring occasionaly to brown all sides .if necessary, brown the meat in several small batches to avoid overcrowding the pan
3. add the onion and garlic to the pan and continue to cook until onion is lightly browned.
4. add the flour to the ,meat and stir to make a roux. continue to cook over high heat until the roux is slightly browned.
5. stir in the tomato puree and stock and bring to a boil. stir with a kitchen spoon as the sauce thickens.
6. add the sachet,cover the pot and place in an oven at 325'F (165'C). braise until the meat is tender , 11/2-2 hours.
7. cut the celery carrots into large dice.
8. Cook the celery,carrots,and onions separately in boiling salted water until just tender.
9. when meat is tender, remove the sachet and adjust seasoning. degrease the sauce.
10. add celery,carrots,onions,and tomatoas to the stew.
11. immediatly before service,add the peas. a;lternatively,garnish the top of each portion with peas. Season wth salt and pepper.
Sekian dari cerita saya hari ini yah guysss
Salam Culinary art!!!
Wassalamualikum warahmatullahi wabarakatuh
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