For those of you who don’t know I work at a donut shop. I get there everyday at 4 to cook and decorate. It’s a great job and I love it. Today a gentleman came in and ordered 6 fritters. I jokingly asked him if he was having a fritter party, to which he responded with the most pained fake smile and pity in his eyes. It’s like he didn’t carrot all for my humor (aaayyyy) (;
So today we had to large dice some carrots. As you can see from the cover photo, mine weren’t very uniform. I still can’t cut straight with scissors, so I don’t know how they expect me to make perfect cuts with a knife. Just kidding. I just need to practice some more. You’ve heard of Netflix and chill, but have you heard of tourne and chill (que forced laugh that gradually turns into sobbing).
After dicing, I minced my scraps. As you can see mincing doesn’t take tons of skill. You just have to make sure you’re cutting small enough.
With the carrots set aside I started on my Bechamel, which is another mother sauce. This one was just milk, roux, and an onion piquet (onion, clove, bay). A key component to making this sauce is simmering the piquet in milk until you get the essence of it. While I did have my milk on the stove for the right amount of time, I didn’t have the heat up high enough so I didn’t capture enough flavor. I ended up having to add some extra spices at the end. To avoid this next time I need to make sure I have my heat up high enough.
The second sauce we made was tomato. It was super easy, all we had to do was simmer tomatoes, garlic, and basil in oil for 50 minutes. After that was done we blended it. My tomatoes were super acidic, and I should have used a lot more basil and salt to counteract it. Next time I make this sauce I’m going to be a lot more generous with my seasoning to avoid too much acidity.