today I arrived early at 6:00 a.m., when I arrived at the kitchen I immediately saved my bag and put on an epron then I immediately did the work that had to be made this morning for breakfast. Today's breakfast menu is:
coffee and tea
***
veserve
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egg benedict
muffin choclate
croissant
dannish
procedure
1 Prepare the ingredients
Ensure everything is at room temperature before you get going. This makes the finished product much less likely to split. So, if you keep your eggs in the fridge, take them out at least 30 minutes before you start work.
2 Choose your tools
This small amount of mayonnaise is hard to make in most food mixers, but electric beaters will do the trick, as will a whisk and a bit of elbow grease. You will also need a large, sturdy bowl. If you happen to have a stick blender and a tall jug in which it fits snugly, go to step 7.
3 Start whisking
Put a damp cloth under the bowl to anchor it, then put the egg yolk and salt in the bowl. Whisk for about 20 seconds, until slightly thickened, then add the mustard and acid (and a teaspoon of cold water if you’re nervous, though it’s not strictly necessary). Whisk for another 30 seconds. Familiarise yourself with step 6 before going any further.
4 Start to incorporate the oil
Begin to add the oil into the bowl, drop by painstaking drop, whisking all the time. Don’t be tempted to use extra-virgin olive oil, because this will make a heavy, often bitter mayonnaise, especially if you’re using electric beaters. It’s far better, and cheaper, to start with a neutral oil and add some extra-virgin at the end.
5 Finish adding the oil
Keep whisking and pouring until the mayonnaise begins to thicken, at which point you can begin to add the oil more quickly, followed by a second, more flavourful oil, if you like. Once all 275ml of the oil has been incorporated and you have a thick, glossy mixture, season to taste. If you’d prefer a thinner consistency, beat in a little water, lemon juice or vinegar.
6 Don’t panic if the mayo splits
If your mayonnaise splits, it’s easily rescued, as long as you have another egg yolk. Crack this into a fresh bowl, whisk for a minute until thick and sticky, then gradually beat in the split mayonnaise a little at a time, followed by any remaining oil.
then I immediately sauteed smoked beef, after being sauteed, I immediately gave my group friends to egg benedict.
After the egg benedict, bread, and muffins are ready and it's 09.00 it's time to be taken to the rector for display. Arriving there sir jaya told me to incharge at the rector.
Then I served guests / lecturers there, there the guests / lecturers asked about the food I provided there, and I answered it happily with a cheerful smile. Then sir jaya told me to close because it was 11 o'clock and there were no guests / lecturers who wanted to eat, after that I went back to the kitchen to prepare the appetizer ingredients, which was "macedoinne of vegetable mayonnaise" with my group friends. The ingredients were carrot , green peas, green bean, turnip and mayonnaise.
Then I cut the carrot, green peas, green bean, and turnip with macodoinne pieces, after that the vegetables in the blanch and then the vegetables soaked in cold water so the vegetables remained fresh. After that I continued to make "mayonnaise" the ingredients of yolk egg, salad oil, mustard, salt and pepper, and lime. After everything was done, prepare the mayonnaise and finished making it. It's time for a meal break, then general cleaning.
recipe "mayonaise"
- 6 egg yolk
- 380 ml salad oil
- 1/2 tsp mustard
- 2 tsp fresh squeezed lime
- secukupnya salt and pepper
procedure
1 Prepare the ingredients
Ensure everything is at room temperature before you get going. This makes the finished product much less likely to split. So, if you keep your eggs in the fridge, take them out at least 30 minutes before you start work.
2 Choose your tools
This small amount of mayonnaise is hard to make in most food mixers, but electric beaters will do the trick, as will a whisk and a bit of elbow grease. You will also need a large, sturdy bowl. If you happen to have a stick blender and a tall jug in which it fits snugly, go to step 7.
3 Start whisking
Put a damp cloth under the bowl to anchor it, then put the egg yolk and salt in the bowl. Whisk for about 20 seconds, until slightly thickened, then add the mustard and acid (and a teaspoon of cold water if you’re nervous, though it’s not strictly necessary). Whisk for another 30 seconds. Familiarise yourself with step 6 before going any further.
4 Start to incorporate the oil
Begin to add the oil into the bowl, drop by painstaking drop, whisking all the time. Don’t be tempted to use extra-virgin olive oil, because this will make a heavy, often bitter mayonnaise, especially if you’re using electric beaters. It’s far better, and cheaper, to start with a neutral oil and add some extra-virgin at the end.
5 Finish adding the oil
Keep whisking and pouring until the mayonnaise begins to thicken, at which point you can begin to add the oil more quickly, followed by a second, more flavourful oil, if you like. Once all 275ml of the oil has been incorporated and you have a thick, glossy mixture, season to taste. If you’d prefer a thinner consistency, beat in a little water, lemon juice or vinegar.
6 Don’t panic if the mayo splits
If your mayonnaise splits, it’s easily rescued, as long as you have another egg yolk. Crack this into a fresh bowl, whisk for a minute until thick and sticky, then gradually beat in the split mayonnaise a little at a time, followed by any remaining oil.
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