Halo kawan-kawan... apa kabar?
Hari ini adalah hari kedua di minggu mid praktik. Pada hari ini kami diharuskan berada di kitchen jam 05.30 pagi dan langsung diabsen sementara yang terlambat tidak dapat mengikuti praktik hari ini, dan disuruh pulang.
Hari ini, kami akan melanjutkan memasak bahan-bahan yang sudah kami siapkan kemarin. Pertama-tama saya mengeluarkan bahan yang ada di chiller, lalu memanaskan chicken stock yang sudah dibuat kemarin dan diberi garlic, black pepper corn, dan thyme. setelah itu ditunggu hingga boil.
Sambil menunggu stocknya boil. Saya dan teman yang lain mengemas sisa chicken stock yang dibuat kemarin untuk disimpan di freezer. Setelah megemas stock. Stock yang kami panaskan sudah boil, lalu saya memasukkan carrot yang sudah di roast kemarin kedalam stock, dan di simmering (teknik memasak bahan makanan dalam bahan cair atau sauce yang dididihkan dahulu, lalu api dikecilkas di bawah titik didih dan direbus lama, di mana di permukaannya muncul gelembung-gelembung kecil. Cara ini digunakan untuk membuat kaldu untuk mengeluarkan ekstrak dari daging yang direbus.) selama -/+ 30 menit.
Setelah itu, saya membuat adonan roux untuk mengentalkan soup yang kami buat. Sesudah stocknya disimmering selama 30 menit, Semua bahan-bahan yang tercampur didalam stock dihaluskan menggunakan hand blender hingga halus.
Setelah itu di boil lagi dan diberi cooking cream, dan roux untuk mengentalkan soupnya. Setelah soupnya cukup kental, diberi seasoning dan dipindahkan ke soup tureen lalu diberi garnish dried parsley sesudah itu dihidangkan bersama brioche bread di restaurant.
Sesudah semua masakan dihidangkan di restaurant, kami beristirahat sejenak setelah itu kami melakukan general cleaning. Setelah itu kami menunggu waktu untuk line-up sebelum pulang. Saat line-up, kami dijelaskan tentang kekurangan yang ada pada kelas kami dan diberi tugas setelah itu kami pulang kerumah.
*ENGLISH VERSION*
Hello friends ... how are you?
Today is the second day of mid practice week. On this day we were required to be in the kitchen at 05.30 in the morning and were immediately absent while the late were unable to follow today's practice, and were told to go home.
Today, we will continue to cook the ingredients that we prepared yesterday. First I took out the ingredients in the chiller, then heated the chicken stock that was made yesterday and was given garlic, black pepper corn, and thyme. after that wait until boil.
While waiting for the stock to boil. I and another friend packed the remaining chicken stock made yesterday to be stored in the freezer. After packing the stock. The stock that we heated was boil, then I put the carrot that had been roasted yesterday into the stock, and simmering for - / + 30 minutes.
After that, I made the roux mixture to thicken the soup we made. After the stock has been simmering for 30 minutes, all ingredients mixed in the stock are mashed using a hand blender until smooth.
After that it is boiled again and given cooking cream, and roux to thicken the soup. After the soup is thick enough, seasoned and transferred to soup tureen then given dried parsley garnish after that it was served with brioche bread in the restaurant.
After all the dishes were served at the restaurant, we took a short rest after that we did general cleaning. After that we waited for time for the line-up before going home. During the line-up, we were explained about the deficiencies in our class and were given assignments after that we went home.
Hari ini adalah hari kedua di minggu mid praktik. Pada hari ini kami diharuskan berada di kitchen jam 05.30 pagi dan langsung diabsen sementara yang terlambat tidak dapat mengikuti praktik hari ini, dan disuruh pulang.
Hari ini, kami akan melanjutkan memasak bahan-bahan yang sudah kami siapkan kemarin. Pertama-tama saya mengeluarkan bahan yang ada di chiller, lalu memanaskan chicken stock yang sudah dibuat kemarin dan diberi garlic, black pepper corn, dan thyme. setelah itu ditunggu hingga boil.
Sambil menunggu stocknya boil. Saya dan teman yang lain mengemas sisa chicken stock yang dibuat kemarin untuk disimpan di freezer. Setelah megemas stock. Stock yang kami panaskan sudah boil, lalu saya memasukkan carrot yang sudah di roast kemarin kedalam stock, dan di simmering (teknik memasak bahan makanan dalam bahan cair atau sauce yang dididihkan dahulu, lalu api dikecilkas di bawah titik didih dan direbus lama, di mana di permukaannya muncul gelembung-gelembung kecil. Cara ini digunakan untuk membuat kaldu untuk mengeluarkan ekstrak dari daging yang direbus.) selama -/+ 30 menit.
Setelah itu, saya membuat adonan roux untuk mengentalkan soup yang kami buat. Sesudah stocknya disimmering selama 30 menit, Semua bahan-bahan yang tercampur didalam stock dihaluskan menggunakan hand blender hingga halus.
Setelah itu di boil lagi dan diberi cooking cream, dan roux untuk mengentalkan soupnya. Setelah soupnya cukup kental, diberi seasoning dan dipindahkan ke soup tureen lalu diberi garnish dried parsley sesudah itu dihidangkan bersama brioche bread di restaurant.
Sesudah semua masakan dihidangkan di restaurant, kami beristirahat sejenak setelah itu kami melakukan general cleaning. Setelah itu kami menunggu waktu untuk line-up sebelum pulang. Saat line-up, kami dijelaskan tentang kekurangan yang ada pada kelas kami dan diberi tugas setelah itu kami pulang kerumah.
*ENGLISH VERSION*
Hello friends ... how are you?
Today is the second day of mid practice week. On this day we were required to be in the kitchen at 05.30 in the morning and were immediately absent while the late were unable to follow today's practice, and were told to go home.
Today, we will continue to cook the ingredients that we prepared yesterday. First I took out the ingredients in the chiller, then heated the chicken stock that was made yesterday and was given garlic, black pepper corn, and thyme. after that wait until boil.
While waiting for the stock to boil. I and another friend packed the remaining chicken stock made yesterday to be stored in the freezer. After packing the stock. The stock that we heated was boil, then I put the carrot that had been roasted yesterday into the stock, and simmering for - / + 30 minutes.
After that, I made the roux mixture to thicken the soup we made. After the stock has been simmering for 30 minutes, all ingredients mixed in the stock are mashed using a hand blender until smooth.
After that it is boiled again and given cooking cream, and roux to thicken the soup. After the soup is thick enough, seasoned and transferred to soup tureen then given dried parsley garnish after that it was served with brioche bread in the restaurant.
After all the dishes were served at the restaurant, we took a short rest after that we did general cleaning. After that we waited for time for the line-up before going home. During the line-up, we were explained about the deficiencies in our class and were given assignments after that we went home.
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