Chef Poupard getting ready to cook the crabs.The oil has to be screaming hot. To kill the crabs instantly. Less painful, according to the chef.
As you may have guessed - crab bisque.
Once the crabs have cooked well in the hot oil, turning a nice red-orange color, you crush them with the end of a rolling pin. This will maximize the flavor – or extraction of.
Dump in mirepoix of carrots, onions, and celery. Bouquet garni. Diced tomatoes. Garlic. Tomato paste. Cognac. White wine. Top with fumet (fish stock). Boil for a rough 30 minutes. Strain. Rice-flour to thicken. Cream. Cayenne – just a pinch. Serve it up.
This is a pretty straight forward bisque. Nothing too complicated in the process. In the end mine was a bit too thick, but rectified with a bit more fumet.
Apparently I have a heavy hand when it comes to pepper. This is the second time that I have been warned about pulling back on my seasoning. I think I’ve got it this time.
We also completed the first step in some new puff pastry. This time I am determined not to have it too thick – just right. We’ll complete the turning in tomorrow’s practical. I think I got the thickness perfect this morning, but tomorrow will tell.
As you may have guessed - crab bisque.
Once the crabs have cooked well in the hot oil, turning a nice red-orange color, you crush them with the end of a rolling pin. This will maximize the flavor – or extraction of.
Dump in mirepoix of carrots, onions, and celery. Bouquet garni. Diced tomatoes. Garlic. Tomato paste. Cognac. White wine. Top with fumet (fish stock). Boil for a rough 30 minutes. Strain. Rice-flour to thicken. Cream. Cayenne – just a pinch. Serve it up.
This is a pretty straight forward bisque. Nothing too complicated in the process. In the end mine was a bit too thick, but rectified with a bit more fumet.
Apparently I have a heavy hand when it comes to pepper. This is the second time that I have been warned about pulling back on my seasoning. I think I’ve got it this time.
We also completed the first step in some new puff pastry. This time I am determined not to have it too thick – just right. We’ll complete the turning in tomorrow’s practical. I think I got the thickness perfect this morning, but tomorrow will tell.Instruction #7 – Soups – Part 1
- Cream soups: Cream of cauliflower soup
- Veloutés: Mushroom velouté
- Bisques: Crab bisque
In addition to crab bisque, Chef Poupard also prepared mushroom velouté and cream of cauliflower soup in yesterday’s instruction.
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