Hello all today was fun and busy from start to finish. We made 3 Roux's (rue) A Blanc (colorless), A blond (peanut butter color), and ten A Brun (brown). Then we made clarified butter and I didn't know it was that easy to made, I will be making that more often. Finally, we made a fish fumet and the aroma that was coming off of this stock was great. I got all of my assignments down today with a lot of time to spare. Though I was upset with the way that my brown roux came out because it started getting thick, and burnt, and bubbling. That wasn't good though I did present my roux's before it got out of hand. To improve watch the fire and keep it turning.
Tomorrow I will focus on my recipes and helping anyone who needs help. It's a team effort from an individual stance. The only person I am in competition with is myself. Note to self get ahead and stay of the curve.
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