Quoted By:
Checking in on you dude!
Always try to stay humble about it, being humble with the ability to kick ass goes a long way man. When you feel like you have things down, create little challenges for yourself, I remember when I was in school I would time test myself on the dishes, even though we had a lot more time to create them. Practice refining what you know, re create what you have made and think of what simple things you can incorporate into those ace dishes that would give them a distinct +1 over another persons.
It can be something as simple as utilizing a sachet of fresh aromatics in a pilaf that can blow away a customer by the intoxicating smell that makes the meal, more often times it is these simple things that create a dining experience that impresses rather than loading piles of high end ingredients on.
I give you a challenge, make souffles! They can be used to impress potential employers and girls fucking love them.
Roux Souffles
1.5 oz. Butter
1.5 oz. Bread Flour
(Hot pan, melt butter, stir in flour to make roux, cool)
8 oz. Milk
2 oz. Granulated Sugar
1 Pinch Salt
(Heat, add cold roux into hot liquid, cook 12 minutes to utilize roux and eliminate floury palate feel)
THIS IS YOUR SOUFFLE BASE YOU FLAVOR FROM HERE
-Add zest and juice of one orange
Remove thickened liquid and cool to room temp
Thoroughly mix in 4 large egg yolks
In a kitchen aid beat 5 large egg whites with 1 oz. sugar to medium peak
Tough part, use half of the meringue as sacrificial, just mix it into your flavored souffle base not caring about losing the air, it is necessary. Use the other half of your meringue and gently fold it into the mixture
Take two ramekins, butter the inside, and coat the insides with sugar, pour in your souffle mixture, bake at 350 for 12-14 minutes. Keep an eye of these fuckers, don't open the door for any reason.
GOOD LUCK
