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Leiths Week 2&3: eggs - emulsifying and cooking/shortcrust pastry
Mayonnaise was the emulsion - whipping by both hand and machine methods
Then eggs in all forms - poached, soft boiled, scrambled
Shortcrust pastry by both hand and machine again - made both sweet and savoury tarts (herbs in pastry)
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Lockdown and being stuck in London got me started on some self-improvement courses π
Completed my WSET3 π· last year.. and decided to level up the cookery skills too π©π»βπ³
Week 1 of Leiths
Session 1: White stock
No salt added to stocks
White stocks need to be.. dΓ©pouillerβ
Should always consider allergens when cooking for guests e.g. celery
Final stock should be clear with no oil, with a nice depth of colour
Session 2: knife skills: stir fry
Blocking off/ Batoning/Jullienne/ Petit brunoise
