DAILY REPORT ENGLISH VERSION PART 2
DAILY REPORT ENGLISH VERSION
DATE 29/01/2019
Bismillahirrahmanirrahim
Assalamu'alaikum Warahmatullahi Wabarokatuh
how are you guys, i hope you're all good. in this time i want to tell to you about my activities in kitchen. maybe much of we always thinking if kitchen so scared, we always listen a scream from a chef, but it's not like with what are you think. yeah maybe it's that true but it's cover with what you get in kitchen. in kitchen you can get experience, sience, friends, team work and other.
this day it's the second day for my class practice, this day we get the new lesson it's about sous vide. sous vide it's a methode of cook or other name is slow cook.
was two days my class get a good senior and their no shyness to joking, share their experience, share their sience, share what their know. their to can explain the learning materials better.
and next we make a kinds of puff pastry like turnover, pin wheels, patty shells, cream horn and napoleon. after we make it we back for oneline and receiving the learning materials from sir ical. sir ical explain about sous vide after him expalain to we he give we all egg for eat, this egg have cook with sous vide mehode.
the taste from egg have cook with sous vide it's really nice, because nutrient in a egg not lost. texture from egg too chewy. sir ical give first to ernika, adit, idong and anjani. after he show to we steamed omelette. texture from steamed omelette shiny, chewy, and lightly. have two days we always ate egg after practice, because it's must to spend eggs.
okay maybe just this can i tell to you're all, still much story in the kitchen. we met again in another time. see you again guys.
RECEIPE :
1. EGG SOUVIDE (POACHED EGG)
INGREDIENT :
Whole Egg 12
Water 7 ltr
Vinnegar 10 gr
1. Prepare all eqiupment and utensils.
2. fill the bowl with water and vinnegar
3. put inside the bowl, Anova and set.
4. 145 °F for 45 minutes
5. after the egg has cooked for 45 minutes, you will nedd to poach the egg. first, heat a pot of water to just below simmering
6. next, crack and peel the egg. to remove the egg from the shell, crack the large end of the shell on a flat surface, then carefully peel awal a window with your fingertips while still holding the egg with your other hand. the watery, loose white will begin to drip out. this is ok. you won't need that.
7. Once you've peeled half of the egg, gently flip the egg out of the rest of the shell and into a bowl. Out should come a perfectly egg-shaped object consisting of the gelled soft white and yolk, sorrounded by the watery, barely-set loose white. our goal is to leave that loose white behind
8. Separate the loose white from the rest of the egg. To do this, I use a perforated spoon to carefully lift the eggs before dumping the loose whites out.
9. From here, the egg gets slipped into the pot of water that is just below a simmer. it should immediately start to set around the outside
10. swirl the water in the pan occasionally to make sure the eggs aren't sticking to the bottom and becoming flat on one side. since the eggs are already mostly set, this is not as big probem as it is when poaching raw eggs. The eggs need only about a minute to developed a skin.
11. Finally, fish out the egg with the perforated spoon. what you end up with is the platonic ideal of a poached egg. Ivory white and opaque with a perfect egg shape and a tender outer skin that just barely holds in the liquid contents inside. Your eggs benedict will never be the same.
DATE 29/01/2019
Bismillahirrahmanirrahim
Assalamu'alaikum Warahmatullahi Wabarokatuh
how are you guys, i hope you're all good. in this time i want to tell to you about my activities in kitchen. maybe much of we always thinking if kitchen so scared, we always listen a scream from a chef, but it's not like with what are you think. yeah maybe it's that true but it's cover with what you get in kitchen. in kitchen you can get experience, sience, friends, team work and other.
this day it's the second day for my class practice, this day we get the new lesson it's about sous vide. sous vide it's a methode of cook or other name is slow cook.
was two days my class get a good senior and their no shyness to joking, share their experience, share their sience, share what their know. their to can explain the learning materials better.
and next we make a kinds of puff pastry like turnover, pin wheels, patty shells, cream horn and napoleon. after we make it we back for oneline and receiving the learning materials from sir ical. sir ical explain about sous vide after him expalain to we he give we all egg for eat, this egg have cook with sous vide mehode.
the taste from egg have cook with sous vide it's really nice, because nutrient in a egg not lost. texture from egg too chewy. sir ical give first to ernika, adit, idong and anjani. after he show to we steamed omelette. texture from steamed omelette shiny, chewy, and lightly. have two days we always ate egg after practice, because it's must to spend eggs.
okay maybe just this can i tell to you're all, still much story in the kitchen. we met again in another time. see you again guys.
RECEIPE :
1. EGG SOUVIDE (POACHED EGG)
INGREDIENT :
Whole Egg 12
Water 7 ltr
Vinnegar 10 gr
1. Prepare all eqiupment and utensils.
2. fill the bowl with water and vinnegar
3. put inside the bowl, Anova and set.
4. 145 °F for 45 minutes
5. after the egg has cooked for 45 minutes, you will nedd to poach the egg. first, heat a pot of water to just below simmering
6. next, crack and peel the egg. to remove the egg from the shell, crack the large end of the shell on a flat surface, then carefully peel awal a window with your fingertips while still holding the egg with your other hand. the watery, loose white will begin to drip out. this is ok. you won't need that.
7. Once you've peeled half of the egg, gently flip the egg out of the rest of the shell and into a bowl. Out should come a perfectly egg-shaped object consisting of the gelled soft white and yolk, sorrounded by the watery, barely-set loose white. our goal is to leave that loose white behind
8. Separate the loose white from the rest of the egg. To do this, I use a perforated spoon to carefully lift the eggs before dumping the loose whites out.
9. From here, the egg gets slipped into the pot of water that is just below a simmer. it should immediately start to set around the outside
10. swirl the water in the pan occasionally to make sure the eggs aren't sticking to the bottom and becoming flat on one side. since the eggs are already mostly set, this is not as big probem as it is when poaching raw eggs. The eggs need only about a minute to developed a skin.
11. Finally, fish out the egg with the perforated spoon. what you end up with is the platonic ideal of a poached egg. Ivory white and opaque with a perfect egg shape and a tender outer skin that just barely holds in the liquid contents inside. Your eggs benedict will never be the same.
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