Today was a fantastic day, pan methods (deep frying, pan frying, stir frying), and we also made use of some of the stocks/broths we made yesterday. Quick highlight, my team, consisting of Susan, a bookstore owner from Texas; Rebecca, a former barrista from Atlanta; and myself, had the opportunity today to make consomme! If you haven't heard of it, or have but just thought it was simple broth - wait until I give you the rundown of how it is made - it was most exciting to have finally gotten a chance to make this under the watchful eye of experienced chefs!
But until later, it's off mangiare!
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