Day 4 starts off as usual, me being the first one in the class the keener that I am. I had emailed Chef Klaus and explained my soup mishap at the end of the last class and it's effect on my notes and he graciously brought me a new clean copy. Fresh off my premier episode of Pressure Cooker where I battled three other contests to win, it gave Chef and myself enough exciting material to talk about. Before we talk about the class, I want to make note that I'm probably working with the worst slobs on the planet … every single chopping board felt slimy to the touch and the board I selected, actually had some chicken remnants on it … totally gross and I rewashed it.
While the demo lasagna hit the hot oven, we scurried away grabbing ingredients to start on our lab. We sliced and diced our way through the recipe, and prepped the Lasagna. Half way thorough we got to taste the salad, the garlic bread and the Lasagna and everything was delicious. Looking forward to next class!
Things I learned
Canadian Mozzarella typically is tasteless so it's better to use a Swiss, Gruyere or Buffalo Mozzarella instead.
If using fresh tomatoes, they must be boiled to remove the skins and then you have to add some additional beef stock as it doesn't have the same levels of liquid as canned tomatoes.
White Endives and Asparagus are crispier and are covered during the day from the sun in the farms to keep them white. When storing them at home they need to be covered as well.
Compound butters can be made ahead and frozen.
Basil bruises very easily, if using basil in a fresh presentation, chop it at the very end to keep it as green as possible
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