This week at George Brown we're making poached chicken. I'm not a
big fan of anything poached but I'm here to learn so I'll try anything.
Today we're expecting a storm so we have a slim turnout however the ray
of sunshine aka our instructor Chef Klaus has returned from Florida and
is ready to show us how to make a curry. A Thai curry that is. If you've
been following my blog/channel, you will know that I love experimenting
with cuisines from all over the world. Recently I tried my hand at
making a red Thai curry paste and it was amazing.
When I saw the green curry paste we got to use in class that came out of a box, I thought it was bird poop – one that had eaten a lot of grass! I will soon be experimenting with and making my own green curry paste.
We
start with a basic lesson on how to debone a chicken breast. I've
watched my mother do this a million times. I even posted a video about
it however, I never seem to be able to do this quite as skillfully as
her or Chef Klaus. Chef made a mushroom pilaf to go with our curried
chicken breasts cooked with shallots, wine, lemongrass, green curry
paste, cayenne and cream. I don't think I've quite taken to anything
poached, but it was delicious.
Things I learned
When poaching chicken, cook at a gentle simmer, never at a rolling boil, it will make the meat tough
If
using lemongrass just for flavouring, just hit it with the back of a
knife to bruise it. This will enable the lemongrass to release its
flavour and aroma much more easily.
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