Today is a really interesting class where we learn to make
everything I've heard of but never ever tasted or made before – Goulash,
Stroganoff & Spatzle.
Chef Jean-Jacques really has his work cut out
for him today with a mountain of veal and tenderloin needing some TLC.
We start of with a demo of the Veal Goulash. This dish is prepared with
the concept of cooking by extension which means the meat is allowed to
lose it's flavour into the gravy by adding this when the liquid is
reasonably cold. If you ask me to dumb it down, it's basically a soupy
stew!
Goulash comes from Hungary and its neighboring regions and was
originally made using mutton. Neck and Shoulder are the best parts of
meat to make a goulash and it is elevated with Hungarian paprika,
caraway seeds and white wine.
Goulash is typically served with Spatzle
which is a very rustic pasta that took us quite a few gadgets to get it
out. Once made, it really does compliment the stew very well and I will
certainly give this a try at home.
Next we work
on the Beef Stroganoff and it's also the lab for the day which means we
better pay close attention. I always used to confuse a Stroganoff with a
Bolognese and they couldn't be quite different. For one the meat used
is tenderloin and it's cut in tiny strips, flash cooked, cooked with
onions and mushrooms in a nice thick gravy and finished off with
mustard, gherkins and sour cream. This when made fresh has a very unique
flavour with the mustard and gherkins.
What I learned
Garlic popped into hot water makes it easier to peel
Marmite is a stock made from proteins, not bones
Vodka can also be used in a Stroganoff to enhance flavour
interesting about using vodka for favour.
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