09 November 2011

Day 57: Glace a Vert

Today was our final day of Culinary Foundations II and our final cooking practical. One of our items was pearl onions glace a brun, or in a brown caramel glaze. A pretty simple dish, really – water halfway up, butter, sugar, a pinch of salt, crank up the heat until the water's gone and the butter and sugar caramelize to the desired color. Blanc or blond or brun.

A weird science experiment happened instead. I had randomly grabbed an aluminum pan. Apparently, one of the goofy chemical qualities of aluminum is that it turns stuff green. So, if you ever want to make a vegetable glace a vert, go aluminum or go home.

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