Day 2 - Stock and Stock

Today we took the mirepoix from yesterday and made chicken stock. It smelled soooo tasty.

Then we chopped more carrots and this crazy new ingredient called a potato!


By the way, did you know the the United Nations declared 2008 as the Year of the Potato? It has something to do with reducing hunger and poverty worldwide but all I know is I like 'em spicy and curly. Holla!

Then we sauteed the carrots, onions and celery to make a veal stock.

And this is the veal stock simmering for 48 hours...

Once it's done simmering we will drop the stock which basically means we'll strain it with a china cap and a shinois (filtering utensils) and then immediately put it in ice to cool it below 41 degrees and disappoint any bacteria that might want to jump on board. See bacteria are only comfortable between 41 degrees and 135 degrees. It's important to try to do all the cooking above or below that range.

And that's where I am so far. We've got one more day of basics and on Day 4 we start making dishes. Pray for me. Please pray.