![]() And can also be known as second in command of the kitchen. What is a sous chef? First of all, Sous chef comes from the French language meaning – Sous-Chef de Cuisine (under-chef of the kitchen). Fast forward many months later, and I’m proud to say that - while certainly not 100 - I've gradually earned my pleats.What Is A Sous Chef? A Definition Of The Job Description And The Meaning Of Sous Chef When I started culinary school, I’m not sure if my toque even deserved one pleat. Interestingly, the original French chef's hat (a toque) is supposed to have exactly 100 pleats because a professional chef should know how to prepare an egg 100 ways. But love it or hate it, the egg is an essential ingredient that has been around for centuries. An egg is the gremlin of the food world - if you don’t follow the rules, it can turn into an evil monster and destroy any dish you put it in. Yet now that I’ve confronted the egg and have a better understanding of its quirks and talents, I have a new-found respect for it. On top of that, the egg will begin to emit a sulfurous smell. Going a few minutes too long will draw out the iron and sulfur, turning the yolk into a nasty grey color with a green ring. Over-boiling an egg is another common mistake. If you apply too much direct heat, the egg will overcook, causing the sauce to break and curdle. Hollandaise, in particular, is very tricky to master. Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid and even add a nice color or glaze to certain dishes.Įven in seemingly simple preparations, there was room for error. From there, we moved on to using eggs in everything from Hollandaise sauce, crêpes and soufflés, to pasta dough, breads and custards. We also poached, fried and scrambled them. ![]() Beginning with simple techniques, we tested a hard versus soft boil and watched how each minute of cooking would transform the egg. When we began to tackle the egg in class, we prepared them in a multitude of ways. Because of this, it’s important to know when to use an egg white, egg yolk or both. Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid and even add a nice color or glaze to certain dishes. But this irreversibility is actually a good thing. None of these states can be reversed - once you do this, there is no turning back. Add an acid, and this too will cause coagulation.Īlternately, when an egg white is whisked, it will turn into a foamy white structure. When heated, it solidifies (which is also known as coagulation) and turns rubbery. Of these components, the albumin is the most reactive part because it can be physically altered if subjected to changes in its surroundings. An egg white is essentially just water and the protein albumin, while the yolk primarily contains water, albumin and fat. The reason is that an egg is very sensitive to its environment. How come it wasn’t aspic, an onion or the basic Russet potato? At the time, I wondered why an egg deserved such notoriety. During our Dean’s welcome speech, he warned us that any lesson involving eggs may be a very humbling experience. ![]() Oddly enough, this conversation reminded me of my first day of culinary school. Mini-neighbor: Because they can’t take a yolk! Mini-neighbor: Why can’t you tease egg whites? On this day in particular, she was on an egg-themed kick. This is usually followed by a couple of knock-knock jokes and/or discussions about why a chicken crossed the road. Each time she sees me, she promptly asks which floor I’m on and then proceeds to push the button for me. The other day I was greeted by my neighbor (who happens to be a chatty little six-year-old) in the elevator.
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