Activity for monday in CULINARY GUYS!!! Ambagan na... hehehe!!! Michelle Caya Maderazo Julienne GarciaJohn Paul Lubiano Raquion Genesis Sabalza Reinald Janry Padlan Gester Brian D. Basilio Anjanette Ginoy Estrellado CULINARY CLASS 7-10/10-1/1-4. BEEF STROGANOFF 60 g clarified butter 120g onion (bruniose) 240 g mushrooms (sliced) 60 ml white wine 30 g tomato paste 10 ml prepared mustard 720 ml demi-glace (instructions and ingredients at the bottom part of this recipe) 300 ml sour cream to taste SALT and PEPPER 60 ml vegetable oil 1.2 kg Beef tenderloin (trimmed of all fat, cut into strips about 1.5x1 in. 500g penne pasta DEMI GLACE: 500 ml brown sauce 500 ml brown stock so you need to do the brown stock and brown sauce as well. check your ingredients list Procedure: -Heat the butter in a saute pan and sautee the onion and mushroom briefly without letting them brown -Add the white wine. reduce by half over high heat -stir in the tomato paste and mustard, and then add the demi glace. Reduce over high heat until lightly thickened. -stir in the sour cream. season to taste with salt and pepper -keep the hot sauce in a baine-marie. -heat the oil in a saute pan over high heat until almost to the smoke point. Saute the beef quickly until well browned but not over cooked. It should still be pink inside. If necessary saute in several batches or in more than one pan to avoid over crowding the pan. -Remove the meat from the pan and discard excess fat. -Add the sour cream sauce to the pan and bring to simmer. Stir in the meat and adjust the seasonings. -served immediately with noodles. PS: GROUP YOURSELVES INTO TWO GROUPS. EACH OF THE GROUP WILL PERFORM THIS RECIPE WITHOUT MY SUPERVISION. THIS IS TO GAUGE THE SKILLS THAT YOU HAVE ACQUIRED ALL THROUGHOUT THIS SEMESTER. INCOMPLETE INGREDIENTS WILL HAVE A GRADE OF 0.00.GOING OUT OF THE CLASS TO BUY INGREDIENTS ON THE SAID RECIPE WILL NOT BE ALLOWED. LATE STUDENTS WILL BE DEDUCTED 20 PTS FROM THEIR TOTAL SCORES.
Posted on: Wed, 08 Oct 2014 10:58:53 +0000