Chef Oakley has us divided into stations: pâté/terrines, sausages, open-face sandwiches and compound salads. But before setting us to work he demo-ed most of what we would be doing. First up, meat terrine:
It literally contains everything: cold cuts, ground meat, pork loin, dried fruits, madeira wine (brandy would be even better). It's encased in a layer of dough so it's almost like a pie. After being baked and cooled, gelatin is injected, which fills all of the gaps. Here's the finished product, cut into slices.
Chef also made vegetable terrine with marinated/grilled vegetables. Everything was layered and compacted, just like meat terrine. The gelatin, however, was sprinkled as a powder between the layers - since the vegetables Chef used produce water when baked, he said that would activate/bloom the gelatin.
Chef also made hot dog from scratch, which didn't taste like the industrial hot dogs because it lacked that characteristic springy/chewiness. It was more like the original frankfurters, fattier/richer tasting, more like actual meat. Sadly, I kind of missed the industrial hot dog taste.
Lastly Chef demo-ed a compound salad, which is a salad without greens. He made the best cous cous I have ever tasted - flavored with orange zest and cinnamon, fluffy (having been lightly raked with a fork after cooking), and combined with diced cucumbers and toasted almonds.
Demos, although helpful, mostly had us standing around while Chef worked. Can't wait to get hands on!
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