DAY 31

We wasted no time today, we went straight to work on all our different projects. Like yesterday I was put in charge of the Gelée de café au Mascarpone. When I had to make the coffee ice (and that's ice, not ice cream) for the top layer in my dessert I had to use gelatin. It was so cool it started as looking like some kind of confectionery wrapping paper. Then when I took it out of it's ice bath (so it wouldn't solidify from the temperature of the kitchen) it was all gloopy and what gelatin normally looks like, it was like a magic trick (you all know how easily i'm entertained). The egg dish that we were preparing for today is served in the shell. So that only a little bit of the top of the shell is broken off, instead of in half when normally breaking an egg, we used this cool little contraption (see pictures) that you put on top of the egg, pull up the lever, then let go, and it litely hit the top just break a small circumference on th top of the egg shell, it's very cool. Once the eggs yolks and whites were out we had to soak them in this water/vinegar bath for a couple of minutes before taking out all the embryo skin, so that it was clean and bare on the inside of the shell. We then took our little coffee/tea break, but instead of hot tea we got grapefruit ice tea, which if you added a little sugar was really good. After the break we finished whatever we were working on and cleaned up. The last 30-40min of class we set up a nice display of everything that we had made took some pictures, and then the best part about culinary school, got to tasteverythingng that we made, YUMMY!!!!

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