Internship: Day 3, 10/10/05
First day coming in at 9am, and it was nice. It was just me and D and the lunch crew; dinner crew doesn’t come in until around noon. I made more Bouillabaisse, then pulled pork and formed it into little patties for the confit of suckling pig appetizer.
Towards the end of the day I made up some marinades:
• Star Anise Steak Marinade
Star anise, peppercorns, oil, rice wine vinegar, Mirin, soy sauce, garlic, ginger, and crushed red pepper.
• Pork Marinade
Garlic, rosemary, thyme, black pepper, and olive oil.
• Roasted Garlic Sturgeon Marinade
Canola oil, roasted garlic, Herbes d’Provence, chili flakes, salt, black pepper, bay leaves, sweet wine vinegar, orange juice, and orange zest.
One note of interest: instead of roasting garlic in the oven, they confit it by placing it in olive oil on top of the stove and keeping it at a low simmer until tender.
Foodie Word of the Day
Confit [kohn-FEE; kon-FEE] This specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. Confit d’oie and confit de canard are preserved goose and preserved duck, respectively.
Definition compliments of the New Food Lover’s Companion.