Dehydrated food

In my kitchen class yesterday, I made the dehydrated food, which are apples and mushrooms crisps. Well, I had no confidence to present these crisps on my main course and dessert, but anyway, it turned out to positive comment from my lecturer. I was relieved.

The dehydrated mushrooms flavors are so concentrated! I like to have one piece on my mouth then chew it slowly as the flavors will slowly conquer my taste buds and enjoy the earthy, full flavor of mushroom originally, without any seasoning.

My first course as stated in my last menu was the Duck Breast Salad. I made a fresh mix salad with almond vinaigrette as the accompaniment. Sauce for the duck was excellent, orange savory syrup has brought out the appetite of the diner with the sliced duck breast. My lecturer claimed that I have not enough seasoning on my salad, thinks that I need to boost up on my seasoning skill.

Seared beef tenderloin as the second course, everything went extremely smooth. This is my first time cooking the beef tenderloin. I made medium rare tenderloin; the texture was so impressive and juicy. Side dish: fondant potato, sauté French beans, glazed carrots, roast shallots and dehydrated mushrooms. Sauces: orange sabayon sauce and port wine reduction. Everything went quite well for my lecturer, just the same problem, under-seasoned.

Desserts are the poached pear served with frangipane tart and Orange flavor chantily cream. My lecturer loves it! There is nothing to comment from him. He added some mark for my effort to make the dehydrated apple crisps. I think there is no doubt that the crisps are excellent for presenting, or even flavoring your dishes.

I will try to think out more dehydrated foods from different kind of ingredients for my next kitchen class. Stay tune!