Kitchen Class

Menu

Salade de Magret de Canard

Duck breast salad served with orange citrus emulsion sauce and almond vinegrette

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Fillet le boeuf Poêlé

Slow cook beef tenderloin served with glazed vegetable, mashed potato and port wine reduction emulsion

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Frangipane Tart

Apple and pear Almond filling tart served with chantily cream and Orange infused syrup

This will be my menu for my Kitchen class. I hope it will success for my assessment this time. Molecular gastronomy methods is where my curiosity and passion began. Now i will try the dehydrating method on my foods such as apple slices crisp, mushroom powder and dry orange slices.

Dehydrated foods can be used for snack foods, decoration and even main dish as a dessert in the meal. It's so interesting and versatile.

The method is very easy, just place the thinly sliced fruits or vegetables on a silicon mat or baking sheet, bake in oven at the temperature below 60°C/140°F/Gas½ for few hours and let dry on in the oven until it's totally dry. Keep in the airtight container and it can stored for months as long as it doesn't contact with moisture.