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Crowbar

@crowbar.bsky.social

816 followers 812 following 2734 posts

Food. Photography. Cookbook Author. Chef-In-Training. Citizen Journalist. Insane Gourmiac. Vociferous Valkyrie. Cook Tease. Melbourne/Naarm

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📷 #melbourne #photography

Sun rising.
Breathe lingering in air.
Toasty fingers.

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Salmon || Cauliflower & Leek Purée || Spinach || Mitsuba

#food #foodporn #sickofchicken

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By Teen request - A French Omelette - No Advice FFS - Last round before training/prep tomorrow & competition Wednesday. Declared “best one so far” (by his standards - which are high).

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Thanks!

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Main

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Sneak preview of competition dishes Entree

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Well they vaguely look like these with a slight runny centre 😊

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Thanks!

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So on Wednesday I’m in the state final of a culinary competition. This is one of the dishes I’ll be judged on - and if I want to make it to the National final it needs to be perfect.

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French Omelette Practice Sunday Round 2 - No Advice Desired - Fucked the landing, caused a crack. - rages -

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Seems so

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French Omelette Practice Sunday Round 1 - No Advice Required - The fluffiest ever! Seems the trick is to make it while listening to the Teen on a rant about the Evils of Billionaires.

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Glad it’s been interesting 😊

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There is a bit of cheese instead

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French Omelette Practice Round 2 - Advice Regarded Scornfully - Fluffy!; shape good; colour good; bit of a crease meh; baveuse - just a bit

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French Omelette Practice Round 1 - No Advice Required - Very fluffy; shape ok; colour good; baveuse - dunno because was for Teen & he just replied with wtf are you on about

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Dude.

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Yeah to get paid the correct award rate and just to be able to apply. I tried previously and it was a no - even the rare jobs that didn’t require.

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Thanks Trish x

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Thanks!

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Or rather “legit” since I can’t even apply for jobs without the piece of paper.

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Amateur going pro.

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Thanks!

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Officially the end of the first semester today which makes me halfway through the course, the equivalent of halfway through the second year of apprenticeship.

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Thanks!

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French Omelette Practice - ADVICE FREE ZONE - This is the closest I’ve come! Few white spots so need to be more patient with mixing. Very fluffy; almost perfect baveuse wise; general colour & texture good; taste spot on.

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👀

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日本の国内市場 Nihon no kokunai ichiba = Japanese domestic market

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📷 #melbourne #photography

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📷 #melbourne #collingwood #photography

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Reposted by Crowbar

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Usually yes. But all the Asian students refused to eat the offal we prepared today because they were icked out about it 🤷🏻‍♀️

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I was brought up on it so not a big deal. Not fond of kidneys much though.

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Ended up on a Flavour Side Quest. Most elements of the entree - still working out the plating - tuiles missing but almost there! All elements tasting good.

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Today though I need to pop off and do the things up to this point because a) this is quite a lot to do b) I'm getting hungry & intend to eat this tonight Can you guess what elements need to be tackled next?

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By this time I will have needed to have taken the wine reduction off the heat, and the eggplant out of the oven. Most likely during the ballotine preparation stage.

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Then the stock has to go on. Covering the carcass with cold water and bringing it to a simmer. This will need skimming during cooking other things, & mirepoix and bouquet garni added.

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The ballotine time prep is a crucial point - because I’m still pretty arse at tunnel boning & the last round of chooks were sinewy bastards. I’m allowing for possibly needing to just slice, debone & sew up the legs.

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Tunnel bone the marylands and stuff them. Will sew them shut - since the risk of leaving in a toothpick is pretty high. They can sit in the fridge for a bit while I do a quick clean up.

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Now it's chicken time! I will break it down into the basic cuts - marylands, breasts, wings, and carcass. Immediately need to get one breast into the brine & fridge. Then mince the other and prepare the farce.

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Ah! Our first adjustment to the plan now required. Double the amount of mirepoix in the first stage - we need some to put under the roasting ballotine - and if we add the chicken wings to this pan we should have enough roasty goodness to make a jus (another requirement).

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The ballotine will take time to tunnel bone both legs & stuff with the farce - which I also need to prepare by hand mincing the other chicken breast. I need to allow enough time for this to roast and rest before carving and plating. About 45 minutes.

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The chicken breast needs about 30 mins in the brine (although I'm ok with 20 if pressed for time), then sous vide for 20, & warmed through & skin crisped right before plating.

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