Everyone said costing would be a nightmare. After our lecture today, however, I'm convinced that it won't be too bad. I suppose I shouldn't jinx myself before the test, though, considering I haven't taken a math class since 1999.
But anything has to be easier than turning cocottes.
The idea behind costing is that it helps a business regulate its bottom line. A series of formulas help restaurants price their menu items so they can turn a profit. Costing can be the determining factor in whether a restaurant stays afloat.
Our class had a lesson in these formulas today, along with some recipes that demonstrated how to stretch food to its max. As it turns out, stuffing is one of the best ways to do this. I'm not just referring to Thanksgiving-type dressing, although that can certainly be a part of it. Mousselines, duxelles and other fancy stuffing preparations—known as "farce" in French—can all serve this purpose and are often made from vegetable and protein trimmings.
We prepared paupiette de volaille—a butterflied chicken breast stuffed with sausage and a mushroom duxelle. It was reminiscent of dishes my mom prepared during my childhood, which is always a good thing.
You can't put a cost on the comforts of home.
We cannot wait until you prepare dinner for us sometime....oh but minus some of those awful organ meats that you learned to prepare in your class yessterdy. :) Being able to view the pictures you take I have to say that your techniques are fabulous!
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