Based on my experience in a culinary class |
"Be careful with the salt!" My mind reminded me. "If you oversalt it, it's ruined." Similar sayings popped up in my head during my final culinary exam. I prepared the chicken according to the recipes. I made the pan-fried chicken breast, the braised chicken, and the airline chicken breast. All I needed was the Supreme sauce. I put the butter in the pan added the flour, and created the blonde roux. A perfect thickening agent for the sauce. But that was just one of the components. I sweated the celery, onions, and carrots. In went the roux as I whisked constantly. I added the sliced mushrooms and heavy cream. I brought it to a boil. After a while, I turned off the heat. I added a small pad of butter and began to add the salt. "Don't put too much!" My brain screamed at me. "I won't!" I shouted back. I grabbed the salt and added a pinch of the flavoring agent. I plated the sauce and served it to the chef. The chef brought the spoon to his lips. He looked at me. "Try it." He grabbed a new spoon and gave it to me. Not enough salt. Bland. I felt like a failure as the sauce's result crushed me like an anvil. |