Academia Week 4

It was a busy day. Cooking, Kneading, Baking, Whisking................and WASHING. Haha. Anyone who has lived with me will definitely know i will be rather cleaning the toilet than to wash dishes. I don't know why. I just don't like it. =))

For week 4 at Academia, we are required to cook a porterhouse steak, roast a sage chicken maryland, some bread rolls, CREME BRULEE, and CARAMELIZED BANANAS. *yum*

I love the steak cooked to medium rare. With it just seasoned with some salt and pepper, It tasted not bad at all.

I forgot to take a picture of the sage chicken, and porterhouse steak before presenting them to my lecturer. =(( The chicken couldn't be mended because he took quite a big piece off and I can't be bothered to snap a picture of that. But i tried to put the porterhouse steak back into how it was. Haha. but this is already my best effort.

New-york cut Porterhouse steak cooked to medium rare- served with roasted potatoes and pumpkin

I love soft bread rolls, but those I made in class today are those which have crusts. Not my favourite bread recipe, but it is still good to me. They tasted sOOOOOOOO much better when i eat them at home with butter (and a sprinkle of sugar). HEHE. I can't live without my bread with butter and sugar.

Savoury Dinner rolls
LAST BUT NOT LEAST - my favourite dessert Creme Brulee, and caramelized bananas. Haha, maybe I don't have much luck with creme brulees. This is the second time I'm made creme brulee. The first time, it was overcooked, and this time around, I've undercook it a little. Timing is really important to make that smooth custard.

As for the bananas - no fancy ingredients, just your butter and and brown sugar can become such a treat.

Vanilla Creme Brulee - served with Cream Chantilly

Makes 4 Creme Brulee:

372 ml of Cream (35% Fat)

1tbsp of Vanilla Essence

100grams of Castor Sugar

4 egg yolks

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1. Boil a pot of water to be used for water bath.

2. Warm the cream in a saucepan (Do not overboil them)

3. Meanwhile, whisk the egg yolks and sugar until a sauce consistency. (which is light and pale in colour)

4. When cream is warm, add in the vanilla essense.

5. Slowly pour the warm cream into the egg mixture, while whisking them quickly.

6. Return to heat, and let the mixture warm up a little. When the mixture can coat the back of a wooden spoon, they are ready.

7. Strain the mixture into a jug, then pour them into ramekins.

8. Place the ramekins in a baking tray. The boiling water has to be covering at least half way up the ramekins.

9. Bake them in a preheated oven at 160. Check after 30 minutes. Tap the ramekins. If it wobbles in just the center part, it is ready.

10. Refrigerate them until ready to be served. Before serving, sprinkle some sugar on the surface and using a torch, burn the sugar to caramelize them.

Caramelized Bananas - served with Cream Chantilly (Ice cream can be used too)

For 1 Banana:
20 grams of Unsalted Butter
20grams of Brown Sugar
A pinch of cinnamon (Optional)

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1. In a pan, melt the butter, then add in the brown sugar.
2. Under medium-low heat, wait until the sugar melts and form a caramel.
3. Peel and slice the banana. Put it into the pan. Allow the sauce to coat the bananas, and let them sit for a little on each side to form a caramelized layer. Serve them hot with Cream or Ice cream.

That is all for today.
=)
Goodnight.