Week Six - Veal

Reflection

What went right:

The buttered noodles turned out very nice. The blanquette de veau was tender.

Veal Marsala was a success.

What went wrong:

The sauce for Banquette de Veau could have been paler. It also needed more seasoning.

Plating was disordered, cauliflower rice had a sharp flavor (unbalanced).

Areas for improvement:

Figure out monte beurre for a pan sauce

Veal Marsala had a good sauce, but there wasn’t enough of it for two plates.

Plating is better when a single person prepares all the items on it. When more teammates are involved, there are conflicting ideas of how to plate.