Chef Peter and some of the students were featured in a great story in the Oakland Tribune recently. Read story here, with photos.
Today Chef Peter went over the ins and outs of roasting with the KOC cohort. The trainees discussed everything from the importance of caramelization and trussing to oven types and when to add mirapoix.
And what good is roasting without gravy! The cohort learned about how to thicken drippings using a roux, a mixture of fat and flour. Adding the fat is the difference between gravy and dumplings. Why is this? Chef Peter explained and shared some interesting facts about the process of making flour – like that flour is flammable! If you are curious (like I was), watch the video below for the proof!
What do you make when you have buckets full of donated sweet potatoes? Sweet potato croquettes! As Paula says: “I like [cooking in the St. Vincent de Paul Kitchen.] … It forces us to be creative, because we are working with donations.”
Below, the trainees begin the process by cutting the sweet potatoes.
Next, the potatoes are roasted, smashed, and chilled overnight in a sheet pan. Then, Paula cuts the sheet of chilled potatoes, dunks the pieces in an egg wash, and rolls them in gingersnaps and panko crumbs.