In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used.
Videos Mentioned In This Podcast
Books Referenced
Supporting Articles
Discuss On The Forum
{ 2 comments… read them below or add one }
Jacob, can you rescue a well- done piece of meat, like a burger, by processing it with egg white and cream and trying to make some type of mousseline?
@ Jamie,
Not really a mousseline, because the overcooked meat will effect the texture. However, a great way to salvage over cooked meat is as a filling; ravioli, wonton, egg roll, cannelloni, etc. You can then take it to the next level with a little bit of creativity to dress it up some. For example, I would grind it up with caramelized onions, blanched spinach and some other goodies, and then roll it up in a potato sheet and pan fry. Then you would end up with a Potato Beef “Cannelloni” that would utilize your waste product and offer value in your customer’s eyes.