Cooking Diary 1.docx - Cooking Diary 1 For cooking diary 1...

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Cooking Diary 1 For cooking diary 1 I chosen to make Orange Gastrique from chapter 11 page 248. Orange Gastrique: Yield: 6 servings, 1 oz. each Method: Sautéing Orange 1 and ½ Granulated Sugar 4 oz Water 1 fl oz I have chosen to replicate a Orange Gastrrique because I love fruit sauce over proteins. I first wash and dry the oranges, then I used a grater to zest the skin of the oranges and set it aside. I then squeeze the juice from 1 and a half of the oranges and set it aside. I add the sugar and water together in a sauce pan over medium heat and stir until the sugar starts to caramelize light which was about 6 and half minutes. Once the sugar and water mixture is a golden color I added the juice of the orange that I squeezed and stir. I
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Unformatted text preview: then added the zest and continued stirring until the sauce was smooth which took about 3 minutes. I strained the sauce to remove the zest to it would be smooth and removed from the stove. To replicate this recipe for 10 people I would use 2 and ½ oranges, 6- and 2/3-ounces sugar and 1 and 2/3 fl ounce of water. To replicate for 100 people, I would use 25 oranges, 66 and 2/3-ounces sugar and 16 and 2/3 fl ounce of water. Special equipment needed for this recipe would be a zester or a substitute such as a grater. I wouldn’t change anything about what I did for this recipe....
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