Culinary Lab Week 3

Hey everyone,

So within my Culinary Training at George Brown College we do a variety of different labs each week desserts and skills. This week we did a mushroom terrine with a velouté to help it set since there wasn't enough time for use of a protein.  The presentation design on the plate was out of carrot, leeks and red onion, as you can see I've included a picture. I'm extremely happy with the outcome and my design considering I'm no artist on paper! A terrine can be made out of a variety of things and typically includes a protein, like liver. I don't think I would make this particular mushroom terrine again however, I would certainly like to experiment with some different proteins and ideas! The stock didn't start off as a very flavourful one so I would like to begin with a more flavourful better quality for the gelatine liquid and that would help! If anyone has any questions, I'm free to answer them :) Enjoy your weekend with good wine, great company & even better food!