What is it about deep fat frying that is such a novelty? Is it the crunchy, fatty, greasy food that it produces? Could it be that fact that you can deep fry almost any food and it will taste good? Who knows? Does anyone? Today we made cordon bleu, chicken legs and drumsticks, onion rings, … Continue reading October 11th- The Deep Fat Fry
Oh cooking midterm how you tease me. Something I should be getting done in an hour or two is taking me three-four because you make me shaky and nervous. Today we have to julienne, roast, fabricate, saute, etc. I started with my pilaf because I knew that would take the longest. It turned out really … Continue reading October 5th- Cooking Midterm
Oh risotto. More like ris-oh no. We started today by making this rice dish, and I was a little too confident going into things. To make risotto you have to coat short grain rice in fat and then slowly add liquid to it, waiting until it is completely absorbed before adding more. The problem I … Continue reading September 27th- Grilling and Risotto
I can't open every post on here with a food pun... can I? Lettuce know what y'all think in the comments; you know I love hearing from everybun... I mean everyone (; Today we had a catering! I love doing these because the classroom turns into a more realistic kitchen and everyone kinda puts their … Continue reading September 21st- catering
For those of you who don't know I work at a donut shop. I get there everyday at 4 to cook and decorate. It's a great job and I love it. Today a gentleman came in and ordered 6 fritters. I jokingly asked him if he was having a fritter party, to which he responded … Continue reading September 20th- Cuts and sauces
Today validated every reason I came to culinary school. I got to prepare my first complete dish (chicken and rice pilaf)! I seriously learned so much and had a great time doing it. We started with a supreme sauce, which comes from veloute. A veloute one of the five mother sauces, and it is made … Continue reading September 14- My first complete dish!
Today was one of those days you have to power through as fast and mistake free as possible. I always seems to retain more information when this happens, so I was kind of excited. We started with some new knife cuts, so obviously it ended in injury (haha). The cuts that stood out were tourne, … Continue reading September 13 – Knife Cuts and Catering