Foundations: Lab #5 - Pan-Frying

In class we learned how to pan-fry chicken. It was an interesting experience, never had done it before.

Chef demonstrated the recipe for us.

Cooking it was easy, but when temping the chicken, I guess it went haywire. It was still uncooked at the very center when Chef cut into it.

I plan to try this recipe again, not just to make people happy, but to hopefully learn to make it right and yummy. 

GBMD: Golden Brown Means Delicious :)

Fruit, Veggies: Lab #4 - Potatoes

In class we did multiple recipes with potatoes, ours was Duchesse. We all got turns practicing piping the potatoes into the swirled shape.

Then we moved on to our own, we boiled the potatoes, put them through the ricer, and piped them into this shape.

After, we coated the with clarified butter, to give them a brown edge.

After, we garnished with chives and grated Pecorino Romano. The cheese complimented it really well. It had a very interesting texture, it had a soft bready crunch then a smooth potato center. 

I loved learning about piping and learning about a new way to use potatoes.

Foundations: Lab #4 - Frying

In class we learned about frying.

 We learned about the three-step process, which I never knew about, which is flour-egg wash-flour/cornmeal.

We also made a sauce with mayo, chili paste, rice vinegar, and seasoned with a some salt.

Here is a picture of the finished project. 

I liked learning about frying and i loved the seasoning in the sauce that went well with the shrimp.

Fruits, Veggies: Lab #3 - Root Vegetables

Earlier this week I decided to try at home a recipe done in my classes. I made Chicken Saute over pasta served with the Broccoli Ammondine. I even bought my very own saute pan to use at home.

Today in class we had the Maple Glazed Carrots. First we had to blanch them. It was interesting learning exactly when to take them out to be put into the cool water.

Then we lined them up to be ready to be placed into the saute pan. 

After that, we had to sauté them with butter then glaze with maple syrup.

After we were done, we garnished them with parsley and they are ready to serve.

I enjoyed this recipe because I never thought about putting maple syrup onto carrots.

Foundations: Lab #3 - Poaching

Before class we did a Classic Cuts Skills #1 Test
Includes from left to right:
-12 Julienne
-Tbsp of Brunoise
-6 Batonnet
-15 Small Dice
-1/2 a Carrot --> Rondelle

Today in class we did poached chicken with tarragon sauce.

I enjoyed this class because I never thought about poaching chicken, I knew you poach eggs but I had no idea you could do other things.

I learned how to make a sauce, which was delicious. It was a little salty due to the broth we used but all-in-all it was really good.

Here is a picture:

Fruits,Veggies: Lab #2 - Vegetables Continued

Today in class, the recipe was "Mushroom and Leek Tart". I learned how to cut and wash a leek and crimp/egg wash pastry dough. I really enjoyed this recipe.

After we were done, we took the left over pastry and filling and made some little ones.

After class, just like last time, a buffet was set up and we all pigged out on the food we cooked in class. I love doing this because it makes you feel more part of the class and try the different foods that we were able to make that day.

Foundations: Lab #2- Steaming

Today in class we had our first knife skills test.
Here is a photo:

From left to right:
Diced a medium onion
Basil Chiffonade
Tomato Concasse
Minced Garlic
Minced Parsley

I did pretty well, I just need to make my mincing a little smaller, practice is key!

After our skills test, Chef Cheramie showed us our next knife skills (Classic Cuts) and demoed the Steamed Salmon that we were cooking in class.

I learned how to make a vinaigrette, which was knew for me, and enjoyed learning how to do so. I also learned more about steaming food, I think it will be a good idea for future use. We cooked Salmon and learned that I actually loved it, it's not a normal food that I usually like to eat. The color was nice and the vinaigrette was an amazing compliment to the Salmon.

Here is a photo of my finished product:

First Two Cooking Labs

On Wednesday, I had my Culinary Foundations class where I cooked Chicken Sauté & Grilled Pork Chop. I learned how to chop onions in a more proficient way, chop basil in a new way, and I grilled for the first time.

Now, I forgot to take a photo of my assignments, but here is one of when I got home and parted my assignment into three to serve myself, my mother, and sister to eat. I served the chicken over rotini noodles.

On Friday, I had my Fruits & Vegetables class where I cooked Shrimp & Avocado Omelet and also, Broccoli Amandine. I learned how to cook almonds and practiced more at sautéing.

Here is a picture of my Broccoli Amandine, I forgot about the Shrimp & Avocado Omelet.