Well, since I forgot about Friday and Monday I'm going to do a post of just kitchens, because that's my most exciting class anyways. Also probably the most entertaining to read.
Friday was a very important day: I've decided to call it Deep-Fry Friday, because, yep, we deep fried. Everything. Officially, deep-frying something means you fry it in a large amount of fat. So we prepared different batters and breading and deep-fried just about everything we could think of. We deep-fried zucchini, green peppers, onion rings, bananas, sweet potatoes, oreo's and snickers candy bars. Needless to say, we were pretty stuffed that day.
On Monday we started our unit on salads. The basic plated salad has a few main elements: a green like a lettuce cup or a few pieces of chopped lettuce. The salads most people think of are bigger than what you would get at a five start restaurant, because usually, less is more. Next some color is added by using some complimentary vegetables for the greens you are using. The garnish goes on before the dressing, if the dressing goes on at all, because most salads are premade and refrigerated before dressing and serving.Some restaurants serve their dressing on the side of the salad at all times for various reasons that are currently unknown to me. we learned how to cut salad greens and make a vinaigrette which is a mixture of any oil and vinegar, in addition to usually some herbs and other ingredients that serve as emulsifiers.
Today we made mayonnaise and mayo-based dressings, like ranch, thousand island, and blue cheese. When making mayo from scratch, you have to be sure not to whip it too much because you will cook the eggs and the mayo will turn green and taste look and smell gross. I learned from chef's experience: thankfully, our mayo was saved just in time so it wasn't green. into our mayonnaise we whipped crumbled blue cheese, half and half, a few drops of hot sauce, Worcestershire sauce, and black pepper. it was fantastical. another table made ranch that had this dill dip recipe in it and it was absolute magic, so we dipped bread in it. I was a very happy camper.
now I say bon nuit and go to sleep.
M
Friday was a very important day: I've decided to call it Deep-Fry Friday, because, yep, we deep fried. Everything. Officially, deep-frying something means you fry it in a large amount of fat. So we prepared different batters and breading and deep-fried just about everything we could think of. We deep-fried zucchini, green peppers, onion rings, bananas, sweet potatoes, oreo's and snickers candy bars. Needless to say, we were pretty stuffed that day.
On Monday we started our unit on salads. The basic plated salad has a few main elements: a green like a lettuce cup or a few pieces of chopped lettuce. The salads most people think of are bigger than what you would get at a five start restaurant, because usually, less is more. Next some color is added by using some complimentary vegetables for the greens you are using. The garnish goes on before the dressing, if the dressing goes on at all, because most salads are premade and refrigerated before dressing and serving.Some restaurants serve their dressing on the side of the salad at all times for various reasons that are currently unknown to me. we learned how to cut salad greens and make a vinaigrette which is a mixture of any oil and vinegar, in addition to usually some herbs and other ingredients that serve as emulsifiers.
Today we made mayonnaise and mayo-based dressings, like ranch, thousand island, and blue cheese. When making mayo from scratch, you have to be sure not to whip it too much because you will cook the eggs and the mayo will turn green and taste look and smell gross. I learned from chef's experience: thankfully, our mayo was saved just in time so it wasn't green. into our mayonnaise we whipped crumbled blue cheese, half and half, a few drops of hot sauce, Worcestershire sauce, and black pepper. it was fantastical. another table made ranch that had this dill dip recipe in it and it was absolute magic, so we dipped bread in it. I was a very happy camper.
now I say bon nuit and go to sleep.
M
Keep up with the blog. Each time I read it I either learn something new or see something I already knew from a different angle. I also love seeing your enthusiasm for what you are doing.
ReplyDeleteI agree with Mrs. Doe!!! Did you get a chance to make the mayo from scratch or was it provided? if you did make it, how did THEY say is best to do it?
ReplyDelete