Monday, March 28, 2011
Scaled back today
Today, wow what to say...I really wasn't looking forward to today's food lab. Why? Because today was the day that I watched as two helplessly dead fish eyes watched me as I fileted itself. I was really not looking forward to it. If I say this enough maybe you will understand how much I didn't want to do this. I grew up in Kansas, so give me a break if I have never really enjoyed anything that comes from the sea, river, lake, or basically any body of water. Someday I might live somewhere where I will and this is why I am glad that I learned this lesson today. So being in this state of hesitancy I took my boning knife and went to work and it turned out that I was a natural! Chef made a joke about how this was like the time in his life when he was a professional assassin. He quit not because he was bad at it but because he didn't like killing people. I don't like fish but I am really good at cutting them up! Who knew! I certainly didn't. So enough of bragging about myself and my mad skills with butchering! helpful tip time!!! Skin on fish, how do you get it off before you cook it and without taking off too much protein with it? Boning knives or any thin flexible knife work best. Start at a corner as flat as you can cut and have a clean kitchen towel with you. As you start cutting in a sawing motion take the towel and hold on to the skin with the towel. I know sounds logical and it really works well. There now you have something useful to use to make a better, tastier fish....I hope this information was worth catching ;)
Monday, March 21, 2011
Pluck a duck, butcher a chicken
Okay, so I must confess I didn't pluck a duck today...nor did I butcher a chicken. I was in bed most of the time today, trying to rest my back. Today was not the kind of day I wanted to have but I am resolved to keep this up-to-date and I did practise fabricating chickens yesterday so I thought I should still give my hopefully helpful tips. First of all, fabricating a chicken sounds complex and scary right??? Well everyone I am here to tell you be not afraid of such a word as fabricating is just a snobby cooking term for cutting a chicken into 2 to 8 pieces either semi-boneless or on the bone pieces. Its pretty easy and not very hard but you have to have a lot of hand strength (or a good pair of kitchen shears). Also, when fabricating its easier to cut the chicken into pieces skin side up, otherwise your chicken moves and you end up cutting yourself with a gross chicken germ-filled knife (do ya need to know what that involves?) Anyway, so after all this practise I decided two things. First, why the use of the word fabricate when all I am really doing is butchering. Second, why not just BUY the chicken fabricated in the first place! These are my thoughts on this weeks culinary lesson...Sorry if you didn't find it that thrilling.
Monday, March 7, 2011
The Mayo clinic
Today was sandwich day, I have been looking forward to this day because I LOVE sandwiches! I would eat them any time of day if I could...or do I??? Pizza is considered a sandwich by the way...sorry to burst your bubble but it falls under the classification. We made mayonnaise by hand today and let me give ya a bit of advise. Mayonnaise should not be made with olive oil unless you want the mayonnaise to be a stand out on the plate. Also, olive oil is expensive and I don't know about you but the cost of your mayonnaise will exceed that of what you can purchase so you end up not saving any money. The biggest difference between what you make and what comes in a jar is sweetness. Mayonnaise, I am sorry to say SHOULD NEVER BE SWEET! We are over sweetened in our condiments. I cannot wait till I can get my hands on a fresh from my garden beefsteak tomato put it in a sandwich and put some homemade mayonnaise on it...Saliva glands are working just fine at this point thank you very much!
So you might be thinking this is a hard process, if you have a stand mixer it is pretty easy to do but what do you do if the mixture breaks down and doesn't emulsify? Here is the answer. In a new clean bowl beat an egg yolk. Once that is almost frothy slowly add the broken mixture into the egg yolk and whip it like your life depended on it by hand with your wire whip (remember that tool in your kitchen is NOT a whisk, its a whip).
Now you have the secret to the kingdom...don't abuse your power, I will take it away. The good Debi giveth and I will certainly taketh away somehow. Today I was in a new team and leadership was well rather lame. Nothing can compare to a leader who wants to just do what he wants and not let others experience new things...this was my new frustration today and this will just be the bane of my life I think. It doesn't help that he is a favorite of chef because he is just a very friendly guy and easy to get along with. He just is a leader lacking in leadership skills...
Spring break is coming, it is way to soon, this means the semester is almost over and I will have to make my choice soon...to be go into the chef's apprenticeship program or to go into the bakery/pastry program. I thought I would have more time but isn't that how life goes? We think we will have all the time in the world to figure out the solution but life often demands that we make quick choices, we just have to pray that when we make these decisions that they are the right ones. I just have to remember that everything can be changed and probably will. If I go with the chef's apprenticeship program I can decide to go and study in the sister school in Florence, Italy. It costs $18,000 per year and I don't know if that would include my room and board. Well it just means its something else to pray about after I make up my mind...Life!
So, next food lab we are fabricating a chicken...this will be interesting! Chef told us today to go and buy 3-5 whole chickens and just practice. I am wondering if I ace this on my own then what challenge will I have to come to class? Anyway, If you want the recipe for mayonnaise let me know! Keep cooking and I will do the same!
So you might be thinking this is a hard process, if you have a stand mixer it is pretty easy to do but what do you do if the mixture breaks down and doesn't emulsify? Here is the answer. In a new clean bowl beat an egg yolk. Once that is almost frothy slowly add the broken mixture into the egg yolk and whip it like your life depended on it by hand with your wire whip (remember that tool in your kitchen is NOT a whisk, its a whip).
Now you have the secret to the kingdom...don't abuse your power, I will take it away. The good Debi giveth and I will certainly taketh away somehow. Today I was in a new team and leadership was well rather lame. Nothing can compare to a leader who wants to just do what he wants and not let others experience new things...this was my new frustration today and this will just be the bane of my life I think. It doesn't help that he is a favorite of chef because he is just a very friendly guy and easy to get along with. He just is a leader lacking in leadership skills...
Spring break is coming, it is way to soon, this means the semester is almost over and I will have to make my choice soon...to be go into the chef's apprenticeship program or to go into the bakery/pastry program. I thought I would have more time but isn't that how life goes? We think we will have all the time in the world to figure out the solution but life often demands that we make quick choices, we just have to pray that when we make these decisions that they are the right ones. I just have to remember that everything can be changed and probably will. If I go with the chef's apprenticeship program I can decide to go and study in the sister school in Florence, Italy. It costs $18,000 per year and I don't know if that would include my room and board. Well it just means its something else to pray about after I make up my mind...Life!
So, next food lab we are fabricating a chicken...this will be interesting! Chef told us today to go and buy 3-5 whole chickens and just practice. I am wondering if I ace this on my own then what challenge will I have to come to class? Anyway, If you want the recipe for mayonnaise let me know! Keep cooking and I will do the same!
Tuesday, March 1, 2011
A most Egg-cellent day
Ok, I know it isn't Monday and I really wish that I could have posted yesterday but other things needed my time and they are more important.
So I went into food lab really hesitant. We are doing breakfast food and more importantly we were doing eggs. Eggs are my arch-nemisis. I am slightly allergic to them which means that if I eat them you don't want to be around me 30-45 minutes later. It also means that I can't taste them or test their texture or any of that which made me really nervous. There was one egg style that I was not looking forward to making because I had never heard of it and that is the style of 'Basted Egg' it turns out that it is really really really easy and that like normal I made a mountain out of a mole hill. I made 4 different styles of eggs: over-easy, sunny side-up, classic french rolled omelette, and the basted egg (Also known by all old people as country style).
As I go through class I find myself being really happy on knowing how to make clarified butter because that is what we use all the time. It is cheaper than oil and gives a better flavor than oil can ever hope to. Speaking of oil, little tip. Olive Oil is not the best 'I use this for everything' oil, true it is healthier but it also has a strong flavor and aroma. Hence why salad dressings used canola oil because that is actually the 'I use this for everything' oil. If you don't believe me take a whiff. Now I personally love olive oil and I do use it for everything but that is because I wish I was Italian with flowing dark wavy hair...back on topic!
So because we were having breakfast day yesterday we also made buttermilk pancakes and chef brought in his own bacon and sausage. It was all really good but after eating 2 strips of bacon and 1 sausage patty I really needed a drink of water. Way way way salty but in a good way. I learned from chef that when making pancakes NEVER use the spatula to press down on the pancakes, something my Mother told me always to do. It makes them dense because you pressed out all the nice warm air that is helping them cook and to stay fluffy. So back to the eggs. I learned how to flip an egg over-easy without the help of a spatula. I know most people can do this but like I said above eggs are my enemy. The key is to keep it loose. The egg must be loose from the pan, you have to be loose from inhibition, do not freak out. Chef was helping me master this and it made me laugh, I would retell it here but you can only read the actions not see them and that is unfortunate. If you haven't guessed already I really like Chef Todd, he doesn't mind that you mess up and he gives praise were praise is due and doesn't make everything like sunshine and rainbows. I left class yesterday on cloud 9 why? I flipped an egg, mastered all egg techniques, had homemade bacon and sausage, and chef told me that I "rocked it" that day. I think I could not have asked for a better start to the week!
Now on toward the next topic which is salads and sandwiches...Reuben time!
So I went into food lab really hesitant. We are doing breakfast food and more importantly we were doing eggs. Eggs are my arch-nemisis. I am slightly allergic to them which means that if I eat them you don't want to be around me 30-45 minutes later. It also means that I can't taste them or test their texture or any of that which made me really nervous. There was one egg style that I was not looking forward to making because I had never heard of it and that is the style of 'Basted Egg' it turns out that it is really really really easy and that like normal I made a mountain out of a mole hill. I made 4 different styles of eggs: over-easy, sunny side-up, classic french rolled omelette, and the basted egg (Also known by all old people as country style).
As I go through class I find myself being really happy on knowing how to make clarified butter because that is what we use all the time. It is cheaper than oil and gives a better flavor than oil can ever hope to. Speaking of oil, little tip. Olive Oil is not the best 'I use this for everything' oil, true it is healthier but it also has a strong flavor and aroma. Hence why salad dressings used canola oil because that is actually the 'I use this for everything' oil. If you don't believe me take a whiff. Now I personally love olive oil and I do use it for everything but that is because I wish I was Italian with flowing dark wavy hair...back on topic!
So because we were having breakfast day yesterday we also made buttermilk pancakes and chef brought in his own bacon and sausage. It was all really good but after eating 2 strips of bacon and 1 sausage patty I really needed a drink of water. Way way way salty but in a good way. I learned from chef that when making pancakes NEVER use the spatula to press down on the pancakes, something my Mother told me always to do. It makes them dense because you pressed out all the nice warm air that is helping them cook and to stay fluffy. So back to the eggs. I learned how to flip an egg over-easy without the help of a spatula. I know most people can do this but like I said above eggs are my enemy. The key is to keep it loose. The egg must be loose from the pan, you have to be loose from inhibition, do not freak out. Chef was helping me master this and it made me laugh, I would retell it here but you can only read the actions not see them and that is unfortunate. If you haven't guessed already I really like Chef Todd, he doesn't mind that you mess up and he gives praise were praise is due and doesn't make everything like sunshine and rainbows. I left class yesterday on cloud 9 why? I flipped an egg, mastered all egg techniques, had homemade bacon and sausage, and chef told me that I "rocked it" that day. I think I could not have asked for a better start to the week!
Now on toward the next topic which is salads and sandwiches...Reuben time!
Monday, February 21, 2011
The Cat, the laddle, and oddly enough there was a silver spoon
So this week I promised you soup advice...After class this morning I really wish that I could give you something profound and life altering but alas. I fall flat. I find it interesting that no matter what you do in life you will encounter 3 different types of people: The "I am the only star in the heavens" kind, the "I won't take any kind of responsibility" kind, and the "Heck yes! BRING IT!!!" kind. I find myself in the latter category among with 90% of my cooking classmates who are on the most part a blast to be around for 3 1/2 hours. The other 2 types are the ones that don't show up for class because they either are or aren't the team captains for the day. This basically was my morning. Each team had at most 3 people out of the 4 except one group who I think acted my like the dynamic duo of soup. We were all kinda left in a lurch with a hurdle of making 3 soups and presenting them in a tasteful manner to Chef. Luckily because we were all the BRING IT kind we all pulled off our soups in a masterful stroke that made us all feel like super-mega foodnetwork stars that actually have mad skills to rival Emeril, Bobby, and all the others. BTW did you know that soups actually started out as sauces with just vegetables and maybe some leftover meat thrown in and then eaten? When I read this I thought "Mayonnaise soup?" GROSS!!! Also, when making that pesky white sauce (the kind without sour cream or other short cut ingredients) and you notice that your sauce looks grey please take note in what kitchen tool you are using...the wire whip is not the unitasker it is billed as. This is what is discoloring your sauce. Next time use a heat-resistant rubber spatula and there will be no amazing technicolor sauce.
Back to class, we have all been giving each other nicknames, this isn't planned but most of the class is made up of guys and it appears that men must give names for everything. They have titled me "Martha Slayer" because of my skills and the fact that I am serious competition. A common surprise for everyone in my class is that I am not in the apprenticeship program here at school. I still want to do the baking/pastry certificate here but the more I cook in class the more I feel myself being drawn to the chef's apprenticeship program and enlisting myself to 3 more years of school. Wow upon reading this I make myself look really lame. I am the first kind of person that I listed above, I just think its amazing that when you follow your passions and desires that you find yourself having way too much fun. This makes me wonder why people don't do this more often...why are we on a whole so content for mediocrity when we could have fabulousness all the ding dong day long! Come on people step out on faith here!
Today I got to be picked on by Chef Todd, it appears that my salt palette is way delicate and that I didn't season my soup enough with salt. He looked at me and said, "Your Mormon aren't you? I never see you with coffee, you don't smoke either, you have to be a mormon." Yes, yes I am a mormon...so what? "That explains it, next time add lemon juice and the acidity will do the same thing for your soup." So, to all my mormon friends, to your soup if it is already salty to you but not to everyone else, add some freshly squeezed lemon juice. "Why?" Here is the long answer to a short question. Smoking doesn't just kill you by filling your lungs with tar and other stuff. Nicotine kills your tastebuds. So, over time as a smoker you add more and more salt to food because you can't taste it! AMAZING what the word of wisdom does for us. This is the miracle that I found today in my life, love it! Have a great week and until next time when I will address my kryptonite...eggs
Back to class, we have all been giving each other nicknames, this isn't planned but most of the class is made up of guys and it appears that men must give names for everything. They have titled me "Martha Slayer" because of my skills and the fact that I am serious competition. A common surprise for everyone in my class is that I am not in the apprenticeship program here at school. I still want to do the baking/pastry certificate here but the more I cook in class the more I feel myself being drawn to the chef's apprenticeship program and enlisting myself to 3 more years of school. Wow upon reading this I make myself look really lame. I am the first kind of person that I listed above, I just think its amazing that when you follow your passions and desires that you find yourself having way too much fun. This makes me wonder why people don't do this more often...why are we on a whole so content for mediocrity when we could have fabulousness all the ding dong day long! Come on people step out on faith here!
Today I got to be picked on by Chef Todd, it appears that my salt palette is way delicate and that I didn't season my soup enough with salt. He looked at me and said, "Your Mormon aren't you? I never see you with coffee, you don't smoke either, you have to be a mormon." Yes, yes I am a mormon...so what? "That explains it, next time add lemon juice and the acidity will do the same thing for your soup." So, to all my mormon friends, to your soup if it is already salty to you but not to everyone else, add some freshly squeezed lemon juice. "Why?" Here is the long answer to a short question. Smoking doesn't just kill you by filling your lungs with tar and other stuff. Nicotine kills your tastebuds. So, over time as a smoker you add more and more salt to food because you can't taste it! AMAZING what the word of wisdom does for us. This is the miracle that I found today in my life, love it! Have a great week and until next time when I will address my kryptonite...eggs
Friday, February 18, 2011
Life as far as I know it...
So, in deciding to do this I have had to wrestle with the idea that there is a possibility that nobody will read this. After this struggle of olympian size I have decided that I don't care if nobody does read this. But if you are reading this I am resolved to the fact that you are somebody and that you are AWESOME! I have been thinking lately how odd life is. If you would have asked me after graduating from high school where I would be at this point in time I would have told you not in Kansas!
This really blog is really to chronical my experiences in Culinary School and to let everyone out there know that what you see on TV is so not how being a chef is like.
So far in school we have covered lots of tool terms. (The thing you call a whisk is actually a WHIP...start calling it by the right name!) We started cooking two weeks ago and we have covered the building blocks of cuisine. What does that consist of? Here is a list...
White Stock
Brown Stock
and the five master sauces
The important thing to remember with stock is to use the good stuff. With brown stock if you use beef or lamb bones you can use tomato paste, you don't have to use wine...the flavor is different using tomato paste it actually gives a more earthy flavor.
When we did the five master sauces for some odd reason I thought they would be all tasty, this was so not the case! Only the master sauce of Tomato tasted like something I would want to eat...this is why these five master sauces have variations that the french like to call small sauces. And these are what we actually use to serve you, the dining public.
I think this is all for now until next time! We will be covering soups and food-born illnesses...so exciting!
This really blog is really to chronical my experiences in Culinary School and to let everyone out there know that what you see on TV is so not how being a chef is like.
So far in school we have covered lots of tool terms. (The thing you call a whisk is actually a WHIP...start calling it by the right name!) We started cooking two weeks ago and we have covered the building blocks of cuisine. What does that consist of? Here is a list...
White Stock
Brown Stock
and the five master sauces
The important thing to remember with stock is to use the good stuff. With brown stock if you use beef or lamb bones you can use tomato paste, you don't have to use wine...the flavor is different using tomato paste it actually gives a more earthy flavor.
When we did the five master sauces for some odd reason I thought they would be all tasty, this was so not the case! Only the master sauce of Tomato tasted like something I would want to eat...this is why these five master sauces have variations that the french like to call small sauces. And these are what we actually use to serve you, the dining public.
I think this is all for now until next time! We will be covering soups and food-born illnesses...so exciting!
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