Hellow :)
And another school-week is over. Let me share with you what we learned and cooked this week during our classes. ^.^
We were taught of the different cooking methods there are, their uses, their advantages, disadvantages and procedures.
We learned everything we need about Steaming, Blanching, Braising, Stewing, Poaching, and Deep-Fat Frying.
Aside from the lectures, of course, we cooked a few meals to be able to apply those cooking methods we learned.
On day 1 it was about steaming, blanching, and sautéing.
We cooked some Steamed Chicken with Bok Choy & Glazed Vegetables.
Steamed Chicken w/ Bok Choy and Glazed Vegetables |
On our 2nd Day, we Prepared some Blanched Asparagus & Sautéd Vegetables with Hollandaise Sauce and Fish Florentine with Mornay Sauce & Spaghetti Aglio Olio
Blanched Asparagus & Sautéd Vegetables w/ Hollandaise Sauce |
Fish Florentine with Mornay Sauce & Spaghetti Aglio Olio |
Day 3, we cooked some Coq Au Vin with Boiled Parsleyed Potatoes & Glazed Vegetables.
"Coq Au Vin" is a french dish, translated meaning "chicken with wine", simply means chicken cooked in red wine.
Boiled Parsleyed Potatoes & Glazed Vegetables |
|
Coq Au Vin |
On our 4th and last day of week 1, we cooked Chicken Fricassee and Ratatouille.
"Fricassee" is a method of cooking meat in which the meat is cut up, sautéd, braised, and served with its sauce, traditionally a white sauce.
"Ratatouille" comes from the french word "Touiller", which means to toss food.
Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread).
Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, marjoram and basil, or bay leaf and thyme. For our dish we used bay leaf and thyme.
Ratatouille |
Chicken Fricassee |
I loved this week! The dishes we cooked were super delicious, and I really enjoyed cooking them. I can't wait for next week!
It will be my turn to be the Sous Chef for the week (it's going to be my first time *nervous*), which means i have to come to class about an hour earlier. Haha.
No comments:
Post a Comment