to start, chef backus foster was not our instructor today; seargent behr filled in for her. he ran class a little differently, instead of showing us what to do then setting up stations he showed us what to do and let us free in the kitchen pretty much. we chose which methods we wanted to [...]
so today in lab we learned moist heat cooking techniques. we started off by fabricating a chicken again, but this time we only had to separate each piece not anything fancy. we then moved on to setting up four different stations. one for braising, one for poaching, one for a stew, and lastly one for [...]
This week in lab I learned how to fabricate a chicken in a new way. I separated the wings, breasts, thighs and legs. I also learned how to retrieve the oysters which I didn’t know how to do beforehand. I made a Chicken Supreme, which is when you leave one bone sticking out of the [...]
