Octobler 11, 2017
Octobler 11, 2017
Friday? No, FRY-DAY!
Yup we fried fried fried everything today!
First we fabricated a chicken to use. We cleaned the breasts, pounded them out and rolled them up with ham and a piece of Swiss cheese. We then dredged them in flour, egg and breadcrumbs to make... yes you guessed it, chicken cordon bleu. I was really happy with the result of mine. I fried them until they had good color and then I finished them in the oven. They were juicy and flavorful. The only thing that the chef recommended was to use a thinner piece of ham and a thicker piece of cheese. Next time I want to season my breadcrumbs with herbs and spices that will enhance the chicken.
I made the béchamel with the cheese for my chicken cordon bleu. I was particularly satisfied with the outcome. For the first time I burnt my milk when I was boiling the onion, cloves and bay, so as a result the sauce tasted slightly scalded. Next time I will stir it more.
Onion rings,
not difficult, and only require careful watch when they are in the fryer. I loved the tartar sauce that Kasper the TA made to go with them. It was a good example of how a good dip or sauce really enhances something fried.
Fried Chicken- I was super pleased that mine turned out with great color, juicy and perfectly cooked. Chef was impressed. I think the key to making chicken consistently perfect is practice using a thermometer until you are completely sure.
WHAT I LEARNED:
WOW fried food makes you feel horrid! It looks appealing and so you take one bite and then you are done for! Also, like I said before, using a thermometer when frying is a really good practice.
Friday? No, FRY-DAY!
Yup we fried fried fried everything today!
First we fabricated a chicken to use. We cleaned the breasts, pounded them out and rolled them up with ham and a piece of Swiss cheese. We then dredged them in flour, egg and breadcrumbs to make... yes you guessed it, chicken cordon bleu. I was really happy with the result of mine. I fried them until they had good color and then I finished them in the oven. They were juicy and flavorful. The only thing that the chef recommended was to use a thinner piece of ham and a thicker piece of cheese. Next time I want to season my breadcrumbs with herbs and spices that will enhance the chicken.
I made the béchamel with the cheese for my chicken cordon bleu. I was particularly satisfied with the outcome. For the first time I burnt my milk when I was boiling the onion, cloves and bay, so as a result the sauce tasted slightly scalded. Next time I will stir it more.
Onion rings,
not difficult, and only require careful watch when they are in the fryer. I loved the tartar sauce that Kasper the TA made to go with them. It was a good example of how a good dip or sauce really enhances something fried.
Fried Chicken- I was super pleased that mine turned out with great color, juicy and perfectly cooked. Chef was impressed. I think the key to making chicken consistently perfect is practice using a thermometer until you are completely sure.
WHAT I LEARNED:
WOW fried food makes you feel horrid! It looks appealing and so you take one bite and then you are done for! Also, like I said before, using a thermometer when frying is a really good practice.
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