Octobler 5, 2017
Octobler 5, 2017
HI Midterm day!
Okay I felt like I was moving through Jell-O throughout this whole class. I just couldn't do anything fast enough.
Omelet- It was beautiful and perfect except for the fact that I seasoned the eggs instead of the veggies inside.. with BLACK pepper no less! Classy. I even thought "NO" as I dropped the pepper on to my egg.
Grilled Chicken- Totally burnt and over cooked. I was really upset about it. I turned my back on it for minute and got a little confused over the difference between grill marks and burned chicken. Bah! At least the garlic, rosemary and balsamic marinade was good.
Fabricated Chicken- Pretty well done but I forgot to French the breasts. I didn't pull the meat down far enough to expose more bone. Besides that it was great (which makes me really happy considering where I started).
Rice Pilaf- great flavor and color but simply overcooked. I let the pilaf absorb it's extra broth on the stove top and that resulted in a chewy center with a soft outside. Not good. At this point I was wishing that I could have used my stuff from yesterday.
Sautéed Veggies- perfectly cooked but didn't have enough "caramelized color". Bummer. Now I have a better idea of what the ideal sautéed veggie looks like.
Knife Cuts- Baronet Turnips, good and consistent. Concasae Tomato, was also relatively consistent and has improved a lot.
WHAT I LEARNED: work faster so if you need to start over, you can!
HI Midterm day!
Okay I felt like I was moving through Jell-O throughout this whole class. I just couldn't do anything fast enough.
Omelet- It was beautiful and perfect except for the fact that I seasoned the eggs instead of the veggies inside.. with BLACK pepper no less! Classy. I even thought "NO" as I dropped the pepper on to my egg.
Grilled Chicken- Totally burnt and over cooked. I was really upset about it. I turned my back on it for minute and got a little confused over the difference between grill marks and burned chicken. Bah! At least the garlic, rosemary and balsamic marinade was good.
Fabricated Chicken- Pretty well done but I forgot to French the breasts. I didn't pull the meat down far enough to expose more bone. Besides that it was great (which makes me really happy considering where I started).
Rice Pilaf- great flavor and color but simply overcooked. I let the pilaf absorb it's extra broth on the stove top and that resulted in a chewy center with a soft outside. Not good. At this point I was wishing that I could have used my stuff from yesterday.
Sautéed Veggies- perfectly cooked but didn't have enough "caramelized color". Bummer. Now I have a better idea of what the ideal sautéed veggie looks like.
Knife Cuts- Baronet Turnips, good and consistent. Concasae Tomato, was also relatively consistent and has improved a lot.
WHAT I LEARNED: work faster so if you need to start over, you can!
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