November 15-16, 2017
November 15, 2017
Aside from some of the normal knife cuts, chicken fabricating, and review items, today we made chicken cacciatore. It was actually super fun and kind of a new way of applying the braising technique. I felt like it was a lot like stewing and frying mixed together to create this dish. I think one of the key elements for the chicken cacciatore is to make sure that the chicken is not overcooked when finished in the oven. I made the mistake of going off my thermometer that was reading the temperature in Celsius.... I took out my VERY WELL DONE chicken three or four times and was very perplexed as to why it was still 89 degrees inside. When I finally figured it out, it was too late and it would have been a disaster.
Roasted Vegetable and Bleu Cheese Soup-
Quite the review on my soup making skills. It took a solid 20 minutes to get our veggie sludge to the proper consistency. I definitely think that when making a puree soup, achieving the correct consistency is critical. I never really realized how important it was to make sure it wasn't too thick. It isn't a sauce it is soup!
WHAT I LEARNED TODAY:
Purees have much more liquid than you would originally think, and make CERTAIN that your thermometer reads Fahrenheit...
November 16, 2017
I got some serious cleaning done today in the kitchen and that was a very enlightening experience. It was as always, a pleasure to serve SOUP and see them enjoy the food we prepared.
Aside from some of the normal knife cuts, chicken fabricating, and review items, today we made chicken cacciatore. It was actually super fun and kind of a new way of applying the braising technique. I felt like it was a lot like stewing and frying mixed together to create this dish. I think one of the key elements for the chicken cacciatore is to make sure that the chicken is not overcooked when finished in the oven. I made the mistake of going off my thermometer that was reading the temperature in Celsius.... I took out my VERY WELL DONE chicken three or four times and was very perplexed as to why it was still 89 degrees inside. When I finally figured it out, it was too late and it would have been a disaster.
Roasted Vegetable and Bleu Cheese Soup-
Quite the review on my soup making skills. It took a solid 20 minutes to get our veggie sludge to the proper consistency. I definitely think that when making a puree soup, achieving the correct consistency is critical. I never really realized how important it was to make sure it wasn't too thick. It isn't a sauce it is soup!
WHAT I LEARNED TODAY:
Purees have much more liquid than you would originally think, and make CERTAIN that your thermometer reads Fahrenheit...
November 16, 2017
I got some serious cleaning done today in the kitchen and that was a very enlightening experience. It was as always, a pleasure to serve SOUP and see them enjoy the food we prepared.
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