A random sampling:
How to turn an artichoke, jardiniere a turnip and julienne a potato
|No mandoline involved!|
That you cannot move from VA to NY in 1.5 days flawlessly (never gonna loose the keys to a Budget truck ever again)
That to properly poach an egg you need 30 ml of vinegar per 1 liter of water and your eggs should be COLD
|1 Idaho potato into 8 cocottes|
How to filet a fish
How to break down a chicken before and after cooking. ("You will forever take out the wishbone first")
To keep liver and kidneys in milk to extract their.... liquids
Buy a better pepper grinder/ vegetable peeler/ extra pairing knife
The culinary world is small and everyone knows everyone else
Being helpful pays off
Knowing French didn't help me know what any of this was (but I know now): Oeufs Chimay, Goujonettes de Limande, Court Bouillon, Sauce Grenobloise, Sauce Americaine, Pommes Darphin, Pommes Pont-Neuf, manchonner, a l'etuvee, a l'anglaise...
Get a recipe card holder
It is possible to live off of leftovers and bread from the bread making program
Get bread from the 2nd floor bread making class
The front door is locked on Saturdays
You cannot trust the "L" train on Saturdays
Plan for extra tourists on Broadway on Saturdays
|Practicing the for the Level 1 Final Exam|
Make sure to only present food you are proud of. If something's wrong, fix it before you go up.
At home, salt should be in a salt cellar so you know how much you are using every time you season
Oil should be in a squeeze bottle
Peel your vegetables and buy a composter
Take home everything they give you and try it again at home
Don't waste anything!
|Oeuf en Cocotte by Melanie D.|
Being a chef is one of the few professions where people hand you money and then want to thank you
Crack in a cup is some combination of instant espresso powder, milk and sweetened condensed milk over ice.
All about food safety or as I like to call it: "how to avoid chicken blood cheesecake"
Salt cuts acidity
Clean stainless steel with white vinegar
Don't snap off the ends of green beans before boiling them as you will loose the flavor
|Paupiette de Volaille et Legumes Farcis by Melanie D.|
Preserve tomato paste with a thin layer of olive oil on top
Buy the best produce and loose nothing
The theory for cutting a potato into a chain link (need to try this again!)
A cephalopod is an inverted univalve (Thanks Joe!)
Tonight we start playing with sweets- specifically Les Cremes. I am tres excitee! Let's see if I can touch base again before another 10 weeks slip by.