Clean broiler

As learned in culinary school,  these are perfect grill marks.  It does help that the broiler got broken down this am and totally cleaned.  The chicken breast sandwiches are looking exceptional today.

Timing

It takes skill and timing to prepare food so that everything comes iut fresh and hot within seconds of each other.  Nobody wants part of the meal cooler or cold.  I have mastered that with the menu at MoKaBes. 

Roux

I learned how to make a roux early on in school, first phase I believe.   It was interesting, yesterday, while home sick I  was watching noon tv when the same chef that thought me the 30 minute version gave a shortcut,bake flour off at 350 degrees for 30 to 45 minutes stiring often.  I dont remember getting that shortcut.

Spices

I always enjoy getting to go through the Penzey Spice catalog.   It gives great descriptions of the spices, as well as the recipes. I have tried some recipes and they turned out successful.

Chicken Soup

Chicken soup when I am sick definitely makes me feel better.  I am not sure why though.   If its homemade or out of a can still has the same result.

Fear

I have learned that fear for me is having lack of faith.  I was afraid to do breads because I had a fear if the yeast element in baking.   After working with yeast a couple times, I now am no longer afraid.  New things shouldn't make us afraid, we should embrace.

Massama curry

I took a break for lunch today in Jefferson City at Chims Thai Cafe.  I ordered massama curry chicken.  It had carrots, onions, potatoes and chunks of pineapple in coconut curry sauce.   I ordered heat level 2 since I was sharing with Benjamin.  They did a really nice job.

Week 44

We have entered week 44 of class and I started the week up by showing up to class on President's Day.  I was the only student attending class, as impressive as it may sound,  I goofed.  I planned on blaming Chef Shu, but it clearly states in sylibis no school. No one to blame.

Strawberry cake

As you can see from the picture my homemade strawberry cake didnt come out well.  There are two reasons for the cake turning out like this.   First I didn't use cake flour as indicated in recipe.  Then I didnt use parchment paper to line baking pans.  The instructions are written for a reason.

Stuffed French Toast is a huge hit with me for brunch. I have had it prepared few ways. The filling is standard with cream cheese, brown sugar and spices. But it can include nuts, assorted berries and fruits. Each additional ingredient changes the taste.

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Grill cheese

Creating a good grill cheese sandwich takes a little bit of skill.   I start off working with a fairly hot gridle or skillet.  I then butter both sides of the bread, then place on hit surface, then I put cheese on and cover.  Covering melts the cheese quicker.   After a few minutes its  done.

Valentines

Valentines Day is quickly approaching so I'll be getting chocolate covered strawberries.   To be honest,  I really am not a big fan.  Oh I will eat them and rave how good they were but id rather have a pecan pie.  But pecan pie isnt too romantic.

Mulligatawny

Anything with curry in it and I am ready to eat.  Mulligatawny Soup is simply put, amazing.  Whats not to like? Rice,  chuncks of chicken all swimming in a rich curry broth.

Over fried

When customer's make a request I do it.   Well done burger, constantly pressed, then when done on the grill I am supposed to take paper towels and dab off the grease.  Butter the bun and grill it as well.   Its finally done.

The Slicer

This scares me.   I'm not sure what happened, but this is so dangerous,  I understand cleaning it, but leaving it on 20 while wiping it down?  Its unsafe for everyone in the kitchen.

Tofu

The different ways to work with tofu are amazing.  Since tofu takes on the flavors of what is added to it, it is truely versatile.   It can be seasoned up for burritos,  lightly grilled and added to a salad.  Or maybe combined with veggies and different spices for a remarkable side or main dish.

Vegtable jambalaya

Making batch of Vegtable Jambalaya at work today for brunch this weekend.   Nice ans spicy, definitely a twist on the original recipe.   Of course it's alot healthier as well.   Used eggplant and broccoli  to rrace proteins.   Everybody loves it.  Wish I could publish whole recipe but its a company recipe,  not mine. 

Snow

Well another snowfall has hit us.  Cooked a beef stew w carots, onions, green beans and tomatoes and served it over perfectly cooked white rice, lil boy atr it up very well.  I cooked in crockpot, which has me wondering if other culinary people use crockpots vedy often, as it was told to me that chefs dont use them.  I guess I will investigate that further and get back on that. 

Monday

Entering week two of phase 5.  Still have log on issues.  But will surely gain access soon.  Super bowl came and went,  the food I prepared was good.. had to do "quick" finger foods.  Toasted ravioli, chicken wings, lil smookies was on the menu.  Ate too much to have dessert so I guess it w was for the best.

Iron Chef Buffet

Friday night at school our class did buffet for our final.  All went well,  the food  was prepared well.  Everyone worked hard and the night was a success.   It was for our final grade, but in the to me it was just as much doing something I truly enjoy as well as for a grade..