This week we are embarking on our first fabrication…..CHICKEN!!!
We will also be cooking the chicken using dry heat cooking methods, or methods that do not use liquid.
Think: roast, deep fry, shallow fry, grill, saute.
Now you may be asking…..How is frying a dry heat cooking method? Aren’t you using a liquid?
Well, no, we are not using a liquid to cook with….we are using fat that happens to be in the pourable or melted state. So, the simplest way to explain that is that oil is not a liquid :)
Fabricating chicken can be a tricky thing…there are a lot of technical things to keep in mind. Remember, time is of the essence…but if you keep practicing, you will be able to fabricate a chicken quite quickly…although I don’t know if you’ll ever be as fast as this guys: (ps. click below to see an awesome video)
Martin Yan Chicken Fabrication
Overall……GREAT JOB on the practical with vegetable cuts!
I know, it is very daunting and can be stressful when timed. But remember, we are trying to prepare you for the “real world” where your chef will want you to complete tasks in a timely and efficient manner. Think of yourself as the manager of the kitchen, why pay someone an hourly wage…what one person can do in 1 hour, you can do in 20 minutes.
Just a review of the classical cut dimensions you were asked to produce:
Julienne: 2″ long x 1/8″ x 1/8″
Rondelle: 1/8″ – 1/4″ slice (round or bias—angled)
Medium Dice: 1/2″ cubed
Small Dice: 1/4″ cubed
Tourne: 2″ long, 3/4″ wide, 7 sides, flat ends (football shaped)
Also, I hope you enjoyed the pigment experiment….it is fun to red cabbage turn neon green :)
Hello future culinarians:
This week we will be cooking a variety of rice and other starches. We will be working with several types of rice:
Converted (think Uncle Ben’s)
Arborio (for risotto)
We will also make several types of dumplings/pasta:
Gnocchi (potato dumpling)
Spaetzle (flour/egg dumpling)
To top it off…..homemade tomato sauce! Yum!
Be sure to bring your journals….pasta recipe will be provided and you don’t want to miss it!