I know I've been MIA the past week and I miss writing. It's getting busier in school and I am literally drained after a day's work. Here's what we've done the past week. I'm putting it all in one entry to keep you updated! I'm currently multitasking... Taking my lunch and writing this post. We… Continue reading Quack. Baaaa. And Anything in Between.
Category: Random Ramblings
Ch-ch-chicken!
This was what I first saw when I came to school that morning! I love eating chicken... but fabricating it is a different story. I buy my chicken pre-cut, usually already filleted. Lol Anyway, I paid a fortune to study so this is due. I'd still rather just buy my chicken already cleaned, cut and/or… Continue reading Ch-ch-chicken!
…And Even More Meat.
Pork Fabrication looked like it's going to be easier after all those beef, veal and lamb we cooked. I was wrong! My team and I have an "unspoken system" when we are cooking. So we thought everything will go on okay every time. But for the first time since school started, I felt like giving… Continue reading …And Even More Meat.
Meat Overload.
Okay so I've been really busy the past week. I only want to sleep when I get home from school or work! =P It's not easy juggling everything to be honest. But hey, nothing in life is easy. Anyway, we learned different parts and cuts and uses of beef, veal and lamb the last 3… Continue reading Meat Overload.
Quick Breads.
The past 2 classes we had were about quick breads. Quick bread is a type of bread that is leavened with a chemical leavener (ie baking powder and baking soda). Quick breads include muffins, scones, biscuits, pancakes and waffles to name a few. Honestly, the classes were a bit chaotic compared to the other pastry… Continue reading Quick Breads.
Riley.
I'm not really into naming my gadgets, but I can't pass up on this one. It has been a long time dream of mine to buy a Kitchen Aid stand mixer. I would go gaga in the department store every time I'm in the kitchen appliances section. It's not that I can't buy one because… Continue reading Riley.
Soufflés & Custards.
I've always been curious about Soufflés - why they're so delicate and should be cooked in perfect timing. When I learned that we're doing this... I was a bit scared that the outcome won't be up to par. Surprisingly though, things went really well! We got the results we wanted to achieve. And I now understand… Continue reading Soufflés & Custards.
Crêpes… and More Crêpes.
3 weeks in and we just started hands-on cooking/baking in class. The first 2 weeks were just lectures, which created a little foundation for when we start the hands-on practice.We made crêpes - all sorts of it! I'm not eating any more in the next 6 months!Each group was assigned their own kind of crêpes… Continue reading Crêpes… and More Crêpes.
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