This class was an introduction to poultry. This is where cleanliness needs to be stepped up a bit. Chicken is one of the most popular purveyors of salmonella (dirty, dirty chickens) and therefore, we needed to be careful not to cross contaminate our foods. We needed to sanitize our boards, and our knives, and make sure they didn't get in contact with clean utensils or food before they were sanitized. Easier said than done, but we managed.
One of the more interesting things we did was 1) pull out (rip the bone from the carcass) the wishbones from the raw chicken (and again for the duck), and then 2) trussing the duck with a trussing needle.
The chicken was sauteed skin down, and finished in the oven, and the duck was roasted. Today went well, but my partner was realizing that she had a terrible toothache. This was more of a factor in our next class, but for the time being it was tolerable for me and for her.
To be perfectly honest, I don't remember anything special about this class. Though Chef Tom had us put the roasted duck in the oven a lot later than we should have, and therefore it was undercooked by the time class was over. OH!! we made a terrific l'orange sauce that I wanted to take home, but my partner chucked it due to time constraints. So I brought home the raw duck which I finished cooking on the stove, but I had no l'orange sauce to top it with. It looked delicious, and she tasted it and said it WAS delicious, but I didn't even have a chance to taste it.
Not the end of the world, but it would have been awesome to have with the duck.
All in all, as good a class as it could have been, considering the Chef had us start the duck late. But it went well.
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