Category: Culinary 101
There are a thousand methods for caramelizing onions and each chef will tell you that their way is the best. High heat, stirring a lot? Low and slow? Water? No water? Salt? No salt? No matter the method, caramelized onions make a fantastic addition to so many dishes!
As many of you know, I have had the privilege to play around with a new SousVide Supreme water bath over the last couple of months! I have worked in many fine-dining restaurants that use sous-vide to cook proteins for their menu. I was very curious to see how a home sous-vide would work.
The days have been ticking by quickly, only six weeks until final exams! The past couple of months have been really exciting. We have been spending time learning about each country’s cuisine and historical background. This was the area of the program that I was most excited to learn; which makes sense considering my love of traveling. This was as close to being in each place as I could get… for now!
Hello everyone! Welcome back, can you believe it is 2013?! This is the first year that I have decided NOT to make a resolution. My mom was talking about New Years Resolutions and it made me realize how often (for the most part) our own resolutions fade away each year. Last year my New Years resolution was to quit consuming so much processed sugar; I forgot about that one in a matter of months. I still try to consume as few GMOs as possible, but it is hard to not consume sugar when you are a culinary student who is also working during the day most of the time. So this year my “resolution”, if you want to call it that, is that this year is the first year of the rest of my life and it is going to be the most epic year yet. I graduate culinary school and will travel the world and discover where I belong, as well as start my career in the field of my dreams, as a chef!
This is a very overdue post, sorry for the delay! I finally had a Sunday to lounge on my couch and update you all on my culinary school adventures at Escoffier. We just finished midterms last week. For the practical, we had to fabricate a whole chicken, then prepare two plates of seared chicken breast, potato puree and seasonal vegetable with a veloute, as well as a green salad with a vinaigrette dressing. I chose to French my chicken breasts, which is when you leave in the drummette and clean the bone, as well as slice my chicken to plate, which most other students didn’t. I prepared an herbed honey balsamic vinaigrette for my dressing. I got a 98% on my practical and a 99% on my written, not to shabby!
Today I have another how-to to share with you all. It is something that used to seem so intimidating to me, but now seems so simple. Not only is it rewarding to be able to break down your own chicken, it is much cheaper than buying pre-cut chicken! I was able to buy whole chickens for less than $5 each at King Soopers! If you want free-range chickens it will be a little more expensive, but still nowhere close to the price of pre-cut pieces. I have also grown to enjoy switching up my typical routine of boneless, skinless breasts. There is so much more to a chicken than that!
Most of the time I look for exciting and unique recipes to share with you all, but sometimes I realize that it is important to bring it back to the basics. I forget to share my tricks of the trade with my readers, which has made me add a new component to Savour the Senses. I am going to begin doing how-to posts occasionally for simple techniques that not everybody may know about.
I am almost through with my third week of culinary school. It has been flying by! The first week was just serve safe. The second week we learned all about the history of French cuisine and the classic kitchen brigade systems. We also got to test our ability to identify flavors; this was really fun! Chef set up a bunch of stations with a ton of random things and we had to taste them and judge the flavors in them. I actually liked the shrimp paste and fish sauce quite a bit, my classmates thought I was looney…