This was the plate I presented in my Advanced Culinary skills practical skills final today.
We had a list of ingredients told to us before lab and two proteins given to us during lab. I came up with:
Grilled NY Strip
Mushroom Risotto cooked with the pork braising liquid.
Served on a bed of wilted spinach and toasted almond slivers.
Accompanied with Glazed carrots and Cherry Bordelaise sauce.
Garnished with fried Basil leafs.
Had flaws, but I thought it was pretty awesome.[/QUOTE]
Presentation is spot on, I'll give you that. Can't taste it over the internet, though. :v:
[QUOTE=The First 11'er;35718629]Presentation is spot on, I'll give you that. Can't taste it over the internet, though. :v:[/QUOTE]
Too much risotto and not enough sauce.
to be honest I don't like the presentation, risotto isn't something you should be able to make into a cup while everything just kind of looks sloppy and rushed.
Still, I would eat it.
[QUOTE=Vasili;35722324]to be honest I don't like the presentation, risotto isn't something you should be able to make into a cup while everything just kind of looks sloppy and rushed.
Still, I would eat it.[/QUOTE]
The creamy, starchiness that risotto has allows it to be shaped well. With the ring mold it gives it height, and height looks great on a plate.
[editline]26th April 2012[/editline]
And a phone camera cant really pick up on a lot of detail. Looked much better in person because you could see its elevation better.
1.5 pound steak, mashed potatoes and some string beans, perfect dinner.
[b]Cinco de Mayo Cookies![/b]
What you'll need/Ingredients:
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
Mini M&M candies
1/2 cup powdered sugar (frosting)
2 teaspoons milk (frosting)
[b]1) Make the dough[/b]
Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.
[b]Color the dough[/b]
Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.
[b]3) Layer the dough[/b]
Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.
Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.
[b]5) Bake the cookies[/b]
Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
[b]6) Cut the cookies[/b]
Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.
Then create the hidden pocket for the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
[b]7) Assembling the piñata cookies[/b]
To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.
I made a toasted chocolate sandwich, using a Freddo chocolate bar and a little added salt. Overall it was good, but a bit too rich for the stomach capacity I had when I ate it. I didn't take a picture because I couldn't be bothered getting up and getting my phone.
Which vegetable(s) would go well with chicken fillet that's been marinated and cooked in coconut milk?
like baby corn, mange tout, water chestnuts etc.
Alright thanks, I might try some of those out.
Which herb do you people think would work best for a cream vinaigrette for a rucola/basil salad? Some suggestions would be herbful! (oh god)
just got my juicer fixed. watch out produce, im coming for you
Just made my first real omelette, not just 3 cracked eggs in a pan for 3 minutes.
I got the idea after watching a ton of videos of Marco Pierre White and Jacques Pepin.
Turned out pretty nice, though it failed. I should've used more eggs, I only used two. The only real problem I had was turning it into an omelette by turning it over, because one side was just tiny.
Still, it tasted really good.
[editline]3rd May 2012[/editline]
Also, I don't have pictures of it because I ate it.
I shouldn't have come to this thread, it suddenly made me hungry for those tasty food.
Well, the last time (a year ago) I made a lot of pancakes
So I made another omelette today. I pretty much improved on the things that went wrong the first time. Added another egg, got nearly enough now. I'll try 4 the next time, although I need new eggs. I got the shape a lot better, it had a nice pattern and texture on it, which I got by going from side to side with my fork on it, then turning the pan to fill it up. It creates nice big circles on the omelette, which is good. Filled it with a single cherry tomato, chopped up and some Gouda cheese.
It was really nice, though I forgot to take a picture until I was halfway through, at which point I just ignored it and continued eating, because it tasted nice.
Similar to everything i ever post, here's some cut-up chicken thighs and pork loin chops covered in olive oil and berbere (From spicesinc.com, a great place for mail order spices for anyone interested. They're pretty friendly, on my 3rd-5th orders they gave me a free sample bag of some spices as a way of saying thanks).
Anyhow, i cooked some veggies in the chicken grease/leftover oil/berbere-tasty good-times.
Then i threw that shit on some basmati rice. My mouth is on fire, but extremely pleased...
I should have remembered to buy milk. The Jalapeno's are acting a fool now.
I had liver & onions for lunch
then, I had nigiri sushi for dinner.
Get in my stomach... Ugh I haven't had liver and onions in sooo long :( and sushi!! So succulent. Let me taste you...;-;
those cookies look great hookervomit, might give them a go.
[QUOTE=Vasili;35837012]those cookies look great hookervomit, might give them a go.[/QUOTE]
thank you bby; touches your butte. :3:
I'm incredibly late to the sausage octopi party, but in my defense, I made this a long ass time ago.
[url=http://www.flickr.com/photos/66380442@N02/6859366803/]Sausage Octopus 1[/url] by [url=http://www.flickr.com/people/66380442@N02/]yang.timothy[/url], on Flickr
Strawberries and Ovaltine cocoa mix..
Used this recipe [url]http://www.bbc.co.uk/food/recipes/slow_cooker_beef_curry_13533[/url] it turned out runnier than I like but tasted very nice. The beer was tasty too.
So far in Culinary School, this is what I've made. I FUCKING BURNED MY CHICKEN. I don't think I'm good enough to be called a chef
AND HOW THE FUCK DO YOU TOURNE A ZUCCHINI?
Lemon Chicken, Brown Rice, and Asparagus spears with homemade Hollandaise sauce.
Not too exciting, but I wanted to show my roommates that I could indeed make Hollandaise from scratch.
Also, later we got nice and inebriated and made these creations. Pancake batter with syrup and mini marshmallows, cooked in a muffin tray. We called them 'muffcakes'. They weren't terrible actually. Tasted just like a really sweet pancake muffin should taste.
fished up an arctic char/charr/loach don't know what you english people call it