This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms. On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better [...]

How To Sharpen A Knife (Video) A sharpening stone called a whetstone is used to put an edge on a dull knife. To use a whetstone, place the heel of the blade against the whetstone at a 20-degree angle. Keeping that angle press down on the blade while pushing it away from you in one [...]

This week we learned about Classic mother sauces and knife skills. Here is my journal entry for the week. THE COMPONENTS OF A SAUCE: The major sauces are basically made of three components: 1. A liquid, the body of the sauce; stocks, milk, and fats 2. A thickening agent, roux, starch, and liaison: cream, egg [...]

Ahh… the first week of school is over. It was none stop. Four days, 3-5 hours per day plus travel time, plus about 1-2 hours of homework. I have  not done this in awhile, but it was a blast. It started off with, “Concepts and Theories of Culinary Techniques” on Monday and then Tuesday and [...]