Final Friday :)

Today was the very last Friday of ever having class but also ever having cooking skills again.
Its really bitter sweet because i feel like i am just so much more comfortable with handling food in the kitchen than i was when i first started. it was such a great day.

So....to finish up such a great day we decided to go out for Mac and Cheese at Savour Foods!

Happy Friday everyone :)

The Bane of my existence

                                     

                                 CLASS:  CA1120      RECIPE:  Basic Emulsified Vinaigrette

                                                                       

                                CHEF: J Thomas                                          YIELD: 1 Pint    

QUANTITY	INGREDIENT	METHOD
½ cup	Vinegar (choose variety based on need)	1)    Combine shallot, vinegar and mustard in a medium mixing bowl 2)    Initially, add oil drops at a time, whisking briskly while adding oil. Once emulsification begins, oil may be added faster (mixture will begin to look more dull). If mixture gets too thick, water or vinegar may be added to thin out. 3)    Add oil until it has reached the desired flavor and thickness, continuing to whisk briskly. 4)    Season to taste with salt and pepper. 5)    Serve
1 tsp	Shallot, minced
2 Tbsp	Dijon mustard
1 ¾ cup	Salad oil
TT	Salt, Pepper
	I have just discovered that i am really horrible at making emulsified vinegar....especially because i just learned what the word emulsified means. Now i know better that the vinegar is not supposed to brake.

Its breakfast day

Before we learned how to make breakfast, i thought it was the easiest to make.

We made french toast
panckes
omelets
crepes
bacon
scrambles eggs
french omelets
and poached egg
and an over easy egg

I learned something new with everyone that i fixed.
lets just say that I love eggs but will never open up a breakfast joint.