Culinary Journal

This was our beef lab. We used hanger steak and learned that the more marbling, the more moisture and flavor it will have. Once all the excess fat was trimmed off we decided to marinate and grill one half, and pan sear with butter and finish off in the oven the other half. My partner [...]

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This was the soup and salad lab. We made 5 different forms of soup. We made a chowder, a clear soup, a bisque, a puree, and a cream soup. Chowders usually contain potatoes in it. Our class decided to make corn chowder. This soup is thickened with a roux and heavy cream.  The clear soup [...]

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This was the second Fish lab. This time we fabricated flounder. This was a very ugly fish. First we had to cut off the fins. Then using the back of our boning knives, we pulled the skin off. We did this on both sides of the fish leaving us with 4 filets. Luckily my fish [...]

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This weeks lab we cooked fish. First thing we had to do was descale the fish. This was done with a spoon and you rubbed the spoon the opposite way of the scales. To gut the fish we took our boning knife and cut the bely of the fish from near the tail to the [...]

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