This week we learned the parts of an egg, the different cuts of meat on a cow (both of which I need to study for a test). We also learned the reason hard boiled eggs sometimes get that green ring around the yolk is due to sulfur created when they are over cooked. We are learning which parts of the cow are best for what types of cooking like those closest to the hooves and horns need slow and low cooking to help break down the collagen to make for a tender cut of meat.In my lab we cooked potatoes in many ways some of which were new to me like lyonnaise & gratin, we also made mashed, croquette/duchess and baked. Now I didn't think i would like potato gratin as I don't favor dairy based dishes but whoa man was this good it had things in it I thought i didn't like such as swiss cheese, sliced onions, & cream (I knew I like potatoes), I am making these for dinner sometime next week most likely with a pork roast.
My mid term grades arent to bad they arent the best but they are good I have an A and 2 B's, a few in my lab class think the quizzes are some how being misgraded as alot of us expressed surprise at only getting 3 out of 6 questions right, so I think Chef is looking in on it, maybe i'll bring it up tomorrow.
This weekend will be a busy but fun one for me Saturday Im going to join my first school club the Artisan Bread club and happy day come to find out Chef T. is the one in charge of it. I've always had a desire to learn how to make bread. I cant wait to see what other clubs form as the year goes on. And Sunday is the football team party it is going to be so much fun 30+ 13 year old boys running wild on bouncy house type things should be he-larry-us they deserve it they put in the work and had a great season (6-1).
Over and out.
-EGG
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