Skip to main content

Day 1: Stir Fry

Stir fry, a traditional but yet very versatile dish. Stir fry can be cooked in many different ways using different meats, vegetables , and sauces.  The stir fry that we cooked today, was filled with colorful vegetables and chicken cooked in a sweet and salty brown sauce.
Before we started cooking, we had a quick introduction and went over basic safety in the kitchen as well as knife safety and technique. Chef Jessica and April showed us how to properly hold a knife and demonstrated various types of cuts that they use in the kitchen. After this, each of us grabbed a vegetable as well as a knife and a cutting board and started prepping the vegetables for the stir fry. We each cut a few different vegetables and got to use some of the different cuts that the chefs showed us.
Once we had finished cutting and prepping all of the vegetables, we moved onto the meat. For this stir fry we used chicken so we had to be careful not to contaminate the other ingredients and utensils with raw chicken. We started by cutting each chicken breast in half so each of us would have a cut. We butterflied the chicken to learn the technique but diced the chicken instead. Next, we cooked the chicken. Once it was done cooking, we threw it into a wok with our vegetables and added the sauce that we made.

After all of this our stir fry was ready to be eaten! Each one of us made separate stir fries so each one was a little different but everybody enjoyed the process of cooking and eating the dish.

Comments

Post a Comment

Popular posts from this blog

Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and  a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch. We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the fina...
Post a Comment
Read more

Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers Chef Jessica demonstrating how the batter should look when it's finished Tyler piping the macaroon batter into perfect circles Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do David painting his macaroons with edible glitter Finished macaroons!
Post a Comment
Read more

Day 2: Steaks for Days

The history of people eating red meat has been around ever since the first modern men had wandered out of caves and forests onto the plains of Africa. The art of cooking red meat, or more specifically a portion of red meat from a cow known as " steak ", was honed at the turn of the century in 1900 at New York steakhouses, where the first modern steakhouses appeared. They offered potatoes, cheesecake, beer, and of course steak. The steaks we made were tenderloin filet mignons, and were all cooked to a perfect medium rare. We paired the tender meats with baked asparagus gently coated in olive oil and mashed potatoes with compound butter. Finally, we coated everything in a magnificent mushroom sauce, that was savory and light. So far, this has easily been my favorite meal, and will be a top contender for the A-Term.
Post a Comment
Read more