poached salmon with bourbon maple and mustard vinagarette

Chicken

While making this meal I found it really easy, not only to prepare but to make as well. I liberated this bird with salt and pepper so that I would have an amazingly crunchy skin, and will all the fresh herbs and lemon kept the juices in the chicken which tasted delicious. My mom was blown away on how fresh ingredients could be tasted through the chicken such as the rosemary, garlic etc. It was a fun project and im sure ill be making it again some day.

Chicken

shallow and deep frying

So in week 4 we did shallow and deep frying. We made southernfried chicken and catfish in shallow fry which i thought tasted great and was cooked to perfection. In the deep fryer we made fried oakra, hushpuppies and french fries. We made to different color hushpuppies in blue and yellow they were pretty good. It was my first time trying oakra but i liked it, different texture when eating. Overall week 4 was a blast frying the foods.

Steaks and Potatoes

So the second week of foundations so far there has been alot of homework. With that said i have learned alot in two weeks twice as much as i probably going to remember but ive had fun. This past week we cooked steaks and potatoes. We created different dishes in a team setting wish i would have come prepared with the recipes like we were suppost to it would have made making the dishes i think alot easier than it was. I thought it was cool with all the things you can do with potatoes. The twice baked potatoes were not as easy as i thought they would be. I think i did a fair job of cooking the steak i have a lot of experience with cooking steaks but i had alot of fun doing it in class.

Eggs

I found making french omelets was a lot harder to do than i thought it would be. I found that the egg kept sticking to the pan. I need to work more on making omlets and not letting them burn to the pan it was a fun time trying though. I think that it takes alot of time and effort to perfect a omelet.