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.