Culinary School

YEA! We took our first quiz on Monday...got a 100%! It may have just been an easy quiz but that score was certainly a moral booster. We continue to work chicken (we do salmon tomorrow) but changed up a few things. Yesterday & today we tunnel-bones legs and thighs(removed the bones and leaving a space where the bone was to replace the gap with something else) and filled with a goat cheese mixture. They were tasty... We also butterflied chicken breasts and stuffed it with a pate made of chicken meat called mousseline. We made a vegetable soup yesterday and a minestrone soup today as well. I also got the opportunity to make baguettes today. They turned out pretty well; very nice crust on the outside and moist on the inside. When the class sampled the baguettes they confirmed my opinion that they were the best baguettes thus far in the class(remember to keep the heat high and add moisture to assist in creating a great crust). That was pretty encouraging, too. I needed it because I made a vinaigrette today as well and it looked great and emulsified nicely, but broke a bit while sitting in the reach-in and made the salad taste a bit oily, not as balanced as it should have been.