Yes, we are still on sauce applications, today, we prepared Eggs Benedict with Hollandaise Sauce, Chicken Sauté with Tarragon Sauce using demi-glace (brown sauce) and Cream of Mushroom Soup with white sauce as its base.
Eggs Benedict
We’re still in sauce preparation, today we prepared 2 red (tomato) sauces, the Quick Tomato Sauce and Bolognese Meat Sauce, and to use these sauces, we prepared two doughs, a pizza dough where we used the Quick Tomato Sauce and pasta dough for the Bolognese Meat Sauce.
Homemade Pasta on Bolognese Meat Sauce
I didn’t post any photos for day 20, instead I wrote about my personal impression of President Aquino’s first SONA, day 20 was all about stock preparations (fish, beef, chicken and vegetables) and 2 sauces (Béchamel and Hollaindaise).
Today we used 2 of the stocks that we prepared yesterday, the chicken stock for Vegetable Chowder, Velouté [...]
It was not an official holiday for President Noynoy’s first State of the Nation Address (SoNA) so I have to report to school. At first glance, today’s task was simple, it was stocks and sauces preparation, we were assigned to prepare brown stock (beef base), other groups handled fish, chicken and vegetable stocks. [...]
You might notice that there’s no day 18 on my culinary arts class, there was a day 18, but as I mentioned in my previous post, it was a day for us to listen in a long 4 hour lecture about Food Safety and Sanitation, which is very important to anybody who wants to pursue [...]
It’s time to go Chinese in our culinary arts course, today we prepared a seafood dish (Szechuan Seafood Stir-Fry), a rice dish (Spicy Pork Rice) and a pork dish (Pork Liempo with Oriental Flavor). All these dishes have one thing in common, they’re all spicy.
Szechuan Seafood Stir-Fry
I missed 2 days of my culinary class, I hold Basyang responsible for that. And because of that, no amount of traffic congestion (yeah caused by the CTMO’s Buhos system) would stop me from going to school. The usual 20 minutes jeepney travel became a perishing 1 hour and 20 minutes this morning.
Today [...]
The second typhoon for this year entered the Philippine area of responsibility last Tuesday, and she came big time!
I woke up Wednesday morning (around 3AM) when my electric fan stopped running (yeah, brown out!) and with the loud whirling sound. That ended my good night sleep.
By 5AM, my cellphone alerted me, it’s time to [...]
Continuing on to our Asian Cuisine cooking, we traveled to Korea via Tuboo Chorim (Braised Tofu), then to China by tasting Spicy Hunan Ribs and finally to India savoring the spicy Masala Murgh.
Tuboo Chorim (Braised Tofu)
To open up my second month of culinary arts class, we prepared 2 Indian Cuisine, Tandoori Murgh (Spiced Roast Chicken) and Mootay Molee (Egg in Coconut Milk Gravy) and a Caribbean dish called Kurma (Sweet Fried Dough Coated in a Sugar Syrup).
Tandoori Murgh (Spiced Roast Chicken)
