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Shimmy in the Kitchen: A Culinary School Tale

Shimmy in the Kitchen: A Culinary School Tale. Wednesday, May 18, 2011. Mod 3, goodnight. Mod 3 was one of my favorite mods. Not only did we get to apply all of the technique we learned in mod 1 and 2, we were studying 3 cuisines that are each unbelievable. Unfortunately I lost the pictures from the Italian series, however Id like to share the type of food we made. Noodles, dumplings, sushi! The name of this post just makes my mouth water! Talk about culinary school nostalgia. Pork and Vegetable Shao Mai.

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Shimmy in the Kitchen: A Culinary School Tale | shimmyinthekitchen.blogspot.com Reviews
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Shimmy in the Kitchen: A Culinary School Tale. Wednesday, May 18, 2011. Mod 3, goodnight. Mod 3 was one of my favorite mods. Not only did we get to apply all of the technique we learned in mod 1 and 2, we were studying 3 cuisines that are each unbelievable. Unfortunately I lost the pictures from the Italian series, however Id like to share the type of food we made. Noodles, dumplings, sushi! The name of this post just makes my mouth water! Talk about culinary school nostalgia. Pork and Vegetable Shao Mai.
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Shimmy in the Kitchen: A Culinary School Tale | shimmyinthekitchen.blogspot.com Reviews

https://shimmyinthekitchen.blogspot.com

Shimmy in the Kitchen: A Culinary School Tale. Wednesday, May 18, 2011. Mod 3, goodnight. Mod 3 was one of my favorite mods. Not only did we get to apply all of the technique we learned in mod 1 and 2, we were studying 3 cuisines that are each unbelievable. Unfortunately I lost the pictures from the Italian series, however Id like to share the type of food we made. Noodles, dumplings, sushi! The name of this post just makes my mouth water! Talk about culinary school nostalgia. Pork and Vegetable Shao Mai.

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shimmyinthekitchen.blogspot.com shimmyinthekitchen.blogspot.com
1

Shimmy in the Kitchen: A Culinary School Tale: Day 49: Alsace France

http://shimmyinthekitchen.blogspot.com/2010/12/day-49-alsace-france.html

Shimmy in the Kitchen: A Culinary School Tale. Monday, December 27, 2010. Day 49: Alsace France. As I mentioned earlier, French cuisine varies region to region. They target their recipes based on availability of products in each region. Tarte aux Pommes de Terre. This is a tart filled with hard boiled eggs, bacon and potatoes. It is a hearty tart that is eaten as part of a savory meal. This was our first introduction to rolling dough so it was a really cool lesson. Subscribe to: Post Comments (Atom).

2

Shimmy in the Kitchen: A Culinary School Tale: November 2010

http://shimmyinthekitchen.blogspot.com/2010_11_01_archive.html

Shimmy in the Kitchen: A Culinary School Tale. Thursday, November 4, 2010. Day 45: Plating 2. We continued practicing plating today. These days are really awesome because we are making really complex recipes, and then focusing as much time on the presentation. I personally made the foie gras pudding which was extremely complex, and extremely delicious. It contains foie gras, croutons, and a ton of other ingredients to give it a pudding like consistency. Sauteed steak in a pan sauce. Day 44: Plating Begins.

3

Shimmy in the Kitchen: A Culinary School Tale: October 2010

http://shimmyinthekitchen.blogspot.com/2010_10_01_archive.html

Shimmy in the Kitchen: A Culinary School Tale. Tuesday, October 26, 2010. Today we were basically a deli. We mass produced sandwiches, each of which were amazing. As I have mentioned before, the class is geared for 15 people. Since we only have 5 people we get 3x the amount of food we need. Today was particularly ridiculous since we each made 3 types of sandwiches, and we made 6 of each sandwich type. Day 42: Breakfast Part II. Today we made breakfast breads! Day 41: Eggs, Eggs, Eggs. For those Mamoun's ...

4

Shimmy in the Kitchen: A Culinary School Tale: Day 50: Midi, France

http://shimmyinthekitchen.blogspot.com/2011/01/day-50-midi-france.html

Shimmy in the Kitchen: A Culinary School Tale. Monday, January 3, 2011. Day 50: Midi, France. Midi is known for making dishes such as duck, and casseroles. We touched upon each of these ingredients throughout this lesson. highlighted in the dishes below. Pommes a la Sarladaise. It is also a special set of ingredients, using many expensive items. So indeed it is used for special occasion, and as a way to preserve meat in the olden days. Lucky them. January 13, 2011 at 12:22 PM. Subscribe To Carly's Blog.

5

Shimmy in the Kitchen: A Culinary School Tale: Day 48: France!

http://shimmyinthekitchen.blogspot.com/2010/12/day-48-france.html

Shimmy in the Kitchen: A Culinary School Tale. Monday, December 27, 2010. Welcome to French cuisine! I have never been all that interested in French food but after cooking through its many regions I have a strong appreciation for French food. Although looked at as heavy and fattening, they focus on fresh, tasty products that are used chosen for their availability in each region. Cotes de Porc Normande. This dish is a pork chop topped with apples, giving it a nice balance between sweet and savory.

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Shimmy in the Kitchen: A Culinary School Tale

Shimmy in the Kitchen: A Culinary School Tale. Wednesday, May 18, 2011. Mod 3, goodnight. Mod 3 was one of my favorite mods. Not only did we get to apply all of the technique we learned in mod 1 and 2, we were studying 3 cuisines that are each unbelievable. Unfortunately I lost the pictures from the Italian series, however Id like to share the type of food we made. Noodles, dumplings, sushi! The name of this post just makes my mouth water! Talk about culinary school nostalgia. Pork and Vegetable Shao Mai.

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