Pig’s Eared Julienned, Planning the Buffet – Day 56

TODAY’S TIDBITS Fill an egg carton with hickory, set it on fire, and put it the oven with your chicken, to get an incredible smoky flavour. (Maybe not try this one at home). Thanks Joanne so much for having filled in yesterday. Great job. And doubly thank you for this morning’s pre-exam flash card quiz […]

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Zen and the Art of Doing Dishes – Oh, and Brining a Pig’s Head – Day 54

TODAY’S TIDBITS The FDA recommends washing dishes at an uncomfortable 110 degrees to get rid of harmful bacteria. The hot water from the average ‘hot’ faucet is 110F. I can’t imagine being able to clean dishes in 100% hot water from the hot faucet. Ouch!!!! Never order a fish special on Monday – this is […]

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There’s Scallops In Them There Sausages – Day 53

TODAY’S TIDBITS Ice is used a lot in the kitchen – when we’re readying meat, it is always held in containers over ice. When we poached the fish sausages, as soon as they had reached the correct internal temperature of 145F, we immediately put them in ice to stop the cooking and to get the food […]

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Hot Dogs – Charcuterie’s most complex sausage yet…who knew? – Day 52

TODAY’S TIDBITS Italian Sausage is flavoured with fennel – take the meat out of the casing, fry it up with more crushed fennel, chile peppers, lemon, white wine and oregano. Tada – you have one of my favourite non-tomato pasta sauces. Spice Secret – Pimenton (which is a Spanish Paprika) – use both the hot […]

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Like Skin off a Duck’s Back – Duck, Chicken Galantines and some Meat Glue – Day 51

TODAY’S TIDBITS When roasting butternut squash – consider adding honey, it really elevates the taste. You can use meat glue (Activa) to ‘glue’ lamb and scallops together and get an amalgamated surf ‘n turf. Don’t be afraid to use bread crumbs in ground meat and charcuterie – they act as a binder, but also ‘lighten’ […]

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Cumberland Sauce, Mustard, Chutney, Pickles and 3 bricks – Day 50

TODAY’S TIDBITS If you sliced meat a little too long in advance of serving, brush it with a little olive oil and it will regain that juicy look. (I actually used this trick on one of my practicals, using butter instead). Cut chives with the top-half of your knife – using the handle-end crushes them […]

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Paté En Croute, Foie Gras, and Makin’ Bacon – Day 49

TODAY’S TIDBITS Charcuterie relies on getting the proper fat to meat ratio, generally 30% fat. That clear jelly like substance on many charcuterie preparation is aspic (basically gelatin and flavouring). It keeps out air and bacteria, keeping the cooked meat fresh. Charcuterie came about from a need to preserve meat through the winter, and from […]

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Mickey Mouse, and the Shape of Things to Come – Charcuterie: Day 48

TODAY’S TIDBITS Lean meat is often encased in dough (eg. Paté en Croute, or Beef Wellington) to preserve the flavor and moisture. I fluked out and nailed my first beef wellington this summer at the cottage, and you could literally cut the meat with a fork it was so tender. Apparently, hundreds of cats get […]

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