TODAY’S TIDBITS On a gas stove, if you want to heat something but only ever so slightly, you can just use the pilot light flame. When flambéing, take the pan off the stove, add the brandy, then put the pan back on the stove tilting the pan so the flame just catches the brandy. Badaboom! […]
Read moreThe Stars Look Very Different Today – Day 62
Stewart Borden Culinary Arts Project consommé, culinary school, David Bowie, fci, food, French culinary center, icc, international culinary center, Level 4, nyc, pork, stewart borden 1
Stopping at David Bowie’s apartment/vigil again this morning definitely set a different mood for the day for me, and either way there was definitely a different vibe in the kitchen today – “everything was under control”. We had all done our dishes yesterday and today was going to be different! For me I was in a “Zen” […]
Read moreLevel 4: Under Pressure – Day 61
Stewart Borden Culinary Arts Project consommé, culinary school, David Bowie, fci, food, French culinary center, icc, international culinary center, Level 4, nyc, pork, stewart borden 2
TODAY’S TIDBITS Serve a pork chop ‘bone on the left’, so the customer can cut into it from the right. When frying a pork chop, fry the presentation side first – the first sear gets the best color. When frying a fillet, also fry the presentation side down first – in the case of a […]
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