Thursday March 18th, our class was taught how to cooking a proper steak, as well as some other things to go with it, things which i have never made before; such as twice baked potatoes with chives and cabbage, creamy spinach, and potatoes which involved piping which seemed very unique and ended up looking quite elegant. I was also shocked to find out that a proper method of cooking carmelized onions, involved a slow simmer for 45 minutes. I was also mesmerized on how indepth the proper steak cooking method was, and how crucial tempering was to get that juicy medium rare steak, with a carmelized out side and a sexy diamond cross hatching to go along with it.
Over all I think we had a productive day, in which i learned quite a bit, and was even on CHANNEL 7 NEWS browning the bread crumbs for our creamy spinach, and starting the parchment paper on fire.
If i could redue that day, i would of been better prepared for that day by first reading the recipes and then I would of had an idea on how to prioritize my time better.
-Paul Hugo
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