sigdish.blogspot.com

Signature Dish

Tuesday, December 07, 2004. The Post with the Return. Not-so-Interesting Fact: It is nearly impossible to maintain a full time job, be in school, and keep current on two blogs all at the same time, but with a little prodding and a sympathetic boss, one can in fact pull it off. If anyone has any interest in hearing about a particular cooking method, I'd be happy to break it down. Then we immersed ourselves in line cooking. Every day through next tuesday, we prep all the recipies for the day and then w...

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Signature Dish | sigdish.blogspot.com Reviews

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Tuesday, December 07, 2004. The Post with the Return. Not-so-Interesting Fact: It is nearly impossible to maintain a full time job, be in school, and keep current on two blogs all at the same time, but with a little prodding and a sympathetic boss, one can in fact pull it off. If anyone has any interest in hearing about a particular cooking method, I'd be happy to break it down. Then we immersed ourselves in line cooking. Every day through next tuesday, we prep all the recipies for the day and then w...

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Signature Dish | sigdish.blogspot.com Reviews

https://sigdish.blogspot.com

Tuesday, December 07, 2004. The Post with the Return. Not-so-Interesting Fact: It is nearly impossible to maintain a full time job, be in school, and keep current on two blogs all at the same time, but with a little prodding and a sympathetic boss, one can in fact pull it off. If anyone has any interest in hearing about a particular cooking method, I'd be happy to break it down. Then we immersed ourselves in line cooking. Every day through next tuesday, we prep all the recipies for the day and then w...

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sigdish.blogspot.com

1

Signature Dish: November 2004

http://sigdish.blogspot.com/2004_11_01_archive.html

Monday, November 08, 2004. The Post with the Week's Worth of Classes. Interesting Fact: Saltimbocca means pop in the mouth in Italian. Veal Saltimbocca is so named because of the sage leaf that is placed between the Veal and the Prosciutto, who's flavor "pops" in your mouth. OK all of that aside let's get to the cooking. The rules of Sauteing:. 1 Choose an appropriate size pan (too large and the food will cook to quickly, too small and the food might steam). 2 Heat up the pan. Here are the rules:. 2 Degr...

2

Signature Dish: The Post with the Two Classes (again!)

http://sigdish.blogspot.com/2004/10/post-with-two-classes-again.html

Tuesday, October 19, 2004. The Post with the Two Classes (again! The french term Nappe refers to a soups ability to properly coat the back of a spoon. Leave all the chopping to someone else so you can actually. Tonight is our last night in module one not including our practical and written exams tomorrow, (already? And our last night of sauces - we're tackling hollandaise (eggs benedict anyone? Bernaise (don't get saucy with me Bernaise! We all have to make our own hollandaise and our own aioli. The Clas...

3

Signature Dish: The Post with the Return

http://sigdish.blogspot.com/2004/12/post-with-return.html

Tuesday, December 07, 2004. The Post with the Return. Not-so-Interesting Fact: It is nearly impossible to maintain a full time job, be in school, and keep current on two blogs all at the same time, but with a little prodding and a sympathetic boss, one can in fact pull it off. If anyone has any interest in hearing about a particular cooking method, I'd be happy to break it down. Then we immersed ourselves in line cooking. Every day through next tuesday, we prep all the recipies for the day and then w...

4

Signature Dish: The Class With All the Frenching

http://sigdish.blogspot.com/2004/10/class-with-all-frenching.html

Thursday, October 07, 2004. The Class With All the Frenching. Interesting Fact: Due to its Ethnic Diversity, the Northeast Corridor is the Largest Consumer of Lamb in the United States. Ok on with the show. Last night we continued butchering our way through the meats, by adding a lamb leg (from hip to hoof) and a full rack of lamb to the long list of raw, bloody meat I have learned to debone and cut into fancy chops, filets and a whole lot of cubes. But as always the lecture came first. 3 Spring lamb (ye...

5

Signature Dish: The Class With Hours of Simmering

http://sigdish.blogspot.com/2004/10/class-with-hours-of-simmering.html

Friday, October 15, 2004. The Class With Hours of Simmering. Eating a 1/2 a raw onion a day, will increase your HDL cholesterol (the good kind) an average of 30%. Onions also increase circulation, lower blood pressure, and prevent blood clotting. Let the cooking begin! In time our onions finally carmelized (this took about an hour or so), we then deglazed the pan with Calvados, threw in three sprigs of thyme and a bay leaf. Added chicken stock and brown veal stock and let that bad boy reduce.

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sigdish.blogspot.com

Signature Dish

Tuesday, December 07, 2004. The Post with the Return. Not-so-Interesting Fact: It is nearly impossible to maintain a full time job, be in school, and keep current on two blogs all at the same time, but with a little prodding and a sympathetic boss, one can in fact pull it off. If anyone has any interest in hearing about a particular cooking method, I'd be happy to break it down. Then we immersed ourselves in line cooking. Every day through next tuesday, we prep all the recipies for the day and then w...

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