HOW TO PEEL AN ARTICHOKE

HOW TO PEEL AN ARTICHOKE

** AFTER you peel the artichoke you want to rub lemon so it does not color~

HOW TO THREAD A CHICKEN

HOW TO THREAD A CHICKEN

**BEFORE u thread the chicken you also want to flame it so all the bacteria and things like feather are burnt off

Lesson 9

CHICKEN CHICKEN CHICKENNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN

Belgium!!!

This weekend I went to Belgium to visit my friend Anaise and Tresor :))

LESSON 7

SOUP DAY

This are the class pictures from Saturday morning and I had no time to post it cause I had to go to Belgium :) We made Bisque D'etrilles which is Crab Bisque and two cream soup which were Veloute Aux Asperges which is Asparagus Veloute and Creme Dubarry which is Cream of Cauliflower. These days it's all about SOUP! and the lesson really showed the different kinds of soup and how it could be altered to everyone's taste~

DAY 6 Le Cordon Bleu part 3

MY DISH AND CHEF's DISH :)
Feuillete de poireaux (Eufs Poches sauce Albaufera) which is Puff Pastry with leek and Poahed Eggs with Albufera Sauce and Tarte Aux Fruits de Saison which is Seasonal Fruit Tarte

ENVRIO AND RECYCLE

This is a video I did it's a PSA for recycling for windsor

http://www.youtube.com/watch?v=LNqdZIh7A7M

SKYPE with my BBFLLL

This is my friend Youngwon and she is at Northwestern for her Summer~ :)
She is very DODO CHIC

SOME CUTTING TECHNIQUE for Puff Pastry

So there are two ways that we learned how to cut the puff pastry that we made.
A) Cutting it with metal molds

B) Using knife and folding it so that it would form a pocket

HOW TO POACH AN EGG

So I thought it would be fun if I actually go over how to make things inside of just posting pictures..
And who doesn't love poached eggs?? right...? You can make this at home so easily! Poached eggs could be used for eggs Benedict or on any breakfast food.
Poaching an Egg which is Eufs Poches in french is a chemical reaction that occurs to cook the white part of the egg without cooking the yolk.

1) Boil Water
2) Pour a lot of White Vinegar
3) On the side prepare Ice Water (so that you can stop the cooking after you take the egg out)
4) After put the stove on medium heat so that the water is shimmering
5) Crack the egg (make sure that you're cracking it right above it so that the form of the egg is not distored)
6) After 3-4 minutes take out the Egg and feel the texture (the white should be firm and the yolk should not be cooked)
7) If that is the condition take out the Egg and put it in the Ice Water gently
8) Give it a couple of minutes to cool down
9) Put the Eggs on Parchment Paper  so that it won't stick
10) With Scissors put out the unnecessary parts so that the Egg is presentable

Then you can put it in the refrigerator and when you need it you can just reheated for 30 sec to 1minute and use it.
However, it should not be in the refrigerator for longer than 2 days cause then the egg might go bad.
Try this at home, it's really easy to do and hopefully you would have great results!!

DAY 6 Le Cordon Bleu part 2

Pictures from my demonstration.. These are few photos that I took during my 3hr class with Chef Poupard. Something interesting about him is that he was on TV as a guest judge this Tuesday. Today, I literally took two pages of full notes and after tasting the Feuillete de poireaux (Eufs Poches sauce Albaufera) which is Puff Pastry with leek and Poahed Eggs with Albufera Sauce, I decided that this is for now my # 1 favorite DISH :) Also during the demonstration we learned how to make Tarte Aux Fruits de Saison which is Seasonal Fruit Tarte... I have to say today was a GOOD DAY!