Butchery Day 2
So last saturday was grill and sautee competency. I worked with the same guy as on the other competency and we did really well, 94/100. At the end of class, I overheard Chef critiquing the annoying woman’s food and at one point he said “I feel myself getting trychtinosis just looking at your pork”, that is how undercooked it was. He then went on to chew out her and this annoying guy in my class telling them both that they just don’t seem to get it. I think on the grill and sautee comp they messed up everything. So the woman failed skills and that means she can’t go on with the rest of the class, so butchery is much nicer without her. Apparently the guy somehow passed Skills and is in Butchery, but he lost some fingers in a meat slicer some time ago and I think he is a little squeemish in the butchery kitchen.
So far Butchery is fun. Chef Allen is a real down to earth realistic guy. He is cocky, but in a good way. He knows his stuff and expects us to learn, but he is a realist. He told us that cheating was fine as long as you don’t get caught. We don’t have to bring all the knives to school and as long as we don’t get caught, no big deal. If we get caught though, we lost points. So he tells us to be smart about cheating. I like that.
Yesterday I learned to fabricate a chicken, so last night I bought a chicken and practiced, then I cooked dinner for my roommates. The chicken breasts I only seasoned both sides with salt and pepper, then farniered and seared both sides to give a nice appearance. I put it in the over until 165. I made rice pilaf and wild rice blend, which I thought needed more salt, Mary said it was the best rice she had ever eaten. I blanched some carrots and green beans, then sauteed them in some butter and herbs. Finally I made a Sauce Supreme which I served under the chicken. The veg turned out a little overcooked because they sat in the sautee pan while my sauce was finishing. I need to decide how to cook the rest of the chicken.
Today I learned how to truss a pork butt. Easy. Thursday I will filet a salmon.
