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Tuesday, June 7, 2011

Update 6 June 2011

I have been slacking on this blog since our trip to Dallas,  I will be keeping up with it from now on.



I wasn't at school on Monday and missed out on the North East but today we did Hawaii and the Pacific North West.
There are a lot of Asian influences to both areas, a lot of fusion with the native population and other nationalities. For Hawaii  we were tasked out to make a dipping sauces, Poke, Rice,

Malasada, Spam Musubi, and Spring rolls.
For the PNW we made Brussel sprouts, Carmelized Salmon, Chocolate flour-less cake,
with a coffee creme anglais.



Peas soup,


Pear hazelnut salad,

and Soba Noodle Salad.

Notes:
Good presentation, spam was seared just right and good presentation on the Musabi, Pea soup was good and the mint and crab came out just right, (will need to process the peas a little bit better as one of the chefs got some skin). Pear salad was good and the greens were tossed alone with the dressing and the toppings added later was well liked. Soba noodles were a little over cooked, asparagus could use a smaller cut but was cooked perfectly, Poke maybe a little smaller but but cook well. (I found it a bit salty but Chef coby said it was correct). Watch out for whole peppercorns in the food, May need to crush it further. Instead of filling up the plate with multiple portions of cake just go with one piece. Malasadas topped with a coconut milk glaze but it was a bit thin and the doughnuts should of given more time to proof. Over all my team did a great job.

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