Wednesday.
The crabs have arrived for the ritual on Friday.. We're going to have chili crabs if we're lucky.. There's something funny happened.. We were having a demo when we heard something whistling.. Some people thought is lizard some thought is bird.. Then chef say is crabs. Its only then I realised they're under my feet! Okay, not under, they're in the box.. But still.. We're killing them on Friday.. I scare they run away.. -.-"
Anyway.. This is what we did today.. Skewer the chicken cubes from yesterday.. Then demo on how to remove the bones from chicken with breast meat intact.. And we do it ourselves..
Removing the back bones is quite easy.. But the rib cage is very dangerous.. The bones are sharp, can cut yourself easily. Then remove the thigh and take the bones.. Not a simple task and is time consuming.. After at least 15 minutes of battling with the chickie, all bones are out.. Next, we dice and skewer them..
Next task is pork loin. Basically is just a demo.. We learn about different part of the pork, which I can't really remember now.. And how to truss it. There's two methods, one is the traditional and the other is time consuming.. Haha. Chef show us how to truss using the traditional way, the more common one and told us to demo to him.. It was quite fun to do but as the string is thick, it is difficult to tighten the knot.. Then the loin is being cut into slices and we pound them with tenderizer.. Vacuum packed and freezed.
Then we go for food tasting.. Cream of carrot and ginger with puff pastry.. Love the soup. Reminds me of something my mum cooks.. I like ginger :) and carrot? Then we go for lunch.. I finally found a edible stall.. Malay food! I love mee rebus.. Too bad the serving is too little.. I can't get enough of it.. So sad. Tomorrow I going to try another dish from the stall.. :D
After break, demo on beef tenderloin. There's tornado cut, goulash, and some others I don't know how to spell.. Anyway.. The goulash part was cut into cubes and there's a some sort of steak and we get to pan fry it and taste! We season with the chicken marinate made on Monday.. And chef show us how to pan fry them.. The goulash part quite chewy but taste good. The steak was medium, so tender and juicy. When you bite onto the meat, all the juice flow out..
Following next is the beef strip loin. Chef show us how to remove the fats and explain why we should do that.. Then he cut a sirloin steak for us to pan fry and taste the difference between tenderloin steak.. I can't really tell the difference but I know both taste GOOOOD! Thumb up!
We end the day with forest of mushroom soup with cream. The taste of the soup with and without the cream is totally different. Without, it already taste good, full of mushrooms.. With the cream, the soup taste more complete and has a better taste.. More creamy.. The mushrooms don't taste as raw.. So tired today.. Glad its over.. Tomorrow is a brand new day, a brand new challenge..
