Thursday, 22 March 2012

Cooking lab

   Today my chef (we don't call teacher Mr. or Mrs unless they are not chef) mentioned once again the final exam lab. I can't believe my program is nearly over, I am in culinary management program and in last year. Time flied by when you are doing something you enjoy. Right? (of course we all have one or two bored class)

   My class today was Essential Flavours of the Modern Kitchen, the class is about flavours. We learned how flavours work or don't work on different ingredient. Such as Middle east, African and many more. We like to calling it lab rather than class, it is not scientific lab. Well cooking is like science isn't it?

    The recipe we had to prepared were

Halibut Wrapped with Smoked Ham (it was delicious!)
Parsley white wine sauce (match Halibut well)
Tandoori Oil (this I can do without)
Basmati Pilaf (mushroom my favourite!)


Posted by at

3 comments:

  1. Anonymous23 March 2012 at 12:15

    I bet this would work well with haddock or snapper too. What about substituting sesame oil for the tandoori oil? Keep those recipes coming! AG

    ReplyDelete
  2. Anonymous8 April 2012 at 20:09

    Hi Quinn, I will try that out. Thanks for sharing.

    Lu

    ReplyDelete
  3. AlexaIvy4 May 2012 at 11:59

    wow! will you be sharing the recipes for the halibut wrapped smoked ham, parsley white wine sauve and basmati pilaf? please do! :) they all sound absolutely delicious!!!

    ReplyDelete

Subscribe to: Post Comments (Atom)