I watched Chopped again this week. A good tip that was given was that trout has a lot of bones that need to be removed together, in one motion otherwise they have to be removed individually with tweezers.
I was unfamiliar with a few of the ingredients; but everything else I had seen or heard of before.
Since it was Chopped, there were many ingredients that were paired together that didn't make sense including: rainbow trout, Napa cabbage, smoked paprika & white chocolate chips (appetizer); quail, escarole, chocolate covered raisins, & coconut (entrée); papaya, rice crackers, sake, & jura erguel (dessert).
The flavor of the smoked paprika was mentioned many times—it was said how well it complimented the fish. The flavor profiles of the papaya and the jura erguel were also mentioned repeatedly.
It was brought to my attention that heating up pans prior to adding ingredients cuts down on time—this will help when it comes to time management and planning in lab. Overall, I think that the pace the chefs have to work at should be incorporated in class.
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