It tastes like chicken...
Today we learned our first truss, they tying of a protein to ensure proper cooking. Our protein of the day was again, a chicken. Chef Marcus again slowed down to show us :-)
And the lovely chicken!
This was definitely a really cool day. I have seen meats, (chickens and pork roasts) tied up before but I never knew what it was called or the process of doing it. Chef said that if he was serving a chicken trussed as in the last photo above, he would serve it with little chef hats on the ends of the legs! He really does have quite the eye for flair, you would never know just by looking at him!!!
As far as what we used the chicken for, we dived right in to another wonderful dish:
Kelley checking the temperature of his roasts, practicing good food safety!!!
This was also our first time where we were allowed to prepare an item for the dish on our own terms. We do now and again get to add a twist to something, but we were to prepare seasonal squash in any manner we chose. This was really a wonderful treat! Two of the teams made a squash puree and the other two (including ours, the larger strips we poached and then finished in the Salamander) roasted them. My favorite was Kurtis' team, their puree was SOOOO good! It tasted just like a pumpkin pie! It was wonderful!
Plating:
I will occasionally include photos of myself... :-P
Keenan gives his nod of approval!
I don't really know why I didn't start this journey long ago. We are now just about a month into class and it has been such a wonderful ride!
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