MENU DAY 1
MENU DAY 2
Personal observations
The first week of garde manger was a lot different than any cooking class that i have taken prior to this quarter. the focus this week was on brining and curing of meats and pickling vegetables. We wont know how things tuned out until week too because the meats have to sit in the brine or in the cure to finish the process.
- Pork Rillettes
- Duck Confit
- Duck Prosciutto with balsamic glaze and fig jam
- Seasoning and Brines
MENU DAY 2
- Knife Skills Test
- Traditional Bacon
- Pancetta
- Canadian Bacon
- Corned Beef
- Ribs from the loin
- Dill pickles
- Pickle veggies
- Classic French Vinaigrette
Personal observations
The first week of garde manger was a lot different than any cooking class that i have taken prior to this quarter. the focus this week was on brining and curing of meats and pickling vegetables. We wont know how things tuned out until week too because the meats have to sit in the brine or in the cure to finish the process.