Culinary Lab

Today we made potatoes! Lab started off slighting frustrating and boring because we needed to Tourne 2 whole potatoes. And then we needed to batonnet them, and that was hard because I forgot my veggie kit in my room.

I like using the mandolin was great. I would rather use that then me cutting by hand.

The gaufrettes were good too

I think out of the croquettes, duchesses, dauphin oise, french fries, and the tourne roasted potatoes… my favorite was the dauphin oise

I can’t wait till we do breakfast next week! I work in a diner to breakfast is my specialty. Although I don’t flip my eggs so that aught to be interesting.

So today was the first day in lab and it was very simple. Veggie cuts! Considering I already went through 2 years of BOCES that came very easy to me. But I have never done a tourne cut on a potato before so that was quite the challenge.

I was really surprised that my parter and I were the first ones done. I thought I was going slow. But I was proud that I completed every thing that I needed to.

I am looking forward to getting into the cooking and every thing.

-Lizz

I am kind of disappointed that we only cook once a week though. Oh well. It will be fun none the less.