Over the past week we have studied deeper into the cooking of eggs and other dairy products.  We primarily focused on the different ways of cooking eggs such as poaching, frying, boiling, and making omelets.  Eggs seem like an easy item to cook and most people are capable of performing the task.  How many people however, can fry or poach one hundred eggs of the exact same doneness and consistency?  This is where loads of practice and discipline come into play.  It is not good enough to be able to cook an edible egg, but to cook one exactly to the order while maintaining an attractive presentation. 

This week in class we studied various dishes using cheese and eggs.  We learned the different ways of incorporating ingredients into our food while maintaining the integrity of the ingredients. I made baby red potatoes stuffed with sour cream, blue cheese, and bacon then topped of with toasted pistachios.  Everyone's dishes turned out delicious and the evening was very enlightening.

Not much new this week.  I am learning about cooking various kinds of food with liquors and wines and how to decide which to use.  My poultry processing class went to the slaughter house and we learned about the first phase of processing from slaughter to chilling.  That is about it for this week.

As I get deeper into my classes this semester I am learning more on the process of food from farm to table.  In my poultry processing class i learn more about what takes place to provide meat to cook from live birds to slaughtering to processing.  My culinary classes teach me a variety of ways to prepare the food and the interactions of products with heat.  For example, this past week i learned a great deal about the chemical reaction yeast in bread dough.  As the yeast reacts it begins to rise, called proofing, which in turn gives a lighter and less dense bread.  The little things in food prep can make the biggest differences.