In our last class we would have our cooking final. The format for this final was to receive a basket of ingredients and to use them all in our dish. We could make anything we wanted but had to use all the ingredients. We also were given a specific time that our plate had to be done and presented to the Chef. We were all given the same protein and starch - pork and risotto rice. I was happy to see both - they're so versatile. What scared me in my basket was fresh whole cranberrries. I have never cooked a cranberry from it's raw state. Luckily the CI gave me some suggestions and when he said sauce I knew that would compliment the pork so well and I was on my way. I had one of the last times to present to the CI and that was probably the hardest part - the timing. I had to wait to start most steps in fear I would end early and have dry or cold food to present. I worked and worked my sauce starting with apple juice and watched as my cranberry burst open and then added vinegar and sugar and more vinegar and more sugar until I had a very sweet tart rich sauce. I pan fried my pork, sauteed my veggies and made my risotto with mushrooms and onions. It all turned out just as I wanted although I wish I was more creative with my sauce presentation. I received a 95% (5 points were taken off for leaving my pork sitting out so long). I should've put it in the fridge until I was ready to cook it. Dang that sanitation stuff! We all have our finished dishes out for display - I just had to take some pictures of everyone's final dish. What a great way to end this class.
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