It didn't turn out to be a complete disaster. Thankfully the recipes were a bit easier than the soup and sauce days. We watched Chef demonstrate how to cure Salmon, which is surprisingly easy, and I might actually try it at home someday. You basically rub it with salt and sugar, stick it in the fridge for a day or two, then rub it with herbs, brandy, lime zest, and black pepper. Put it back in the fridge under some weights, and the next day you'll have freshly cured cold-smoked salmon.
My first task was to cure duck legs for the first half of Duck Confit. This was the easiest recipe of the day. I just rubbed my little duck legs with salt and herbs, and stuck it in the fridge with everyone else's. On Saturday, we'll continue the confit.
Next, I had to clean and pickle an artichoke. We were instructed to remove all green and purple parts and then simmer them in our pickling solution. Having never handled an artichoke before, I think I may have taken off too much, because it looked like a sad, white lollipop when I was finished, and nothing like anyone else's. Luckily, with my new seating assignment, I was out of the war path, and nobody came to check up on me. So, I snuck my nubby little artichokes in with everyone else's when no one was looking.
Next, we had to pickle four different items and present them to either Chef Tom or Chef Phil. This was also our first time practicing "tournage" or the art of cutting vegetables into "little footballs(see right)." One day when we're tested on this, I know I'll fail miserably.
I presented my plate to Chef Tom, and:
Tomatoes: Overcooked
Zucchini: Undercooked
Cauliflower: Not enough seasoning
Mushrooms: Overcooked
Gah!
Next class is our first test- written, thank goodness. So, I'm off to study now.
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