Prepared & de-veined some lobes of foie gras today. Chef Moine used a blunt butter knife while Chef Vaca used a fork to uncover the veins. Different methods & both worked great. I didn’t use that sharp pairing knife in my picture, but I did use tweezers to help take out the veins! We also learned that all Chefs each have their own opinions on how to best work with foie so I look forward to learning them all and trying for myself which works best!
Trabaja duro para llegar a tu meta, pero no olvides divertirte en el camino. 💚👩🏻🍳👨🏻🍳
Oh my! Spice-Crusted Salmon and Carrot Fries with Avocado-Kale Salad & Chipotle Dipping Sauce, a Whole 30 meal from Blue Apron. It is absolutely delicious. I can’t take any credit because they provided all the ingredients, measured out and ready to go. I just did the fun part...cooked it.
What would it make a perfect dinner experience?
So proud of Olivia’s effort at rice salad with mustard dressing.10/10 for presentation #chefinthemaking
A bit of chicken and couscous salad for control. Featuring my favourites - peppers, balsamic vinegar and olives #ChefShanners