COOK MY DAY
today was my second day cook in college kitchen.
no worry, i will post what i did for my first cooking class in my college below today's.
i love to cook. i got the passion.
yet i dont have the good idea to make the foods taste better.
and now, i am having the cooking class for free in my course.
so i am counted lucky :)
what i cooked today was fillet fish.
i cooked fish and chip and poaching fillet.
that was my first time to cook fillet.
the feeling was really new and awesome.
was hard to describe that i was cutting the fish meat out from it's body.
all we need is patience.
nothing is using packing food to cook.
fries, fish. onion ring.. not even the thousands island for the salad.
i made the sauce myself according the recipe.
and that time i only realized,
a simple, normal mayonnaise also need lots of process to make it.
i learned to cook two types of fish and chip.
one is Malaysian cooking, another is original England cooking.
another way to cook fillet was poaching.
every time before cooking class end,
our tutor, chef will give us marks for our foods, our foods' presenting, hygiene.
yet today we got the special rewards. the highest mark of our cooking,
we will get more cupcakes which baked by our senior.
those cupcakes look cute and it taste not bad if they are without cream.
i got 24marks in the class. which means i am the second in the class.
--------------------------------------------------------------------------------------------------------------------------------------------------------------
here is my first cooking class work.
i cooked steak, beef.
no worry, i will post what i did for my first cooking class in my college below today's.
i love to cook. i got the passion.
yet i dont have the good idea to make the foods taste better.
and now, i am having the cooking class for free in my course.
so i am counted lucky :)
what i cooked today was fillet fish.
i cooked fish and chip and poaching fillet.
that was my first time to cook fillet.
the feeling was really new and awesome.
was hard to describe that i was cutting the fish meat out from it's body.
all we need is patience.
nothing is using packing food to cook.
fries, fish. onion ring.. not even the thousands island for the salad.
i made the sauce myself according the recipe.
and that time i only realized,
a simple, normal mayonnaise also need lots of process to make it.
i learned to cook two types of fish and chip.
one is Malaysian cooking, another is original England cooking.
Malaysian cooking
England cooking
another way to cook fillet was poaching.
Poach
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching fish brings out its flavour
and keeps it very moist. Fish stock, water and wine, or milk can all be used
for poaching. The liquid will retain the water-soluble vitamins from the fish,
so don't throw it away–use it to make a sauce or soup.
When poaching fish, the liquid should never
boil–it should be just under simmering point. For a whole fish (around 3.5kg /
6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring
to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the
liquid.
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching
fish brings out its flavour and keeps it very moist. Fish stock, water
and wine, or milk can all be used for poaching. The liquid will retain
the water-soluble vitamins from the fish, so don't throw it away–use it
to make a sauce or soup.
When poaching fish, the liquid should never
boil–it should be just under simmering point. For a whole fish (around
3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid
on and bring to a simmer. Poach for 8-12 minutes, then remove from the
heat and cool in the liquid. - See more at:
http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poach
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching
fish brings out its flavour and keeps it very moist. Fish stock, water
and wine, or milk can all be used for poaching. The liquid will retain
the water-soluble vitamins from the fish, so don't throw it away–use it
to make a sauce or soup.
When poaching fish, the liquid should never
boil–it should be just under simmering point. For a whole fish (around
3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid
on and bring to a simmer. Poach for 8-12 minutes, then remove from the
heat and cool in the liquid. - See more at:
http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poach
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poach
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poach
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
Poaching fish brings out its flavour and keeps it very moist. Fish stock, water and wine, or milk can all be used for poaching. The liquid will retain the water-soluble vitamins from the fish, so don't throw it away–use it to make a sauce or soup. When poaching fish, the liquid should never boil–it should be just under simmering point. For a whole fish (around 3.5kg / 6.5lb), put it into a pan with cold liquid to cover, put the lid on and bring to a simmer. Poach for 8-12 minutes, then remove from the heat and cool in the liquid.
- See more at: http://www.readersdigest.co.uk/food/savoury-dishes/how-cook-fish#sthash.lbmeorH7.dpuf
every time before cooking class end,
our tutor, chef will give us marks for our foods, our foods' presenting, hygiene.
yet today we got the special rewards. the highest mark of our cooking,
we will get more cupcakes which baked by our senior.
those cupcakes look cute and it taste not bad if they are without cream.
i got 24marks in the class. which means i am the second in the class.
--------------------------------------------------------------------------------------------------------------------------------------------------------------
here is my first cooking class work.
i cooked steak, beef.
