STORIES FROM THE CULINARIA - Day 4

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Day 4 to 6 : Chicken and Beef

Ahh..poultry!

After working on chicken and other poultry stuff – I lost my appetite for these birds. I got a bit cringy on these things. We did debone the thigh and leg part without even cutting through the skin and meat, and we also learned how to debone the whole chicken – which took me exactly 20 minutes to do. Normally it takes 10 minutes. I should work faster next time.

The finals for poultry cutting and preparation went well, I got the highest score in lab!


As far as I can remember, Chef Hylton showed us how to prepare beef cuts from actual American primal cuts. We had ribs and tenderloin for the laboratory. We basically learned how to process the whole rib into rib eye steaks, and fillet of rib and for tenderloin into fillet mignon.

I’ve learned that as in Trussing for chicken, we also need to do tie the whole meat for even cooking.

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