cooking school — week 1

 

Just thought I’d take some pictures each day and show you what we’ve been up to! No recipes to post, but if you want to ask any questions, lemme know — these tasks and meals are all about technique! Obviously we had a lot of fun with chicken. I can now break down a chicken (never hitting the bone, ahem) like nobody’s business. Whatever that means.

Pics! 

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Roasted chicken stock. Naturally, my first thought was, “why not just buy this shit?”. I learned my lesson after tasting. WORTH IT TO MAKE AND FREEZE.

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Butter massage.

She’s clearly playing hard-to-get.

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One of the things I wanted to learn, firsthand, was how to make chicken breast as delicious as I know thighs and drums can be. Chicken breast, in my mind, sucks. But now I know. THE PAN-SEARED CHICKEN BUTTER SPLASH. I will post it soon, I promise.

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The left, a simple roasted chicken. The slut on the right? Roasted chicken with pastrami butter. Yes. Flavored butters, also known as compound butters. Also known as my NEW FAVORITE THING.

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Tuna Nicoise. Tuna “As prepared in Nice”. France. Whatever. It’s healthy and John’s favorite salad and probably my least favorite salad but I am still proud.

xx

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