Beef: Meat Cookery, the Heart of any Restaurant Kitchen
This was a really fun week. All the recipes were fantastic. I got my first experience on the grill with grilling beef tenderloin. Chef Jack taught us how to get the perfect diamond grill markets. Rotate the meat from the 11 to the 1 o’clock position. With my first beef tenderloin I was going for medium rare but it came off the grill closer to medium. Went back the next day and tried it again. This time I watched the clock closer and obtained the perfect medium rare steak. Did I mention how fun this week was?!?! Our beef stroganoff turned out fantastic. The beef wellington, not so much. We pulled out of the oven too early. The puff pastry had not puffed and the beef was rare to almost raw. This was a big lesson for my group members that we need to keep in contact with each other. I am still working on my knife cuts in Chef Jack’s kitchen every Tuesday and Friday and it is paying off. Slow and steady I am seeing improvements. The majority of my practicing has been in the kitc...