Monday, May 10, 2010

Starting Our World Tour...

Today, I started my very last course in culinary school, International Cuisine.  It's kind of unbelievable that I just started last September, and I only have a couple weeks left of class before the class portion of my education will be over.  How time flies by... I'm moving up and moving on :) But until then, I still have some photos to share from class today!  First of all, this is a pretty well-rounded class where we will explore cuisines that range all over the world, from the Far East to the Middle East, and all the way down to South America.

Today we began studying Chinese cuisine, which is pretty impossible to cover in one day, since it's such a massive country with a lengthy history and so many regions, each with their unique cuisines.  It was more of an introduction into Chinese cooking than anything.  I got to make some Jeweled Rice today, which was a type of fried rice.  We have a couple huge woks which we are learning to use properly, with a shovel in one hand and a ladle in the other, just like they do in real Asian restaurants!  I started out by making sticky rice, spreading it out over a parchment-lined sheet pan to cool, and then used it to make fried rice with some onion, ham, peas, black mushrooms, water chestnuts, crab meat, and soy and seasonings.  Mixing the rice in the giant wok at full speed to prevent it from sticking/burning to the wok was a job of work!  My triceps were burning like no other, haha.  I guess I could use a little weightlifting, although making fried rice daily could easily do to tone those muscles :)

Perfectly-cooked sticky rice... the holes mean it's done (it looks like birds have been pecking at it, haha)

The mix-ins from top left, clockwise: crab meat, ham, onion, peas, black mushrooms and water chestnuts

I made lots and lots of fried rice :)

The yummy (and spicy!) sesame noodle salad with peanut dressing and chicken


Anonymous said...

The rice and the noodle salad look super delicious!

Chow and Chatter said...

wow your classes seem like so much fun love Chinese

Anonymous said...

Just a looks like the rice used was either short grain or Jasmine. Sticky rice is totally different and often used in desserts or eaten alongside an appetizer!

Victoria K. said...

Interesting, although we used long grain rice, not short grain or Jasmine. I just did as I was told, and was informed that what I was making was in fact sticky rice, I dunno. In the end we turned it into fried rice and the world was a happy place :)

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