Category Archives: #Culinary
Chicken Chausseur
- A Whole chicken.
- The whole chicken all cut up.
- Seasoning the chicken.
- Start cooking chicken.
- Turned chicken once turned golden brown.
- In same pan chicken was cooked in add wine, mushrooms, shallots,demi glace and tomatoes bring to a boil reduce to simmer.
- Add chicken and simmer.
- Place in 325 oven until done (30-40) min
- After you take it out the oven on a seperate plate spoonful of pilaf rice, serve leg and thigh with pan roasted breast and sauce.
Culinary: Fish
Culinary 1 Week 8 EGGS!!!
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/04/IMG_1285-300x225.jpg)
The things on kitchen counter. I’m from an Asian background, so other than the basic things like oil, sugar, salt, and MSG, there are bottles of different types of sauces. Some of the sauces are soy sauce, fish sauce, and oyster sauce. To make things convenient and efficient, these flavoring and seasonings are placed next to the stove.
Lab #7: Grains Culinary Art HMGT 1203-LC22
Culinary Lab # 6 Potatoes
![The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7430-300x225.jpg)
The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7431-300x225.jpg)
Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7437-300x225.jpg)
French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7439-300x225.jpg)
After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.
Lab #5 Sauces/ HMGT1203Sec.LC22
Lab #5 Sauces/ HMGT1203Sec.LC22
The mise en place display to create the Eggplant Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure it’s fully coated.