Week 3; Semester 2
Posted 09-10-2008 at 04:39 PM by Stewey
This week for Aromatics, we got a lecture on Salt, Chilis, and edible flowers. Nothing too exciting. We did, however, get to see a few dozen examples of salts (artisinal and natural). The coolest ones, in my opinion, were the smoked salts. They, of course, carried the smoke flavor of the wood over which it was cooked. Nice aroma.
For Butchery, our chef demo'd how to break down a whole pig. Then we each broke down a pig loin.
From our loins, we cut chops, ribs, Boston Butt roast, stew meat, tenderloin, and then pounded out scallopini. We also tried out the band sawfor trimming feather bones from the ribs. It was great work. Next week is lamb.
Here are some pics of the pigs and some of the cuts. Enjoy!
The pre-cut pig:
The ham removed, or Fresh Ham
The butt removed:
The loin removal:
The loin off:
The tenderloin:
For Butchery, our chef demo'd how to break down a whole pig. Then we each broke down a pig loin.
From our loins, we cut chops, ribs, Boston Butt roast, stew meat, tenderloin, and then pounded out scallopini. We also tried out the band sawfor trimming feather bones from the ribs. It was great work. Next week is lamb.
Here are some pics of the pigs and some of the cuts. Enjoy!
The pre-cut pig:
The ham removed, or Fresh Ham
The butt removed:
The loin removal:
The loin off:
The tenderloin:
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