We are transitioning to more cooking versus lectures and I was so excited! Having moved to Advanced Cooking Methods in this session, we get to cook more complicated dishes. We started the session with a lecture from our Chef Teacher Kat about Moist and Dry heat cooking methods. Chef also shared some reminders for the dishes we needed to prepare for the day.
These are the 4 dishes we needed to cook for the day as a group. One for each member. Mine was seafood en papillote. I super love that I get to try something I never dared to try in the past.
Moist Heat Cooking Methods
- Seafood En Papillote
- Poached Fillet of Salmon with Rice Pilaf, Pan Steamed Spinach and Hollandaise Sauce
Dry Heat Cooking Methods
- Grilled Ribeye with Herbed Butter, Mashed Potatoes, Glazed Vegetables and Demi-glaze
- Deep-fried Breaded Prawns on Fettucine Alfredo with Sauteed Asparagus
Teacher also did a demo of the seafood papillote. I’m glad that this was one of the dishes she did a demo with as I was clueless on how to do it!
I thoroughly enjoyed preparing Seafood En Papillote and it showed in the dish coz I really loved how tasty it was!
And these are all the dishes we prepared using both moist and dry heat cooking methods. Tadaaahhh! 🤤