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.
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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!
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I thoroughly enjoyed preparing Seafood En Papillote and it showed in the dish coz I really loved how tasty it was!
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And these are all the dishes we prepared using both moist and dry heat cooking methods. Tadaaahhh! 🤤
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![](https://hearty.ph/wp-content/uploads/2023/08/IMG_9866-1024x768.jpeg)
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