Week 2: Equipment ID | Meat, Poultry, and Game

We certainly got thrown into the game this week. Day 1 was primarily equipment identification. We spent a majority of the time learning what each tool is (or can be) used for. I found it interesting that some knives were made specifically for filleting fish. I am positive that I have used a flexible salmon slicer on apples and peanut butter before. This is a secret you must keep.
Day 2 was "Meat" day, Micky's favorite. Not only did we get to eat delicious, freshly prepared angus beef, but we also learned about how to SAVE MONEY! (I'm trying to appeal to my college-kid audience here) We took a $300 cut of meat and used nearly every part for some sort of steak or dish. It is incredible to me that you can use every part of an animal and create a masterpiece. Chef even mentioned that you can make a "beef lard pie dough". Sign me up!

This happy fella here was our top chef of the day! We learned how to properly cook pieces of the angus beef, and learned a handy trick using your hand to tell how well cooked it is. After this, we seasoned the beef (from up high, of course).

This is the best picture. Partially because of Chef's face, however also in part due to the obvious weight of the meat. It was interesting to learn about all of the different pieces inside that you can use to your advantage.