Meat day!!

Today in class it was meat day!!
we cooked about 50% of the meat
using dry heat method!
(dry heat is like stir frying, pan frying, etc..)
the moist heat method will be tomorrow.

(moist heat is like stewing and braising)
i hope you enjoy getting hungry!!

Rabbit!

Cut up rabbit! (looks like chicken)

Expensive piece of liver!!
fois gras!!

Beef tenderloin & fois gras =
1 expensive dish!

So this is the result of the ingredients
of the above

Veal tongue!

The other half of the veal tongue(bottom)
beef flank(top)

This what the tongue came out to be!
grill tongue with miso seasoning

The cooked beef flank!

Beef flank with a light teriyaki glaze

Wondering what is this?!!

It is called call fat! no kidding!
it is use to wrap sausages!

Short ribs!
to be braise tomorrow

OX tail
to be braise tomorrow too!

Lamb rack!!

Juicy piece of meat!!
crusted with bread and herbs

Pork tenderloin

Pork wellington

Candied and smoked salmon
came from the aboriginal class

Emincee of veal with cream and field mushrooms
(stir fried veal with tons of goodness in it)
=D