Pulaski Tech Prepares for New $15M Culinary Facility
Chef Todd Gold, Director of Programs at Pulaski Technical College Arkansas Culinary School, answers questions after Monday's student orientation.
As part of the school’s stated vision to “make Arkansas a culinary destination,” Pulaski Technical College Arkansas Culinary School Director of Programs Todd Gold announced plans on Monday for a new, $12.5 – 15 million facility for the program, estimated to be completed in about two years.
The announcement was made at an orientation for students of the culinary program, which included an introduction to the program’s staff and a review of uniform and other policies. (Students: Watch for a separate post detailing the orientation.)
The program is currently at full capacity, with 350 students currently attending hands-on classes and about 150 taking general education classes, waiting for the culinary classes to become available. Culinary classes are currently taught at Pulaski Tech’s north and south campuses, although headquartered at the latter.
Gold said the new facility will include teaching kitchens specifically designed for stocks, soups and sauces; baking; and meat and seafood (butchery). The meat and seafood kitchen will be held at 40 degrees, “like a huge walk-in [refrigerator],” Gold said, so carcasses may be safely held and broken down from a larger size.
A new wine studies center will include stadium seating and special features at each seat to assist the learner in viewing and evaluating different types of wine.
All details about the new facility are still considered preliminary, since the bond issue to pay for the project won’t happen until next month. But plans have been swift for months now, with the process to choose an architect currently underway.
“We received 21 proposals from architects,” Gold said, “and they will be reviewed by a committee to choose the top four. These will do oral presentations, and we should be able to select one by mid-October.”
The new facility is planned to be about 40,000 square feet and two stories tall, and will be located on the north side of the parking lot for the current Pulaski Tech South building on Interstate 30, near Bryant. The school’s truck driving education program will be moved from this space to another location.
“This will be state-of-the-art,” Gold said. “I would put it up against any other culinary education facility.”
That’s It, I’m Going (Mostly) Gluten-Free.
Bleh.
That’s how I’ve felt the past month or so. If you know me and you haven’t seen me, well, I’ve been piled in a lump at home.
With a history of chronic fatigue and muscle issues, I know good and well what the fix is. I’ve done it before.
D-I-E-T.
And I don’t mean the typical, weight-loss kind, although I could use that about now, too. I mean no wheat, sugar, corn or dairy. I completely cured myself about 10 years ago eating this way for a solid month, then eating reasonably close to it after that. At least, until I fell off the wagon in a decade-long slippery slope.
Such draconian measures sounded like a bit too much to attempt right this minute, so I started with gluten. One day this week, I just decided. Now. Okay, nnnnnnow.
The second night, I replaced gluten cravings with sugar and processed nonsense. I put everyone to bed and ran to Kroger that night, hungry for cheaty goodies I could have. The results:
This is what late-night, gluten-free binge shopping looks like.
For someone who generally tries to shun processed foods, this is friggin’ ridiculous.
But, those Betty Crocker gluten-free cupcakes were awfully good. Yes, they have a mix.
I’m embarrassed now that I bought all that stuff (minus the scratch-cooking necessities), but some of it was useful. I do plan to develop similar recipes from scratch, and now I know what standard to hold them against. And I do need some emergency goodies for when I’m desperate.
Why does your post title say “mostly,” you ask?
I don’t have Celiac disease, I’m just sensitive to gluten. So, I’ve not done as well about sticking to the program as I should. Within a week, I’ve already had a grilled cheese sandwich from McAlister’s and some pizza from the local dive. Both were due to poor planning when going out to eat with the family. Sounds like I need to make a list.
When I did this 10 years ago, I was really, really sick. I was so weak, I didn’t have the strength to cook like I do now, although I often get too tired to get completely cleaned up afterwards. Mostly, I ate short-grain brown rice, veggies, Braggs Aminos, and the occasional small portion of meat. Sometimes I made casseroles with legumes, veggies and whole grains. It worked.
I think this time around, Asian flavors will prevail. They generally work well with my planned diet (although I’m craving potstickers…wonder if I can make those wrappers gluten free?). I bought the goods to make sushi and I’ve almost got it down. (That’s for another post.)
The real test will be at the end of this month, when I travel to the International Food Blogger Conference in New Orleans. (Did I mention I won the contest from the previous post? Eeeek!) It will be food mecca, with lots of temptation, I’m sure. But they’re also going far out of their way to feed, teach, and inspire gluten-free folk, of which there are many in the food blogger world.
I know there’s more of you out there. Let’s help each other out. One of these days, I hope to cook for you. As I learn more, here’s to better health.
I Need to Go to IFBC.
Foodista (you know, the folks who published that cookbook that I’m in) is having a contest. Apparently, they’re giving away three tickets to the International Food Bloggers Conference, to be held next month in New Orleans.
See, the thing is, I’m dying to go. It was at this very conference two years ago that they concocted the idea for above mentioned cookbook. It’s also the absolute mecca for all things on the cutting edge of food, writing and media…all the things I’m into. I was going to write a drippy post about poor old me, I never get to go to stuff like this, pleeeease pick me.
But I decided to be a bit more real.
Here’s exactly why I need to go to IFBC.
- I’m a culinary student. Sure, I could say the conference would benefit my upcoming culinary career, which it undoubtedly would. But the real deal is, my session notes would be awesome suck-up fodder for discussion with my chef instructors. I mean, while the other hosers are picking their noses and forgetting their sanitation buckets, I’ll be chatting up video-based culinary instruction, sustainable eating and food science. Win.
. - I’m vain. Well, not really, but in certain circumstances, and definitely when it comes to my food. I feel like I have something to offer the world, and sessions about marketing my personal brand and recipe writing and development will help me spread the Fancy Pants Foodie bloggospel to the world. Oh, and Diane Jacob, the one linked above at recipe development, also wrote Will Write For Food, the textbook for the food writing class I took at culinary school. That’s bound to be good for something, if only a, “hey, they used your book in my class,” and she’ll be all, “that’s cool, be my friend.” Or not.
. - I’m a conference junkie. Back in my days as a public relations
gurupractitioner, I went to all kinds of conferences — tourism, advertising, design, writing. I love the way it makes my mind go crazy. I eventually started taking two notebooks: one for notes of what was said, and another for the brainstorms that inevitably followed. I plan for the same to happen on an epic foodie level at IFBC. Plus, at conferences, I meet a lot of folks that are smarter than me in different areas (I said I was kidding about the vain thing, right?). Foodie world domination partners unite! (Ooh, can we bring superhero costumes?)
. - I’m a mom and I need to get out of here. I really love my two adorable kids and super-hotness husband, but let’s face it, a sister needs a break. I really do have big plans for my blog and my cooking/teaching business when I’m done with culinary school, and I need some inspiration and time away to let it gel. Who can write a business plan while fetching the nth sippy cup of apple juice and trying to (finally) convince them that Lunchables are evil?
Christie Ison is a mid-life u-turn culinary student at Pulaski Technical College Arkansas Culinary School in Little Rock, Arkansas and writer of the wildly (well, mildly) popular food blog, Fancy Pants Foodie. In former lives, she has practiced public relations, magical stay-at-home mom arts, and engendering world peace one fancy meal at a time.
She’s totally kidding about her fellow students being “hosers.” Mostly.
UPDATE (8-4-11): I WON! Their response was a bit later than expected, so I thought I didn’t win. But I did. So now to figure out how to get hotel and airfare scraped up. 
Food Production 3 Final: The Lunch Service
Today was our practical final in Food Production 3 at Pulaski Tech’s Arkansas Culinary School. For the first time, we served a dining room of guests, who chose items from our own menus. We worked in groups of three on a menu of two each of appetizers, entrees and desserts.
The dish I made for service — coffee- and pepper-crusted pork loin with red eye orange/maple gravy, rice pilaf, caramelized Brussels sprouts and a poached egg on toast.
Not having come from the restaurant industry, this was a unique opportunity to experience what it would be like. It was awesome.
Last week, our chef had us work individually to produce our best three-course meal, from which he would choose the best appetizers, main courses and desserts. We ended up making my Wide-Eyed Pork Loin today, using a full-size loin rather than the tenderloin I used in the home-cook recipe at the link. It worked out great!
I served it with a rice pilaf that included omelet-style ingredients (mushrooms, tomato and peppers) and caramelized balsamic Brussels sprouts, as well as a fantastic last-minute throwback to my original recipe: toast and a runny, poached egg. Yum!
Our group of three was one of several groups in the class offering a complete three-course service. My teammates also turned out an amazing set of goods: raspberry vinaigrette salad, fried cheese dip balls, candied bacon rice crispy treats, and a pineapple glazed poundcake. I didn’t get a chance to see much of the other groups’ goods (we were slammed!), but what I did see was beautiful and well executed.
On August 15, I’ll be back in classes again, this time for a semester of mostly 6-hour labs, plus one classroom class. I’m looking forward to it, and I hope to see some of you on campus, too!
My fall schedule:
- Garde Manger
- Food Production 4
- Banquets and Catering
- Restaurant Industry
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A Foodie in Charleston, Part 1
Our tour guide from Culinary Tours of Charleston/Bulldog Tours, Hoon Calhoun, kept us in line on the meandering cobblestone streets of downtown Charleston.
My family and I recently returned from a vacation in Charleston, South Carolina. Let me summarize: This is a foodie town.
Of course, there’s plenty else to do (we went to three different beaches, and I still managed to get home whiter than when I left). But if you love food, especially the history, technique, local ingredients and passion behind it, Charleston is your kind of town.
I was only there just short of a week and didn’t experience all it had to offer, but I wanted to share some highlights, especially from a behind-the-scenes kitchen tour I took. The “chef’s kitchen” tour is presented by Culinary Tours of Charleston, a division of Bulldog Tours. Tasting tours are available daily, but this specialty tour is only given once a week, on Friday mornings.
I had to go alone, as we had no childcare options that day. This was fine with our two kids; they were happy with Daddy’s arrangements to wear swimsuits and frolic in a couple public fountains made for such enjoyment while I completed my 2 1/2 hour tour.
Our tour began with coffee, cheese grits (yom) and a light, orange-zest laced cinnamon roll at Barbara Jean’s, while our tour guide, Hoon Calhoun, regaled us with the historical basis for Charleston food culture.
Of course, much of this culture revolves around its origins as an early British colony (read: [King] Charles’ Town) and its subsequent agriculture-based, slave-fueled plantation lifestyle. During these times, elaborate meals showcased the region’s bountiful resources of vegetables, rice, and seafood in concert not seen elsewhere in the world.
These meals were often made by talented slave cooks, who were frequently traded from household to household in order to learn new skills. “We should not forget,” Calhoun said, “that the food culture here rests squarely on the shoulders of the slaves who worked here.”
Upon the official end of slavery with the Emancipation Proclamation, Charleston’s food landscape changed. Busy working women, former slaves and owners alike, now found themselves in the fields all day rather than cooking. This was the beginning of modern Southern high-fat, quick-cooking methods, as well as peasant-style stews and other items that could cook all day.
Calhoun noted that today’s Charleston marks a return to the earlier form of cookery: fresh, refined and celebratory of all the region has to offer.
An interesting note: Why does Charleston no longer wear its former crown as rice capital of the region? Calhoun said that ships from China would come to Charleston for its coveted rice. The answer also lies in the end of slavery. Heavy machinery replaced slave labor, and the silty soil of the region could not support the equipment. Rice production moved to states with sturdier soils, including Arkansas.
With this knowledge in hand, our group moved on to tour the kitchens, taste the food, and visit with the chefs who are keeping Charleston’s food culture one of the most dynamic in the world.
Keep reading!
Pesto, Marinara and Meatballs (Or, breaking in the new kitchen)
My kitchen remodel is nearing the end. Most of my new pretties are usable, minus the ovens. Those are installed and plugged in, taunting me with their little digital clock; alas, I have to wait until new electrical service is pulled to actually use them.
Meanwhile, I’m making up for about 6 months of not cooking, other than at school. It wasn’t enough.
Hubs had a long, yuck day at work, and the daughter was craving something familiar to eat. Spaghetti! My sauce is easy and delish.
But I had to add a few points for style and difficulty: Italian meatballs. Cooked in the sauce. Yessss…..
I didn’t even look up a recipe. Here’s what I did, roughly:
- 1 lb. ground pork
- 1 lb. ground beef
- 1 fresh hot dog bun, pulled into small bits (not kidding)
- 1 egg
- 1/4 c. or so of dry Italian breadcrumbs
- 1 tsp. minced fresh rosemary (I guess…it was a 6-inch branch, stripped)
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- Kosher salt and freshly ground pepper to taste
True Italians might disagree, but I like using dried herbs in something like this that will cook a little while. The rosemary gets a pass because it is so sturdy; be sure to mince it to almost dust and it works just fine.
Oh, and about that meat…I only ended up with about a 1/4 lb. of the beef. My new microwave is apparently superpowered, even on defrost, and cooked my frozen brick to a rock-hard brown oblivion. I was able to rescue the middle. Moving on.
The fresh bread may sound gross if you’ve never used it that way before, but it’s essential to Italian grandma tender meatball goodness. I just happened to have some leftover hot dog buns after July 4, but any ol’ soft bread will work.
Mix all that stuff gently with your hands. (Yeah, get over it.) Add more dry breadcrumbs until the mixture is just solid enough to hold a ball. Then, make a bunch of ‘em, a little smaller than a golf ball. Hold all these on a sheet pan near your cooktop.
Then, in a heavy Dutch oven (I love my enameled Lodge), put 1 part olive oil and 2 parts vegetable oil over medium high heat, enough to cover the bottom of the pan by about a half-inch. Exact proportions are not essential. Using tongs, put five or six meatballs in at a time, turning them after each surface browns. I like to flip to the opposite side, then turn sideways, with a few turns to get brown all around.
Note to the OCD out there: They will be wonky. The first fry will flatten one side, then the other. If you want perfect spheres, get a deep fryer.
The purpose here is not to cook the meatballs all the way through, but to brown them with crispy yumminess. After the last batch, pour off the oil, deglaze with about 1/2 c. red wine or broth, then follow my marinara recipe. When you’re about 30 minutes from done, drop the fried meatballs in. (Photo below is of fried-but-not-yet-dropped.) When the sauce is done, you can cut a meatball open to check for doneness, or use a temperature probe and look for 160 degrees.
While I waited for the sauce to finish, I should have been getting my pasta water on to boil. Instead, I got super-ambitious and made pesto. A friend just gave me a boatload of basil, and that puts it somewhere along the lines of a moral obligation. Like banana bread.
In case you were wondering, you can use a stick blender. In fact, I’m thinking it’s pretty much an awesome way to go.
I turned my still-half-packed kitchen upside down the past two days (basil languishing in the fridge) looking for my food processor. Turns out I loaned it to someone and forgot, but that’s another matter…
After a quick innernets search, I found a lovely vegan blog with a post expounding the virtues of making pesto with a stick blender (also called an immersion blender…you know, that thing you use to make shakes!).
Anyway, now you know, and I do too. And another pasta dinner is ready for tomorrow.
Anyone wanna come help me with all these dishes?
Eye Candy from Food Production 3
I’m recovering from end-of-kid-school, MomCation, vacation and return from said vacation.
I’m writing a few posts for you about my food exploits in Charleston. You’ll like it. Come back.
Meanwhile, I’ll just satiate you (or not) with some yummy photos of what we’ve made so far in Food Production 3, my current summer class. Enjoy.
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Kosher in Little Rock
Rabbi Winnick labels the crudite plates as approved, to assure they would be ready just as Sabbath was ending for the banquet.
There are a few food phenomena that we just don’t see very often in Little Rock, and truly kosher (or in keeping with kashrut) food is one of them.
If you’re a goy like me and only have a smidge of an idea as to what kosher food even is, you’re not alone. At culinary school (at least thus far), we’ve only had a cursory explanation of what it means. And in all honesty, I knew it had to do with meeting Judaic law about food, but also assumed it was a style of cooking: Jewish food, like matzo ball soup or knishes.
So, when André Poirot, executive chef at the Peabody Hotel and my Culinary French instructor, told us about the kosher meal he was preparing for the Jewish Federation of Arkansas, I was intrigued. I asked to tag along, hoping to learn a little more about this fascinating combination of faith and sustenance.
Chef André couldn’t use his kitchen at the Peabody for the meal, because a kosher kitchen has to be specially cleaned, approved by a special supervisor, and used for nothing else while the meal is prepared. For two days before the actual event, his staff took over a banquet kitchen at the Statehouse Convention Center. They scrubbed the facilities from top to bottom, boiled what metal items could be used, and purchased new items when necessary.
Rabbi Kalman Winnick of Little Rock’s Congregation Agudath Achim was on hand for the entire process, as dictated by kosher law. He was open and endearing, happily sharing the details of kosher preparation with those of us who were curious and clueless.
Winnick identified three basic elements of kosher cooking: the ingredients, the equipment, and a person to supervise.
The Ingredients. Maybe you’ve noticed those odd little markings on your prepared foods: a U or K in a circle, maybe with a D by it, or something similar. These are critical to those preparing kosher food, as they signify whether or not the food meets kosher standards, and whether or not they contain dairy or meat products. If they do, they must be segregated into separate kitchens, one for dairy and one for meat. They cannot be served together.
The Equipment. For kosher cooking, all equipment must either be new or properly cleaned, or ”kashered,” to remove not only any non-kosher food from the outside, but also any trace that may have been absorbed into the material of the vessel. Metal items can usually be boiled in water (as were the two hundred metal cloches for this dinner); some glass can be cleaned to become kosher. If there is a question, it’s better to purchase new equipment, but an experienced kosher supervisor can make this determination.
A Person to Supervise. A rabbi or layperson trained in kosher law must be present during preparation of a kosher meal (at least commercially) to verify that the food and equipment used meet kashrut standards. While a formal “blessing” by the rabbi is only folklore, he or she does actively approve ingredients and dishes. For this particular dinner, the event would begin just as the Sabbath was ending, and Rabbi Winnick, in keeping Sabbath tradition, would just be leaving his home. In the photo above, he is approving the crudite ahead of time so it could be served immediately upon his arrival, as the kosher supervisor must be present for service.
Winnick said that aspiring chefs “should have a mutual respect for meeting the patron’s spiritual obligations” when faced with the opportunity to prepare a kosher meal. “Respect should be just as important as making a beautiful presentation.
“For us, it’s not a reason thing, but a faith thing,” he added. “This comes from a higher source.”
Winnick offered suggestions to restaurant chefs who may have the occasional kosher-keeping patron arrive in their dining rooms.
“It is hard to give one answer as to what to do in a restaurant since many Jewish people have different ways they interpret the rules for themselves,” he said. “But I can say this: All fresh, uncut, unpeeled fruit or vegetables are always kosher. They can be rinsed in water, being careful not to use a non-kosher sponge or brush, and brought whole on disposable plate and utensils.
“In addition, there may be individual serving packages — crackers, cookies, ice cream, yogurt, cereal, peanuts — which may have kosher symbols on them and can be brought to the table. It is not as pretty or tasty as what the chef might prepare, but it is meeting the needs of the patron.”
As for the food at this particular event, it was more French than Jewish in style, and from the diners’ reviews, it was amazing. So much so, in fact, that it almost caused a problem.
One diner, complimenting the meal, told a server, “That was so good, I can’t believe it was kosher. Where was the kitchen?”
The server, not knowing the extent to which Chef Poirot had gone to keep a kosher kitchen on the other side of the building, pointed to the nearby, regular one. You can imagine the almost-disaster that ensued.
“We got it all sorted out in the end,” Poirot said later. “I took it as a compliment.”
Recommended Reading:
www.jewfaq.com, “Judaism 101: Kashrut: Jewish Dietary Laws”
www.oukosher.com, “What is Kosher”
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The Little Chicken that Could (A Finals Story)
My final dish: Roasted chicken breast, mushroom risotto, steamed carrots and broccoli, with mushroom and fried parsley garnish and cream pan sauce.
Some of the most demanding classes we take at Pulaski Technical College’s Arkansas Culinary School are the Food Production classes, which we presumably take each semester (hence FP1, 2, 3 and 4). These classes develop all the basic techniques needed to cook and present professional-quality food.
I just completed Food Production 2, which was terribly exhausting (especially at 8:30 a.m., 30 minutes from where I live) but equally rewarding. The practical final was like a little capsule of the whole experience: terrifying and exciting.
Did I mention I made an A in the course? By some combination of miracle and loving a challenge, I pulled it off!
For our practical final (as opposed to the written final, which was a week later), we were going to have a “black box,” kinda like what you see on Chopped. (Turns out it wasn’t nearly that glamourous, as the ingredients were just hidden in the fridge, but same difference.) We’d get a few minutes to plan a menu after hearing the ingredients, which had to demonstrate at least two different cooking techniques (i.e. roasting, boiling, steaming).
The ingredients:
- A whole chicken
- Arborio rice
- Carrots
- Broccoli
All the other students in the class proceeded to cut up their chicken to use the quick-cooking breast or other smaller pieces. As I am severely deficient in butchering (that’s a class next semester) and I rather like whole roasted chicken anyway, that’s what I went for. Risky, considering we only had a little over an hour. But doable.
We had roasted whole chickens just a week or two earlier, and you’d think none of us had ever cooked before. We took nearly an hour just to get our birds prepped, trussed and in the ovens. This time, I had it down in under 10 minutes, stuffed with rosemary, garlic and onion and drizzled with oil, S&P. And it was bee-u-ti-ful.
Of course, the arborio rice had to become risotto for all of us. But I may have had a slight edge because I scoped out the dry storage the day before and found dried mushrooms. (Hey, the chef said we could go look!) I reconstituted these in some hot water, used that water while cooking the rice, then added the mushrooms at the end. I have to say this was the best risotto I’ve ever made!
For the veggies, I wanted to do a simple steam, but with finesse. So I cut the carrots down into large dice (something we haven’t had to do since “boot camp” Food Production I) and trimmed the broccoli down into small florets.
The chicken came out just before the done temp of 165, letting it catch up with carryover cooking. I cut out a small (6 oz-ish) breast portion, trying to not load up a big, heavy plate. But then I got worried it wasn’t enough, so I cut two!
We also had to make a sauce for the chicken. Although I chose a simple cream pan sauce, it took too long and put me past my assigned presentation time! Ughhh.
But when my next time came up, I had it together. Frazzled, not sure the chicken was really done, but still fairly proud of what I had done, I turned in my plate.
Usually, we get immediate feedback, but this time we had to wait until the next class (a whole week!) for a response. Mine: The sauce was runny. The chicken was fine. Top marks on veg and rice. Yay!
I was supposed to take Food Production 3 next semester, but as much as I loved this class, I need a break. My kids need some attention, and my poor body needs some rest! I’m prone to illness if I get stretched too thin, and I’ve gone there too much lately. But I’m sure I’ll love my other classes just as much. More later on my next schedule and the *surprise twist*!
It’s All About Choices: Learning the Basics
One often-painful part of culinary school, at least in my early tenure, is the lack of opportunity for creativity.
Well, maybe “lack of opportunity” is harsh…we students are allowed great license at times in our creations, especially in classes like baking. But culinary school isn’t about playtime (although cooking itself can most definitely be). It’s about learning the basics.
Sure, most of us came in knowing how to cook rice, roast meats and maybe create a sauce or two. But the very foundation of professional cooking, the “next level,” so to speak, rests on knowing basic methodology and the reasons behind it.
For about a year now, I’ve toyed with the idea of psychological steps in the process of learning to cook, mostly identifiable by how much one is tied to a written recipe or directions. There’s a book in there somewhere, and we’ll talk about it another time. But basically, until you know the classical methods of making certain dishes, you’ll never be able to beautifully execute the next steps from there.
Today, our Food Production II instructor was out, finishing preparations for her wedding this weekend. (Cheers for the chef!) Another instructor stood in, one I had worked alongside a few times at events but never had for a class.
I loved his lecture style. He went into intricate, marker-board-drawing detail about the subjects at hand — poaching, grains, the risotto method, and a review of mother sauces. My inner (OK, outer) nerd rejoiced.
He made a point during the lecture that he repeated many times during the lab portion of the day: it’s all about choices. The chef must be prepared to make good choices about the variables in each dish based upon a solid foundation of basic method.
In other words, no messing around with the risotto in lab today. No mushrooms, parmesan or other frillies. Just the basic method.
For the home cook, this can be tricky. Consume as much Food Network and cookbookery as you want, and you still may not be exposed to proper basics.
If this is you, I recommend going one of two routes: taking some classes or buying some solid, foundational books. We’ll talk more another day about all the community classes available in town. As for the books, you can go with a good home-cook tome such as Better Homes & Gardens’ Anyone Can Cook, or even splurge for the all-encompassing culinary school textbook, On Cooking.
I hope you’ll stretch yourself at home to not just cook recipes, but learn methods. Then, it’s all about choices from there!
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- The chef demonstrating risotto method. Yes, there’s a prescribed method.
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- Shallow-poached sole and deep-poached salmon from today’s lab. With un-messed-with risotto.
