February 19, 2013

威廉安格斯第三課:支解全雞,取魚菲力,印度糖肚裡雞,麵包粉炸雞胸肉,炸沙丁魚


想到今天要做很多 肉 ,肉,肉!!!

腳指頭就不自覺跳舞起來~

實在無法抗拒牙齒撕扯肉片間所透出的肉汁壓

我會好好做好環保   以及少買點無謂性的用品(好險我的衣服少之又少)   來填補二氧化碳的增加
 
 

今天的課主要在教導學生的溫度&衛生&魚肉刀工&油溫掌控

必須將全雞取雞胸,雞翅,雞大腿,雞小腿

沙丁魚取魚菲力

牛臀肉切丁

這些肉品拿出來前測量溫度,支解後再測量溫度

封上保鮮膜標示品名&日期&過期日後就可以放入冰箱


必須這樣做是因為食物在攝氏5-70度之間

是不良性微生物最喜好的活躍溫度

所以身為一個食物管理者

必須掌握良好的技術與知識,才能幫食用者把關

 

 Tandoori Chicken 印度糖肚裡雞

-Combine 125ml yoghurt& 1cm piece peeled grated ginger& 1/2 clove crushed garlic& 10ml lemon juice& 10ml oil&  & 1/2tsp coriander ground& 1/4 tsp chilli powder& 1/4 tsp turmeric powder& 1/4 tsp salt -Add chicken thigh to yoghurt mixture and coat well 

-Add chicken thigh to yoghurt mixture and coat well
-Cover and put into fridge for at least 2 hours
-Preheat oven to 220 degree .take out tandoori chicken and put into a greased  small frypan
-Roast for 30 mins then serve 
 
 


Ÿ Chicken breast 麵包粉炸雞胸肉

  -Mix 100g Panko crumbs& parsley& pepper& parmasan in a small flat tray-Prepare seasoned flour in a small flat  tray

  -Prepare seasoned flour in a small flat  tray
  -Mix 1 egg& 50ml milk
 - Dip chicken breast into seasoned flour then into mixed egg/milk then into breadcrumbs mixture, each step should coat liberally
 - Cover, labelling and put into fridge for 10mins 
 - Fry crumbed chicken golden brown, turning once only 
 Drain on absorbent paper and serve 



Crumb Sardines in Panko 麵包粉炸沙丁魚   

  -Take one sardine at a time from fridge and note and record the temp of each

  -Remove scales and fillets from a sardine

  -Butterfly the other two Sardines, remove bones and flatten them

  -Cover, labelling and put into fridge for 10mins

  -Heat oil in a fry pan

  -Fry crumbed chicken golden brown, turning once only

  -Drain on absorbent paper and serve

  Ÿ-Fry sardines golden brown, turning once only

  -Drain on absorbent paper and serve


 Chuck beef 切牛臀肉 
 -Trim into 2cm dice 180g-200g
 -Check temp(must not exceed 15 degree)
 -Label, date& store   



 我的廚房實作:
 




老師說我的雞胸肉"Well down"


沙丁魚一隻大概8-10公分的長度

一隻取魚片  兩隻切成蝴蝶狀(注意:皆去骨!)

這樣一隻小小的魚,居然要取成像做生魚片的魚菲力,不簡單
 
老師說我做的OK(但是沙丁魚有個特殊的魚味,個人不愛)

但是要注意烤Tandorri 雞腿時,雞大腿與雞小腿的受熱度不一

所以雞小腿可以比雞大腿多烤5分鐘
 
而切好的生牛臀肉則是封好保鮮膜    放進學校冰箱裡   是不能帶回家的

所以失去了我放上照片的慾望.....



 

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