Milkfish Deboning Seminar
Friday, January 20, 2012 @ 5:58 PM | 0 comment(s)
the next anticipated activity in my life is our commercial cooking lab which is “Milkfish Deboning Seminar”. The said activity was conducted after our operation in our mini cafeteria and before the lecture exam.
The day, I can say, was the most exhausting day ever; while waiting for the chef to arrive, we were like scanning over our notes and closed our eyes while memorizing the important terms. Each student must have two milkfishes and a mosquito forceps, probably the straight one. The fish must be free from scales and it's insides must not be removed. Mine was clean, very clean that it didn't even have it's internal organs and later, I was said that my fish was too pale.
When chef came, we automatically hudled around her demo table and listen as we watch her demonstrate the deboning technique. I have notes but it's too long to put it in here so, anyways, after her demonstration, we immediately go to our own designated areas and get ready to debone our first milkfishes. We have a bowl, a knife and a chopping board. Slicing the back part of the fish is easy, we were aiming first for the butterfly: a cutting technique for slicing meat, usually prawns or fish,nearly completely through, halves are opened, laid flat, similar to a butterfly. When I reached the center, the crucial part was to keep the bones intact but still, I managed it.
The deboning part was the most difficult, we have to use our forceps to pull the bones one by one. It's a tedious work that requires extra patience and grace or else, our fishes will taste bitter or we accidentaly pull the meat off.
Time, was running out, I proceeded to my second fish which is for the final presentation; Unfortunately, the fish was too pale because I put it in a water bath to melt the ice and my fish ended up like being eaten by a vampire: pale and the meat is losing it's quality.
I'm not good when it comes to actual, but I can say to you that I really did have a great time. Our instructor shared her skills which we took it very seriously. I did learned a lot, it was truly a fruitful seminar.
The day, I can say, was the most exhausting day ever; while waiting for the chef to arrive, we were like scanning over our notes and closed our eyes while memorizing the important terms. Each student must have two milkfishes and a mosquito forceps, probably the straight one. The fish must be free from scales and it's insides must not be removed. Mine was clean, very clean that it didn't even have it's internal organs and later, I was said that my fish was too pale.
When chef came, we automatically hudled around her demo table and listen as we watch her demonstrate the deboning technique. I have notes but it's too long to put it in here so, anyways, after her demonstration, we immediately go to our own designated areas and get ready to debone our first milkfishes. We have a bowl, a knife and a chopping board. Slicing the back part of the fish is easy, we were aiming first for the butterfly: a cutting technique for slicing meat, usually prawns or fish,nearly completely through, halves are opened, laid flat, similar to a butterfly. When I reached the center, the crucial part was to keep the bones intact but still, I managed it.
The deboning part was the most difficult, we have to use our forceps to pull the bones one by one. It's a tedious work that requires extra patience and grace or else, our fishes will taste bitter or we accidentaly pull the meat off.
Time, was running out, I proceeded to my second fish which is for the final presentation; Unfortunately, the fish was too pale because I put it in a water bath to melt the ice and my fish ended up like being eaten by a vampire: pale and the meat is losing it's quality.
I'm not good when it comes to actual, but I can say to you that I really did have a great time. Our instructor shared her skills which we took it very seriously. I did learned a lot, it was truly a fruitful seminar.
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