This is part 3 of a 5 part series on my adventures at the CIA Boot Camp. You can see other posts here:
Topics covered in the Day 3 lecture, and reinforced in the kitchen included:
- Dry-Heat Cooking without Fats & Oils
Day 3 was devoted to dry-heat cooking without fats & oils and included: grilling, broiling, and roasting. Grilling was interesting as we spent a good bit of time talking about how they get the grill marks just right! It’s quite an art apparently.
Fun Facts we learned today:
- Wild rice isn’t really rice – it’s actually a grain.
- If you heat buttermilk on the stove, it will separate.
- Farm-raised Tilapia is fattier than wild and worse for you than a cheeseburger.
Team 1 (my team) prepared:
- Grilled Salmon with Caraway-Orange Glaze
- Wild Rice Pilaf with Dried Cranberries
- Roasted Corn Succotash
Team 2 prepared:
- Roasted Chicken with Pan Gravy
- Buttermilk Mashed Potatoes
- Grilled Zucchini
Team 3 prepared:
- Roasted Port Loin with Apricot-Armagnac Sauce
- Creamy Polenta
- Grilled Ratatouille
Again, we ate family style. Each day, the food was amazing. We patted ourselves on the back for all of our hard work. I recall thinking, before Boot Camp, that I would be able to get a lot of other work done in the afternoons, since we finished up so early. But it didn’t happen that way. We were on our feet for several hours at a stretch. And, we were constantly thinking. Each team had only 2 people and we had a lot of food to prepare. But, it definitely was worth it.
Got questions about my CIA Boot Camp experience? Leave a comment below or use my contact page.
This is the third in a series of 5 blog posts on my adventures at the CIA. Look for the series to continue for the next few Fridays. To view other posts: