@OKAgritourism: You bring the basket - we supply the fruits & veggies. You'll find more than 45 u-pick farms across Okla. Take your pick! Click Here Shared via TweetCaster
Since 1979, Platt College has existed with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace.
Friday, July 29, 2011
Importance of Portion Control
@GreatChefRecipe: 4 easy portion control tips Click Here Shared via TweetCaster
KSBI Recipes: Hollandaise
HOLLANDAISE
Yield: 24 oz.
INGREDIENTS:
| 1. | White Peppercorns, crushed | 1/2 tsp. |
| 2. | White Wine Vinegar | 3 fl. oz. |
| 3. | Lemon Juice | 2 fl. Oz. |
| 4. | Water | 2 fl. Oz |
| 5. | Egg Yolks | 6 large |
| 6. | Clarified butter, warm | 2 Cups |
| 7. | Kosher Salt | TT |
| 8. | White Pepper/Cayenne Pepper | TT |
METHOD:
1. Combine the peppercorns, white wine vinegar, and water in a small saucepan and reduce by one-half.
2. Place the egg yolks in a stainless steel bowl.
3. Strain the white wine vinegar and white pepper reduction through a small mesh strainer lined with double thickness of cheese-cloth, into the yolks, while whisking.
4. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture ribbons (is thick enough to leave a trail across the surface when the whip is drawn away), remove the bowl from the double boiler, and place on a clean damp towel. Do not over cook the egg yolks.
5. Whip in 1 fl oz of lemon juice to stop the yolks from cooking.
6. Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all of the butter is incorporated. Add the remaining lemon juice.
7. Whip in additional water, if necessary to thin the sauce to the proper consistency.
8. Adjust the seasonings with salt, white pepper and cayenne pepper.
9. Strain the sauce through cheesecloth if necessary and hold for service in a warn bain-marie.
Note: if the prepared sauce is held too hot, it will break. If it is held at room temperature, the butter in the sauce will solidify. Should be held at about 110 to 120 degrees for no more the 1 ½ hours.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
KSBI Recipes: Poached Eggs
Poached Eggs
YIELD: 6 each
INGREDIENTS:
| 1 | White Wine Vinegar | 2 tbs. |
| 2 | Large Eggs | 6 ea. |
| 3 | Water | 1 qt. |
| 4 | | |
| 5 | | |
| 6 | | |
| 7 | | |
| 8 | | |
| 9 | | |
| 10 | | |
| 11 | | |
| 12 | | |
| 13 | | |
| 14 | | |
| 15 | | |
METHOD OF PREPARATION:
- To poach eggs, bring the water to a boil in a large deep sauce pan. Add the vinegar to the boiling water and reduce the heat to a simmer.
- Crack 1 egg into a small cup or ramekin.
- Using a wooden spoon, stir the water at the edge of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 3 to 5 minutes, or until the white is set but the yolk is still runny. Skim and discard and foam that has risen to the top of the water and cook the remaining eggs one at a time.
- With a slotted spoon, carefully blot the bottoms with paper towels.
- Serve on top of the crab cakes with hollandaise sauce.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
KSBI Recipes: Crab Cake
Crab Cake
YIELD: (12) 2 oz.
INGREDIENTS:
| 1 | Unsalted Butter | ¼ oz. |
| 2 | Finely Diced Onion | 2 Tbs. |
| 3 | Finely Diced Red Bell Pepper | 2 Tbs. |
| 4 | Garlic Clove | 1 each |
| 5 | Lump or Jumbo Crabmeat (Picked Over For Shells & Cartilage | 1 ¼ lbs. |
| 6 | Mayonnaise | ¼ cup |
| 7 | Worcestershire Sauce | 1 tsp. |
| 8 | Dijon Mustard | 1 tsp. |
| 9 | Flat-Leaf Parsley | 1 tsp. |
| 10 | Old Bay Seasoning | 1 tsp. |
| 11 | Kosher Salt | 1 tsp. |
| 12 | Fresh Lemon Juice | 1 tbs. |
| 13 | Panko Crumbs | 2 ½ cups |
| 14 | Large Egg | 1 |
| 15 | Canola Oil | ½ cup |
| 16 | English Muffin (split in half) | 6 each |
| 17 | Unsalted Butter melted (English Muffin) | 4 oz |
METHOD OF PREPARATION:
- Preheat oven to 350 F
- Melt butter in a small saucepan over medium heat and add the onions, peppers and minced garlic. Reduce heat to medium-low, cook & stirring often until the onions and peppers are tender in about 5 minutes. Remove from the heat & let cool completely.
- Place the cleaned crab meat in a fine-mesh strainer and drain well.
- In large bowl, whisk the mayonnaise with the Worcestershire, mustard, parsley, old bay, salt, lemon juice to combine well.
- Stir in ½ cup of panko bread crumbs and the onion mixture. Gently fold in the crab. Lightly whisk the egg in a small bowl, and gently fold it into the mixture.
- Put the remaining 2 cups panko crumbs in a shallow bowl. Divide the crab mixture to 12 equal portions. One portion at a time, gently shape the mixture into a ball, roll gently in the panko to coat, and shape into a slightly flattened ball about 2 inches in diameter and 1 inch thick.
- Heat some canola oil in a large ovenproof frying pan over medium heat until it shimmers. Add the cakes, pat down gently, still maintaining the rounded shape, and cook until golden brown on the first side for about 5 minutes. With a spatula gently turn over and cook on the second side for another 5 minutes or until golden brown. While the cakes are cooking top the English muffins with butter and transfer to the oven until golden brown.
- Transfer the pan to the oven and cook for 2 to 3 minutes to ensure that the crab cakes are hot throughout.
- Line a baking sheet with paper towels. Transfer the crab cakes to the towel to briefly drain.
- Arrange the crab cakes on top of English muffins on a plate topped with poached eggs and hollandaise sauce.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Photos from the Culinary Seminar with FACSED and ProStart Educators
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Thursday, July 28, 2011
Knife Sharpening and Care
Chris Parker from Mercer Tools shows culinary students how to sharpen their knives...This is an outstanding video. The knives used by students at Platt College come from Mercer Tool, and are of the finest quality. Students......learn the proper way to care for your knives.
Mercer Tool - Knife Sharpening Demo
Mercer Tool - Knife Sharpening Demo
Wednesday, July 27, 2011
Tuesday, July 26, 2011
Chef Cochran appears on KSBI TV!
Chef Cochran appeared last week and showed the home viewers how to make Crepes Suzette. It is always such a pleasure to be on Lyn's show. She is such a great host. Each week, one of our campuses is responsible for the content. Platt Moore's Pastry Arts Program has been alternating weeks with the Culinary Program from our North Campus. Our chef-instructors have a lot of fun with it. We are responsible for two, five minute segments.
Chef Cochran - Clip #1
Chef Cochran - Clip #2
Friday, July 22, 2011
New Menu to Debut July 25th
Our Chef's Di Domani Restaurant will see a new lunch menu beginning this Monday, July 25th. Many new and exciting dishes will be featured. Chef Jonathan Groth will be taking over as Chef Instructor in the restaurant, and brings a different look, as well as some time honored classics. One of the appetizers is a Seared Foi Gras with a Pineapple Gastrique. For those of you not familiar with what Foi Gras is, please see the article below. Come visit us in the restaurant from 11am-2pm, Wednesday-Friday Lunch, and 5:30pm-9pm for Dinner.
Foie Gras
The practice of fattening migratory birds may go as far back as Ancient Egypt. Bas relieves at the Necropolis of Saqqara, dated to be from around 2500 BC, show a scene of geese being force-fed by slaves. Moving from Egypt up the Mediterranean to 5th century Greece, we find the earliest written reference of goose fattening from the poet Cratinus. King Agesilaus mentions it again after his visit to Egypt in 361 BC.
Egypt maintained a reputation for exporting the delicacy through Alexander the Great and the Hellenistic age and on to Rome. The Roman Apicius, author of the only cookbook remaining from the time, may be the father of foie gras as a dish. According to Pliny the Elder, the dish was made of a fattened liver of a goose that had been over-fed with dried figs. The Latin name of this liver is iecur ficatum, meaning fig-stuffed liver.
Rome falls hard and the method of over-feeding geese narrowly escapes. Jews in Roman-colonized Israel preserve this knowledge and foie gras has its first bout with controversy. The Judaic dietary law did not allow the use of lard as well as several other practices in the production and consumption of food. Still it survives and migrates back into Europe.
The passing of the dark ages from Europe brought the need for delicacies back into cuisine. The over-fattened liver of a goose is used in Opera, a cookbook by Bartolomeo Scappi, published in 1570. It is served for Popes, Kings and lords and is refined into what is eaten today.
France is now the largest producer and consumer of foie gras in the world. The production in France only accounts for about 97% of what they eat. Hungary is the number two producer and exports most of what they make. Bulgaria and Canada are also known for the production of foie gras.
Regardless of where it is produced the methods are the same. The feed is given to the bird using a funnel and long tube. Two methods of forcing down the food are used. An auger, when used feeds 1000 grams of food in about 60 seconds. The pneumatic systems can deliver the same amount in less than five seconds.
The French have a few different presentations of foie gras ranging in cost. Some examples are:
• Foie Gras Entier: one or two whole liver lobes
• Foie Gras: pieces of livers assembled together
• Bloc de Foie Gras: fully-cooked, molded block
Foie Gras is generally cooked using low heat so that the fat does not melt away. Other methods include smoking or sautéing with goose fat and eaten warm or allowed to cool. It can be flavored with truffles or liquors. Used in exotic dishes such as Sushi or alongside classics such as steak tartar, foie gras is still a delicacy. As such it demands other indulgences for accompaniment, a nice glass of a dry white from Alsace or a rich dessert wine.
Foie gras faces its biggest challenge with the concept of animal cruelty. Birds that are over-fed can die in the process. They also have been known to show impaired liver function and several other issues. This has prompted a growing political controversy. The city of Chicago has banned the sale of foie gras. Even in France animal rights groups are gaining ground.
The producers of foie gras argue that the birds have no gag reflex and are not in any pain. They also contend that wild geese and ducks will fatten themselves up for migration. This old industry is doing what they can to stay afloat but is facing an ever increasing wall of opposition. It may be that this dish will soon be a piece of culinary history.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Foie Gras
The practice of fattening migratory birds may go as far back as Ancient Egypt. Bas relieves at the Necropolis of Saqqara, dated to be from around 2500 BC, show a scene of geese being force-fed by slaves. Moving from Egypt up the Mediterranean to 5th century Greece, we find the earliest written reference of goose fattening from the poet Cratinus. King Agesilaus mentions it again after his visit to Egypt in 361 BC.
Egypt maintained a reputation for exporting the delicacy through Alexander the Great and the Hellenistic age and on to Rome. The Roman Apicius, author of the only cookbook remaining from the time, may be the father of foie gras as a dish. According to Pliny the Elder, the dish was made of a fattened liver of a goose that had been over-fed with dried figs. The Latin name of this liver is iecur ficatum, meaning fig-stuffed liver.
Rome falls hard and the method of over-feeding geese narrowly escapes. Jews in Roman-colonized Israel preserve this knowledge and foie gras has its first bout with controversy. The Judaic dietary law did not allow the use of lard as well as several other practices in the production and consumption of food. Still it survives and migrates back into Europe.
The passing of the dark ages from Europe brought the need for delicacies back into cuisine. The over-fattened liver of a goose is used in Opera, a cookbook by Bartolomeo Scappi, published in 1570. It is served for Popes, Kings and lords and is refined into what is eaten today.
France is now the largest producer and consumer of foie gras in the world. The production in France only accounts for about 97% of what they eat. Hungary is the number two producer and exports most of what they make. Bulgaria and Canada are also known for the production of foie gras.
Regardless of where it is produced the methods are the same. The feed is given to the bird using a funnel and long tube. Two methods of forcing down the food are used. An auger, when used feeds 1000 grams of food in about 60 seconds. The pneumatic systems can deliver the same amount in less than five seconds.
The French have a few different presentations of foie gras ranging in cost. Some examples are:
• Foie Gras Entier: one or two whole liver lobes
• Foie Gras: pieces of livers assembled together
• Bloc de Foie Gras: fully-cooked, molded block
Foie Gras is generally cooked using low heat so that the fat does not melt away. Other methods include smoking or sautéing with goose fat and eaten warm or allowed to cool. It can be flavored with truffles or liquors. Used in exotic dishes such as Sushi or alongside classics such as steak tartar, foie gras is still a delicacy. As such it demands other indulgences for accompaniment, a nice glass of a dry white from Alsace or a rich dessert wine.
Foie gras faces its biggest challenge with the concept of animal cruelty. Birds that are over-fed can die in the process. They also have been known to show impaired liver function and several other issues. This has prompted a growing political controversy. The city of Chicago has banned the sale of foie gras. Even in France animal rights groups are gaining ground.
The producers of foie gras argue that the birds have no gag reflex and are not in any pain. They also contend that wild geese and ducks will fatten themselves up for migration. This old industry is doing what they can to stay afloat but is facing an ever increasing wall of opposition. It may be that this dish will soon be a piece of culinary history.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Thursday, July 21, 2011
New students progressing quickly!
The class that started on June 27th is now in CA 201; Soups, Stocks and Sauces. Here, student Ernesto Pena works on a roux for his Cream of Broccoli Soup. "This class is bright, energetic and has lots of talent", says Chef-Instructor Rob Ferris.
Hospitality Insight: How does the long-term economic outlook affect the...
This is a great article about how our current economy is affecting the futures of our students. It's not all doom and gloom!
Hospitality Insight: How does the long-term economic outlook affect the...: "The Great Recession has hit the hospitality industry especially hard. Hotel construction loans are near impossible to come by, many restau..."
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Hospitality Insight: How does the long-term economic outlook affect the...: "The Great Recession has hit the hospitality industry especially hard. Hotel construction loans are near impossible to come by, many restau..."
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Student chefs serve masterful meal at Platt College's Foundations restaurant
Tulsa World reporter, Scott Cherry, recently reviewed the Foundations Restaurant at Platt College Tulsa and wrote: "If our recent dinner at Foundations is any indication, our culinary future will be placed in some highly talented hands."
For the full article, follow this link: Tulsa World
Foundations is located at 3801 S. Sheridan Road in Tulsa. Call 918-828-0980 for more details or to make reservations.
http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
For the full article, follow this link: Tulsa World
Foundations is located at 3801 S. Sheridan Road in Tulsa. Call 918-828-0980 for more details or to make reservations.
http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Wednesday, July 13, 2011
Kitchen with a view: Pastry Arts School: Kings of Pastry - Review
Kitchen with a view: Pastry Arts School: Kings of Pastry - Review: "The PM Pastry Arts students of Platt College (plus a few others) had a great time last night at the OKC Museum of Art viewing of 'Kings of ..."
Tuesday, July 12, 2011
Too Funny Not To Post...Top 10 Signs of a Bad Cook!
The Sugarhill Gang aren't the only ones who have been over at a friend's house to eat and the food just ain't no good. But according to Chowhounds, there are ways to identify a bad cook before trying their food. Here are some of the signs you might have a doozy of a meal coming your way.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
2011 French Cinema Week: Kings of Pastry
We are very excited to take the students of the PM Pastry Arts Program to see "Kings of Pastry" at the OKC Museum of Art during French Cinema Week tonight! Hopefully, the film will give them a sense of awe at the pursuit of perfection coupled with the everyday humanity associated with the contestants!
Kings of Pastry screens Tuesday, July 12, 7:30pm
Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef – it is a dream and an obsession. The finalists, France’s culinary elite, risk their reputations as well as sacrifice family and finances in pursuit of this lifelong distinction of excellence. Similar to the Olympics, the three-day contest takes place every four years and it requires that the chefs not only have extraordinary skill and nerves of steel, but also a lot of luck. In English and French with English subtitles.
Directors: Chris Hegedus & D.A. Pennebaker 2010 France/Netherlands/USA/GB 78min. NR digital HD
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Kings of Pastry screens Tuesday, July 12, 7:30pmSixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef – it is a dream and an obsession. The finalists, France’s culinary elite, risk their reputations as well as sacrifice family and finances in pursuit of this lifelong distinction of excellence. Similar to the Olympics, the three-day contest takes place every four years and it requires that the chefs not only have extraordinary skill and nerves of steel, but also a lot of luck. In English and French with English subtitles.
Directors: Chris Hegedus & D.A. Pennebaker 2010 France/Netherlands/USA/GB 78min. NR digital HD
Friday, July 8, 2011
Pastry Arts - Graduation
The Platt College Pastry Arts Program - Moore Campus is pleased to announce the graduation of five students from the AM Program tomorrow! The five individuals have completed all requirements to earn their diplomas and are set to make their mark on the wonderful pastry industry in the OKC metro area! Congratulations!
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.
Chefs di Domani
Lunch at the school's restaurant is always special. Open Wed-Fri 11:30am-2:00pm for lunch and 5:30pm-9:00pm for dinner. Come join us.
Thursday, July 7, 2011
New Students Now On Campus
On June 27th, Platt College North Campus welcomed a fresh class of new students to our Culinary Arts Degree Program. 25 students started in our daytime session, while 7 students will be attending our night session. We look forward to the enthusiasm that comes with every new group of students on campus, and wish them well as they begin their journey.
Chef Dale Tanner
Chef Dale Tanner
Kitchen with a view: Pastry Arts School: Kitchen is Open!
Kitchen with a view: Pastry Arts School: Kitchen is Open!: "Welcome to our kitchen! I will attempt to give you an inside look into Pastry Arts School. You will see different topics and different persp..."
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