I think I did ok, I know I missed a question about duck confit and at least one math question, (probably more - come on! It's math!)
But the most interesting question came on the back page. It was a "what would you do if...." question.
I don't feel bad about publishing it here because a) no one from school reads this blog and b) I found out post-exam that an alumni at one of the restaurants we observe at already filled 2 people in on this question weeks ago!
Here it is -
You work in a kitchen where the ovens are not working. But the cook-top is working and you have access to all the equipment and tools in the kitchen. You only have a 10 pound turkey and 2.5 tablespoons of oil. In 2.5 hours, how will you cook this turkey?
Note - the skin must be crispy!
Think on it - correct answer, (and my answer) tomorrow!
Last minute tips from the Chefs
Turkey soup! I quit! Lol.
ReplyDeleteDo you have a microwave? I remember one Christmas we microwaved the turkey because the oven elements had blown! Lol. I'm sure the answer is somewhere in Chinese cooking.
ReplyDeleteNo microwave in our kitchen. But, as Jonny pointed out today when we were chatting about this, the Chinese boil their Beijing duck before deep frying, but ducks have a lot of fat, Turkey's don't.
ReplyDeleteMy first thought was to build a fire in the back alley using wooden spoons and stale baguettes! Plenty of those in our kitchen! But I thought better of it.
Honestly, my solution will do our family proud! I'll save it till tomorrow!
ReplyDelete(Are you having pie plate and muffler visions?? You should!)
Can you put a crumb coating on the skin?
ReplyDeleteSince I really don't have a clue, I would probably slice it up and cook it like I sometimes cook chicken breasts - in the frying pan on high heat, 4 minutes each side... except they have no skin... and it wouldn't work well with the turkey legs.
Or could you brown it in a pot and cook it sort of like a roast? Except the skin might not be so crispy. I give up!
Bone the legs, roll ito a ballontine shape and wrap in foil. This leaves the turkey crown, place into boiling water to add a little moisture, to help from drying outö after 3 minutes remove turkey crown and place on a trivet of root vegetables, also place the ballontines of turkey legs on trivet. Add oıl into same pan with quater liter of water or stock cover and place on a low heat. Baste turkey every 10 mins. or the last 30 minutes remove tin foıl and liquid from pan so the turkey is rest just on the trivet and increase the heat in the covered pan and bosh bang wallop cooked turkey with crispy skin
ReplyDeleteThanks SK! I wondered if setting it on a trivet in an enclosed pan would get hot enough to crisp the skin.
ReplyDeleteBosh bang wallop? What part of Blighty are you from? I thought it was bish bash bosh! ;-)
ReplyDeleteBlimey, I got lost at ballontine :-|
ReplyDeleteGreg is a real Chef! I heard a rumor once that he's cooked for the Queen!
ReplyDeleteOh my! Now I feel like a real dummy.
ReplyDeleteAs long as there aren't any little onions involved, I'll help you cook your chicken. ; ) Dad's solved your problem, by the way. I think it involved two woks and a rotisserie. (Run by a lawnmover engine to turn it, of course!)
ReplyDeleteWhoops! I forgot- and a can of beer!
ReplyDeleteKate, don't feel like a dummy! Greg is a very UN-pretentious and non-judgmental kind of Chef! Nothing at all like Gordon Ramsey. (Although he did fire me once!)
ReplyDeleteI think he fired us twice. At least.
ReplyDelete