submerge poach

On Friday, we learned the method of submerged poaching and put together our first plate, complete with protein. 

The trays ready to make julienne vegetables, tourne potatoes, poached salmon in court bouillon, fish fumet (stock), and Bearnaise sauce.

My julienne vegetables ready to be cooked

Little present of salmon being poached in a court bouillon:

Chef's plates:

And mine:

It was Korean at the Asian kitchen on Friday and I got Bulgogi, Korean beef.

I'm pretty sure I lifted one too many boxes/big stock pots and pulled some kind of muscle in my back. I've been out of commission for the day and hope to get better soon, because I can't do anything right now...