Foundations: Week Five

My fifth week in the Culinary Foundations program at PICA targeted two culinary staples: eggs and grains. We examined the history, anatomy, and various cooking methods for eggs, preparing them in different ways, including poached, scrambled, pan-fried, and as omelets and frittatas. We also explored the diverse categories of grains, focusing on rice varieties and cooking techniques such as risotto, pilaf, and Creole methods, which we applied to dishes like butternut squash and sage brown butter risotto, chicken pilaf and an Asian wild rice salad. This week provided a solid foundation for incorporating these highly versatile ingredients into any cuisine.