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CULG 55 Lab Notebook
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CULG 55 Lab Notebook


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This cookbook is what we made throughout the semester.
This cookbook is what we made throughout the semester.
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Cookbook Recipes
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Cookbook Recipe
Red Snapper En Papillote
 
Cookbook Recipe
Arctic Char with Orange Beurre Blanc
 
Cookbook Recipe
Pork Loin with Prunes
 
Cookbook Recipe
Paneer: Homemade Indian Cheese
 
Cookbook Recipe
Blackened Steak Sandwich
 
Cookbook Recipe
Marinated London Broil
 
Cookbook Recipe
Beef Wellington
 
Cookbook Recipe
Frankfurter
 



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Cookbook Recipe
Red Snapper En Papillote
This recipe calls for a red snapper but we substituted it with codfish. It is topped with leek, fennel, carrot, celery, and red bell pepper. Basil butter was added on top and baked for 8-10 minutes. Steam was the finishing cooking method.

Cookbook Recipe
Arctic Char with Orange Beurre Blanc
This Artic fillet was sous vide until it reaches the desired internal temperature. After that, it was seared on both sides to have a nice char color. It is then plated with the Citrus Beurre Blanc. and garnish with the segment oranges.

Cookbook Recipe
Pork Loin with Prunes
This is a pork loin topped off with carrots, celery, herbs and prunes. The prunes will probably throw you off but the pork loin tasted good. If you don't like prunes, you could substitute it out for dried apricots.

Cookbook Recipe
Paneer: Homemade Indian Cheese
This is a simple and easy recipe to follow. Paneer's taste is milky, fresh, and very mild. Paneer is one versatile ingredient that can be added to many dishes.

Cookbook Recipe
Blackened Steak Sandwich
This Blackened Steak Sandwich is very tasty and filling. I would suggest you to share this with you friends or family because this is a crowd pleaser.

Cookbook Recipe
Marinated London Broil
This Marinated London Broil is so tender, juicy, and favorly. This is a simple recipe to go to if you are craving something meaty! The seasonings are quite simple and tasty!

Cookbook Recipe
Beef Wellington
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pate and wrapped in puff pastry, then baked.

Cookbook Recipe
Frankfurter
The frankfurter is a cured, smoked, and cooked sausage. It is a ready-to-eat sausage or it may be boiled, fried, or grilled for serving. The frankfurter was invented 215 years ago in Vienna, Austria. Later German immigrants brought the technology to the USA. The terms frankfurter, wiener, or hot dog are practically interchangeable today. When the term "need frankfurter" is used, the sausage is made of pure beef only.

This cookbook is what we made throughout the semester.

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Cookbook Recipe
CULG 55 Lab Notebook

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This cookbook is what we made throughout the semester.


 
 
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