Introducing Fish & Chicken: The Two Simple Essentials

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During this past Thursday’s Food Lab, Cookology members spent their evenings recreating Chef Brian Huston’s ribollita and learning how to cook the perfect salmon and chicken breast! We finally reached our class on proteins and were thrilled to see that our members were as excited about it as we were!

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Cookology execs tried a different organization of Food Lab this time around: we set up a ribollita station and a protein station, and members were split into two teams and switched stations at the halfway point. Members at the ribollita station learned about knife maintenance and the ideal knives/cutting boards, while those at the protein station discovered the importance of temperatures, timing, and herb flavorings.

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Overall, this new organization went more smoothly than we had imagined! We were very happy to hear that our fellow chefs were walking away having learned new skills and facts (as well as to share a hearty staff meal together)!

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