Page 696 - Baker News Today

And since we cant go home -- >> this is how we do it here. >> most inmate meals are prepared and served by other inmates. kitchen work is far from glamorous, but it has its perks. >> the reason i do it is to get out of my cell, come down here, get a little freedom, and eat a little better. >> ray slagel loved working in the kitchen at the limon correctional facility in colorado because he could trade extra food for tokens, coin slots used to purchase ice cream and soda from prison vending machin...

>> the two meals for every one of its 8,000 inmates, the maricopa county jail churns out 16,000 meals per day. theyre all prepared at the facilitys food factory, where the vast majority of the workers are inmates. >> we have close to 100 inmates working each day. they work eight-hour days. they work from around 5:00 in the morning until 2:00 or 3:00 in the afternoon and come in around 3:00 and work until 10:00 or 11:00 at night depending on what shift theyre assigned to. many of the conditions a...

>> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carvi...

Vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light ...

When in lyon, one cant help but see a line from there, from the rustic dishes of the farm and the bouchon, to here, the classics of the great tables of europe. all roads lead here. a major trunk of the tree that goes back to karem and beyond. monsieur paul bocuse. the brigade. the way it is done and has always been done since escoffier instituted a military-style hierarchy into the kitchen. where the only acceptable response to any question or any command is "oui, chef." this is the special forc...

>> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think its enough fo...

Meals. >> we make up 11,000 meals a day and we have a 28-day cycle menu which has a variety for the inmates. and our last menu design we decided we were going to make this a heart healthy menu. thats the only jail in florida that i know of that does a heart healthy menu. the food has to have 2,650 calories per day. we have 33% or less fat. we have 3.5 grams of sodium per day or less. there are the 100% required amounts of vitamins and minerals to make a healthy lifestyle for anyone. >> most inma...

Row. >> having reflected on what happened to richie hall, really feel bad about that. i dont think that i did the best job that i could do. i think they treated him unfairly, to be honest about it. they dont want to address the problem that he still has issues with trying to adjust to freedom. coming up -- >> what in the world is this? >> i have no idea. >> its key to survival, but prison food has plenty of critics. >> hows the food? >> terrible. >> everybody complains, you know, everywhere yo...

>> to be clear, shes the baker. im just wearing the hat. lets do it. >> were going to use two cups of flour, teaspoon of salt. >> pie dough is no joke. >> anybody can make a good filling but not everybody can make a good pie crust. >> this is the end all, be all. >> this is the crisco. you want to get it so its like pea sized shape. >> keep everything cold. put the crisco in the refrigerator. put the dough in the fridge and let it sit for an hour. >> this is the moment. i can never get it in the...

>> well make our crust. i hear you want to get involved. >> to be clear, shes the baker. im just wearing the hat. lets do it. >> were going to use two cups of flour, teaspoon of salt. >> pie dough is no joke. >> anybody can make a good filling but not everybody can make a good pie crust. >> this is the end all, be all. >> this is the crisco. you want to get it so its like pea sized shape. >> keep everything cold. put the crisco in the refrigerator. put the dough in the fridge and let it sit for ...