Cookery class is open once more

[isnotimportant.livejournal.com]

Slartibartfast goes into his classroom, takes Zarniwoop's briefcase out of his locker, and places it carefully in the middle of the floor. He flips the catch open and flees into the corridor.

Inside the room, the kitchen assembles itself silently. Slartibartfast looks in. Everything seems to be okay.

Okay, the cookery lab is open for the next couple of days. Sorry it's a day late, but things have been rather hectic round here. As usual, I'll be around intermittently, but if I'm not here please feel free to help out your colleagues.

It's open for students, teachers and other staff, without a requirement to have previously registered.

He wanders down to the canteen to see if the chef can provide some chickens and a few assorted vegetables -- it'll make life easier when students turn up without any raw materials.

Comments

[isnotimportant.livejournal.com]

Ah, well let me see. Cookies ... We'll need flour, butter, sugar and eggs.

*glances at shelves* I've got salt and baking soda ... Oh, see if you can get some vanilla extract. It'll be a tiny little bottle and it won't be cheap, but it makes all the difference. Don't get the artificial stuff, but proper vanilla extract. And proper butter too, not that dreadful chemical stuff they sometimes do.

Get white sugar and brown sugar, if you can.

[bluemanoncampus.livejournal.com]

::leaves to purchase ingredients from The Emporium::

::returns 30 minutes later with a sack chock-full of foodstuffs::

I believe that this is everything you specified, sir. Shall we begin?

[isnotimportant.livejournal.com]

Okay, now we'll need a big bowl and a little bowl, and a sieve, and a couple of spoons and a beater. *gets them* Excellent. It's good that this butter is already nice and soft. How much of the chocolate chips have we got? Okay, we'll need about the same amount of butter ... we'll put that into the big bowl. If you can attack that with the beater so that it gets even softer, and then beat in the sugar. About the same amount of brown sugar, and about half that amount of white.

[bluemanoncampus.livejournal.com]

::follows instructions to the T::

The butter batter is better now, sir. How much flour should I sift in?

[isnotimportant.livejournal.com]

Hold on there, we're not ready for the flour yet. We want a bit of that vanilla extract -- about a teaspoonful for each cupful of choc chips you have ... yes, beat that in ... and then twice that number of eggs, you'll want to beat those in one at a time.

While you're doing that, I'll sieve this flour -- I'm using just over twice the volume of choc chips -- and I'll add about a teaspoon of baking soda and a teaspoon of salt. Let me know when the eggs are done.

Oh, I've just turned the oven on as well -- it's at about 375 degrees Fahrenheit.

[bluemanoncampus.livejournal.com]

::adds the extract, then pauses::

Sir, when you say "twice that number of eggs", do you mean two eggs for every cup of chocolate chips?

[isnotimportant.livejournal.com]

Yes, that's it exactly. If you had (say) one cup of chocolate chips, we should have used one cup of butter (that's about a half a pound), a cup of brown sugar and half a cup of white, one teaspoonful of vanilla and two eggs. Meanwhile, I've got about two or two and a half cups of flour, a teaspoon of salt and a teaspoon of baking soda, all sieved together in this bowl here.

[bluemanoncampus.livejournal.com]

(OOC: double batch sound good to you?)

Okay, thank you. ::beats in the eggs::

Ready for the next step, sir.

[isnotimportant.livejournal.com]

Okay, now we're going to gradually beat in this flour. While you're doing that I'll find us some baking trays ... do you want lots of little cookies, or would you rather have two or three biiiig tray-baked rectangles?

[bluemanoncampus.livejournal.com]

::starts beating in the flour, a little faster than he should be::

How about one large tray and the rest as normal-sized cookies?

[isnotimportant.livejournal.com]

Whoah, slow down. Put the flour in one spoonful at a time, and make sure it's thoroughly beaten in before the next one goes in. We don't want any lumps.

Right, I've got one nice deep tray and three shallow ones. Lucky we've got such a big oven.

When all that flour's in -- no lumps, remember -- just mix in the chips.