Culinary Fundamentals; Friday, First Period [01/29].
Friday, January 29th, 2021 04:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
"Good morning, class." As usual, Ignis greeted them all with a faint nod of his head at the front of the classroom, all pomp and circumstance and ready to deliver another in-depth lecture that will hopefully lead to no one burning the place down. "Last week, we worked on various preparations of vegetables, so today, it follows that we should turn our attention onto various proteins, specifically meats. Now, the meats here are a little bit different than what I'm used to back home, but it seems that the once that do deviate from what I know are still quite similar, and the same cooking techniques apply just as well. My apologies in advance to any vegetarians or vegetarian sympathizers we may have with us."
There was, if you looked closely, a faint smile there to help indicate that that was mostly an attempt at a joke.
( Meat sweats need not apply. )
And, with an example piece of meat glistening on the plate with a sprig of parsley added to the side for dramatic flair, Ignis held it up for a moment before setting it down.
"Now it's your turn. We have several different meats at your disposal in the fridge, as well as various seasonings, and I'd like you to take the rest of the class to explore and practice different methods, and I'd especially like you to focus on your preparation and checking your internal temperatures. If there are any questions before we begin, please ask them now, otherwise, I'll leave you to get to cooking."
There was, if you looked closely, a faint smile there to help indicate that that was mostly an attempt at a joke.
( Meat sweats need not apply. )
And, with an example piece of meat glistening on the plate with a sprig of parsley added to the side for dramatic flair, Ignis held it up for a moment before setting it down.
"Now it's your turn. We have several different meats at your disposal in the fridge, as well as various seasonings, and I'd like you to take the rest of the class to explore and practice different methods, and I'd especially like you to focus on your preparation and checking your internal temperatures. If there are any questions before we begin, please ask them now, otherwise, I'll leave you to get to cooking."