Culinary Fundamentals; Friday, First Period [02/05].
Friday, February 5th, 2021 04:37 am"Welcome back, everyone," Ignis greeted the class as usual from the front of the room, tossing something small and round in his hand casually, but very gently, until everyone was settled at their stations and no doubt noticed that each one contained a likely very recognizable carton. "You've all been doing very well in the exploration of the basics on a very broad sense, so from here on in, we'll very likely be narrowing our focus in on specific dishes. Again, if there's anything in particular you would like to tackle in class, please let me know and I'll be happy to work it into the syllabus, but for now, I thought we'd turn our attention toward a very common, versatile food, one that is rather deceptive in its simplicity, and that is the humble egg."
With that, he tossed the egg in his hand up a little higher, catching it easily, and holding it up before a flip of his wrist cradled it back in his palm and he set that one aside.
"There are a great many ways eggs can be prepared, but today, we're going to focus on six of the most basic and on perfecting those before we delve into things more complicated. There is much to be said about having a mastery over the simple basics."
"Let us start, then," he said, moving around to the other side of the station at the front of the class room so he could begin breaking down the different styles in earnest, "with the soft boiled egg..."
Which moved naturally into hard boiled, then poaching, then frying...both 'sunny-side up' and the much more delicate 'over easy', and then "when all else fails," scrambled, all explained in the patient, low-key passionate way he had even managed to approach something like boiling water in earlier classes.
"A little salt, a little pepper, should be all you need to truly enhance the flavor of a well-prepared egg, and you're finished. Sound simple enough, right? Well, then. Let's see if it's as easy in practice as it sounds in theory! Any questions before we begin?"
With that, he tossed the egg in his hand up a little higher, catching it easily, and holding it up before a flip of his wrist cradled it back in his palm and he set that one aside.
"There are a great many ways eggs can be prepared, but today, we're going to focus on six of the most basic and on perfecting those before we delve into things more complicated. There is much to be said about having a mastery over the simple basics."
"Let us start, then," he said, moving around to the other side of the station at the front of the class room so he could begin breaking down the different styles in earnest, "with the soft boiled egg..."
Which moved naturally into hard boiled, then poaching, then frying...both 'sunny-side up' and the much more delicate 'over easy', and then "when all else fails," scrambled, all explained in the patient, low-key passionate way he had even managed to approach something like boiling water in earlier classes.
"A little salt, a little pepper, should be all you need to truly enhance the flavor of a well-prepared egg, and you're finished. Sound simple enough, right? Well, then. Let's see if it's as easy in practice as it sounds in theory! Any questions before we begin?"