Colette Tatou (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thetoughestcook) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2009-09-08 08:24 am
thetoughestcook) wrote in fandomhigh2009-09-08 08:24 am
Entry tags:
Anyone Can Cook, Tuesday, Period 4
"Bonjour, class," Colette said from the front of the room, where she stood behind a table covered with cooking implements. "I hope that you will pay attention today. I should not like to have to capture your attention with a knife."
She was joking. Mostly.
"Today we will discuss cooking implements and good preparation in the kitchen, known as mise en place. This means 'things in their places.' This means that before you start to cook, the oven is hot, the herbs are torn, the vegetables and meat are sliced, and the oil is at hand. Cooking is hard, exact work. If you do not have everything ready to go before you need it, you will have a food critic come in at the wrong moment, and you will still be slicing the onions for his soup while he is sneering at the wine and scribbling down that the service at the restaurant has gone downhill and other orders are coming in and -" She stopped herself. "So you slice the onions before you do anything else, so they will be ready when you need them, oui?"
"The basic equipment to cook is a sharp knife to chop with, a pot to cook in, and a spoon to stir the post with. There are, of course, many, many other things you will want." She listed them off, going on at some length about the importance of stainless steel knifes and copper-bottomed pans.
"Our recipe for today is one of the first snacks I learned to cook when I was quite young," she finished. "Bananes au jambon, bananas rolled in ham. Use proper mise-en-place techniques, please, and you may of course eat what you make."
She was joking. Mostly.
"Today we will discuss cooking implements and good preparation in the kitchen, known as mise en place. This means 'things in their places.' This means that before you start to cook, the oven is hot, the herbs are torn, the vegetables and meat are sliced, and the oil is at hand. Cooking is hard, exact work. If you do not have everything ready to go before you need it, you will have a food critic come in at the wrong moment, and you will still be slicing the onions for his soup while he is sneering at the wine and scribbling down that the service at the restaurant has gone downhill and other orders are coming in and -" She stopped herself. "So you slice the onions before you do anything else, so they will be ready when you need them, oui?"
"The basic equipment to cook is a sharp knife to chop with, a pot to cook in, and a spoon to stir the post with. There are, of course, many, many other things you will want." She listed them off, going on at some length about the importance of stainless steel knifes and copper-bottomed pans.
"Our recipe for today is one of the first snacks I learned to cook when I was quite young," she finished. "Bananes au jambon, bananas rolled in ham. Use proper mise-en-place techniques, please, and you may of course eat what you make."
Re: Cooking [9/8]
Let's ignore the fact that his skills with a knife came from slicing up evil things, shall we?