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fandomhigh2013-09-03 12:09 am
sharp_as_knives) wrote in fandomhigh2013-09-03 12:09 am
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Beginning Gourmet Cooking Techniques | Tuesday, 1st Period
Hannibal eyed the students as they sat down. Class was meeting in the Danger Shop today, which he’d been thrilled to learn of, since it meant being able to supply enough adequate cookware and appliances for everyone. (He had no intention of trusting it to supply food, but still.) “I see some familiar faces,” he nodded to the ones he knew, “and some unfamiliar ones. I am Doctor Hannibal Lecter, and this is Beginning Gourmet Cooking Techniques, so if you are here for anything else, you are in the wrong place.” He paused to let anyone leave who needed to.
“This semester, we will be learning a number of things about cooking that I hope you will all find useful." He passed out a syllabus. "We do have a lesson for today, but first, introductions, please. For those of you who haven’t taken a class with me already, this consists not only of your name and class, but also any allergies you may have — food or not — and any objections or restrictions to eating or working with any foods.”
Once those were over, he continued. “Our first lesson will be something simple, but more complicated than it sounds. Today we learn to boil water.” He turned to the main setup. “If you will gather around?” He gestured for them to come closer. “First, you should always begin with cold water. It will take longer, but it will taste less like pipes and water heater. Filtered is best, if you can get it. Now, the difference between a simmer, a slow boil, and a rolling boil, and the best way to achieve each, which will depend upon your tools and what you are using them for.”
He explained the differences, plus the relative sizes of pot that should be used, how to adequately work a gas stove (and how to make do with electric if necessary), and the benefits of boiling before simmering versus not.
“To apply this lesson, we will be making pasta today. It’s a simple food that can be made much more complex depending upon what you do with it. And how you boil it does make a difference.” He showed them overcooked, doughy pasta; undercooked, crunchy pasta; pasta that had been stuck together from not enough room in the pot; and pasta cooked correctly. “I prefer fresh myself, but you will most likely be cooking from dried, so that is what you’ll find at your stations. When you’re done, we’ll discuss what you've learned, and eat what I’ve made from mine.” He smiled and waved them toward the individual stove set-ups.
"If you have questions, please ask me or have one of my assistants do so." He pointed them out.
“This semester, we will be learning a number of things about cooking that I hope you will all find useful." He passed out a syllabus. "We do have a lesson for today, but first, introductions, please. For those of you who haven’t taken a class with me already, this consists not only of your name and class, but also any allergies you may have — food or not — and any objections or restrictions to eating or working with any foods.”
Once those were over, he continued. “Our first lesson will be something simple, but more complicated than it sounds. Today we learn to boil water.” He turned to the main setup. “If you will gather around?” He gestured for them to come closer. “First, you should always begin with cold water. It will take longer, but it will taste less like pipes and water heater. Filtered is best, if you can get it. Now, the difference between a simmer, a slow boil, and a rolling boil, and the best way to achieve each, which will depend upon your tools and what you are using them for.”
He explained the differences, plus the relative sizes of pot that should be used, how to adequately work a gas stove (and how to make do with electric if necessary), and the benefits of boiling before simmering versus not.
“To apply this lesson, we will be making pasta today. It’s a simple food that can be made much more complex depending upon what you do with it. And how you boil it does make a difference.” He showed them overcooked, doughy pasta; undercooked, crunchy pasta; pasta that had been stuck together from not enough room in the pot; and pasta cooked correctly. “I prefer fresh myself, but you will most likely be cooking from dried, so that is what you’ll find at your stations. When you’re done, we’ll discuss what you've learned, and eat what I’ve made from mine.” He smiled and waved them toward the individual stove set-ups.
"If you have questions, please ask me or have one of my assistants do so." He pointed them out.
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