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fandomhigh2013-09-17 12:46 am
sharp_as_knives) wrote in fandomhigh2013-09-17 12:46 am
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Beginning Gourmet Cooking Techniques | Tuesday, 1st Period
They were back in the classroom again this week. There were fire extinguishers strategically placed by every setup.
"Our last class here we dealt with water," Hannibal announced to the students, "this week, we have oil. There are many different types of oils and fats, vegetable and animal, and they all have various purposes." He passed around a handout. "We could take an entire semester to cover them all. In general, please note that some oils are better for cooking, and some are better for eating.
He grimaced. "Most of what you are likely to find in stores is refined oils. If you imagine that means they have been processed with solvents and machinery until they have more chemicals than character, you would be correct. We will not be cooking with them here." He gestured at the oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. I encourage you to taste these. They will take more skill to cook with, but they are worth it. You can't use as high a heat with them, however, so for such things as frying, you will generally prefer animal fats."
He continued, going over the list of oils and fats on the handout. "And of course," he concluded, "there is butter. Very good for baking, very easy to find."
He looked over the class. "Today, you will be making two things. First, bruschetta." Yes, after teaching them how to boil water, he was teaching them to make toast. Gourmet toast. "We will use olive oil for grilling the bread and for the pancetta, but we have walnut oil for cooking the mushrooms, so you can see what it's like to cook with something a little different. Then next, potatoes in goose fat. I think you'll find it quite superior to french fries." If you didn't, he would despair of your palate.
"Pair up if you like, since this is quite a bit to get through. When you've finished, I'll be sharing my versions of each of these dishes, as well as a sweeter bruschetta. Meanwhile, if you have questions, please ask."
"Our last class here we dealt with water," Hannibal announced to the students, "this week, we have oil. There are many different types of oils and fats, vegetable and animal, and they all have various purposes." He passed around a handout. "We could take an entire semester to cover them all. In general, please note that some oils are better for cooking, and some are better for eating.
He grimaced. "Most of what you are likely to find in stores is refined oils. If you imagine that means they have been processed with solvents and machinery until they have more chemicals than character, you would be correct. We will not be cooking with them here." He gestured at the oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. I encourage you to taste these. They will take more skill to cook with, but they are worth it. You can't use as high a heat with them, however, so for such things as frying, you will generally prefer animal fats."
He continued, going over the list of oils and fats on the handout. "And of course," he concluded, "there is butter. Very good for baking, very easy to find."
He looked over the class. "Today, you will be making two things. First, bruschetta." Yes, after teaching them how to boil water, he was teaching them to make toast. Gourmet toast. "We will use olive oil for grilling the bread and for the pancetta, but we have walnut oil for cooking the mushrooms, so you can see what it's like to cook with something a little different. Then next, potatoes in goose fat. I think you'll find it quite superior to french fries." If you didn't, he would despair of your palate.
"Pair up if you like, since this is quite a bit to get through. When you've finished, I'll be sharing my versions of each of these dishes, as well as a sweeter bruschetta. Meanwhile, if you have questions, please ask."
Re: Taste the oils
Re: Taste the oils
Re: Taste the oils
Re: Taste the oils
Even if his idea of variety was a bit more various than most.