fandomhigh | Beginning Gourmet Cooking Techniques

Hannibal nodded at the students. "Last week, we discussed dealing with dairy and eggs safely. This week, we'll be discussing meats. There are entirely too many different kinds to deal with them all, so — some of the more common."

He set out dishes.

"Fish, beef, chicken, and pork. Keep your cold foods cold, and your hot foods hot. Between forty and one-hundred forty Fahrenheit is where bacteria will thrive. Never keep your food at those temperatures for longer than an hour. As with the dairy, buy this last and bring it straight home."

He waved at the meats. "For the most part, if meats are spoiled, you will smell it." He smiled. "Don't worry; I won't make you do that again. As far as bacterial contamination, you won't. All I can say is, buy from reputable vendors. Check that the color is good and the smell. Fresh beef will appear bright red, not brown. Fresh pork will be pink; fresh poultry, off-white or cream colored. Fresh fish will not smell 'fishy'."

"Some precautions apply to all meats," he continued. "First of all, there are guidelines for handling them in order to minimize risk. Always keep cooked foods and raw meats separate. Wash your hands and your utensils before switching between them. And be very careful with foods that you don't cook; you don't want to spread bacteria to them from something else."

He tapped the plate with the beef. "Each cut and each type of meat has its own cooking guidelines, but again, you want to heat it to above one-hundred-forty degrees, and you want to keep it there. Do not thaw and freeze and cook and freeze…" he grimaced. "Once it's begun cooking, finish it."

"So." He gestured to them. "Today, you will be roasting a chicken, making a stir-fry with beef, cooking a pork chop, and broiling fish. Season them any way you like; do as you will with them. But I want you to handle them properly and learn to use the meat thermometers. Ask if you have questions."

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Hannibal watched for a moment, then nodded. "Good. What are you planning for the chicken?"

"You mean like for flavor?" Flick asked, glancing over. "Or the actual cooking?"

"Both," Hannibal answered. "Have you decided?"

"Hadn't really thought about it," Flick said, shrugging. "Maybe something light? Some pepper or something?"

Hannibal nodded. "Feel free to experiment. If you have any questions, I'd be happy to answer them."

Because simple was boring.

Beginning Gourmet Cooking Techniques | Tuesday, 1st Period

Re: Cook your food

Re: Cook your food

Re: Cook your food

Re: Cook your food

Re: Cook your food