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fandomhigh2014-01-24 12:31 am
sharp_as_knives) wrote in fandomhigh2014-01-24 12:31 am
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Flavors, Food Choices, and Menu Planning - Friday, 4th period
When everybody had gathered around the counter again, Hannibal nodded and began.
"Last week we covered the basic tastes. Of course, no food is simply one or the other. Even foods that are mostly one particular taste will have differences. A lime and a lemon, for instance, are both mostly sour, but they don't taste the same.
"Quite a bit of that difference is down to smell; scent is a vital part to cooking. Also, every food is a different combination of the basic tastes." He placed a number of dishes in front of them.
"Today we will focus on bitter tastes. Both because they seldom get much appreciation on their own," he grinned at Rilla, "and because they are first alphabetically." He indicated each of the dishes.
"Olives are naturally quite bitter. Once cured, traditionally in brine or salt, they maintain a bit of the salty flavor as well as their bitterness.
"Radiccio. Often served in Italy grilled in olive oil; grilling cuts its bitterness somewhat. You will also see it in salads to give them a bit of color. You wouldn't want a salad containing nothing else, but they can be quite a nice addition.
"Artichokes. You may often see the hearts marinated, but grilled or steamed they maintain a stronger - although not unpleasant - bitter taste, combined with a very slight sourness.
"Coffee. Bitter, but with a much more complex combination of flavors. It can be affected by the region of origin of the beans, how long they are roasted, and how they are brewed. It can be floral, or citrusy, or with notes of any number of flavors. We could do an entire class on just this, but not right now." He smiled.
"And dark chocolate. This particular blend is eighty-five percent cacao. Obviously it has some sweet tones to it, although probably not as much as you would expect.
"So." He nodded them towards the foods. "Taste them, take note of the bitterness and how it interacts with the other flavors, and how each food's bitterness differs from the others. Ask questions if you have them. Then choose one of these, find a recipe, and make me something." He chuckled. "Again, feel free to ask questions."
"Last week we covered the basic tastes. Of course, no food is simply one or the other. Even foods that are mostly one particular taste will have differences. A lime and a lemon, for instance, are both mostly sour, but they don't taste the same.
"Quite a bit of that difference is down to smell; scent is a vital part to cooking. Also, every food is a different combination of the basic tastes." He placed a number of dishes in front of them.
"Today we will focus on bitter tastes. Both because they seldom get much appreciation on their own," he grinned at Rilla, "and because they are first alphabetically." He indicated each of the dishes.
"Olives are naturally quite bitter. Once cured, traditionally in brine or salt, they maintain a bit of the salty flavor as well as their bitterness.
"Radiccio. Often served in Italy grilled in olive oil; grilling cuts its bitterness somewhat. You will also see it in salads to give them a bit of color. You wouldn't want a salad containing nothing else, but they can be quite a nice addition.
"Artichokes. You may often see the hearts marinated, but grilled or steamed they maintain a stronger - although not unpleasant - bitter taste, combined with a very slight sourness.
"Coffee. Bitter, but with a much more complex combination of flavors. It can be affected by the region of origin of the beans, how long they are roasted, and how they are brewed. It can be floral, or citrusy, or with notes of any number of flavors. We could do an entire class on just this, but not right now." He smiled.
"And dark chocolate. This particular blend is eighty-five percent cacao. Obviously it has some sweet tones to it, although probably not as much as you would expect.
"So." He nodded them towards the foods. "Taste them, take note of the bitterness and how it interacts with the other flavors, and how each food's bitterness differs from the others. Ask questions if you have them. Then choose one of these, find a recipe, and make me something." He chuckled. "Again, feel free to ask questions."
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(Zhari)
Listen to the lecture, ask questions
Cook!
accidentally!Re: Cook!
She didn't say "ew", but the look on her face was priceless.
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
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Re: Cook!
It took him a bit of poking around, but he found a recipe for a barbecue sauce that seemed easy enough to make, and then, if he put it on a steak...
Aw, yeah. A caffeine kick, cooked almost rare enough to kick back.
Re: Cook!
Re: Cook!
At least it would be a well-seasoned boot.
Re: Cook!
Re: Cook!
See Sparkle, see Sparkle all curious.
Re: Cook!
"It depends upon the meal," Hannibal answered. "Just shy of medium, generally."
Re: Cook!
He shrugged his shoulders. Depending, right?
"When would well-done be better, anyhow?"
Re: Cook!
Re: Cook!
Steak! With coffee in the sauce!
Re: Cook!
Eat Hannibal's food
Artichokes braised in lemon and olive oil (http://www.gourmet.com/recipes/2000s/2008/11/artichokes)
Radicchio and endive salad with pecan vinaigrette (http://www.epicurious.com/recipes/food/views/Radicchio-and-Endive-Salad-with-Pecan-Vinaigrette-101147)
Vacuum-brewed Yemen Mocha Sanani (organic cream and sugar available)
Dark chocolate truffles (http://www.valrhona-chocolate.com/Truffles-recipe)
And, a two-for-one because he won't have to watch you after you eat them - dark chocolate-covered espresso beans!
Talk to Hannibal!
Talk to the TA!
Re: Talk to the TA!
... Just, maybe not together.
OOC!