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fandomhigh2014-02-21 01:11 am
sharp_as_knives) wrote in fandomhigh2014-02-21 01:11 am
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Flavors, Food Choices, and Menu Planning - Friday, 4th period
Hanna waited for the students to file in and get seated, then nodded to them and began.
"I hope you all enjoyed the film last week. So, now we return to cooking. Salt," she said, and uncovered the dishes on the counter. "Throughout the world, salt is the most widely-used ingredient in food. It is also one of the oldest. Long before refrigeration, salt curing was used to preserve foods. Salt pulls moisture from food and inhibits bacterial growth."
She passed around a bit of home-made jerky. "In addition, it affects many of the chemical reactions involved in cooking. Because it helps protein gelatinzation and alters the rate of fermentation, it affects the texture of meats, breads, cheeses - most things in which it's used." Bread and sausage were passed around next.
"Also, it affects other flavors. In small amounts, it can enhance sweetness - hence the salt you may find in fruit dishes and candies - and cut bitterness - hence its being used in pickling like the olives we had in our bitter foods class." Next were more of those olives, and some salted caramels to taste.
"The key with salt is using the right amount, and the right kind. You should at all costs avoid common table salt; it has additives to help it to pour, and iodine. Neither will do your dishes any favors. It melts too fast, behaves unsavorily," pun totally intended, "and offers no benefits other than easy access. Instead, you can use kosher salt or sea salt."
There were several tiny bowls put out now. "Kosher salt tends to have larger crystals, so can add its own texture to a dish. It has fewer mineral notes than sea salt. It's a good choice especially when adding salt early in the cooking process.
"Sea salt comes in many forms - coarse, flakes, and so on - and there are a number of varieties." Including the grey, pink, and black ones she set out next. "The minerals in the area they come from offer subtle differences that can enhance a dish."
She looked around for any questions, then nodded. "So. Taste these, then make something of your own. Preferably that makes good use of at least one of them."
"I hope you all enjoyed the film last week. So, now we return to cooking. Salt," she said, and uncovered the dishes on the counter. "Throughout the world, salt is the most widely-used ingredient in food. It is also one of the oldest. Long before refrigeration, salt curing was used to preserve foods. Salt pulls moisture from food and inhibits bacterial growth."
She passed around a bit of home-made jerky. "In addition, it affects many of the chemical reactions involved in cooking. Because it helps protein gelatinzation and alters the rate of fermentation, it affects the texture of meats, breads, cheeses - most things in which it's used." Bread and sausage were passed around next.
"Also, it affects other flavors. In small amounts, it can enhance sweetness - hence the salt you may find in fruit dishes and candies - and cut bitterness - hence its being used in pickling like the olives we had in our bitter foods class." Next were more of those olives, and some salted caramels to taste.
"The key with salt is using the right amount, and the right kind. You should at all costs avoid common table salt; it has additives to help it to pour, and iodine. Neither will do your dishes any favors. It melts too fast, behaves unsavorily," pun totally intended, "and offers no benefits other than easy access. Instead, you can use kosher salt or sea salt."
There were several tiny bowls put out now. "Kosher salt tends to have larger crystals, so can add its own texture to a dish. It has fewer mineral notes than sea salt. It's a good choice especially when adding salt early in the cooking process.
"Sea salt comes in many forms - coarse, flakes, and so on - and there are a number of varieties." Including the grey, pink, and black ones she set out next. "The minerals in the area they come from offer subtle differences that can enhance a dish."
She looked around for any questions, then nodded. "So. Taste these, then make something of your own. Preferably that makes good use of at least one of them."
Re: Listen to the lecture, ask questions
It was Friday, right? And time for class?
She glanced around, making sure that everything else was the same. Students, check. Typical classroom, check. Delicious food, check. Dr Lecter, unexpectedly female, but still check.
"...I'm here for class."
As she had been every week. For the last two semesters.
Re: Listen to the lecture, ask questions
Re: Listen to the lecture, ask questions
This had to be some kind of crazy island thing. Like maybe Dr. Lecter had turned into a girl and also lost a bunch of memories?
"Err...is this some kind of joke, si--ma'am? Some kind of joke, ma'am? I mean, it's me."
Re: Listen to the lecture, ask questions
Hanna stopped and sighed. "This is some strange island thing, isn't it? It's decided to change your face for some reason?"
Re: Listen to the lecture, ask questions
She pulled a lock of hair over her shoulder to examine it. Yup, still red. Her hands were still freckled. She didn't have a mirror, but her face still felt like hers.
"I do agree that something is wrong here," she said carefully, NOT mentioning the fact that Dr. Lecter was suddenly a woman. "There's no a Zhahar on my name, for one. It's just Sholeh a Zeela."
Re: Listen to the lecture, ask questions
Fandom, honestly. Just when she thought she was getting used to it...
She shook her head. "Very well, never mind. Far be it from me to deny anyone who wishes to learn." Hopefully this would clear itself up by the end of Spring Break. So long as Sholeh didn't burn anything down in the meantime, it wouldn't be a problem.
Re: Listen to the lecture, ask questions
"Uhh, thank you?" she said. "For, umm, letting me stay in class, I mean."
You know. The one she'd signed up for. La.