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fandomhigh2014-02-21 01:11 am
sharp_as_knives) wrote in fandomhigh2014-02-21 01:11 am
Entry tags:
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
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.