sharp_as_knives (
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: Talk to Hanna!
Re: Talk to Hanna!
"It would be awesome if it worked like that," he murmured, completely non-committally. All of that calming down he'd been doing was slipping away again, with a gusto. "I don't think- I mean, yeah, maybe. Sure. That could be a thing that could totally be happening, with Zhari being somewhere far away from, like, Sho and Zee. Yeah. Yeah. Look, I need to, um... I have to go do a thing."
He was pretty sure that thing was 'going to be sick.'
Re: Talk to Hanna!
Re: Talk to Hanna!
And there he went, clamping his hands over his mouth and oh fuck. Fuck fuck fuck he was going to get so drunk tonight.
Re: Talk to Hanna!
which were totally part of the carefully-chosen food today, WTF happened to my list of food??into one and handed it to Sparkle; he seemed to need it.She started putting together what he'd just said with little things she'd noticed and that Zhari had let slip. "Zhari and her sisters, they...share the same body somehow?" She couldn't quite see how that would work, but it seemed to fit the facts.
Re: Talk to Hanna!
"Three of them. I thought Sho was just, like, fucking with me, except they're usually so damn careful to not be associated with each other, aside from how similar their names are." He stared at what was left in the glass for a few seconds before finishing it off. "People think they're some kind of demon or something, like anything with as many freckles as timid little Sholeh could possibly be demonic, and so they hide it."
A beat.
"Fuck. Fuck, you didn't hear any of this from me, okay? Please? Sho's the only one that even really like tolerates me any more, I hurt them once, when something attacked the island and I spent a few days as a vampire, but I don't want them hurt I mean I really don't and I just... I know a lot of people here but Sho's one of a really small number I ever really called a friend and if Zhahar's gone, I don't even know what that means for them."
Re: Talk to Hanna!
She pursed her lips and sat back, arms crossed. "Sholeh; is she the sister who's dating Evan?"
Re: Talk to Hanna!
He sat there quietly with the cup in hand, a little more willing to actually pace himself, this time.
"I did her hair for dances and stuff before we had our falling out, I suppose she had someone she was aiming to impress. Why?"
Re: Talk to Hanna!
Re: Talk to Hanna!
Re: Talk to Hanna!
And if it didn't, there wasn't exactly much they could do about it, but she'd leave that part unsaid.
Re: Talk to Hanna!
Incidentally, it was a losing battle.
"Some things have been more likely to clear themselves up than others," he mumbled miserably. "It'd be nice if all of this crazy was one of those things, yeah."
Re: Talk to Hanna!
Re: Talk to Hanna!