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fandomhigh2014-08-29 02:59 pm
sharp_as_knives) wrote in fandomhigh2014-08-29 02:59 pm
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Beginning Gourmet Cooking Techniques, Friday 3rd Period
Hannibal nodded at the students as they filed into the Danger Shop, which was set up as very well-appointed individual cooking stations. “Hello; I believe I know most of you, but those I don't, I am Doctor Hannibal Lecter, and this is Beginning Gourmet Cooking Techniques. If you didn't intend to take this or have changed your mind, now is the time to leave.”
After anyone had left if they wanted to, he continued, passing out the syllabus. "We will be learning a number of basic techniques for cooking, and how to apply them in both basic and advanced ways." He eyed a few of the students, assuming they were there. "Particularly as some of you have taken this class before; I do feel somewhat obligated to make you work for the food." He smiled to soften that. "Before today's lesson, we'll conduct the standard introductions. For those of you who haven’t taken a class with me before, this consists not only of your name and class, but also any allergies you may have — food or otherwise — and any objections or restrictions to eating or working with any foods. Also, the class will entail several trips to the mainland, so if that will be a problem for you, please let me know."
Once the introductions were over, he continued. “Our first lesson is something simple, but more complicated than it sounds. How to boil water.” He turned to the cooking station at the front of the room. “Gather around, please.” He gestured for them to come closer. “First, you should always begin with cold water. It will take longer, but it will taste less like pipes and water heater. Filtered is best, if you can get it, both for taste and for exactness of temperature. Now, there are several types of cooking you may see referred to, and it's important you know the difference: a simmer, a slow boil, and a rolling boil. The best way to achieve and maintain each depends upon your tools and what you are using them for.”
He explained the differences, plus the relative sizes of pot that should be used, how to adequately work a gas stove (and how to make do with electric if necessary), and the benefits of boiling before simmering versus not.
“To apply this lesson, those of you who have not had this class before will be making pasta today. It’s a good first step, as a simple food that can be made much more complex depending upon what you do with it. And how you boil it does make a difference.” He showed them overcooked, doughy pasta; undercooked, crunchy pasta; pasta that had been stuck together from not enough room in the pot; and pasta cooked correctly. “I prefer fresh myself, but dried is easier to find these days for most people, so that's what you're most likely to use and what you’ll find at your stations." He nodded to them.
"Those of you who have taken this class before," and you knew who you were, "you get to try something slightly more challenging. You will be poaching eggs today. This requires you to keep the water at a simmer just on the edge of a boil." He explained the details.
"When you’ve all finished, we’ll discuss what you've learned, and eat what I’ve made using the techniques we've gone over.” He smiled and waved them toward the individual stove set-ups.
"If you have questions, please ask me. Also, I have no teaching assistant as of yet, so if you would be interested, please let me know."
After anyone had left if they wanted to, he continued, passing out the syllabus. "We will be learning a number of basic techniques for cooking, and how to apply them in both basic and advanced ways." He eyed a few of the students, assuming they were there. "Particularly as some of you have taken this class before; I do feel somewhat obligated to make you work for the food." He smiled to soften that. "Before today's lesson, we'll conduct the standard introductions. For those of you who haven’t taken a class with me before, this consists not only of your name and class, but also any allergies you may have — food or otherwise — and any objections or restrictions to eating or working with any foods. Also, the class will entail several trips to the mainland, so if that will be a problem for you, please let me know."
Once the introductions were over, he continued. “Our first lesson is something simple, but more complicated than it sounds. How to boil water.” He turned to the cooking station at the front of the room. “Gather around, please.” He gestured for them to come closer. “First, you should always begin with cold water. It will take longer, but it will taste less like pipes and water heater. Filtered is best, if you can get it, both for taste and for exactness of temperature. Now, there are several types of cooking you may see referred to, and it's important you know the difference: a simmer, a slow boil, and a rolling boil. The best way to achieve and maintain each depends upon your tools and what you are using them for.”
He explained the differences, plus the relative sizes of pot that should be used, how to adequately work a gas stove (and how to make do with electric if necessary), and the benefits of boiling before simmering versus not.
“To apply this lesson, those of you who have not had this class before will be making pasta today. It’s a good first step, as a simple food that can be made much more complex depending upon what you do with it. And how you boil it does make a difference.” He showed them overcooked, doughy pasta; undercooked, crunchy pasta; pasta that had been stuck together from not enough room in the pot; and pasta cooked correctly. “I prefer fresh myself, but dried is easier to find these days for most people, so that's what you're most likely to use and what you’ll find at your stations." He nodded to them.
"Those of you who have taken this class before," and you knew who you were, "you get to try something slightly more challenging. You will be poaching eggs today. This requires you to keep the water at a simmer just on the edge of a boil." He explained the details.
"When you’ve all finished, we’ll discuss what you've learned, and eat what I’ve made using the techniques we've gone over.” He smiled and waved them toward the individual stove set-ups.
"If you have questions, please ask me. Also, I have no teaching assistant as of yet, so if you would be interested, please let me know."
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