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fandomhigh2014-09-19 10:03 am
sharp_as_knives) wrote in fandomhigh2014-09-19 10:03 am
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Beginning Gourmet Cooking Techniques | Friday, 3rd period
Hannibal was back in front of the class this week. Were you grateful, Elsa? He nodded to the students as they settled in. "My apologies to you all for missing last week's class. I hope you enjoyed the film instead. Thank you, Elsa."
The Danger Shop was set up once more with individual cooking stations, and one for Hannibal at the front. Only this time there were fire extinguishers strategically placed by every setup.
"Our first class, we talked of boiling water. However not everything is cooked that way, as you might have noticed or guessed. So, this week, we will cover oil. There are many different types of oils and fats, both vegetable and animal, and each has a different purpose." He passed around a handout. "We could take an entire semester to cover them all. Perhaps in the future we will. But in general, please note that some oils are better for cooking, and some are better for eating."
He gave them a pained look. "Most of what you're likely to find in stores in this time and place is refined oils. If that sounds to you as if they have been processed with solvents and machinery until they have more chemicals than character, you are very astute. We will not be cooking with them here." He set out a number oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. I encourage you to taste these. They do take more skill to cook with, but they are worth it. They do not, however, work well at very high heats.For things that require that, such as frying, animal fats are generally better."
He continued, going over the list of oils and fats on the handout. "And of course," he concluded, "there is always butter. Very good for baking, and very easy to find."
He nodded to the class. "Today, those of you who are new to this class will be making two things. First, bruschetta." Yes, after teaching them how to boil water, he was teaching them to make toast. Gourmet toast. "We have olive oil for grilling the bread and for the pancetta, and walnut oil for cooking the mushrooms, so you can see what it's like to cook with something a little different. Then, potatoes in goose fat. Which should appeal to those of you who are fans of french fries, although I do hope you'll find this superior." If you didn't, he would despair of your palate, but you would probably be in good company. Jono.
"Those of you that have had this class before, you will get to combine your skills from the previous session by making cold sesame noodles. Sesame oil is a common oil in several varieties of Asian cooking, and has a stronger taste than many others. You will want to be careful how much you use," he cautioned.
"Since this is quite a bit to get through, you all may feel free to pair up if you prefer. When you've finished, I'll be sharing my versions of each of these dishes, as well as a sweeter bruschetta. Meanwhile, if you have questions, please ask. And please, try not to set anything on fire, yourselves included."
The Danger Shop was set up once more with individual cooking stations, and one for Hannibal at the front. Only this time there were fire extinguishers strategically placed by every setup.
"Our first class, we talked of boiling water. However not everything is cooked that way, as you might have noticed or guessed. So, this week, we will cover oil. There are many different types of oils and fats, both vegetable and animal, and each has a different purpose." He passed around a handout. "We could take an entire semester to cover them all. Perhaps in the future we will. But in general, please note that some oils are better for cooking, and some are better for eating."
He gave them a pained look. "Most of what you're likely to find in stores in this time and place is refined oils. If that sounds to you as if they have been processed with solvents and machinery until they have more chemicals than character, you are very astute. We will not be cooking with them here." He set out a number oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. I encourage you to taste these. They do take more skill to cook with, but they are worth it. They do not, however, work well at very high heats.For things that require that, such as frying, animal fats are generally better."
He continued, going over the list of oils and fats on the handout. "And of course," he concluded, "there is always butter. Very good for baking, and very easy to find."
He nodded to the class. "Today, those of you who are new to this class will be making two things. First, bruschetta." Yes, after teaching them how to boil water, he was teaching them to make toast. Gourmet toast. "We have olive oil for grilling the bread and for the pancetta, and walnut oil for cooking the mushrooms, so you can see what it's like to cook with something a little different. Then, potatoes in goose fat. Which should appeal to those of you who are fans of french fries, although I do hope you'll find this superior." If you didn't, he would despair of your palate, but you would probably be in good company. Jono.
"Those of you that have had this class before, you will get to combine your skills from the previous session by making cold sesame noodles. Sesame oil is a common oil in several varieties of Asian cooking, and has a stronger taste than many others. You will want to be careful how much you use," he cautioned.
"Since this is quite a bit to get through, you all may feel free to pair up if you prefer. When you've finished, I'll be sharing my versions of each of these dishes, as well as a sweeter bruschetta. Meanwhile, if you have questions, please ask. And please, try not to set anything on fire, yourselves included."