Beginning Gourmet Cooking Techniques | Friday, 3rd period

[sharp_as_knives]

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."

Comments

[never-dull.livejournal.com]

Hannibal chuckled. "It is. I've a rather strong sense of smell myself; I'm aware that even good scents can be overwhelming. Sesame oil in particular should be used sparingly unless you intend to make it the primary flavor of the dish. Otherwise, it tends to take over, as you can imagine."

[iceolatedqueen.livejournal.com]

"It's certainly very distinct," Elsa decided. "But I think I can imagine how people might use it, in dishes that could have strong flavors, themselves?"

[never-dull.livejournal.com]

Hannibal nodded. "The trick is in balancing the flavors, then. It can take quite a bit of trial and error to get a new recipe just right." He smiled. "But it's worth it when you get it to work."

[iceolatedqueen.livejournal.com]

"I'm not afraid of trial and error," Elsa decided. "I typically have plenty of time on my hands, and no shortage of resources to work with."

Being a habitual recluse and kind of filthy rich was pretty good for that.

"I think I might like to try the sesame noodle recipe as well, another time," she added, thoughtfully. "I know I'm still new to this, and the bruschetta and potatoes are probably my limit in the time I have available to me, but... it could be fun."

If full of sneezing.

[never-dull.livejournal.com]

"If you have the time today, feel free to try it," Hannibal answered. "It isn't that it's terribly difficult, only a little more advanced. I mostly want to make sure people aren't being graded for doing the same thing twice," he confided with a smile. "If they're here for my cooking, they should work for it."

[iceolatedqueen.livejournal.com]

"I have plans this evening," Elsa confided, blushing faintly, "and I wouldn't want to intrude on other classes if my cooking time runs past today's lesson. I haven't quite fallen into a rhythm yet when working with food. I keep going back and double and triple checking to be certain I haven't missed some vital step."

Yes. Some vital step to chopping parsley. She was still trying to puzzle out how she was going to peel and scoop at the potatoes without taking off her gloves, after all.

It would be an adventure.

[never-dull.livejournal.com]

Hannibal smiled, guessing the nature of her plans from her blush. "As you become more acquainted with how it works, you'll need to check less often," he promised. "Until then, check as many times as you need. And if you would like to learn that dish, or if you have another in mind, please feel free to call or write me. My number is on the syllabus," he reminded her. "I would be pleased to have you visit and help you through it."