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fandomhigh2015-03-02 12:10 am
sharp_as_knives) wrote in fandomhigh2015-03-02 12:10 am
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Baking: Sweet and Savory | Monday, 3rd period
Hannibal smiled at the students as they got settled. "Welcome back; I hope you all had a lovely break, whether you joined us on the ship or not. In honor of our trip, and for those of you having trouble returning to classes, I thought we would work on some Mexican food today."
He pulled up an image on the wall. "Empanadas have their origins in Spain, and probably the middle east before that. In their current forms, they're widespread throughout Spain, Portugal, and most of the Americas that they settled. In Mexico they're most often sweet, but savory are also very popular, and are prevalent elsewhere. They can be fried or baked, but since our class isn't on frying, we will be baking them."
He brought up a few recipes. "As with the mochi, these are versatile and highly customizable. Both the dough and the fillings can vary. The basic requirement is that it's a filling with dough wrapped around it." He went over the basics with them. "I've got several suggestions here; feel free to make any of them, or to research and find your own. Just remember not to lose yourself in recipes."
He nodded at the central table. "And as usual, I've made my own for you to sample, including one that's fried, so you can taste some of the difference. Please let me know if you have any questions."
He pulled up an image on the wall. "Empanadas have their origins in Spain, and probably the middle east before that. In their current forms, they're widespread throughout Spain, Portugal, and most of the Americas that they settled. In Mexico they're most often sweet, but savory are also very popular, and are prevalent elsewhere. They can be fried or baked, but since our class isn't on frying, we will be baking them."
He brought up a few recipes. "As with the mochi, these are versatile and highly customizable. Both the dough and the fillings can vary. The basic requirement is that it's a filling with dough wrapped around it." He went over the basics with them. "I've got several suggestions here; feel free to make any of them, or to research and find your own. Just remember not to lose yourself in recipes."
He nodded at the central table. "And as usual, I've made my own for you to sample, including one that's fried, so you can taste some of the difference. Please let me know if you have any questions."