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fandomhigh2016-01-05 12:09 am
sharp_as_knives) wrote in fandomhigh2016-01-05 12:09 am
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Beginning Gourmet Cooking Techniques | Tuesday, period 1
The Danger Shop was set up in Hannibal's preferred configuration of a number of well-appointed cooking stations for the students and a larger one for him at the front. He waited for them all to settle, then greeted them. "Good morning to you all. 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. "This term we will be learning some of the basics of cooking, how you may use them to feed yourself and avoid destroying the kitchen, and how you can use them to make more involved and advanced dishes." He smiled wryly. "You're also here to eat, which I realize is the attraction for at least some of you." Dante.
"Before we begin that, however, we'll start with introductions. For those of you who haven’t taken a cooking 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. “To begin our theme of simple yet complex tasks, we'll start with something deceptively complex. Boiling 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.
“Those of you who have not had this class before will be making pasta today. It’s a simple food that can be made 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. "You will also find a number of simple recipes to try."
"Those of you who have taken this class before may find another boiled food to try. Poached eggs, soup, rice - surprise me. Find a recipe."
"Any of you may feel free to ask for help. When you’ve all finished, we’ll discuss what you've learned.” He smiled and waved them toward the individual stove set-ups. "Whatever you make, you may take with you. Meanwhile, you may eat what I've made using these same techniques. Please do concentrate on your cooking, however."
He raised a hand. "Also, I have no teaching assistant, so if you would be interested, please let me know."
After anyone had left if they wanted to, he continued, passing out the syllabus. "This term we will be learning some of the basics of cooking, how you may use them to feed yourself and avoid destroying the kitchen, and how you can use them to make more involved and advanced dishes." He smiled wryly. "You're also here to eat, which I realize is the attraction for at least some of you." Dante.
"Before we begin that, however, we'll start with introductions. For those of you who haven’t taken a cooking 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. “To begin our theme of simple yet complex tasks, we'll start with something deceptively complex. Boiling 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.
“Those of you who have not had this class before will be making pasta today. It’s a simple food that can be made 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. "You will also find a number of simple recipes to try."
"Those of you who have taken this class before may find another boiled food to try. Poached eggs, soup, rice - surprise me. Find a recipe."
"Any of you may feel free to ask for help. When you’ve all finished, we’ll discuss what you've learned.” He smiled and waved them toward the individual stove set-ups. "Whatever you make, you may take with you. Meanwhile, you may eat what I've made using these same techniques. Please do concentrate on your cooking, however."
He raised a hand. "Also, I have no teaching assistant, so if you would be interested, please let me know."
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