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fandomhigh2016-01-18 11:53 pm
sharp_as_knives) wrote in fandomhigh2016-01-18 11:53 pm
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Beginning Gourmet Cooking Techniques | Tuesday, period 1
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.
"First class, we covered boiling water. It's a good start, but obviously not everything is cooked that way. This week, we will go over cooking with oil. There are numerous different types of oils and fats, both vegetable and animal, and each one has a different purpose." He passed around a handout. "We could take an entire semester or more to cover them all, so for now please note that some oils are better for cooking, and some are better for eating."
He made a moue of distaste "Most of what you're likely to find in stores in this time and place is refined oils. If you think that sounds as if they've been processed with solvents and machinery until they have more chemicals than character, you wouldn't be wrong. We will not be cooking with them here." He motioned them all to join him at the front, where he set out a number oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. They take more skill to cook with, but they're well worth it. They work best at lower heats; for things that require very high heats, such as frying, animal fats are generally better."
He took out a basket of good homemade bread and gestured them towards the oils. "Please, try them." He went over the list of oils and fats on the handout as they did so. "And of course," he concluded, "butter is one of the most common fats. Very good for baking, and very easy to find."
He nodded to them all. "Today, you 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.
"Mademoiselle," he told Cosette, "since you have done that already, please use your skills to find a recipe that uses at least three different oils or fats, and make it. Let me know if you need any help; I will be your sous chef for the day. The rest of you, since this may be a fairly large task, you may feel free to pair up with each other if you like. When you've finished, I'll be sharing my versions of each of these dishes, as well as late winter vegetables roasted in bacon fat and pickled fig, robiola, and pistachio oil crostini. Meanwhile, if you have questions, please ask. And please, try not to set anything on fire, yourselves included." Dante.
"First class, we covered boiling water. It's a good start, but obviously not everything is cooked that way. This week, we will go over cooking with oil. There are numerous different types of oils and fats, both vegetable and animal, and each one has a different purpose." He passed around a handout. "We could take an entire semester or more to cover them all, so for now please note that some oils are better for cooking, and some are better for eating."
He made a moue of distaste "Most of what you're likely to find in stores in this time and place is refined oils. If you think that sounds as if they've been processed with solvents and machinery until they have more chemicals than character, you wouldn't be wrong. We will not be cooking with them here." He motioned them all to join him at the front, where he set out a number oils in front of him, of various colors and consistencies. "Unrefined oils have much more flavor. They take more skill to cook with, but they're well worth it. They work best at lower heats; for things that require very high heats, such as frying, animal fats are generally better."
He took out a basket of good homemade bread and gestured them towards the oils. "Please, try them." He went over the list of oils and fats on the handout as they did so. "And of course," he concluded, "butter is one of the most common fats. Very good for baking, and very easy to find."
He nodded to them all. "Today, you 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.
"Mademoiselle," he told Cosette, "since you have done that already, please use your skills to find a recipe that uses at least three different oils or fats, and make it. Let me know if you need any help; I will be your sous chef for the day. The rest of you, since this may be a fairly large task, you may feel free to pair up with each other if you like. When you've finished, I'll be sharing my versions of each of these dishes, as well as late winter vegetables roasted in bacon fat and pickled fig, robiola, and pistachio oil crostini. Meanwhile, if you have questions, please ask. And please, try not to set anything on fire, yourselves included." Dante.
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