Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2021-01-22 04:29 am
chef_chocobro) wrote in fandomhigh2021-01-22 04:29 am
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Culinary Fundamentals; Friday, First Period [01/22].
"Good morning, everyone." Ignis greeted the class in his usual, straight-forward, straight-to-business way. "And welcome back. Now that we all," and by 'we all', he clearly meant him, "feel more comfortable with handling knives in the classroom, we can turn our attention to how we might best prepare vegetables, something that may seem deceptively simple, but you may find that there is but a thin margin between a vegetable being of exceptional quality and being downright unpalatable, although I'm quite sure there are many out there who find vegetables to be unpalatable on mere principle alone. All the more reason, then, to ensure that we are doing our best to treat them well.
"Today, then, we will talk about preparing vegetables to the best of our ability that truly highlights the vast richness and nutrition that a vegatable has to offer."
Which, of course, meant launching into an astute lecture regarding the quality of the produce being used, how one must be careful not to overcook vegetables, as doing so not only makes them unpleasant to eat but also robs them of all of the nutritional benefits they have to offer, and how much more appealing well-cooked vegetables can be with the example of some perfectly sauted green beans compared to those found in a can.
"Now there are many different approaches to cooking vegetables, but we will be focusing on three of them today: steaming, sauteing, and roasting. The concepts for them all are simple, and the key, in addition to ensuring quality ingredients and preparation, is honestly a bit of patience and merely paying attention, so one does not over- or under-do it.
"Let us start with roasting, as that is generally the less labor intensive..."
And, with that, the hands-on part of the class began, as he invited them all to follow with their own vegetables as he explained the process, from preparing them to begin with, with helpful hints peppered in like the seasoning itself, and then onto the next one.
Lather, rinse, repeat. And pray no one burned anything down in the meantime.
"Today, then, we will talk about preparing vegetables to the best of our ability that truly highlights the vast richness and nutrition that a vegatable has to offer."
Which, of course, meant launching into an astute lecture regarding the quality of the produce being used, how one must be careful not to overcook vegetables, as doing so not only makes them unpleasant to eat but also robs them of all of the nutritional benefits they have to offer, and how much more appealing well-cooked vegetables can be with the example of some perfectly sauted green beans compared to those found in a can.
"Now there are many different approaches to cooking vegetables, but we will be focusing on three of them today: steaming, sauteing, and roasting. The concepts for them all are simple, and the key, in addition to ensuring quality ingredients and preparation, is honestly a bit of patience and merely paying attention, so one does not over- or under-do it.
"Let us start with roasting, as that is generally the less labor intensive..."
And, with that, the hands-on part of the class began, as he invited them all to follow with their own vegetables as he explained the process, from preparing them to begin with, with helpful hints peppered in like the seasoning itself, and then onto the next one.
Lather, rinse, repeat. And pray no one burned anything down in the meantime.
Sign In - Culinary Fundamentals, 01/22.
Re: Sign In - Culinary Fundamentals, 01/22.
Re: Sign In - Culinary Fundamentals, 01/22.
Re: Sign In - Culinary Fundamentals, 01/22.
Listen to the Lecture - Culinary Fundamentals, 01/22.
Prepare your Vegetables! - Culinary Fundamentals, 01/22.
Re: Prepare your Vegetables! - Culinary Fundamentals, 01/22.
Re: Prepare your Vegetables! - Culinary Fundamentals, 01/22.
This was all really basic, even if he did go on and on and on about it, so Nina wasn't having any trouble with it even if she was still more than a little weirded out about her roasted potatoes starting and ending as, well.
Potatoes.
So she was eyeing the whole thing dubiously even as she sauteed meticulously cut bell peppers.
Talk to Ignis - Culinary Fundamentals, 01/22.
He even had tried Nina's bunny cuts from last week, but that only made Noctis mope and complain about how they were too cute to eat, he'd just feel bad...
OOC - Culinary Funadmentals, 01/22.