Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chef_chocobro) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2021-01-29 04:22 am
chef_chocobro) wrote in fandomhigh2021-01-29 04:22 am
Entry tags:
Culinary Fundamentals; Friday, First Period [01/29].
"Good morning, class." As usual, Ignis greeted them all with a faint nod of his head at the front of the classroom, all pomp and circumstance and ready to deliver another in-depth lecture that will hopefully lead to no one burning the place down. "Last week, we worked on various preparations of vegetables, so today, it follows that we should turn our attention onto various proteins, specifically meats. Now, the meats here are a little bit different than what I'm used to back home, but it seems that the once that do deviate from what I know are still quite similar, and the same cooking techniques apply just as well. My apologies in advance to any vegetarians or vegetarian sympathizers we may have with us."
There was, if you looked closely, a faint smile there to help indicate that that was mostly an attempt at a joke.
"Now, one of the most important things to keep in mind when cooking meat is the temperature, as undercooked meat can cause you quite a bit of trouble regarding illness-causing bacteria, and overcooked meat can cause you quite a bit of trouble regarding your tastebuds."
Just loaded with jokes this morning, that Ignis!
"Different meats require a different temperature, and I have included a small laminated temperature chart at your stations that you may take with you for reference in your own cooking ventures. You'll also find a food thermometer, which is a crucial tool in ensuring that your meat has reached the proper tempturature.
"On that note, another important thing to keep in mind when cooking with meat is cross-contamination. Many of the juices from raw meat can be harmful to one's health, and so one must always prepare their raw meat seperate from ready-to-eat foods such as their vegetables, and never use the same tools...cutting boards, knives, etc, etc...for other foods that have been used for meat, including other types of meat.
"Now, then," he continued, "one can cook meat from almost any part of an animal, though many cuts are far superior to others. Most commonly, you have the shoulders and legs, or shanks, the middle areas, called loins and ribs, and the haunches, which are the back legs and thighs. Some cuts are more tender, and some are more tough; you'll find the cuts that correspond with the parts of the animal that move the most and get the most work--the legs, shoulders, and haunches--will be the tougher cuts than say, the loins. The difference in tenderness and toughness will alter the best ways of cooking those meats, so it's important to be aware, so that you can do the best in making your cooking method suit the meat.
"Before we get to cooking the meat, we will actually be searing it," and he began to demonstrated by putting some oil in a pan and heating it, explaining as he went along, "which is to simply cook the exterior of the meat to carmelize it, giving it a rich flavor, using high heat until it is golden brown all around. For some meats, like a steak, this may be all that's required for cooking. But for many others, this is just the first step before roasting."
And here, Ignis went over several different methods of cooking meat, ending with a note on the importance of letting it rest before slicing into it, as well as a few deviations to focus a little bit on seasoning.
And, with an example piece of meat glistening on the plate with a sprig of parsley added to the side for dramatic flair, Ignis held it up for a moment before setting it down.
"Now it's your turn. We have several different meats at your disposal in the fridge, as well as various seasonings, and I'd like you to take the rest of the class to explore and practice different methods, and I'd especially like you to focus on your preparation and checking your internal temperatures. If there are any questions before we begin, please ask them now, otherwise, I'll leave you to get to cooking."
There was, if you looked closely, a faint smile there to help indicate that that was mostly an attempt at a joke.
"Now, one of the most important things to keep in mind when cooking meat is the temperature, as undercooked meat can cause you quite a bit of trouble regarding illness-causing bacteria, and overcooked meat can cause you quite a bit of trouble regarding your tastebuds."
Just loaded with jokes this morning, that Ignis!
"Different meats require a different temperature, and I have included a small laminated temperature chart at your stations that you may take with you for reference in your own cooking ventures. You'll also find a food thermometer, which is a crucial tool in ensuring that your meat has reached the proper tempturature.
"On that note, another important thing to keep in mind when cooking with meat is cross-contamination. Many of the juices from raw meat can be harmful to one's health, and so one must always prepare their raw meat seperate from ready-to-eat foods such as their vegetables, and never use the same tools...cutting boards, knives, etc, etc...for other foods that have been used for meat, including other types of meat.
"Now, then," he continued, "one can cook meat from almost any part of an animal, though many cuts are far superior to others. Most commonly, you have the shoulders and legs, or shanks, the middle areas, called loins and ribs, and the haunches, which are the back legs and thighs. Some cuts are more tender, and some are more tough; you'll find the cuts that correspond with the parts of the animal that move the most and get the most work--the legs, shoulders, and haunches--will be the tougher cuts than say, the loins. The difference in tenderness and toughness will alter the best ways of cooking those meats, so it's important to be aware, so that you can do the best in making your cooking method suit the meat.
"Before we get to cooking the meat, we will actually be searing it," and he began to demonstrated by putting some oil in a pan and heating it, explaining as he went along, "which is to simply cook the exterior of the meat to carmelize it, giving it a rich flavor, using high heat until it is golden brown all around. For some meats, like a steak, this may be all that's required for cooking. But for many others, this is just the first step before roasting."
And here, Ignis went over several different methods of cooking meat, ending with a note on the importance of letting it rest before slicing into it, as well as a few deviations to focus a little bit on seasoning.
And, with an example piece of meat glistening on the plate with a sprig of parsley added to the side for dramatic flair, Ignis held it up for a moment before setting it down.
"Now it's your turn. We have several different meats at your disposal in the fridge, as well as various seasonings, and I'd like you to take the rest of the class to explore and practice different methods, and I'd especially like you to focus on your preparation and checking your internal temperatures. If there are any questions before we begin, please ask them now, otherwise, I'll leave you to get to cooking."
Sign In - Culinary Fundamentals, 01/29.
Re: Sign In - Culinary Fundamentals, 01/29.
Re: Sign In - Culinary Fundamentals, 01/29.
Re: Sign In - Culinary Fundamentals, 01/29.
Listen to the Lecture - Culinary Fundamentals, 01/29.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
Iggy were you trying to put her to sleep? Because she was having to smother yawns over here, which she did because she didn’t want to be rude but honestly the amount of information she was absorbing was not nearly as much as usual.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
“Long week,” she admitted, since other than eating and sleeping and chatting with Summer and Pancakes and Dad... her week had basically been all about her project.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
“Besides, like, I should be done my latest project by Wednesday so it’s fine!!!!!!!!!!”
And then other than the energy to trigger the spell on Saturday she’d be free!
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
It was not.
But she was pretty sure Summer would roll with that lie, if she even met up with Iggy.
“And, like, don’t worry!!!!!! Dad already makes noises at me when I stop by for meals!!!!!!!”
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
"Good," said Ignis. "So long as someone is."
Considering he was certain Prompto would be making noises, too, he never doubted there'd be any shortage of that.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
So it was fine.
“Prompto can’t make noises at me,” she said, appalled. “He’s back home!!!!!!!!!”
And it was easy to curate her social media to look totally normal!
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
"Surely nothing a quick phone call couldn't remedy, though I'm not sure 'clucking at my sister' will be an excuse that will fly very far."
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
She didn’t expect it to work but, like, she was going to try.
“Telling him just means he’d fuss about something that’s nothing at all,” she said reasonably. “Like, I’m eating and sleeping and I’m doing some work on the island and I’m even supervised while doing it!!!!!!!”
Sometimes? Sort of?
... she could probably not claim to be supervised by Pancakes, though she was thinking about it.
Re: Listen to the Lecture - Culinary Fundamentals, 01/29.
Not that Ignis had actually planned on getting him involved, anyway, but that wasn't the point.
"Ah," said Ignis, "well. Best of luck to whomever has been sidled with that particular task. Meanwhile, I suppose I should get back to supervising our lesson for the day. I fear if I don't make it over to
the shamelessly moddedMr. Barnes's station soon, we'll have a rather unholy meat alamgamation on our hands..."Class Activity: Meat! - Culinary Fundamentals, 01/29.
Talk to Ignis - Culinary Fundamentals, 01/29.
OOC - Culinary Funadmentals, 01/29.
THE THINGS I DO FOR ART.