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."