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)
fandomhigh2025-02-03 08:03 am
chef_chocobro) wrote in fandomhigh2025-02-03 08:03 am
Entry tags:
Modern Kitchen Basics; Monday, First Period [02/03].
Even more interesting looking appliances were set out before everyone in the classroom today, as well as an apron, at each station. There hadn't been any egregious incidents with last week's blenders, but, well, he figured it wouldn't hurt to take that exptra step toward protection with regards to cleanliness as they moved onto other tools with a great potential for messes.
But what he held in his hand was a good old fashioned wooden spoon.
"When it comes to mixing things in the kitchen," he said, and he gave the spoon an expert flip in his hand, not unlike he often did with his knives, and plunked it down into a bowl of dough in frot of him, "there are, of course, the tried and true methods that have stood the test of time, but, in deference to ease and convenience and technology, a wide variery of devices to make mixing easier have been developed. The Gold Standard is, of course, a stand mixer, which quite often allows you to set and forget whatever you're mixing until its ready, usually with interchangable parts to suit your specific needs. There are also hand-held ones, such as these, some electric, and some manual, that require a bit more of you than a stand mixer might, but not nearly as time consuming or demanding as merely a spoon.
"So today," he said, "we'll be exploring these different mixing options and learning how to use them, and then letting you try various different things to get used to them and develop your own preferences or perhaps to even start understanding that, for all its convenience, maybe you still prefer something mixed by hand or whisk overthe more complex options. Let's begin."
But what he held in his hand was a good old fashioned wooden spoon.
"When it comes to mixing things in the kitchen," he said, and he gave the spoon an expert flip in his hand, not unlike he often did with his knives, and plunked it down into a bowl of dough in frot of him, "there are, of course, the tried and true methods that have stood the test of time, but, in deference to ease and convenience and technology, a wide variery of devices to make mixing easier have been developed. The Gold Standard is, of course, a stand mixer, which quite often allows you to set and forget whatever you're mixing until its ready, usually with interchangable parts to suit your specific needs. There are also hand-held ones, such as these, some electric, and some manual, that require a bit more of you than a stand mixer might, but not nearly as time consuming or demanding as merely a spoon.
"So today," he said, "we'll be exploring these different mixing options and learning how to use them, and then letting you try various different things to get used to them and develop your own preferences or perhaps to even start understanding that, for all its convenience, maybe you still prefer something mixed by hand or whisk overthe more complex options. Let's begin."
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