My cooking class concluded yesterday with grilling techniques, making mayo by hand, and flambe techniques. I learned a lot of really great things this week, but mostly it made me realize how far along I am compared to the beginner.
For example, the chef had to spend five minutes explaining why it takes less time to simmer water than boil water. One student insisted that the best way to do it was boil the water and then reduce the heat to cool the water.
Another student insisted that once you clarify butter, it was oil.
And when once recipe called for corn oil and I used canola oil, my team almost stabbed me to death until the chef came over and said, "It's the same thing. It's a non-flavored oil."
The only thing I did wrong yesterday was that I didn't wear gloves when dicing the chipotle peppers. The chef said, "Don't touch your eyes for a while. And to any other student, I would say be careful touching your wife tonight but in your case I'm not too concerned."
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