culinary school
Is that turmeric in your eye?
If you throw turmeric in your eye, place a few flakes of dried red pepper on your tongue and inhale the hay and citrus notes of coriander, then you will have a moment commensurate with mine from my first day of fall semester. I did take Intro to Baking in Spring, and an online Safety & Sanitation class during summer; but it is fall and finally, here comes the cooking.… [more]
taste test: apples and pears
Now THIS is what I call culinary school.
Really, it should involve palate education. And not just eat what you cook, and cook what you eat. I mean, roll up your sleeves, close your eyes and chew. Take off the labels, inhale the aromas, chew chew chew.
I am in a class right now that is all about product variances. Think of it as ingredients 101, learning about what is… [more]
kitchen skills: sharpening knives gives me the chills.
How ironic, how absolutely hilarious yet awkward: my little peeve of knife sharpening. Here I am, front and center, a new culinary student and one of my personal fingernails-on-the-chalkboard [sends chills down my spine] is the noise of knives sharpening. Ask my parents, they will tell you. As a little girl if ever the knives were scraped against steel, I would clamp my ears shut as quick as a mouse… [more]
rustic pie crust
So my lab class this quarter is Introduction to Baking; the hardcore cooking classes kick in come fall. Which means summer, whilst not learning about safety and sanitation in the kitchen, I will be practicing my culinary skills—especially knife cuts and sauces—and generally trying to beat/whisk/slice/pound some cooking info into my brain before fall practical kicks in.
In baking, we have been learning about breads and last week we attempted … [more]
shrimping?
I told you it was auction season, remember the year supply of dry sodas? Well, we get a kick out of picking one interesting item per auction, perhaps one with a story or experience. At a recent auction, I renewed our family pass to the Seattle Art Museum… [more]
—which was brilliant timing as they just renovated a huge portion of the museum. It is gorgeous.At last year’s school
some baked-in science, and a little mustard magic.
Baked goods are best fresh, right out of the oven and the same day they are made. Why is that anyway? Because after they come out of the oven, they continue to lose moisture. And moreover, when you see the day-old pastries for sale at your corner coffee shop, they are usually individually wrapped in saran wrap. Do you know why? Because it helps keep that same moisture in just… [more]
cooking school: week three
How is it going, you ask?
I think I need a tag line somewhere on my site that reads: mom goes to chef school (perhaps for my own benefit). I am approaching my third week and it remains surreal. I have a chef jacket and apron dangling from my indoor clothes’ line with four tentatively placed clothespins… are they really mine?
Recently [though not surprisingly], people have been asking me:… [more]
my first week of culinary school.
I started! School has begun; and what is that? Homework you say? And then some. I conveniently forgot that I would be assigned piles of reading. The good news? It is all about cooking, so I love every word. Just a shift from my usual perusal of cookbooks, cook magazines and food blogs to instructor given, culinary driven textbooks.
The first week was an eye opener, the usual overviews of… [more]
would you like the good news or the bad news?
Bad first, I always say. Or perhaps it should be good, then in all your bliss you forget to receive the bad news. But in this case it cannot be helped. The bad news is that I have been super sick, I am home now but did have a short stint at the hospital. I didn’t have the heart to photo hospital food for you, to display on my blog.… [more]
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