Here we learn about the identification, preparation and cooking methods that are used for vegetables, fruits, starches, salads and dressings.
I got to make among other things:
- Braised Red Cabbage with onions and apples in a braise made of red wine vinegar, fresh lemon juice, sugar and allspice.
- Eggplant Picatta: where you cut eggplant into 1/2 inch circles, then you soak them in salt water for about half an hour, which draws moisture out of the plant and helps prevent a soggy fried finished product. After you rinse the eggplant you dip it into an egg and parmesan mixture and pan fry the circles golden brown on each side
- Pakoras: (an Indian dish)
We started by cutting a number of vegetables into similar shape. Then we roasted spice seeds (cumin, coriander, fennel, fenu grec, cinnamon sticks, bay leaves, black peppercorns and chilli flakes) in a frying pan and ground them after to a powder.
We add chickpea flour, salt, baking powder and water and coat all the vegetables.
Then we deep fry spoon fulls of veggies and batter.
We made lots... because everyone loves pakoras... customers, students, instructors... everyone!
All the food we prepare goes 'on line' to be sold in the cafeteria. We take turns serving.
It makes you feel proud to serve what you (and the others in your team) prepared.
Next week I am on 'starch'. I will get to make:
- Singapore noodles
- Wheatberry pilaf with smoked tomatoes
- Gnocchi Piedmontaise
- Daal with Turka Sauce
I am thrilled.
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