Sunday, March 23, 2014

Culinary Techniques: Week 2

Another fun week of learning how to cook and this is when I realize that cooking is both simple yet complex at the same time. The best recipes are usually the most simple recipes but yet, it requires a lot of love and care in order to make it right. For example, this week we learned to make composed salads. It calls for simple ingredients, but requires a lot of steps. Every vegetable should be individually seasoned and carefully assembled on to the plate until you get a masterpiece that is both extremely appealing to the eye and tasty to the palate.

After this week, I can say that I am no longer afraid of cooking fish. We learned how to filet and cook both round and flat fish. The process is simple yet requires a lot of care. It is important that you are gentle enough not to tear the meat into shreds and yet you have to be patent enough to make sure that all the little bones are removed one by one to ensure that there are no bones left in the fish before you cook it.    

Although there are rules to cooking, it leaves a lot of room for imagination. However it is important for us to understand the fundamentals such as desired oil temperature when frying certain things and how you should never mix heated oil with water. Just with some potatoes, salt, and oil, along with some additional ingredients, there are so many things you can do to a potato. Dedicating a day to potatoes is just too much. I think after a while, even the most dedicated fans of potatoes would want to take a break from this lovable spud.

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