Today was a demo-only day, which means that tomorrow will be insanity. First thing is the practical to follow today's demo (vegetables in sticks and cubes!) and then pastry demo and pastry practical.
I'm really excited to get going with the pastry side of things. So far we've just had a seminar for pastry where we smelled all the different ingredients we might see over the next 8 months. It kind of felt like they keep all these things in "show and tell" containers, little styrofoam cups with clear lids, for a long long time. I don't know what I expected glucose to smell like, but every container smelled the same...mostly odorless with a slight tinge of rancid. I wonder how long they've been sitting in those "seminar cups?"
Rancid seminar cups or not, I say bring on the butter sculpture...
Here are pictures of some of my "better" carrots. Still not perfect little 7-sided footballs...but they're ok. Also, the scraps created and the whole bag of cheese curd I ate in the process. (No, it wasn't squeaky...sigh)
did you learn any tricks for the onions to not hurt your eyes? you inspired jer and me to make soup last night, but i had to keep running to the bathroom to wash my eyes (as usual).
ReplyDeleteThe trick is to make as few cuts as possible and to have a REALLY sharp knife. I've heard rumors (though not at school) that you can do it near an open flame, like your gas stovetop if you had one, and the flame will burn up the gas released by the onion before it hits your eyes....but I don't know if that's true...or safe.
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