Everyone is back in school, and the weather has started to change, and I am about to begin Unit Six: Eggs!
Today's lesson was to cut carrots into 1/4 cups of brunoise, small dice, medium dice, large dice, fine julienne, julienne, and batonnet. It was actually quite a bit of fun and I found that I actually was not too bad at it. My favorite was the brunoise cut. I love it and if I had the time, would use it as a confetti to celebrate each meal. I actually found cutting uniformly to come pretty naturally to me, and much like most cooking, rather relaxing. I may never become a chef, but I will definitely become a better cook. I had to post samples of each of my cuts and describe options for the scrap.
The second unit got down and dirty about food and kitchen safety and cleanliness. I learned something that I had not even remotely known before regarding rice. Did you know that Bacillus cereus is a pathogen found in rice? B. cereus is killed by heat, but its spores are not. If rice is not cooled and stored properly, the spores can emerge from dormancy and contaminate the rice, causing foodborne illness. This is something I will not soon forget as I make rice often and have probably been putting my family at risk. Who knew? Obviously not me! That was not the end of interesting tid bits discussed in Unit Two.
I had my first assignment in my cookery class. I was asked to make my favorite go-to meal. I have to admit, it was not easy deciding what to cook. My go-to meal changes periodically, but I finally decided on Potato Leek Soup. In the process of making the soup, I was to take a picture of my prepared ingredients, a shot during the cooking process, and one of the final dish. I woke up this morning and headed to the store to get my ingredients. The store is pretty empty in the morning; I will have to remember that. The soup does not have that many ingredients so shopping took no more than five minutes. I headed home, unpacked, and got started.
Today marks a very important day. I have decided to go back to school--culinary school; online culinary school. "WHAT," you say? That's right; I have enrolled in the future of food through Rouxbe.com. I have started my first unit in a 27-unit course entitled Professional Cook's Certification Course. It is a six-month course that according to the company, "...charts a new path for cooks that want to learn to develop their craft. Equally suited for culinary students wanting to enter the industry, working cooks looking for professional development, or even serious home cooks that want to develop their culinary skills, this course introduces and reinforces fundamental techniques and knowledge needed in today's kitchens."