Unit 23: Chocolate started by going over chocolate from the beginning with the cacao tree and how cacao beans are processed, the basics of cocoa powder, dutching, and cocoa butter in addition to how chocolate is processed into varieties of dark, milk, and white chocolate.
It came! The whet stone arrived; even a day early. Amazon is the best; at least when you live on an island and there are no malls or departments stores available without a ferry ride. I decided to wait until everyone was gone for the day to begin my lesson in knife sharpening. I soaked the stone as instructed, selected the knifes that I wanted to sharpen as well as one to practice on first. I then turned on some background music and watched the Rouxbe video on using a whet stone. And then I watched it again. And again.
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.
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."