This week we learned about starches; legumes, grains/rice, and pasta. In our lab, we made rice and pasta. You have to start with the basics! Getting rice and pasta perfect is hard. It may not seem like you need to go to culinary school to learn how to make rice and pasta, but making perfect rice and pasta takes time and experience.
The method we used for making rice was one I have never tried before. I boil water, add rice and salt, bring back up to a bowl, cover, and simmer until the rice is done, usually about 15 minutes. We used a similar method, after you add the rice and cover, you cook the rice in the oven for 15 minutes. It turned out pretty great. I'm happy to have another option, especially one that uses the oven if my stovetop is full.
The pasta was pretty much exactly as you'd expect, boil salted water (it should taste like the ocean), a little oil, and cook until al dente. The oil point is highly debated. We made it with oil in class. Honestly, I feel like the answer depends greatly on what you're going to do with the pasta after it is cooked. If you're going to dump it directly into the sauce, you probably don't need oil. If you're going to oil it and sauce it later, the oil will prevent the pasta from sticking together. Adding salt to the water, however, there is absolutely no room for debate. The water should be salted, and heavily when you cook the pasta. I'll repeat it; the water should taste like the ocean.
We then took our pasta and rice skills to the races. Half the class made Chicken and Rice while the other half of the class make Macaroni and Cheese. I know. I made chicken and rice. It was the first time I felt like I was really cooking. It was fun. My chicken and rice turned out great. I didn't bring my phone into the lab that day, so I didn't get a picture. Sad.
Later in the week, I helped prep for the World Food Prize dinner, which was held on Friday night. It was so fun. I got to work independently, getting assignments from Chefs. I cleaned green onions, washed masses of Nappa and purple cabbage, counted and polished dishes, cut romanesco, made Korean BBQ Sauce, Yuzu Sauce, julienned sweet potatoes with a mandoline, and made a million tiny little potstickers. It was great. I'm thrilled I was able to participate.
The theme for my Fine Dining class was Curaçao. Each course was beautiful. I included a photo of my favorite, the fish course. The plates the course was served on are new, and I love them.
I registered for my spring semester. I can't believe it. I am registered for five classes next semester; Dining Room Service, Nutrition, Work Experience, Business English, and Purchasing. It should be a little lighter semester as I'm taking five fewer credits than this semester.
Next up, Stocks, Sauces, and Soups!