My first class came to a close last Friday. It was a quick two weeks that was jam packed full of the science of cooking, theory, and lots of experiments. It was a great foundation class to begin my studies.
Cooking tips: 1.) when blanching vegetables, salt the shocking liquid instead of the cooking liquid. The result is more salt stays with the vegetable and no further salting is required.; 2.) when making stock, roast the mirepoix (veg mixture of 1/2 onion, 1/4 carrot and 1/4 celery) before adding to the pot, there is a much richer flavor derived when first roasting the vegetables. A note on roasting vegetables...don't roast the celery, it just turns into a dry nasty bit of bark with no further flavor to release into the stock.
Today was my first day in Baking 1a. Its a lot of fun so far and am looking forward to learning a ton of information and sharing some tips here.