Even I didn't need cooking classes to figure that out.
But, in my continued quest to live creatively in 2016, I'm finding that reminders definitely have a place among new-to-me concepts, and that humor helps with pretty much everything.
A few recent takeaways from the Basics of Culinary -
* There are Five Mother Sauces from which hundreds of other sauces are made. (Now, for some odd reason, what I hear in my head is this - The Mother of All Sauces - spoken in a loud, booming announcer-like voice. I swear this happens without me having wine.)
* Toasting whole spices then grinding them yourself gives a whole different depth to the flavor. I know, it sounds like a hassle, but I was surprised by how easy it was. Whole spices are just as cheap to buy, and the packets are smaller so they won't go to waste. (Raise your hand if you have spices sitting in your cabinet that might be older than you?) We made part of a marinade/rub for Marinated-Grilled Skirt Steak by toasting cumin, coriander, black pepper and cinnamon then grinding it in one of those little coffee grinders. The smell was heavenly!
* You don't need a fancy squeezing thingy to juice lemons and limes. A contraption like that can be considered a "uni-tasker." Instead, put the cut lemon or lime up at the tightest part of a set of tongs and squeeze. This turns the tongs into a "multi-tasker." (I love tips like this because even though I am fortunate to have a nice kitchen with lots of storage, I have a thing about clutter and items used once every three years. This is why I don't own good china and silver.)
* The juice from those lemons and limes? Went into my new favorite, go-to sauce - chimichurri! (I'm still working on a way to have it for breakfast....)
Previous posts in this "series" -
Hmm, my mouth is watering. Hubby has been experimenting with herbs recently - he's got the spices pretty much sorted. And you are so right - the whole/fresh stuff is a lot nicer than the processed ones. We'll need photos of your creations soon!
ReplyDeleteThe food is served family style so, while yummy, it's not all pretty like on Top Chef or anything. There might be one picture floating around of me in my apron looking all chef-y. Okay, it's really me in my apron looking all disheveled and messy....
DeleteAwesome tips. What a fun class! You make me want to go take a cooking class too.
ReplyDeleteIt really is a lot of fun, and I'm learning a bunch of stuff. Not all of it translates well to a blog post, but I like to share at least a few things I think you all might like.
DeleteI hadn't thought to toast the spices. We grind up pepper and rosemary on occasion but I've never tried the others. Now I want to experiment!
ReplyDeleteI've toasted nuts before but never spices. The spices smelled delicious in the pan and even better ground. It didn't take long at all either.
DeleteWhen I read about the Mother of Sauces I couldn't stop replacing it with the Mother of Dragons instead. Guess I'm ready for GoT to return!
ReplyDeleteIt's a challenge for me to make oatmeal, so I really admire you for taking this class and expanding your creative horizons.
Ha ha! :)
DeleteI looked up some recipes for making oatmeal in a slow cooker - set it at night, eat it in the morning. I'll have to get over my fear of leaving appliances plugged in and working overnight though....
I, too, read the five mother sauces in a loud booming voice. In my head, it sounds like Gandalf.
ReplyDeleteI never knew about the five mother sauces. Given my track record with making roux, I don't know how soon I'll be able to master them, but I am going to try... I have reached level ninja with mayonnaise, so I'm fairly proud of that. :D
Toasting spices definitely makes a difference, so long as you do not set fire to the kitchen in the process. (I have.)
I have trouble with roux, too. It's supposed to help if you heat the milk before adding it to the flour and butter, but my flour and butter are all gloppy before I even get to that point. Sigh.
DeleteDon't even tell me about fire. This is the first time I've used a gas stove as an adult. Keeps freaking me out.
I never thought of using tongs. Maybe I should tell my coworker who is the baker at the day job. Might be easier than that flimsy plastic contraption she has to use.
ReplyDeleteIt might be. It probably does depend on the type of tongs you have and on how many things you have to juice.
DeleteYou made me laugh about the old spices. Yes, I have a few that are at least as old as my youngest child.
ReplyDeleteI speak from experience. :)
DeleteI would love to toast and grind spices myself. It sounds like fun and I can only imagine how much better the flavor would be.
ReplyDeleteI couldn't believe how easy it was! I'm definitely going to get one of those little coffee grinders.
DeleteI have tons of spices in my cupboard (cumin, coriander, ginger, etc), but they are all already ground. I also haven't tried toasting them. Sounds like a good thing to try!
ReplyDeleteThe only whole spices I have are pepper corns, but I'm going to get some others next time I shop.
DeleteSounds like a yummy class to take! It's good to know that making your own spices is easier than it sounds . . . although I'm still wimpy enough to buy from the store.
ReplyDeleteI like the "Mother of all sauces" - I can picture someone saying that in a story.
Have fun cooking!!!
We've made a lot of different recipes and some turn out better than others, but it's always been fun. :)
DeleteSounds yummy! I'd heard of toasting spices but I've never tried it. I'm not a fan of the uni-taskers either. I barely have enough space as it is.
ReplyDeleteI have the room, and I'm still not a fan. I like having empty cabinets and shelves. :)
DeleteGreat tips! I recently rediscovered a coffee grinder I had. Not sure why I had it. I remember buying it for something specific, but what that was, I have no idea. We have some spice shops near us that I've not been brave enough to try yet.
ReplyDeleteNow you can sue that grinder for coffee AND spices. Get some whole spices, toast them then grind away! :)
DeleteI may have spices older than me in the cupboard. I don't use them, though. My hubby does, and I think he would really like the toasting idea. :) Thank you!
ReplyDeleteYou're welcome! I have to figure out something to make so I can toast some myself. :)
DeleteI love that "Mother of All Sauces" name, Madeline -- I memorized the recipe/technique for a good basic white sauce, usually medium, and use it for everything from macaroni and cheese to tuna fish casserole as well as various sauces for meat and fish.
ReplyDelete:)
DeleteI have to say I have very few recipes - if any! - memorized. I'd like to be better at that kind of thing. Maybe one of these days!
Great title! It sounds like you're having a lot of fun.
ReplyDeleteWhen I read "mother sauces," my brain immediately translated it to "mother ship." Shows you where my mind is at.
You know, I kind of forgot how much fun it is to learn new things.
DeleteHa! :)