Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chef_chocobro) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomtownies2021-09-09 04:56 am
chef_chocobro) wrote in fandomtownies2021-09-09 04:56 am
Entry tags:
Community Center Class: Beyond Cup Noodle; Thursday Evening [09/09].
Ignis waited at the front of the conveniently kitted classroom for classes like this for, at the very least, the people he'd expected to come in from last time to arrive, checked his watch to give a little extra wiggle room, and then began promptly five minutes after the technical start of class, and met them with a smile...and his hair the proper length again, thank you.
Which meant that, yes, those cockatiel bangs were a choice.
"Welcome back," he said, with a small nod. "I'm happy to say, last week was not a disaster by any definition of the term, which means we're hopefully in good shape for the ensuing lessons in this class. Now, naturally, if there's one thing that goes well with knowing how to prepare noodles, it's knowing how to prepare a simple sauce, which we did touch on briefly, but today, I'd like to go over the basics for creating a sauce, as well as let you devle into making a few simple ones on your own, because sauce making can be a valuable skill in elevating even the most simple of noodles, and making your own can be incredibly easy, while allowing you to avoid all the additives and quite frankly disturbing levels of sodium one might find in ready-to-make sauces packaged with convenience foods.
"There are five basic steps to any sauce creation," Ignis continued, moving to his station so that he could demonstrate as he explained, "and the first is to start with a flavor base. Simply saute an aromatic flavor base, such as shallots, onions, or garlic, in a fat, such as butter or oil. This will allow flavors to infuse into the sauce as it cooks.
"Next, we will add liquids and seasoning and bring the sauce to a simmer. Now, this step will vary greatly on what kind of sauce you're attempting to make, but this is where we will be adding things like stock, wines, roux, or a dairy element to our developing sauce, and we simmer it, which means to cook it just below the point of boiling, to develop its flavor and consistency.
"At some point, depending on the sauce, you may need to skim the sauce, which is a method of keeping it nice and clear, as sometimes, the simmering process will bring impurities up to the surface, and we want to just gently remove those when they appear.
"We may also choose to strain or puree our sauces once we've deloped the flavor enough, which will further remove impurities or simply blend the sauce together into a smoother consistency.
"And, finally, at this stage, it is simply a matter of evauating and adjusting the consistency and taste of your sauce accordingly. Some sauces can be quite forgiving and manage to be fiddled with quite a bit, others may be less so. As I've mentioned throughout, the details of each of these steps will vary based on what type of sauce you're attempting to make, but I have with me recipes for three simple sauces that can be used in a variety of ways that are good to have in your culinary arsenal: a béchamel sauce, a gravy, and a pomodoro sauce.
"Choose one to focus on or try to tackle more than one, if you're feeling ambitious today, and let's get started. I am, of course, here if you have any questions or require assistance, but half the fun in making a sauce is discovering its finer nuances on your own."
Which meant that, yes, those cockatiel bangs were a choice.
"Welcome back," he said, with a small nod. "I'm happy to say, last week was not a disaster by any definition of the term, which means we're hopefully in good shape for the ensuing lessons in this class. Now, naturally, if there's one thing that goes well with knowing how to prepare noodles, it's knowing how to prepare a simple sauce, which we did touch on briefly, but today, I'd like to go over the basics for creating a sauce, as well as let you devle into making a few simple ones on your own, because sauce making can be a valuable skill in elevating even the most simple of noodles, and making your own can be incredibly easy, while allowing you to avoid all the additives and quite frankly disturbing levels of sodium one might find in ready-to-make sauces packaged with convenience foods.
"There are five basic steps to any sauce creation," Ignis continued, moving to his station so that he could demonstrate as he explained, "and the first is to start with a flavor base. Simply saute an aromatic flavor base, such as shallots, onions, or garlic, in a fat, such as butter or oil. This will allow flavors to infuse into the sauce as it cooks.
"Next, we will add liquids and seasoning and bring the sauce to a simmer. Now, this step will vary greatly on what kind of sauce you're attempting to make, but this is where we will be adding things like stock, wines, roux, or a dairy element to our developing sauce, and we simmer it, which means to cook it just below the point of boiling, to develop its flavor and consistency.
"At some point, depending on the sauce, you may need to skim the sauce, which is a method of keeping it nice and clear, as sometimes, the simmering process will bring impurities up to the surface, and we want to just gently remove those when they appear.
"We may also choose to strain or puree our sauces once we've deloped the flavor enough, which will further remove impurities or simply blend the sauce together into a smoother consistency.
"And, finally, at this stage, it is simply a matter of evauating and adjusting the consistency and taste of your sauce accordingly. Some sauces can be quite forgiving and manage to be fiddled with quite a bit, others may be less so. As I've mentioned throughout, the details of each of these steps will vary based on what type of sauce you're attempting to make, but I have with me recipes for three simple sauces that can be used in a variety of ways that are good to have in your culinary arsenal: a béchamel sauce, a gravy, and a pomodoro sauce.
"Choose one to focus on or try to tackle more than one, if you're feeling ambitious today, and let's get started. I am, of course, here if you have any questions or require assistance, but half the fun in making a sauce is discovering its finer nuances on your own."
Sign In - Beyond Cup Noodle, 09/09.
Re: Sign In - Beyond Cup Noodle, 09/09.
Re: Sign In - Beyond Cup Noodle, 09/09.
Listen to the Lecture - Beyond Cup Noodle, 09/09.
Re: Listen to the Lecture - Beyond Cup Noodle, 09/09.
"So, every time I try to make something like a gravy or spaghetti sauce, it ends up burning to the bottom of the pan. I know that's because its too hot right? How do you know what's hot enough for something to cook but not so hot it burns if you forget to stir it for a few minutes?"
Re: Listen to the Lecture - Beyond Cup Noodle, 09/09.
"A very good question," he complimented, "and in the case of whether or not a sauce is being cooked too hot, there are two things that immediately come to mind. One is that research is your friend; knowing what ingredients cook best with certain temperatures can be helpful. And the second one is simply experimentation, especially since we are discussing cooking in the comfort of our own homes. If you find your sauce continually burning, try cooking at slightly lower temperatures incrementally until the problem seems to have ceased, and then perhaps consider marking that ideal spot on the dial for future reference to ensure you continue to get it just so.
"However," he added, "the problem may not actually be heat, or even a lack of attention to stirring, although vigilance in such will help considerably. It may simply be the quality or size of your pot. Not all pots are created equal! And if you find yourself leaning heavily into a certain type of sauce, a high quality pot suited to the task is a worthy investment. It may also be the ingredients themselves. Too much fat or too thin a sauce can often lead to excessive burning, so be sure to be frugal with your fats and, if need be, consider thickening a burning sauce with a bit of roux. Just as with finding the right heat, that route may involve a it of experimentation, but I have always found cooking to be a rather rewarding investigation."
Re: Listen to the Lecture - Beyond Cup Noodle, 09/09.
"Thanks," he said with a smile. "Will definitely try some of those."
Make Sauces - Beyond Cup Noodle, 09/09.
Re: Make Sauces - Beyond Cup Noodle, 09/09.
He decided to try a béchamel sauce and somehow was able to more or less follow the instructions, even if he had added a bit more seasoning than was necessary.
Talk to Ignis - Beyond Cup Noodle, 09/09.
OOC - Beyond Cup Noodle, 09/09.