I do not know about the rest of you young fellows in this day and age, but I enjoy eating good food. However, this often puts people at my age in quite the predicament because great tasting food is not always available for every meal. Access to scrumptious sustenance is often limited to large family meals and the occasional venture to restaurants, so I thought that a solution to this problem was to learn to cook delectable meals for myself.
To do this I decided to focus on baking, because that is an aspect of cooking I have never practiced, and work on the five French mother sauces. These sauces are the bechamel, veloute, espagnole, tomato sauce, and hollandaise. Of these I have made the hollandaise, and attempted to create the stocks for the veloute and espagnole. The baking I have done this semester consists of making apple pies --- during which time Ms. Wissner helped me develop my taste for which shortening I enjoy in pie crust --- and fruit brulee with my mom. Both have been very beneficial in my project thus far. I believe my work with the five French mother sauces, along with baking, will lay a good foundation as I work toward my self-image of a good home chef.
While I am at the elementary stage of my goal, I do believe that this truly is an “ELI” for me, meaning that it will extend for my entire life and will always be applicable (especially on into the future, because my parents cooking will be less accessible). I am excited to continue learning about the conventions of cooking while honing my skills, as this cooking adventure will be a lifelong one.
~Ben Ting
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