[Sca-cooks] What kind of class would you attend?

[Euriol of Lothian]

I think a class I would like to attend is how to apply the "humor theory" to
the dishes. It is such a big part of the mindset of the cuisine, even post
period, yet there are classes on theory, but not the practical application
of the theory.

Euriol

-----Original Message-----
From: sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org] On Behalf Of
Michael Gunter
Sent: Wednesday, July 01, 2009 2:32 PM
To: Cooks within the SCA
Subject: [Sca-cooks] What kind of class would you attend?


I'm a pretty good general cook. I'm good at frying, braising, roasting,

baking, etc...my knife skills are pretty decent. I'm knowledgable in 

many cuisines. I've cooked professionally, been a featured chef at a

farmer's market, catered, taught and achieved a Laurel.

 

So, I think I have a fair grounding in cookery. But there are always things

to learn. I'd like to bake more and there are techniques I still need to

master. One area I am very weak in is kitchen string. That's right, string.

I need to learn the proper techniques for trussing, binding, tying and
bundling

meats. I can kind of make do, but my results are a far cry from professional

looking. And that is a class that is never taught.

 

So, what kind of class would you like to attend that is never or rarely

taught?

 

Gunthar

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