Night two - CAP
I had my second CAP class. this one was much more enjoyable. We did some actual cooking, a little wine, and eating. Martin was the instructor again. We started with some lecture, then we watched a demo. Some pan seared cutlets with a white wine herb sauce. The demo was done very well, explaining as he went from step to step. The only thing I would add to the demo is a warm plate.
After the lecture, we broke into our groups and started cooking. I'll break the night up by recipe.
First, we roasted some chicken leg quarters. This was a straight forward roast, hi-temp oil, salt, and pepper. I observed some really interesting behaviors when the sheet pan came out. It was obvious to me who had been burned in the kitchen, and those who hadn't. When a blazing hot pan of chicken comes out of the oven, you move. Some people were pulled away from the pan, as the person who withdrew it had not cleared a landing pad for it. Maya and I cleared a spot on our cooktop to save the plastic cutting board it was about to land on. The chicken went in for a few more minutes to get some color. It was juicy and quite good.
Second was vegetable soup with chicken stock. Joe, the owner of Sabot Culinary, made the stock ahead of time with the carcasses of the deboned chicken. This was pretty straight forward, though a little unimaginative, we used the miripoix from the night before, added some diced red pepper, mushrooms, herbs, and a blond roux. I like my soups a little spicier, with a few strong flavors tossed in.
Third, we made the chicken cutlets we had seen Martin make earlier. It went well, but it was an ordeal in patience. One woman really wanted to eat shrimp, she was itching to bread the shrimp for our group. At the same time, she managed to cross contaminate our cutting boards and knives. The comment Maya and I had on the dish -- needed a dash of lemon. Back to the getting burned comment. When you walk with a hot pan, let people know you are coming, tap them on the shoulder and warn them, don't hover with a really hot pan. Even better, leave the pan till it cools down if you can.
Fourth was the shrimp, I just backed away, and reminded someone I was allergic.
I really enjoyed this class, I hope the others are more like this one. I have another in a week, then some more next semester. My wife will be taking this class this week, so she may have some input on the class.
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