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dickensI've taken three cooking classes this month, 'cause I'd been intending to for years and finally decided I might as well do it now.
I now know how to make sweet and savory souffles, brioche, and I've perfected my scone technique, and tonight there were many, many dumplings.
Pot stickers, pierogi, kropkakor (potato dumplings stuffed with ham and bacon which are poached and then fried and served with more bacon) gnocchi, apple dumplings and a dutch dessert dumpling made of cheese, sugar and bread crumbs that I can't remember the name of just now.
But! And here's the cool thing, I taught the teacher the trick for peeling ginger... put away the peeler and use the side of a teaspoon, the skin just flakes off like paper.
The teacher? He's a pastry chef, teaches ~20 cooking classes a month, speaks Chinese, and he's currently working on an engineering degree in his spare time. It makes me feel like less of a dilettante...
I now know how to make sweet and savory souffles, brioche, and I've perfected my scone technique, and tonight there were many, many dumplings.
Pot stickers, pierogi, kropkakor (potato dumplings stuffed with ham and bacon which are poached and then fried and served with more bacon) gnocchi, apple dumplings and a dutch dessert dumpling made of cheese, sugar and bread crumbs that I can't remember the name of just now.
But! And here's the cool thing, I taught the teacher the trick for peeling ginger... put away the peeler and use the side of a teaspoon, the skin just flakes off like paper.
The teacher? He's a pastry chef, teaches ~20 cooking classes a month, speaks Chinese, and he's currently working on an engineering degree in his spare time. It makes me feel like less of a dilettante...
