In general ratios are – 1 egg to 1 cup of oil to 1 tsp of lemon/lime juice
We made honey mustard and caesar dressing –
Shallot -1/2 chopped
Honey – 1tbsp
Mustard – 1tbsp
Olive oil – 1 cup
Champagne Vinegar – 1/2 cup (if you don’t like it to tangy, slow down on the vinegar)
Salt – to taste
1/4 cup – Fish sauce
1- Whole egg
2 – Garlic
1tsp – Palm sugar
1 cup – Olive oil
Use the hand blender to get a rich and smooth consistency
And if you are looking for a quick fix, use bell jars for shaking up your vinaigrettes.
In this class we learnt about pan roasting and grilling meat, and we also learnt about dry rubs and wet seasonings. Chef Dede is of the opinion that unless you have a big piece of meat, like a pork shoulder, you do not need to marinate over night. You can do a quick wet seasoning that can add a lot of flavor to your meat.
Ratio is 8 (sugar):3(salt):1(spice):1(custom)
This ratio is good for chicken and fish. For pork, you can do 5:3:1:1.
Dry rubs last for a couple of months
Types of spices – Cayenne, Paprika, Cumin etc..
Type of custom – Ginger, onion powder, thyme, any herbs for that matter.
Recipe – I did a dry rub with salt, brown sugar, black pepper, cayenne Pepper, ginger and some onion powder, on chicken. Pan roasted it for few min on each side and then cooked it in the oven at 375degrees for 4-5min. It wasp pretty well cooked. Chicken cooks at 135degrees.
Ratio is 10:1:1:1
where the 10 is Umami (pungent. spicy something..) and other items are the tangential flavors. We wet seasoned a flank steak and grilled it –
Chef’s wet seasoning –
Shivi’s wet seasoningBalsamic vinegar
Some misc tips
- First heat the pan. Then add oil to it. Then pat the meat dry (if the rub had sugar in it), and then add it to the pan. This will give you some time before the sugar starts caramelizing.
- Do not cover the meat with a lid. That will be steaming and it is another way to cook meat. But dry rubs and steam don’t do so well together.
In this class we learnt about roasting vegetables and cooking grains. We made quinoa (yeah no big deal..) and roasted some fall veggies to pair with it.
We roasted Delicata Squash, apples, onions and potatoes, tossed in olive oil, salt and pepper, at 375F for 20min. Usually best to check after 20min and keep roasting until done.
We also did soy sauce tasting today. The one that Google kitchens use is O’long black soy bean sauce (with Sugar). It was so delicious. And very balanced, as opposed to the Kikomo that I use at home.
Class 5- Soups and Blanching
In class 4, we learnt about leftover strategies. The strategy was quite simple – make soups out of them. We made a soup out of roasted fall veggies. The recipe was quite simple. Take some left over veggies in a pan. Add some minced garlic and shallots for bold flavors. Add some vegetable stock to the pan, just enough to cover the veggies. Cook until the stock boils. Blend using Vitamix or blender. Season with coconut milk or olive oil.
We learnt about the technique of blanching veggies in the rest of the class. We blanched carrots and spinach and used them as a topping for our bibimbap. The sauce or the dish was – Korean fermented spice with some soy sauce, rice vinegar and sesame oil.
We sautéed some spinach and then made a broccoli shiitake mushroom stir fry.
The chef made a stir fry sauce with the following ingredients –
- Spicy siracha
- Soy sauce
- Palm sugar
- Sesame oil
Stir Frying can be really simple if one follows the steps –
- Heat the pan
- Add a lot of oil (do not use Olive oil for stir frys. It’s low smoking point is not desirable for this method. You can mix half olive with half vegetable oil. You can also use coconut oil)
- Pan should not be more than a third full with ingredients.
- Be mindful about cutting your veggies. Same shapes, same sizes.
- First cook the main ingredient that you want to be your dominant flavor. In this case – shiitake mushrooms.
- Once they are almost cooked, add the broccoli. Once the stems of the broccoli become translucent, add the sauce to the veggies.
- Stir for 20seconds and take them off the stove.
For spinach we simply followed the same steps, and instead of a sauce, squeezed some lemon in it, just before taking it off the stove. seasoned it with Feta and chili pepper. I loved how it turned out.
I made a stir fry sauce with the following ingredients. My sauce was a little runny, I could have done better there.
- Soy sauce
- Rice vinegar
- Fish sauce
- Sea same oil
- Palm sugar
Some chefs don’t recommend washing mushrooms. But if you see dirt on them, rinse them off quickly under running water.
You don’t need to cook summer vegetables with a lid on. But winter vegetables you might need to cook with lid (broccoli and cauliflower)
This pretty much wraps up my course. In the next class, we put together a meal incorporating all the techniques we have learnt so far 🙂