I dusted the cobwebs off the Wok today. I spent at least 4 years honing my skills with the Asian cuisine till I finally had it pretty darn close to the real deal (some would say better), then I stopped cooking that style for about a year. And now I am here to say it is NOT like riding a bike. I totally bombed on tonight’s stir-fry. It was way over seasoned to a point of too salty. I forgot one of my main rules, “let the ingredients speak for themselves”. What’s the point in getting fresh meats and vegetables if you’re going to cover up their flavor with sauce? I didn’t even taste the dish before I took it to group. I could kick myself. Lesson learned. However I did work on a reduction with this night’s meal. That worked out pretty good, going to expand on that skill set in the coming months.
On a side note: my church has this new activities building with an awesome kitchen. And I have been thinking I might just teach a once monthly “College Cooking Class”. You know to teach the kiddos how to live off of more than ramen noodles and pizza when they move out of mom’s house. Haha, I have been requested not to teach them anything about beer. I guess they will figure that out on their own, (shame all they are going to learn is quantity and nothing about quality). But I think I will enjoy teaching that class. I already know what the first dish will be. Do you think it’s a good idea? I can’t wait to cook with gas again.
P.S. - Spring is officially here my Apple Mint is taking over the flower beds again and I have already had my first mint tea and mojito of 2010.
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