Last November, JHubbs and I went on honeymoon in Savannah, GA. The weather was delightful, the food even better, and just having a week off (of work and weddingplanning….) was life-changing.
One of my favorite events we took part in was attending a cooking class!
It was an incredible and delicious experience that lasted about five hours and allowed us to meet interesting people in an elegant setting all for the price of a fancy meal out on the town.
The decor was pretty awesome too (as evidenced by our tail-catching photos!).
So to recap, not only was the venue gorgeous and the food delicious, but the take-away tips have expanded my cooking skills! Here are some amazing tips and tricks for the kitchen that we learned during our time at the 700 Kitchen School at the Mansion on Forsythe Park in Savannah, GA.
I don’t know about you, but I always thought the “traditional knife cut” meant loud banging noises and a knife basically pointing straight ahead like so:
|Ever suffer from strained-wrist-itis?|
But our instructor had better ideas. Instead of twisting your wrist and using muscle to power up and down, Guien directed us to allow the knife to cross your body naturally, like so, leaning the knife blade-away and resting against your knuckles — not your fingertips (avoiding a fingertip clip!).
|It takes a while to get used to it,
but man, is it worth it!
Then, use the tip of the knife to ride the ridge of the blade in a sailboat-like slice. The power, then, comes from a forward-and-backward movement instead of an up-and-down movement.
So the next time you’re watching a cooking show and you hear a thuddy “chop chop chop” – know that a real chef would cringe!
Cutting an Onion
While my trick of rinsing an onion in cold water has helped me embrace the fresh onion in a number of dishes, Guien recommended using the onion’s natural geometry to create finely chopped, non-smelly onions by leaving the root-y end connected.
Leaning the root-y end on keeps the onion from releasing its oils and smells, keeping you tear-free!
I suppose this isn’t news to most people, but JHubbs and I learned a lot about beating a turkey breast thin, tying it with cooking twine, and braising on the stove before moving into the oven.
The turkey came out moist and delicious and the sides (of which there were many, including a broccoli-cranberry slaw) were out of this world.
So, I highly recommend you and a loved one attend a cooking class! A quick google with the name of your city is sure to come up with some fun.