Week One - Cookies and a Fruit Tart

A little of a belated post, since I'm already halfway through my second week, but oh well.

Week One, Day Two: After the first day of introduction to the kitchen (which is exactly how it sounds - "this is a spatula," "it's not safe to leave a stove on," "don't cut yourself") we had four hours to make Chocolate Chip Cookies and Peanut Butter Cookies. And you're now all thinking, "what? What kind of half-assed program is this?" I can make cookies in 20 mins!" Not like this you can't. These were by far the most stressful cookies I have ever made, and I guarantee you it's a test - they want to see who can function in a kitchen devoid of timers, clocks, measuring cups (scales only, people - everything is weighed), and your standard equipment. Banks of hot ovens heat the room; twenty people scrambling all over each other for materials and supplies, and that one aimless person wanders around behind you with a bowl full of flour in one hand and a knife - held blade outward, of course - in the other.

Sadly, there are people who are probably not going to make it through the program. There is a 30% drop out rate for this program; people who start but never finish, either by their own choice or their product's. People who, even with four hours worth of time, were only able to make the dough for their cookies - no time to bake. Crying in the parking lot, and very scared faces thinking "dear God, if I can't even make a chocolate chip cookie, how the hell am I going to figure out sugar sculpting?"

Day Three: Strassburger Cookies and Fruit Tarts consisting of pate sucree (sugar paste), creme patisserie (pastry cream), fruit (fruit), and nappage (that sticky sweet glaze that makes it look pretty, but isn't very tasty). Now we have eight hours to create five pieces and assemble a fruit tart and present. As you can imagine, the people who had difficulty with two items in four hours are not going to do much better today. I, on the other hand, started to get the feel and rythym of a kitchen. And it is very much a rythym; the key is to never stop moving, and never move without purpose. You have to be one step ahead of yourself, or you'll be run over by either the clock or your classmates. Luckily my products turned out well; my small experience as a cake decorator has come in more handy than I ever realized. And I would have had pictures except that, well, we ate the tart before I could snap any. I'm guessing that's a good sign.

Creaming method of mixing - got it. Key is not to overcream your butter and sugar, or else you'll incorporate too much air and the cookie will become crumbly and spread too much during baking. Also, the fridge and freezer are your friends - chill everything before sending to the oven, and it will keep it's shape better.

Next week: Wed/Thurs: scones, apple pie, frozen fruit pie. Saturday: creme brulee, creme caramel, eclairs, and cream puffs. Basic methods - cut-in doughs and baked custards.

Should we keep a tally of the pounds I gain while in this program?

Lindz