For someone who has
Last Tuesday was our first class. There were 11 other people, all wide-eyed and ready to become the next Iron Chef. For 3 ½ hours, I was on information overload. Yes, I did know a few things. But there were a ton of things I had no clue about.
how to hold a knife—I’ve been wrong my whole life
how to dice an onion—less tears this way
mire poix (onion, carrot, and celery mixture that’s the foundation of any stock)
how to position your left hand so it’s less likely to get chopped off
cool chefs never say “chopped;” it’s “diced”
And then, finally, this:
Do you see where my chicken is? It’s on top of a shelf.
Apparently, it’s supposed to go (along with eggs) in the very bottom of the fridge. The risk of salmonella is contained to just the chicken when it’s on the bottom. But if it’s anywhere else, it could leak and contaminate other foods that you don’t have to cook as thoroughly. Interesting.
When I opened my fridge to assess where foods actually were, I noticed this little picture.
You see that Sealed Pan?The Drawer on the Bottom of the Fridge?
If you look closely, you’ll notice a for-real picture of a chicken (and I think a ham).
It’s been there the whole time.
The entire 3 ½ years that I’ve used this fridge. There’s no picture of carrots, and yet they beat the poultry out every time with hardly a fight. I feel like I owe an apology to past chickens and every student I’ve ever
Insulting or not, it’s a good thing I’m at cooking school.