This Saturday I took a class at a cooking school just down the street from our place, Kitchen on Fire. I’ve taken one other class there, an evening dedicated to cooking in the Mexican style; not tacos and burritos or other fast-food staples, but quality and delicious foods like Tamarind Pork Loin Roast with apples and fresh churros. I really enjoyed that class, and the food I learned to make there, and I have been wanting to go back for another class for quite a while. Well, I finally got around to it this weekend, along with another post-doc from my floor and a grad student from another lab, who also both really like to cook or at least want to learn to cook better.
The class we attended though wasn’t really a “cooking” class, as we didn’t cook or bake anything, instead we learned to “Slice and Dice Like a Pro.” This was a beginning knife skills class, where we learned basic knife safety (i.e. don’t hand a knife to someone with the tip pointing at them), as well as some not so obvious tips, like don’t ever put a knife in the sink, where if it’s forgotten, it could easily do a lot of harm. We also learned how to take care of and properly maintain knives, as in using honing steel and having knives sharpened on a regular basis. We also learned how to hold a knife properly. I thought I had been doing it right all along, but I was wrong! We learned how to make even cuts, how to keep the hand holding the food from getting cut up, and how to do a few more complicated cuts.

All in all I would say the class was well worth it. It wasn’t quite as exciting as the other class I took, but in many ways I think it was more useful. I actually have homework to do for this class. I’m supposed to practice the skills we learned. I bought a whole bunch of veggies to practice on, so I think we’ll be having vegetable soup for dinner! I would really love to take the 12 part cooking series offered at The Kitchen on Fire, but it’s a tad too rich for my blood. Maybe someday!
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