Another Saturday, another opportunity to learn more and get paid to do it (along with a lot of dish washing).
There was a class on chocolate making (truffles, chocolate-dipped strawberries, molded chocolates, etc.) on Saturday, but did that class need any help? Nope. Ah well.
The consumer education class I assisted with was on four "dry heat" cooking methods: Sauteing, Stir Frying, Pan Frying and Deep Frying. The recipes used to demonstrate these cooking methods were asian-influenced. Sesame encrusted salmon, sauteed shrimp in a roasted pepper sauce, and tempura-coated tuna/wasabi rolls.
This class was larger than usual and the recipes were a little more involved, so we were kept pretty busy assisting the students and trying to keep up with the dish washing.
As usual, the students mades some mistakes (such as using a sifter to strain a sauce), but one of the mistakes worked out pretty well. One of the students was allergic to shellfish, so rather than saute shrimp, she was given some pork loin. Well, the sauteed pork loin in the roasted pepper sauce was quite good, but the mistake was that one of the other students used the pork loin cubes to make sesame encrusted pork loin, which hadn't been the intention. Turns out, it was pretty good. Could have used some more seasoning, particularly salt, but it had a very nice texture and flavor. Ah, serendipity.
Ernest Miller pursues research and writing on cyberlaw, intellectual property, and First Amendment issues. Mr. Miller attended the U.S. Naval Academy before attending Yale Law School, where he was president and co-founder of the Law and Technology Society, and founded the technology law and policy news site LawMeme. He is a fellow of the Information Society Project at Yale Law School.
Ernest Miller's blog postings can also be found @
