[ 從市場到餐桌, 中間的戰場 ] The Most Important Ingredient
On the second day, we had an early visit to the traditional market, a Hell’s Kitchen like experience of making several dishes for a set menu all at once and a drink-mixing class to end our day. I think what we… (continue reading...)
第二天的行程也是滿滿, 從早上去傳統市場採買新鮮食材, 到回學校和老師學習西餐套餐製作, 到最後的情人節特調飲料課程, 我們這次在高雄餐旅大學, 打著情人節和壯遊台灣的大旗, 不只…
…. 學習到一些做菜的相關技巧和知識, 也感受到同學和導師對這專業的熱誠與不同, 這是很不同的體驗.
…. got the most out of this experience is not only how to cook, but also what it’s like to have interaction with classmates and chefs who have so much more to share about what they do. Sometimes, you just don’t come by anything like this that often.
一早 6 點多就起來了, 外面一片紫.
Woke up around 6 in the morning. The city still seemed pretty purple.
我們一早的第一站就是和大廚逛高雄鳳農果菜市場, 看婆婆媽媽們如何在傳統市場衝鋒陷陣! 這個傳統市場還真的滿大的, 而且應有盡有！我們在這海鮮攤挑了許多今天要做的套餐的新鮮食材.
Our first stop in the early morning is the Kaohsiung Fengnong Market. It’s a kind of traditional market that sells fresh farm produce and seafood. It’s a pretty large and busy market. A lot of people with scooters were going through the narrow alleys and lots of people all around. We were here to choose the materials for making today’s main course and side dish.
經過了市場裡的一條街, 如果耳朵可以過濾掉人的談話聲或汽機車的引擎聲, 你會廳到切切切的菜刀此起彼落. 這讓我想起幾年前看過的一部台灣電影: 最遙遠的距離, 劇中的男主角在挽回不了女友時, 獨自帶著自己平常工作的專業錄音器材, 到台灣各地蒐集特殊的聲音, 然後寄到他前女友的地址, 希望前女友在聽到了這些代表過去夢想的聲音, 能和他復合. 沒想到前女友早已搬離了那住處, 而聽著他寄來的那些聲音是有個新房客, 也就是片中的女主角.
I remember walking past an alley in the market. If your ears could filter the sounds of conversations and scooters’ engines and the other noises, all you’d could hear is a band of chopping sounds (butchers). It felt so surreal and almost film-like.
我們一大群人在市場裡, 看起來就很不尋常吧 (呵).. 還有人笑笑的大聲說: “哪邊來的進香團?”… “戶外教學喔？”
We were a big crowd so it must have looked quite strange to the others’ eyes. I think they thought it must be pretty strange for a teacher to bring students to a market like this so early in the morning…
Our instructor (chef) also taught us how to choose the best for vegetables, fruits, meat and seafood.
回到了教室, 穿過了看起來很酷的廚房. 數數看這邊有幾個爐子!
Back to the school. On our way to our classroom, we passed by several kitchens, one of which has these fancy set up. Count how many stove you see on here.
Our second day started with a demo from our instructor. These huge TVs are our “eyes” when we couldn’t see things as close up as we would like.
Our instructor demonstrating how to turn what we just got from the market into dishes that you could cook for your loved ones on the v-day!
這是完成品 1: 海鮮愛心酥盒.
This is the Seafood Vol-Au-Vint.
There are different ways to decorate it. The thick creamy sauce inside is a mixture of seafood and mushroom, etc. You can decorate with asparagus, mushroom and special flower carved out from tomato!
Furnishing and seasoning – the final touch.
This dish is called Roasted Pork Chop with Apple Sauce.
Finished product: The Creamy Pumpkin Soup.
老師示範完了當然就是我們下廚的時候啦！在看老師示範時就已經感覺煮西餐真的要像八爪魚, 一下要顧這個, 一下要去 check 另一個, 有些在烤箱, 有些在火爐上, 有些在這裡, 有些在那裡, 有些剛放進去, 有些好像放進去一陣子了… 完全要記得啊！ 不然這一環接著一環, 哪邊脫線時間不是 delay, 就是味道不對了.
After the demo, it was our time to head to the kitchen. For the first time, we felt like we were in something like the Hell’s Kitchen. To this, To that. Jump to this. Take care of that. “HUH? For WHAT? So what are we suppose to do first now?… uh… where is the sauce?? OH! THE SAUCE!” We had limited time and had to share some resources. I think “timing” in working in this kitchen is the key. You seemed to have to remember when you were suppose to do certain thing or how long you have left it at somewhere for what. A bit of delay or a bit too early, then your food might not be tasty. It really is a challenge.
So for people who don’t cook that much, we were just sort of in a mess and didn’t know where to start.
Time was clicking and we only had so much time. We just had to constantly check
Our first product: suppose to be simple but pretty and can’t really go wrong.
We were lucky to have 2 guys who were very good in what they were doing so we didn’t end up starving.
Our teammates looked very pro!
After a few hectic hours, we cleaned the battlefield up.
We took our masterpieces to the “restaurant” near the kitchen.
With our teacher for this very impressive cooking lesson.
我們當然也有做甜點 – 甜點就是香橙烤布蕾.
We also made creme brule as well! The yellow thing in the big pots are the creamy pumpkin soup.
Cannot leave out this photo. A must show of our dishes and teammates!
I think I learnt how to make a different dish from experimenting something with the sugar coating for the cherry carrots.
Class photo with the big event sponsor banner. x)
Another western-style restaurant on the same floor.
After we were done with stuffing ourselves with our masterpieces, we had to rush to the drink-mixing classroom.
The session for drink-mixing is quite short but it felt quite different to be sitting in a classroom that looks like a cafe or bar.
這次我們學的甜蜜調飲有幾種: 玫瑰泡泡漂浮冰咖啡, 玫瑰奶茶, 玫瑰情懷冰咖啡 和 “初戀’.
This time we learnt how to make a few different drinks around the Valentines’ theme (& non-alcoholic too). The drinks used rose syrup, soda/sparkling water, espresso or iced coffee, and some roses and chocolates.
既然是情人節, 就少不了玫瑰與愛心. 沒有用酒, 也能做出不同的變化.
Since it’s for Valentines’ Day, you can’t leave out the roses and heart-shape marshmellows. & You could even do so many variations with nothing alcoholic.
This feels much easier than making a set menu. But both realms create edible works of art.
這次的結論是… 做華麗的菜還真是揮汗的辛苦啊！雖然記得有人曾跟我說, 做菜的最重要成份是”love” (可惡, 這話現在想起來還是讓人有點感動), 但我想要說的是, 情人節溫馨餐點： 男士們, 如果要追女生, 請好好準備. 不會要趕快去學, 女生大多還是比較喜歡會煮菜的男生!
What we concluded from this weekend of Valentines cooking special is that making something so lavishly beautiful really takes time, energy and skill. What advice I can give to guys for V-Day now is: most people like pleasant surprises and most girls like guys who can cook, and cook well. But that’s that all. There’s more to cooking for your loved ones. I remember someone once said something that I still remember now:
“Most importantly, the key ingredient is love.”
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