Recipes & Ramblings from Chef School
After working with yeast last week, we sped up our baking lesson this week with quick breads. I love that you don’t need to be a great baker to achieve success in the kitchen.
What I didn’t anticipate was how dangerous moving too quickly in the kitchen can be (not to mention using a chef’s knife to cut butter – dumb, dumb, dumb!) And that is how I almost got benched this week, were it not for an unusual product called “finger cots” (which tickles my inner adolescent-boy funny bone). These digit prophylactics are used in professional kitchens to cover boo-boos, and prevent Band-Aids and associated “things” from becoming part of the recipe.