Days 29-30: In which I learn the importance of attention to detail

08.13-14.2009: It's the second day of the starches module. This time, we focused on grains. The chef showed us how to make paella (above), rice pilaf and risotto. I saw some arborio and basmati rice in their raw states - the latter sticking in my mind, or my olfactory glands, rather, for its cockroachy smell.

To make rice pilaf, you saute long-grain rice, such as basmati, in some butter, simmer it in liquid, and finish off the cooking in an oven. The rice should come out fluffy and not too moist, and you fluff it out even some more with a fork before plating:


On practicals day, I forgot to cook off the wine - again! - for the risotto, and garnished my pilaf the wrong way by sticking the bay leaf in it upside down. Chef Vic also pointed out that since he wanted to see the texture, I should not have turned out the rice into a rounded dome. Details, details.

Chef Vic's risotto topped with Parmesan cheese: