Hey everyone, I’m in culinary school right now and my practical exam is on monday. We are pretty much given free range over what we get to cook for it, and one of the things I decided to make for it is Kimchi.
For me this is quite a cool thing to try and make as I have never made it before, most Koreans don’t even make it themselves, or know how to make it, yet its a staple of their diet, and I have only had it once (besides dehydrated stuff that comes in noodles).
When I first started preparing the recipe and figuring out how to make it I had to call up a friend of mine in Korea, who was of little help, but after searching the web for a few days and talking to some Korean friends closer to home I was able to get a good recipe down.
Today I went out and bought the ingredients for my test batch, and just now I prepared everything and put it in the fridge to ferment for the next few days.
I’m really excited to see how this turns out, and its pretty much the most exciting thing I have cooked (in my mind), and I have used exotic things like saffron and truffles before.
So what is the most exciting thing other people have made? I know there are some cooks on the forums, so what have you guys tackled?
On an added off topic note, did you know that Korea is actualy spelt Corea by K/Coreans?
Okay, so last week, me and this girl from school had to make a three milk cheesecake for spanish, we didn’t realize how hard it was going to be. We had to seperate the egg whites from the yolks, and then once we finished baking the cake we had to cut it into three layers and put all this weird milk stuff on it. It was very hard, but we ended up only cutting it in half and putting one half on top of the other. We didn’t use all the milk because it seemed weird and we didn’t have time to let all the milk absorb into the cake. But the part with milk in it tasted good.
Hah deserts are my enemy, the only times I have ever messed something up badly enough I had to restart from scratch were with deserts.
Have you ever heard of pastry cream?! That stuff is horrid to make. It involves heating up eggs and milk, both of which like to solidify when heated. Of course for pastry cream you have to keep them from doing such a thing.
it just depends what you mean by “exciting”
I love cooking and try to invent new recipes.
A long long time ago I invented something which turned really bad:
I made a stew out of meat and rhubarb it is not that it tasted bad
but just puttting the stuff in your mouth will clean it and keep your teeth screetching white! the metal in the cooking apparatus turned white too!
so keep rhubarb for desserts!
Mine was snapping turtle. The cooking wasn’t so much the exciting part as was the preparation process. I caught the thihg out of the river behind our house in West Virginia and decided to take it to the dinner table. The challenge was getting it’s head cut off without losing a finger.
Without all the gory details, we were finally successful but then had to figure out how to get into the thing to start cleaning it. It was a process. But when it was finally said and done, it tasted like chicken. It’s one of those things where once I’ve had it, I really don’t have an overwhelming desire to try again.
Hah thats a great story, if I had destroyed a frying pan I would have gotten in soooo much trouble in this house.
Hah, that sounds like quite the adventure. I find cleaning and deboning animals to be such a tedious and although sometimes fun, it also gets to be rather annoying on certain animals or doing lots of the same animal.
I deboned 6 guinea foul while trying to keep the whole animal together, but remove all the bones. I then sold one.
it is not that it tasted bad