Culinary School: Week 9 (of 12 weeks)
Last Week's Diary: Don't Like the Taste of Egg Yolk? Try Adding Lemon Peel!
In a fantasy life I would work in pastry in either a restaurant or a bakeshop. There is just something so soothing about working in pastry. Everything is so precise. You can work with the same four ingredients and get vastly different results depending on ratios or when the ingredients are added to the recipe.
One thing that's not so clean and precise that I learned last week in culinary school, however, is filling and maneuvering a pastry bag. Our instructor taught us this simple step to make things a little easier.
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