Yes, there has been a trend of corny blog post titles. Isn’t it fun?
Chef Shanaz was our instructor for soy lab today. She knows her soy!
Below: Group B prepping for lab kitchen.
Below: One of the dishes we made was ginger tofu, which called for 1 tablespoon of ginger juice. I grated a good bit of ginger and squeezed out the juice.
Below: One of the dishes my group made was tempeh “chicken” salad, with celery, pickles, parsley, and green onion. It was pretty dang good!
Below: Tofu egg salad (top), pan-fried tempeh and ginger tofu (left), and tofu mayo (right). Tofu mayo is surprisingly good!
Below: Pan-fried tempeh sticks – I really liked this presentation.
Chef Rachel is such a pleasure to be with. She brings a calmness and a high level of consciousness to not only her cooking but also attention to the mind and body of the cook her/himself. She showed us a few preparations of some delicious local (Johnson’s Backyard Garden) carrots.
Below: Sweet carrot, warm, moist, and salty (in the case of the nishime). None were overcooked – these were very well cooked carrots and they had me looking forward to the day when I can replicate them identically. Chef Rachel talked about using high quality ingredients, which was key in this dish, and not getting in their way.
Below: Why am I rubbing my foot with no shoe on? Chef Rachel showed us some self-shiatsu techniques which had us feeling quite nice.
I bought some Johnson’s Backyard Garden carrots and tried the nishime technique that Chef Rachel showed us earlier. Yum!
Below: The nishime-style carrots look like little owls. This is also known as the jewel cut.