Culinary School: Week 12 (of 12 weeks)
Last Week's Diary: Sometimes Making Your Own Puff Pastry Is Worth It
On my very last day of culinary school we focused on seafood: a feast of scallops, lobster, oysters, clams, and mussels. It was incredible way to end the class. Seafood is an entirely different beast than anything we had worked with before. You can eat things raw (and live!), or quickly fried, or slowly simmered (lobster bisque took forever).
This week our chef taught us a simple trick to easily plump mussels before cooking them – have you tried this at home?