10 Random Facts I Learned In Culinary School This Week

Well it seems I've survived week two of culinary school and to show for it, I can now carry on a rather educated conversation on the incredible edible egg as well as feel comfortable whipping up some eclairs or a savory little appetizer made from Pate a Choux (the Frenchy French word for that light and puffy dough that makes up an eclair).  I was also ecstatic to learn how to make Eggs Benedict (well, really, more excited about learning about the art of poaching an egg and turning egg yokes, butter and lemon (essentially) into a lemony-yellow and decadent Hollandaise sauce).  Whew! It's been a big week!

A Version of Eggs Benedict with an artichoke fonds and creamed spinach

Along with showing you some pictures of what I made in class this week.  I thought it would be fun to also share 10 random things I learned this week in class and found to be crazy interesting.

1. There are over 17,000 tiny little holes in an egg shell, with most of the holes being in the top (flatter) part of the egg.  (That's why if you make hard boiled eggs, there can sometimes be an extra flat part at the top.  More air gets in and the egg might be a little older.)
2. There is no difference between a brown egg and a white egg (so apparently that "brown eggs are local eggs and local eggs are fresh" saying is a bunch of crap).  The color of the egg shell depends on the type of chicken that lays it.
3. The coagulation of a whole egg is 180 degrees.  That's useful to know in case you want to add eggs to something hot.  If that something hot is hotter than 180 degrees, you're well on your way to making scrambled eggs.
4. Egg whites whip best in copper bowls
5. Pate a Choux (or Choux Paste as it's often referred to), means "little cabbage" in French
6. Cheese Beignets (sort of like a deep fried cheese ball) just might be the most amazing thing ever invented.  EVER.
7. Pate a Choux can also be used to make gnocchi
8. Pastry cream is really just vanilla pudding (I didn't know that!)
9. Food is fun, even in culinary class (see picture below if you don't believe me)
10. Pate a Choux might be a little high maintenance and temperamental to make, but in the end, all that effort is totally worth it when you're staring down at a light and fluffy homemade cream puff.

See? Food is always fun

Petite Choux hours d'oeuvres - savory Pate a Choux with cream cheese and olive