So here I was, the day before Thanksgiving, attempting to do things I did in my baking class. Now, during class, there’s a lot going on, and there’s the chef (teacher) and two TA’s (current students at the Cambridge School of Culinary Arts) helping out. There’s many other eyes watching the ovens and to double check if you’re doing things right. And there’s a bunch of other people trying to do the same thing.. so there’s lots of support and answers to questions.
Things were much different in my kitchen. I was getting worried about bunches of things, especially making the pie dough, because I’ve heard it’s really easy to make not-good pie dough. Anyway, it ended up being just wonderful, I made my second successful pie from scratch and I’m super proud. I made 2 full sized pies and a couple small ones, replicating the pie I made in class. The filling was a sweet-potatoe/pumpkin pie (+ some other ingredients) and I made same praline topping. At the CSCA, they have a separate oven-thing for broiling (you need to broil the topping), I didn’t know how my broiler worked… I didn’t even know what a broiler was before that class. It’s pretty cool seeing the flame work it’s magic. If you’re using a recipe that calls for broiling, don’t be scared. It’s really cool, you just have to watch it because it works SO FAST.
