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Pop off, or pipe down?

letsindulge Oct 27, 2013 08:26 AM

What would you do? Scenario: You, and SI are in attendance of a "cooking class" exhibition which includes enjoying the multi-course dinner that was prepared in demonstration. Chef/Presenter states what you know to be a obvious, and elementary blunder about a cooking technique that would dramatically affect the outcome of the dish. Do you say something, or bite your tongue? Did not know the level of culinary ability of the other attendees, but no one else blinked in eyelash at the blooper. TIA.

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  1. sunshine842 RE: letsindulge Oct 27, 2013 08:31 AM

    depends on the class...if it was a free class, I'd just let it roll

    If it was fairly pricey, I might say something to the chef during a break. Embarrassing someone in public never turns out well.

    4 Replies
    1. re: sunshine842
      letsindulge RE: sunshine842 Oct 27, 2013 08:40 AM

      To further complicate things he, and his wife are friends of my son, and DIL who gifted me with the class/dinner. They paid $150 for my husband, and I to attend.

      1. re: letsindulge
        sunshine842 RE: letsindulge Oct 27, 2013 10:03 AM

        in which case silence is golden. There's no way that will end well.

        1. re: sunshine842
          foodieX2 RE: sunshine842 Oct 27, 2013 11:55 AM

          agreed.

        2. re: letsindulge
          Ttrockwood RE: letsindulge Oct 27, 2013 02:15 PM

          Sounds really complicated. I would have kept comments to myself yet sent an email after the class to the instructor questioning the technique if it was still a concern.

      2. greygarious RE: letsindulge Oct 27, 2013 08:42 AM

        I'd want to speak up right away, choosing my words in such a way as to be collegial rather than confrontational. E.g., I was horrified when in Martha Stewart's Cooking School's show on stockmaking, MS said to skim and discard the fat.
        Had this been a live demonstration I attended, though I'd have been tempted to cry out, "Nooooo.....that stuff's gold, for frying potatoes and other sauteeing." Instead, I'd ask, "Could you save that fat and use it in some way?" Not that tossing the fat would have a negative impact on the stock, but it's an example of a surprising flub. I'm sure that Martha's frugal mother, who was feeding a working class family of 8, would not have discarded that fat.

        1 Reply
        1. re: greygarious
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          PandaCat RE: greygarious Oct 31, 2013 10:12 PM

          That's honestly the first time I've read or heard of anyone else keeping the skimmed fat. I always have kept it because it is so good for so many things. I thought I was weird- Yay! I'm not. Well- about that anyway.

        2. melpy RE: letsindulge Oct 27, 2013 12:02 PM

          Depends on the error. If safety is involved I would probably pop up.

          1. o
            ospreycove RE: letsindulge Oct 27, 2013 12:20 PM

            Let it go, I am sure there was something that you learned from the class.In Italian the phrase, "non vale la pena", (not worth it), applies here.

            1. John E. RE: letsindulge Oct 31, 2013 11:49 AM

              Am I the only person who really wishes to know what the elementary blunder was?

              At least provide us with enough details so we know what the cooking technique that was used so we can better understand how important it would have been to pipe up or keep quiet.

              6 Replies
              1. re: John E.
                C. Hamster RE: John E. Oct 31, 2013 12:26 PM

                You are not. I'd love to know

                1. re: John E.
                  k
                  kseiverd RE: John E. Oct 31, 2013 01:13 PM

                  Me, too!

                  1. re: John E.
                    letsindulge RE: John E. Oct 31, 2013 02:56 PM

                    Blunder was duck confit, 3 - 4 hrs. @ 400°.

                    1. re: letsindulge
                      John E. RE: letsindulge Oct 31, 2013 03:20 PM

                      I've never made duck confit. Would the result of that time and temperature be a hard, crispy confit?

                      1. re: letsindulge
                        BobB RE: letsindulge Nov 1, 2013 08:30 AM

                        Maybe the instructor is a physics professor in his/her day job and was thinking degrees Kelvin. 400°K = 260°F.

                        1. re: letsindulge
                          c
                          chileheadmike RE: letsindulge Nov 1, 2013 09:38 AM

                          Yikes.

                      2. i
                        INDIANRIVERFL RE: letsindulge Oct 31, 2013 11:53 AM

                        I am there to learn. So if the instructor does screw it up, I will know that I am not the only one.

                        On the other hand, it may be that way on purpose. Mario on TV taught me to finish pasta in the sauce. Which explained why I could never get the same effect at home as I did in Italy.

                        My original thought would be that it had not cooked enough, and the dish would be ruined.

                        1. KarenDW RE: letsindulge Oct 31, 2013 10:09 PM

                          I would speak with the instructor during a break. "when I first learned to cook this dish, I was taught..., where did you learn (your) technique?" or something like that.

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                            Christina D RE: letsindulge Nov 1, 2013 09:46 AM

                            Duck confit is an expensive dish to screw up.

                            If there was a lot of dialogue during the class, I would have raised my hand and asked a question. Something along the lines of "I had always heard that duck confit was cooked at x degrees for y hours. Cooking it for less time at a higher temp sounds like a great time saver. Does it make a difference in the finished dish?"

                            If it was strictly a lecture format, I would have asked the same question in private.

                            Who knows...maybe the instructor knows something I don't and instead of discounting the comment, I could learn from it.

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                              escondido123 RE: letsindulge Nov 1, 2013 09:59 AM

                              Could it be the person just misspoke about either time or temperature? If that was possbile, I would just ask for clarification.

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