won’t ripen off the vine, but melons, pears, avocados, and bananas will. Tomatoes will ripen but not become more flavorful off the vine.”
Jonathan Dixon: Beaten, Seared and Sauced: On Becoming a Chef at the Culinary Institute of America
I’ve enrolled in a culinary school near me – it’s not Le Cordon Bleu, or the Culinary Institute of America, but the program is a good one and so far I am very happy with it.
I’ve always believed that food is nurture and I strive to be a nurturer – to feed all kinds of hungry souls. So, I’m working on the best version of myself who wants to be a chef – to host wonderful dinner parties but even more than that, to entice my children to continue to home for a good meal!
Perhaps the best version of yourself could use this tip on how to properly roast a chicken:
“You get a perfect roasted chicken by following directions close to this: Dry the skin of the bird with a paper towel; you don’t want moisture. Remove the wishbone. Salt the cavity of the bird. Truss the bird—there are a hundred dozen ways to do this; choose one—and salt the exterior of the chicken as well. Have your oven at around 425. Put your chicken in a pan, up and off the pan’s floor. Some people use a rack, I roll aluminum foil up, wrap it around my fingers into a coil, and perch the chicken on top. Put it into the oven and let it go for twenty, twenty-five minutes, until the skin begins turning color. Drop the heat to 375 and let it go for another thirty-five minutes. Tip the chicken; red juices will run out. Close the oven on it for another four or five minutes. Tip again. There will be less red in the juices, and they will be darker. Close the oven. After a couple of minutes, tip again. The juices will be a dark, cooked red with some gray. Take the bird out; it’s done. Let it rest, uncovered, for twenty minutes—no less.”