Cooking classes

tsume

tsume

The Pervy Sage
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Can anyone recommend a good cooking class around the East Rand & central Joburg area.
I'm looking for 1 day cooking classes, something which I can go to any night when I'm free. I don't want one where I'll have to show up every week cause I know they'll be many nights I won't be able to show up.

I did some searching and found this. The sushi class seems like something I'd definitely attend. Only problem it's on the Northern side of Joburg. I don't want to travel that far.
 
Just follow DJ... and his occasional instructions ... you'll be fine.

Although DJ... has yet to warm up to the food section after his recent "holiday".
 
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i made sushi for the first time the other night. so much of fun. easy to do.
great thing is none of my mates are japanese so expectations weren't very high.

tsume, what is your end goal?
are you wanting to impress someone special? save cash, live healthy and ditch the fast food? or just add some variety to your current repertoire?
how about finding people at work that make good food, tell them you want to learn, and ask them if they'll teach you a meal if you provide the ingredients (and a good bottle of wine)?
food should always be social, in my books.
 
murraybiscuit said:
i made sushi for the first time the other night. so much of fun. easy to do.
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Take care with that. Proper sushi is flash frozen to kill parasites. And no a home deep freezer won't do....its about 70 degree short of what is needed.

You definitely should not go out & buy some raw fish - its potentially dangerous.

One easy way to get around this is to go for say smoked salmon. WW has some nice vacuum packed smoked salmon.;)
 
HavocXphere said:
Take care with that. Proper sushi is flash frozen to kill parasites. And no a home deep freezer won't do....its about 70 degree short of what is needed.
Click to expand...

Thing is most crap you buy from a shop these days has probably been frozen ten times over so I would not worry to much. If you catch fresh fish and use that you should be careful of predaory fish at the top of the food chain.
 
ponder said:
Thing is most crap you buy from a shop these days has probably been frozen ten times over so I would not worry to much. If you catch fresh fish and use that you should be careful of predaory fish at the top of the food chain.
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As someone who has suffered from ciguatera poisoning, I can attest to the last point...
 
tsume, "Asian" cuisine is far more broad than I suspect you give it credit for. In one country you'll be eating raw, fertilised, ducks eggs, while their next door neighbours devour coconut prawns.

I can give you some basic tips and "rules" if you like, but be a little more specific. Chinese, Japanese, Thai, duck eggs?
 
DJ... said:
As someone who has suffered from ciguatera poisoning, I can attest to the last point...
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I occasionally get fresh fish off the ski-boats or spear fishers and I don't take barracuda any more. Never been affected but I'm not gonna take a chance, just not worth it if you look at the possible aftermath.

PS barracuda is actually a very nice piece of fish.
 
HavocXphere said:
Take care with that. Proper sushi is flash frozen to kill parasites. And no a home deep freezer won't do....its about 70 degree short of what is needed.

You definitely should not go out & buy some raw fish - its potentially dangerous.

One easy way to get around this is to go for say smoked salmon. WW has some nice vacuum packed smoked salmon.;)
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Thanks. I did some reading on this. FDA recommends freezing solid at -35C for 15 hours / -20C for 7 days as the minimum required temperature to neutralise parasites. I'm assuming most domestic freezers bottom out at around -25C, so they may or may not be suitable. I read somewhere that sushi-grade suppliers flash freeze at around -60C.

Freezing

3-402.11 Parasite Destruction.*
(A) Except as specified in ¶ (B) of this section, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of:

(1) -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or

(2) -35°C (-31°F) or below for 15 hours in a blast freezer.

(B) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under ¶ (A) of this section.
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http://www.13.waisays.com/FDA.htm
see also: http://www.fda.gov/downloads/Food/G...ation/GuidanceDocuments/Seafood/UCM251970.pdf

Two of the three most common raw fish parasites are fresh-water based, which puts juvenile salmon at risk, but as mentioned, ciguatera can hit the oceanic gamefish. Interestingly, the FDA doesn't mandate the freezing of various tuna types in the above excerpt.

I had heard about the parasites before, but wasn't really sure of the rate of incidence. It still doesn't sound like there's a 3-strike rule, but better safe than sorry I guess. How do you know if you can trust your local sushi joint? How do you determine the reliability of store-bought fish? I'm not a big fan of smoked fish. Had too much haddock and kedgeree as a child. Makes me want to retch.
 
ponder said:
I occasionally get fresh fish off the ski-boats or spear fishers and I don't take barracuda any more. Never been affected but I'm not gonna take a chance, just not worth it if you look at the possible aftermath.
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****ing hell ...

http://en.wikipedia.org/wiki/Ciguatera

Hallmark symptoms of ciguatera in humans include gastrointestinal and neurological effects. Gastrointestinal symptoms include nausea, vomiting, and diarrhea, usually followed by neurological symptoms such as headaches, muscle aches, paresthesia, numbness, ataxia, vertigo, and hallucinations. Severe cases of ciguatera can also result in cold allodynia, which is a burning sensation on contact with cold.

The symptoms can last from weeks to years, and in extreme cases as long as 20 years, often leading to long-term disability. Most people do recover slowly over time. Often patients recover, but symptoms then reappear. Such relapses can be triggered by consumption of nuts, seeds, alcohol, fish or fish-containing products, chicken or eggs, or by exposure to fumes such as those of bleach and other chemicals. Exercise is also a possible trigger.
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Picard said:
****ing hell ...

http://en.wikipedia.org/wiki/Ciguatera
Click to expand...

The symptoms can last from weeks to years, and in extreme cases as long as 20 years, often leading to long-term disability. Most people do recover slowly over time. Often patients recover, but symptoms then reappear. Such relapses can be triggered by consumption of nuts, seeds, alcohol, fish or fish-containing products, chicken or eggs, or by exposure to fumes such as those of bleach and other chemicals. Exercise is also a possible trigger.
Click to expand...

Does that make you understand his peculiar self a little better ? :)
 
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