It’s Suzanne here and Sadly it is my last full day on Explora I. It has been too short but I look forward to my trip in April.
I did the Chefs Kitchen cooking class yesterday with Chef Hugo. In the five weeks I was on last year I didn’t do one thinking - been there done that - and I was very wrong. The class was longer than others offered by Regent, Oceania and Silversea which was a nice thing. I didn’t feel rushed at all. As a solo traveler it is also nice to meet other travelers on the ship and then have the opportunity to share a meal.
Cooking techniques and making risotto was on the menu. We made pea risotto and pumpkin risotto both of which were excellent (if I do say so myself!). One thing that I learned - which is an enormous time saver - is that you don’t have to ladle the liquid in - you can use all the liquid at once and as long as you stir it constantly you are good to go.
These are professional kitchens with professional equipment.
After we had completed our dishes we retired to the dining room and had a glass of wine and tasted our dishes. While we were eating we had a great discussion on which oils to use for various things and how cooking at high heat destroys the beneficial properties of olive oil. Chef Hugo’s suggestion was to use either grapeseed oil or soy oil. All other oils should be used as flavor enhancers. We also discussed how to properly brine chicken.
I will be doing more classes in April! Thank you Ched Hugo for an incitful, instructive and fun cooking class!
And the view isn’t bad either!!
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