Learning to Cook Lesson 8, I Roasted and Made Sauce

The first thing I learned is an answer to a long-time question. Roasting is a technique. I have always wondered what a "technique" is. I guessed, but I was not really absolutely sure. I am more sure now, but I am on the watch for more "techniques."
Another thing I learned is that beef pot roast is not the only thing I can roast. Who knew? I was stuck in blindfold mode thinking that meat was what "roasting" was. I guess if I'd have thought about it, I might have realized that I could roast tomatoes or potatoes and a bunch of other foods. I didn't. I was blank. I didn't know enough about cooking to know I should have known at least enough to consider what I could roast.

I learned how to brine and did a good job of it [so my honey says with his praise]. Chef David is getting deeper into demonstration. I have already learned a lot, and with this lesson I actually applied what I learned following Chef David's roasting recipes, brining, making sauces, salsas and gravies. I was so excited to learn about chutneys and how to make one made with onions and apples. Speaking of applies, there are red, green and golden apples, each with a different flavor and each good for different purposes from eating to cooking in one recipe or another. I am getting closer to becoming a cook. Yea!

BTW, chutney is a condiment similar to jam, relish and even ketchup.

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