School started two weeks ago. I’m taking three classes and teaching two. Of the classes that I need and am taking right now for my Culinary Arts Entrepreneurship Certificate, two are business related (Small Business Accounting, and Legal Issues for Small Businesses), and one is culinary: Intermediate Breads. One of the textbooks we are using for this breads class is Peter Reinhart’s The Bread Baker’s Apprentice and, so far, it is fantastic. In preparation of the first day of class, I downloaded and printed all the syllabus material so I could read through it and set up my binder with all the necessary tabs and sections. Yes, I am that kind of student.
People close to me have often wondered aloud how I make it through life in one piece. It’s true I’m kind of clumsy, but that’s not what I mean. Bizarre stuff happens to me constantly, some of it random, some of it self-induced through — well, I don’t know through what — absentmindedness? Friendly recklessness? Who knows, but it happens. It’s widely understood by my nearest and dearest that I have the dumbest luck possible. My aunts won’t let me touch their lottery tickets — they don’t want the juju on them. And I totally agree with them. I have a whole list of stories I could tell — funny, ones, too! — but I won’t because they make me look like an idiot. But I will tell you this one since it has to do with school:
So, I’m making my HRM -124 Intermediate Breads binder and as I skim around the assignments and such I keep seeing this word “preferment” as in, “add your preferment.” The first time I saw it, I noted it as curious – a preferment. Hmm. Then I saw it again: “preferment” and again I wondered about it in my mind, “Hmmm,that’s interesting. A preferment. Something which you prefer. I wonder what that means — nuts? poppy seeds? baker’s choice? Hmm. ” I like words and I think about words a lot — I am an English teacher, after all — so let’s just say I gave it some idle thought as I got my materials ready. Preferment.
Day One arrives. We start going over the syllabus. Chef begins talking about yeast, and the fermenting process. Reading this, you’ve probably already figured it out, but not me, not yet. It took several more minutes of class lecture for it to finally — finally — dawn on me: it wasn’t “preferment,” it was “pre-ferment” – something you use to improve the fermenting process. Ugh. I actually started laughing in class and told my neighbors, who looked at me strangely (already marking me as weirdo, I’m sure. Sigh). To be fair, the word as written in the materials lacked hyphenation, and its un-hyphenated form is a word in its own right, so I kept reading it literally and thinking it must be some kind of baking lingo.
It was years — years, and I’m not kidding — before I realized the Chick-Fila, the fast food chicken restaurant — was pronounced “Chick Fillet.” Every time I saw the sign I read it just as written, which sounds, to me, like “Chick Feel-a.” And I never understood why they would name it Chick Feel-a. No kidding. But I don’t feel bad about this because I think intentionally misspelling words for effect is dumb — you, too, Krispy Kreme, no matter how good your donuts are.
Fast forward to Week Two. Of course I’ve read over all the recipes before class noticing that in one of the recipes (or, “formulas” if you want to be cool) you are meant to “degas it as little as possible.” Hmm. Degas. What style is that? Some French technique we haven’t learned yet, I guess, but I don’t take the time to look it up in the glossary since I am in a hurry.
I’m totally serious.
It wasn’t until I was IN LAB ACTUALLY MAKING THE DOUGH that I put it together. Like an actual lightbulb going on overhead. I told my lab partner, who was a cool enough chick to think it was funny, too, and we had a good laugh. Ah, baking lab. What a kick.
For those of you other super-literalists out there like me, if there are any, to “degas” is to de-gas. Not French at all.