The practical features 2 simple dishes we've done before - the stewed chicken with chestnuts and deep fried dory fish.
I brought my thermometer for the deep fry. But our chef reminded me that the probe is not where the fish is (the tip is deep in oil while the fish tended to float). So visual cues on the frying is still vital to determine if the oil is hot enough. Nevertheless, the thermometer was useful as a relative gauge of the heat of the oil.
Our class photo
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