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In this lab, we were given the opportunity to bake scones and to get to know our partners and group members even more. We were quickly introduced to the main concepts such as flour mixture and quick bread. As a group we all gave it a score out of 8/10 as there were no preservatives added and a controlled amount of ingredient such as the sugars. The scones came out of the oven with flaky layers, being golden brown-ish and having doubled in sizes.
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In this week, we’ve had a 3 day lab. Making the dough from scratch and using our previous experiences from our last lab. The dough was fantastic to work with as it wasn’t sticking a lot thus, not giving us a lot of hardship. The final product tasted amazing as you could taste the filling and the sauce as you proceed to chew on it. Cutting it in half you could spot the filling with the dough tightly wrapped around it. The brown butter sauce that we’ve used complimented the pasta and the parm cheese that was on top. Melting it completely and making it blend into the Agnolotti. Overall, it tasted amazing and I think I would make this again but with a different filling.
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We had used a recipe that was provided by a guest chief. We were given the responsibility to recreating such an amazing dish, letting our pallets taste something new as it had many simple ingredients. Yet tasting absolutely delicous. As a group, we were able to work as a team and solve problems that we were faced with. An example of this was that the rice was more watery than we expected, having to think of our feet and come up with a solution. We were able to fix the problem but soon realized that the simple mistake took some of the flavors away. Having to add extra and other ingredients to make the flavor stand out. Overall, the rice tasted better than we all thought as it had one of its many distinct features, being somewhat spicy as you begin to chew on it and the sweetness of the corn soon following it. The egg on top was something we added on in the end making the dish stand out from the rest.
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This lab went extremely well as I already knew the layout of our unit. My partner and I communicated and had a great plan making us slightly ahead of our group members. The muffins turned out great having a golden brown top with all of them being the same level. In addition, the muffins were also moist making them taste amazing. I would make this again but with a slight twist of adding chocolate chips rather than banana’s. As it was not the taste I was looking for.
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In this lab we were assigned to design our own breakfast sandwich from scratch. Coming up with our own ingredients, fillings, sauce and steps. We were also given the opportunity to name our sandwich. As a group we have planned to make an assembly station to speed up the process of assembling the sandwich and get ahead of time. We soon found this to be very beneficial as we fell behind schedule. In addition, all the steps were clear making it easy to follow. Overall “Jose” tasted delicious and very appealing because of its very colorful ingredients. I would also share this with…
“Me because I’m always hungry” – Charlotte Fleury
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This Lab went well, getting ourselves comfortable within our unit and new group members. During the lab I personally found it difficult to find all the equipment at first but I soon found my way. The cookies turned out to be MOIST, chewy and similar in size.