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My Reflection

Mashed Potatoes: I thought that our mashed potatoes turned out well because they were light, fluffy and they were well seasoned. We used a masher to mash the potatoes which left a few little clumps in it which I didn’t really like. I think that if I made potatoes again I would use an electric mixer because it is really easy to use and I think it would get all the clumps out.

Stuffing: Our stuffing tasted good but I think that it could have used a little more salt and pepper. I think that the amount of bread and onions we used was perfect because one didn’t over power the other. The only thing that I could have improved on is making the stuffing more dry because it was little soggy.

Maple Glazed Carrots: I really enjoyed how these carrots tasted because they were sweet and a little salty at the same time. I think that I cut them into the perfect size. The only thing that I could have improved on is cooking the carrots a little longer because they were crunchy instead of being soft.

Chicken Breast: For the chicken we put butter, and a herb blend underneath the skin and seasoned it with pepper and salt to make the chicken more flavorful. I think that the chicken tasted really good but it was a bit dry. I wish we could have made gravy or something to put on the chicken.

This lab was kind of overwhelming because we had to make a lot of food but it was really fun and the food tasted good. In this lab, I got to practice my knife skills and learn new methods. I would make these recipes again but maybe tweak them a bit.

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My Reflection

For this lab, we made a handmade ravioli and spinach ricotta filling. The first day we made our dough and filling. The second day we made a brown butter sauce which was made with oil, butter, chili flakes, and garlic. I really enjoyed doing this lab because I have never made a stuffed pasta before. I think that the most challenging part was putting the filling on the dough and folding it to shut it because if I put too much filling then it would squeeze out and if I put too little, then there would be air pockets that could have effected the pasta when it was cooking. My partner and I worked well together because we used our time efficiently and we communicated which helped the pasta turn out well because it was al dente. In this lab, I practiced the flour mixture method and the handmade pasta method. The only thing I would change is chopping the spinach that was in the filling into smaller pieces because they were too big. I would eat this again but try a different sauce.