Sushi

My Reflection

This was my first time making sushi and I thought that I did a pretty good job. In my sushi I put carrots, cucumbers and “crab”. When spreading the rice on the nori sheets, it kept sticking together and sticking on my hands which was annoying. I had to finely slice the carrots and cucumbers so that they would fit in the roll. I thought that the sushi tasted didn’t really have a lot of flavour so I probably could have added a few more ingredients. I was proud of my rolling job because the sushi didn’t fall apart after I cut it into slices. I want to make sushi again but I would add different ingredients in it next time. I would definitely recommend making sushi to anyone who wants to because it is really fun.

Christmas Chicken Dinner

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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Handmade Ravioli

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.

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Handmade Pasta

My Reflection

For this lab, we made handmade spaghetti and carbonara sauce. The first day we had to make the pasta because it took a long time to make so we decided to just freeze it and cook it the next day. I didn’t find the pasta too hard to make because I have made it before but when I was cutting it, it stuck together a bit which took a while to separate. For the pasta, I learned how to cut the pasta, knead and stretch it as well as using the flour mixture method and the handmade pasta method. With the pasta, we made a carbonara sauce. The sauce consisted of bacon, garlic, eggs, parmesan, and pasta water. I also added in broccoli but I wouldn’t next time because I didn’t really like them in the sauce and I could’ve cut them into smaller pieces. I would say the most challenging part about making the sauce was pouring the eggs and cheese into the pan because we had to mix it quickly so we didn’t scramble the eggs. I thought the pasta ended up turning out really well because it was al dente and the sauce was flavorful and creamy. I would definitely eat this again.

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