This lab was fun because I’ve never really fried anything before except for last year when we did this lab. This lab went way better from last year because I learned from my mistake of putting the risotto balls in too early and they soaked up the oil. These tasted really good and the cheese was perfectly melted in the centre. It was perfectly seasoned because we had made the risotto the day before. The bread crumbs fried perfectly and was a good breading over the risotto.
This lab was a fun, quick and easy. We don’t like to waste food in our foods class so Ms.Bolli wanted too use up all our extra ingredients. This was a good lab to teach us how to use food in the fridge before they go bad. In my burrito, we made a homemade Mexican rice, black beans, feta cheese, and ground beef. It tasted really good and I would totally make this again with my family. It taught me to look in the fridge before cooking to try and use up the food before it goes to waste, and I believe this skill is really important because it also is saving money. The burrito turned out really well, and I’m very proud of how my group and I worked to do this lab without a recipe. I’m also very proud of how I rolled my burrito because it was tight, and didn’t fall apart.
My risotto with roasted baby tomatoes tasted amazing! The risotto was creamy and made correctly, with perfectly seasoned tomatoes. Risotto takes time and patience, which I do not have so this lab really tested my ability to not add water too fast. My partner had to stop me a few times because I was about to add it to quickly but thank goodness she was there. The risotto was perfectly cooked and the rice wasn’t too hard or mushy. The tomatoes were a little more soggy then I would prefer but seasoned well. When we added the Parmesan cheese, the risotto was creamy but not too thick or too rich tasting. In my opinion, I really enjoyed my groups risotto because we seasoned it how we both like it.