Below in the gold is an example of really nicely answered questions from the cooking lab worksheet. I am looking for full, thoughtful answers. This student earned extra credit for such insightful answers.
What did you find challenging when making this dish?
Beignet dough is very sticky and that was something I wish I knew because they would stick to the counter which meant I had to re-shape the dough and use extra flour to keep them from sticking to the counter. At first the oil was too hot, and they cooked to fast on the outside and were still raw in the middle. I had to adjust the oil temperature and flatten instead of rolling them into a ball shape to help them cook evenly and all the way through.
Will this be a recipe that you keep to make again?
Definitely.
What about it did you like and is there something that you would change?
I liked working with the yeast and the dough instead of making just a quick bread. I liked using the Kitchen aid mixer because it was less work on my end. I thought it was pretty cool to watch the dough rise as it rested. Next time I would flour the surface more heavily and make sure the frying oil is at the right temperature by using a thermometer. My mom also told me a trick for adding the powdered sugar. At first, I just sprinkled it on the top. To better coat it, we put the sugar in a brown lunch bag and dropped in the warm beignet and shook it in the closed bag.
Beignet dough is very sticky and that was something I wish I knew because they would stick to the counter which meant I had to re-shape the dough and use extra flour to keep them from sticking to the counter. At first the oil was too hot, and they cooked to fast on the outside and were still raw in the middle. I had to adjust the oil temperature and flatten instead of rolling them into a ball shape to help them cook evenly and all the way through.
Will this be a recipe that you keep to make again?
Definitely.
What about it did you like and is there something that you would change?
I liked working with the yeast and the dough instead of making just a quick bread. I liked using the Kitchen aid mixer because it was less work on my end. I thought it was pretty cool to watch the dough rise as it rested. Next time I would flour the surface more heavily and make sure the frying oil is at the right temperature by using a thermometer. My mom also told me a trick for adding the powdered sugar. At first, I just sprinkled it on the top. To better coat it, we put the sugar in a brown lunch bag and dropped in the warm beignet and shook it in the closed bag.
First thing I want you all to know if how much I miss seeing you every day. This has been quite the journey in life. I have now prepared 63 meals in a row at home. No drive through, no carry out, just me.
As for what many of you have been asking me about the grocery list and your families have already been shopping etc. here are my expectations.
As for what many of you have been asking me about the grocery list and your families have already been shopping etc. here are my expectations.
- Complete 1 cooking lab per week, submit the form and the 2 pictures The preferred way to do this is through Microsoft Teams, see assignments. If you are unable to do that, you can send them by email. Be sure to follow the instructions for the subject line of the email.
- If your family does not have certain ingredients and/or you cannot make some of the recipes I have provided, that is ok. You just need to cook something on your own for your family. You must choose a recipe that requires mixing, measuring, an appliance, and a knife. Making koolaide or a peanut butter and jelly sandwich wouldn’t count. If you aren’t sure, email the recipe to me. When you submit your assignment for the week, simply attach your recipe, the 2 pictures and the completed worksheet. Still best from Microsoft Teams.
- The due dates for each recipe really don’t matter. What is important is that each Sunday by 11:59 you have submitted an assignment. I do not care what order they are in.
- I will be adding more recipes, but for now this is your start.
- Each week you will need to choose and watch at least ½ hour cooking show. It needs to be a different program each week, you can repeat a program once watching a different episode. You could also go to The Great Courses on the internet, they are offering a free month and choose some of those to watch.
- After watching the show, you will go to Microsoft Teams or my website, fill our the worksheet and submit or email.
- I will be posting some chat sessions, and if I can figure it out I will do some video, but you know me and technology. This has been a HUGE learning curve.
- Stay well, eat well, and go wash your hands.
Students - I will post several recipes for you to choose from for the remainder of this year. I am asking that you make one per week, take a picture of you making the recipe, one of the plated product, and fill out the accompanying worksheet. You will need to turn in one per week no later than 11:59 Sunday night, starting next week. The best way to turn in your assignments is through Microsoft teams, fill out the assignment sheet, attach your photos and submit. If you cannot access Microsoft Teams, you may email your assignments to me. I will try to work on videos for demo, but this is proving difficult with my current technology skills. Bon Appetit.
Ok, you asked for scratch brownies, I warned you I think box mix are better. These did not turn out fudgie, they turned out dry, cake -like, I need milk brownies. If you make them, definitely go with shorter cooking time. The crackly top did not happen. They were still eaten at my house, but I won't be saving this recipe.
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Use the worksheet below for all recipes