Tuesday, October 30, 2012
Week 9: Functional Properties of Eggs
This week we learned about the functional properties of eggs. They can be used as emulsifiers, thickeners, binders, as well as for color or structure. Chef Kristi taught us that we can measure the freshness of an egg without breaking it by either putting it in water to see if it will sink or float or by shaking it and listening for sloshing around. She also talked about egg substitute powders for vegans, or egg beaters, which are just colored egg whites.
In addition to all of our recipes this week, we also worked with Chef Kristi and Meghan to learn more about making omelets! Yum! The Tuesday section of lab was lucky to have lab in the morning with all of these breakfast foods.
We had a nice balance of sweet and savory in this week's lab. We had some delicious French toast, a mushroom quiche, some eggs benedict, pasta carbonara, a lemon pudding cake, and some Asian inspired egg drop soup!
See you next week when we try out some baking techniques!
Subscribe to:
Post Comments (Atom)
Today we made eggs and different recipes with eggs in them. My group made mushroom quishe. I don't like eggs so there was not much i liked. I did like the french toast because of the orange zest. This was not my favorte lab we have done I hope that next weeks lab is better!
ReplyDeleteKayleigh Palmer
Today for the egg lab, my group made the pasta carbonera. At first I was a little unsure of how the mixture of the eggs, bacon, and noodles would taste, but it turned out to have really good results! There was no indication that there were even eggs in the pasta at all. I was excited that we got to learn how to make omelets and will definitely try to put that to use one morning! I also enjoyed the french toast, but other than that, I was not a huge fan of the egg lab. At first I was really excited to try to eggs benedict especially because of my recent realization that I like the hollandaise sauce, but what I did not realize was that the eggs were poached and I really don't like when yolks are runny.
ReplyDeleteSamantha Albert
Today my group made the eggs benedict. It was really good and it was fun learning how to poach an egg, but I'm not really a fan of the hollandaise sauce so it wasn't my favorite but it was definitely very good. I think my favorite would probably be the french toast; the orange zest added such a magnificent flavor that I didn't expect when eating it. Overall, it was a very interesting lab and definitely recipes I'll use in the future!
ReplyDeleteLindsey O'Neill
Cassandra Raugh: Section 02: Group 02
ReplyDeleteVirtually all of the foods introduced and cooked in lab today were ones I had never eaten before. Like I said before, this is generally all new for me. I enjoyed the lemon pudding cake and omelet but did not particularly care for the eggs benedict. The reason most likely being because of the hollandaise sauce. Still very interesting to try and it's always good for a nutritionist to try and know all foods.
I spent the majority of class beating our ingredients together, so I did get a little down and dirty in the lab today. The coolest thing by far was seeing what the egg whites looked like after being beaten. Very cool texture.
All in all a good lab.
Today's lab was interesting. Eggs are not my favorite, so I'd never made as many recipes that use eggs as extensively as today's lab did. My group made eggs benedict with the blender hollandaise sauce. I normally like Hollandaise and this recipe was good, but I was a little bit put off by how much butter and egg yolk went into it, so it is definitely not something I can see myself making except for very special occasions. One of the nice things about today's lab was that my unit and the one next to us were making the same thing, so we all worked together. While it's nice to get to try a bunch of different dishes most weeks, sometimes it is nice to work together to make something more complicated. Overall, I have to say that most of the dishes turned out well, but my favorite was definitely the French toast - I never would have thought about using orange zest! Even though eggs aren't my favorite and I may not use any of these recipes, I'm still glad that this lab gives me the opportunity to try things I might not have otherwise.
ReplyDeleteEgg lab wasn't as diverse as other labs have been, but given the circumstances I feel that the majority of the recipes turned out pretty well! I worked at a breakfast restaurant at home and I have seen omelets made every type of way, usually the cooks would flip them over in the pan so the other side would get done. So, naturally I decided to do this in my kitchen at home though my eggs would always turn out dry. Megan & Chef's technique seemed to work and really left a good texture. I was always afraid that the eggs wouldn't get done on the inside. I will definitely try this technique from now on!
ReplyDeleteJamie Kurtz
Our unit made Lemon Pudding Cake, which was excellent. The egg whites used at room temperature were key to our recepie. In this case, we added no sugar, salt, or pH types. The egg whites were at room temp, the conrol (where the beaten egg whites were stiff and peaked), and the fats (egg yolks) were the three main variables that we delt with in this recipie. The top was sponge-like, with the underlayer being pudding. We also experienced using a water bath [i.e. Bain Marie] to cook with. This kept the temp < 212 degrees F, and allowed room for steam development which is what gave our Lemon Pudding Cake its sponge-like top.
ReplyDeleteWe used the "Inserted Knife Test" to ensure that our product was done. The knife came out clean when inserted mid-way between the center and the edge. The tip of the knife had a bit of "goo" on the end. When I asked Chef Kristi if it needed to cook longer, she replied that it was supposed to be that way. Why? The underlayer was pudding! I realized then it's not rocket science; it's knowing what your making. What is it expected to look like? How should it taste in regards to flavor, thickness, and structure? These are general principals/functions when cooking with eggs. I've never made this recepie before, but I would make it again at home. Delish:)
I really love eggs so I was pretty excited to explore new ways to use them! I think that this weeks lab really illustrated how versatile of an ingredient eggs are-they are used in everything from pasta dishes, to baking, or, as my group made, soups. I had a lot of fun making the egg-drop group and thought it was really amazing to see the egg gently cook and "feather" as it was poured into the simmering broth.
ReplyDeleteAlthough we tried some really delicious recipes today I think my favorite was still the omelet...I love a good and simple egg dish!
Today's lab was definitely interesting as I really love eggs. My group made the eggs benedict. It was my first time to ever poach an egg and it turned out overall successful although there was one unsuccessful and leaked yolk. I found it a really good experience to finally cook something in a whole new way. One of my favourite dish today was the mushroom quiche. Coming froma foreign country, I have never eaten one and I really loved it a lot. I found all the dishes today really tasty and I have learned that eggs could be used in so many variety of ways.
ReplyDelete-Jessica Ng
I am not a fan of eggs, so I was pretty nervous to try some of the food made in today's lab. I was pleasantly surprised, however. For example, I have never tried egg drop soup because I've always been too scared that I would hate the taste, but I've always been curious what it tastes like because my friends order it every time they get something from Chinese restaurants downtown. To my surprise, it was delicious! Now, I can't wait to try it when I order Chinese next instead of my usual wonton soup. Also, I absolutely loved the pasta carbonara. I never even heard of it before today's lab! Now, I can't wait until Chef Kristi posts the recipes to ANGEL so I can make it myself!
ReplyDeleteOur group made Egg Benedict today. We never poach an egg before so we don't really know how should we do it. It turned out unsuccessful but we still have fun! My favourite dish is mushroom quiche but my groupmate seems to found it's disgusting! I finish the whole mushroom quiche!
ReplyDeleteRachel Chow
I love eggs! so this week's lab was pretty fun for me. The lemon pudding cake was a delicious way for everyone to see how differently eggs can be used in just one dish. volume and structure for the cake part, and thickening for the pudding part. this is one of my favorite dessert recipes, just because it is super simple to put together and a little unexpected when served. everyone else's dishes were delicious too - i LOVED the french toast. orange zest was a yummy unexpected "twist" :)
ReplyDeleteEggs are not my favorite food, but there were a few dishes that I stepped out of my comfort zone and tried. The french toast my group made was delicious, and is one of my favorite breakfast foods. I had never made french toast before so it was an exciting new creation for me. The orange zest was unusual, I think I personally prefer cinnamon sugar but it was definitely an interesting taste and I am glad I had an opportunity to try.
ReplyDeleteYesterday's lab was about the functional properties of eggs. Each group made a recipe consisting of some type of egg variable. Our group made the pasta carbonara. I had never heard of this dish before so I was eager to see how it would turn out. The pasta carbonara was good, but not one of my favorite dishes. My favorite dish that was made was the french toast. I have only made french toast once or twice, but I liked the way it was prepared yesterday during lab. I enjoyed the orange zest flavor in it. I also enjoyed the lemon puddling cake. I'm not a huge fan of cake, but this cake was outstanding. I'm definitely going to have to attempt to make it myself sometime. I enjoyed lab yesterday.
ReplyDeleteThis week's lab was not my favorite lab, but I still enjoyed many of the dishes that were prepared. My group made eggs benedict. I am not of fan of hollandaise sauce. I don't like the texture or the taste. We made the sauce first so it got rather coagulated when it was time to serve it and it was cold as well. One of my favorite dishes was the pasta carbonara. The sauce had the perfect consistency and taste. I found that the regular french toast tasted better than the one with the orange zest. I am eager to try to make my own omeletes sometime soon after the demonstration shown in class!
ReplyDeleteToday our group made a mushroom quiche which turned out pretty good. I enjoyed all the different foods that were made today, especially the french-toast. It wasn't a very challenging lab, I've had more experience with the different things we were making today so I was pretty familiar with the process. Fun lab overall!
ReplyDeleteIt's amazing to think how many different ways eggs can be used for cooking besides just scrambled eggs. My group was responsible for making eggs benedict, which I was nervous about because I've always heard it was such a complicated meal. It turns out, it was actually pretty simple. The technique we used to poach the eggs was new to me, but very interesting. By the time we actually we were able to eat this recipe it was cold, and didn't test very good. My favorite recipe from this lab was the egg drop soup, and it was way better than the kind you get from the chinese restaurant!
ReplyDeleteAll I have to say is, "I LIKE EGGS"! Eggs are just so good! My unit made Eggs Benedict which didn't turn out so good because of our pot. Another unit also made it and it so happened to turn out successful. The Eggs Benedict was by far my favorite dish! Also the lemon cake was great! Great lab!
ReplyDeleteToday in lab my unit made french toast! I was extremely excited about this because I love when my mom makes me french toast at home! Some of the other groups made things that tasted good too! I enjoyed eating the omellete! It was different for me to eat a three egg omellete because I always make them with just eggs whites and vegetables. They definitely taste better with the full egg however, egg whites are probably the healthiest option for me.
ReplyDeleteLauren Hochreiter-section 1-unit 9
I just left lab and 1) I am stuffed 2) I'm not eating eggs for a few days and 3) I need a nap! This weeks lab was all about eggs, which is awesome because I love eggs and there are thousands of delicious recipes we use eggs for. My unit made french toast and it was perfectly crisp with just the right about of orange zest! I also enjoyed the omlette made by chef kristi! Hers tasted a lot better than any I have every made for myself. We also made one with goat cheese which was delicious! Eggs are not only the main ingredient in many different recipes, but they are packed with vitamins, minerals, and protein!
ReplyDeleteThis week, I didn't do so great with my recipe... My unit made the Lemon Pudding Cake, and instead of using 3/4 cup of sugar, I only used 3/4 TBSP! Our Pudding Cake was NOT good, but luckily unit 2 made the same recipe as us, and there's was delicious!! Haha. Overall, I would definitely say that the Mushroom Quiche was the best. I will have to try making that soon.
ReplyDeleteOMG!! Same as Emma from above! My unit made the lemon pudding cake and it came out terrible!! I measured out 3/4 TBSP INSTEAD OF 3/4 CUPS! I totally ruined the recipe! I told Chef Kristi that I wasn't serving it as soon as I tasted it and she insisted it was fine, she obviously didn't taste it! hahaha. I think my favorite recipe was the pasta carbonara, I think there were two different kinds of cheeses but i'm not sure.
ReplyDeleteDestiny Blount
This week's lab was not one of my favorites, even though I do love eggs! There weren't a lot of recipes that I would want to repeat. One that I would is the egg drop soup. I was very impressed with that one. I really enjoyed what my unit made, the french toast. I was surprised how much the orange grind complemented the flavors in the french toast. I however, would not use a recipe for french toast in the future.
ReplyDeleteIn this week's lab, I realized how much knowledge and technique can improve simple recipes. This was most apparent in the omelets; I've made omelets by myself, but as we cooked with Chef, I realized that there are special ways to get an optimal result that I was never aware of before. This idea also applies to the French toast-- I've never considered adding complementary flavors, but they can really change your final product in interesting ways. I was impressed by the big impact of small changes on the quality of our cooking.
ReplyDeleteThis week in lab my group made french toast. Normally when I make french toast it's much more simple and I only use egg, cinnamon, and sugar. Our recipe in class was a lot better. We had delicious bread and added honey and orange zest to the eggs. I was really surprised that orange zest was part of the recipe but it was delicious and added a ton of flavor to the recipe.
ReplyDeleteI liked learning how to make omelets in lab this week.I always have a lot of eggs left over when I buy a dozen so now I have a recipe to use to use up my eggs. Our group made a quiche which I have never made or eaten before and it wasn't that bad.
ReplyDeleteThis week was a lot of fun! I got to cook mushroom quiche, something I have never eaten or cooked before. It was a lot of fun to cook and also tasted great! I also really liked the french toast and egg drop soup. I never realized how versatile eggs could be while cooking. I also had the chance to learn how to make an omelet and got to try to make one on my own!
ReplyDeleteThis week's lab was delicious! I really enjoyed the demo on making omelets. We got to make two omelets in our demo since there were extra eggs.. the one with goat cheese was my favorite! My group made french toast.. it turned out really good, expect I think we added a little too much orange zest. I also really enjoyed the quiche that was made.
ReplyDeleteChandler Ray
I really enjoyed cooking in this week's lab. My group made a mushroom quiche which turned out to be delicious. I also enjoyed learning how to make a proper omelet. Our demonstration used goat cheese and swiss cheese which I had never tried with eggs before. I will definitely be using those two cheeses the next time I am cooking myself an omelet for breakfast! I enjoyed trying what all of the groups prepared during lab. I especially liked the pasta dish!
ReplyDeleteLet's just say I don't think that I ever had this many eggs within a 20 minute period in my life! But everything that I tried this week was once again extremely delicious, especially the eggs Benedict (which I have never tasted before). This week my group and I made egg drop soup. The best part about that was dropping the egg into the soup mixture. I never knew that that was how the soup got its consistency! It was also really fun learning how to make omelets. I have always failed every other time I made it.
ReplyDeleteThis weeks lab was great, especially because I didn't have breakfast that morning so cooking with eggs made it that much better. My group made the mushroom quiche which was delicious and easy! I would definitely like to make it in the future. While the quiche was baking in the oven, we got to learn how to make a perfect omelet with Chef Kristi and Meghan. We had swiss and goat cheese in ours and the goat cheese wasn't too bad. My favorite dishes were the pasta carbonara and mushroom quiche.
ReplyDeleteEvery week I always say that this week is my "favorite" lab and I think to myself that this class couldn't get any better. But 7 days later I am easily, if not more satisfied than the last. This weeks lab we dove into the wonderful world of eggs and how they are involved in cooking. I thoroughly enjoyed making my own omelet,and really enjoyed the pasta dish my unit made (even though it had bacon... and I don't eat bacon). It's just so interesting that egg in a recipe is mostly used for it's chemical affects rather than it's taste affect on foods. Meaning that usually egg is included in a recipe for it's emulsifying purposes instead of the overwhelming taste of egg. In the pasta dish my unit made, you couldn't even taste the egg, but the cooked egg helped the cheese, pasta, and bacon stick together to create a delicious pasta carbonara!
ReplyDeleteMy favorite part of the lab is when each unit got to make omelets with different types of cheeses. Every time I used to make it, it never came out the way I wanted to be. After I learned how to make it the correct way, I have been using the specific technique ever since.
ReplyDelete-Stephanie Sarra
I was so excited to be doing a lab completely dedicated to eggs! Eggs are such a versatile food. Breakfast for dinner is one of my favorite things! My unit made french toast. I have never made french toast using grated orange zest, but I think it was delicious! I never realized how essential eggs were in many recipes. One of my favorite recipes was the mushroom quiche. Once again another successful lab. Such a great class!
ReplyDeleteI liked this lab because it introduced a food I did not previously like at all (eggs) and showed me ways I could eat it and get its nutritional benefits without wanting to spit it out. My group was the group that made the egg drop soup, which I actually loved. Not only did I not previously like eggs, but I also have never had Asian food before (due to allergies) so this brought the two of them together quite nicely. Half the class crowded around the pot when we dropped the eggs in, which slowly swirled into the soup like tye die in a way I had never seen eggs look before. After that each group individually went and worked with Chef Kristi to make omelets stuffed with different kinds of cheese, which I'm sure will be useful this weekend when I'm making my dad birthday breakfast.
ReplyDelete-Georgia Foulds
This week we studied the functional properties of eggs. I really do not like eggs so I was a little skeptical about this lab. My group made pasta carbonara which turned out great! I made an omelet, which to my surprise turned out really well. I was surprised to see that I really liked the egg drop soup. It was interesting to see the effects that eggs have during cooking, not just on taste, but on texture and more as well
ReplyDeleteThis week was really fun. My group made French toast but I felt that they turned out a little soggy. However to correct this problem for y own purposes, I'd soak the toast for less time and cook the toast longer to make them crispier. Can't wait for this lab!
ReplyDeleteGabby keeley
In lab last week my group made pasta carbonera. I personally thought it was too thick and creamy for my liking. I did really enjoy the french toast tough! The challah bread used made it thick and fluffy. i also really like the lemon pudding cake. I have never had that before, so I thought the two different textures eaten together was really interesting! I also really enjoyed learning how to make an omelette with chef kristi.
ReplyDeleteFallon Bader
As a huge fan of eggs I really enjoyed learning the different manipulations we learned for cooking them. Seeing firsthand the comparison of cholesterol levels amongst the different types of eggs made me really aware of the health benefits of switching to egg whites. Before I used to always flip my omelettes when cooing. After chef Kristi's demonstration I have now tried and enjoyed the non-flip method.
ReplyDeleteKaitlyn Ball
My favorite part about this lab was learning how to cook an omelette correctly. I never knew you could skip the flipping part, which is great because I would always mess that up. My favorite dish this week was definitely the french toast. I also really liked the mushroom quiche. I never realized how many dishes you can make with eggs before this lab!
ReplyDeleteThis weeks lab all about functional egg properties wad really interesting. I enjoyed making the mushroom quiche my unit made, although with our oven it didn't cook properly so it never fully cooked. But unti 4 made it as well and i liked it a lot more than I thought I would since I'm not a fan of mushrooms. I also really enjoyed watching the omelet being made with chef Kristi because I've never made an omelet before and it was great to see how easy it can be especially knowing you don't have to flip them. We put goat cheese in ours, which I never would have thought to do but it was actually really good. I also really liked the french toast and pasta carbanara. It really is amazing to see how many things eggs are used in and everything that they can do.
ReplyDeleteI was surprised that we made omelets this week with just eggs. I was always taught to add some water or milk but they turned out great! I think the goat cheese was such a unique and tasty addition.
ReplyDelete