Week 12: Fish and Seafood

This week in lab we learned all about various types of seafood. Fish and seafood are different from meat because they have very little connective tissue. Fish cooks very quickly and is naturally tender. The biggest problem with cooking fish is overcooking. Fish cooks best with moist-heat methods to keep it from drying out. Once fish is cooked it is very delicate and needs to be handled with care. There are many ways of categorizing fish - by body structure, fat content, and its' environment (freshwater or saltwater). Finfish have fins and internal skeletons, while shellfish have external shells and no internal bone structure. The fat content of fish ranges from .5 to 16%. Examples of lean fish include flounder, cod, bass, and pike. Examples of fatty fish include salmon, trout, and bluefish. Shellfish can be divided into mollusks and crustaceans. Mollusks are soft sea animals and include, among many others, oysters, conch, and squid. Crustaceans have segmented shells and jointed legs - like lobster and shrimp. We made a lot of interesting things this week, like poached salmon, fried catfish, mussels, shrimp summer rolls, tilapia, and even some flounder—in the microwave! Next week we'll talk about meat and meat alternatives.

Week 11: Poultry

This week we learned about various forms of protein. We always just thought of chicken and turkey but Chef Kristi told us about some other forms such as duck, goose, and even pigeon!! All muscle tissue has similar composition and structure - about 75% water, 20% protein, and up to 5% fat. The muscle tissue is held together by connective tissue, which plays a big part in how tender your protein is. The amount of connective tissue depends on the age and amount of exercise the animal has had. More connective tissue = less tender. Poultry is extremely perishable and should be used as soon as possible after purchasing, and never more than four days later. (Unless you freeze it!!) Be sure to always wash your hands and equipment after handling raw poultry! Poultry should cook until well-done and its minimum internal temperature should read 165 degrees F. For small birds you can also test for doneness by the looseness of its joints, if it is firm to the touch, and if its juices run clear. We made a lot of interesting things this week, like Buffalo wings, turkey empanadas, chicken cordon bleu, and even chicken noodle soup—which was great on a cold day! Hopefully, you can impress your families and friends this Thanksgiving with all of your new cooking knowledge! Have a relaxing and thankful break!

Week 10: Baking

The lab was transformed into a bakery this week filled with scents of delicious treats. We learned all the ins and outs of baking. We talked about how baking is an exact science. You can’t eyeball measurements or use more or less of things like you can in cooking, because you will ruin your recipe. We also talked a bit about yeast and how it likes to eat sugar. We tried many different recipes, including some gluten free ones, which is becoming more and more important as more and more people are diagnosed with gluten intolerances. Some recipes that were made today were a flourless chocolate cake, some cream puffs, zucchini bread, gluten free muffins raspberry muffins, a few breads, and lastly angel and devil’s food cakes! We’re flying through the topics and are moving to cooking with poultry next week. See you then!