Tuesday, November 6, 2012
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!
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Today we worked with breads and cakes. My group made the devil's food cupcakes with chocolate frosting. My favorite food that was made today were the cream puffs and the gluten free chocolate cake. I was surprised I liked the gluten free chocolate cake because the gluten free products I have had in the past have not been good. I did not like the gluten free muffin though.
ReplyDeleteKayleigh Palmer
Today's lab turned out great! In my opinion, the best recipe of the lab was the gluten-free, flourless chocolate cake. My mom has had Celiac disease for as long as I can remember and I can recall trying a gluten-free brownie mix once before...things just didn't taste the same as regular brownies. I was thankful for the cake recipe we had in lab today however, because it tasted like straight-up brownie batter and I had a hard time believing it was gluten-free! Thanks Chef for the great recipe and I'm excited to make it for my mom over break! :)
ReplyDeleteCassandra Raugh, Section 02, Group 02
ReplyDeleteOur lab focused on bread making today, which I thought was very intersting. My best friend's dad is notorious for making bread and I've always wondered how he goes about doing it. So to learn just a little bit about making bread today was pretty neat. I'm actually going to share with my best friend and her dad all about what we did in today's lab.
My favorite food was the gluten free blueberry and raspberry muffin. I'm not sure what the name was because it wasn't labeled, but it tasted great! So did the chocolate muffins!
My group made the poundcake. I didn't realize how important it is to follow the recipe to that T. Our recipe asked that we add 1 of 4 eggs in at a time and allow for ample mixing time in between adding each egg. Normally I'd without doubt add all 4 eggs at a time not realizing how important it is to follow directions. So that fact stuck with me most. Our bread turned out great, and the class's foods turned out great too. There was nothing that I didn't like today. Everything was awesome.
Today's lab was all about baking and breads. It was my first time making muffins from scratch. My group made the gluten-free muffins. The name "gluten-free" made me a little skeptical and I was totally freaking out when the muffin batter had a texture of a chewing gum! It definitely looked unappetizing and different. There were about 20 ingredients thrown together to make this recipe. But it turned out really delicious. It was my first time tasting a gluten-free option and it was great! I also enjoyed all the variety of bread which were made today. Although it was a rush against time to try it all, I was very pleased with each and every recipe which were made. It was all delicious. Thumbs up to everyone.
ReplyDelete- Jessica Ng
I really enjoyed today's lab because everything that was made was mostly created from scratch. Normally we'll just go to the grocery store to buy a loaf of bread, or a box of premixed muffin or cupcake ingredients, but it really wasn't all that difficult to do it ourselves. My group was responsible for making raspberry gluten-free muffins, which as Jessica mentioned above included at least 20 different ingredients! I expected our recipe to be somewhat difficult, but it turned out to be pretty simple. My two favorite recipes from today's lab were the chocolate cupcakes, and the cinnamon/pumpkin bread (not sure what it really was, but it was delicious!).
ReplyDeleteI was not too worried about enjoying a majority of the things in the lab for this week, but was surprised at how much I enjoyed the items that were gluten free, like the raspberry muffins and the chocolate cake. I also really enjoyed the whole grain bread that was made. I am not sure if it was the bread in general that made it taste so good or the fact that it was still warm from coming out of the oven, but I would make that again. My group made blueberry muffins and we followed all of the steps exactly. I was surprised to see the difference in the muffins at the end compared to those I have made in the past and know that it was the way in which the ingredients were mixed together is really what made the biggest difference. I know that is something most people would not actually think matter because I was one of those people but will be sure to share that information with others form now on.
ReplyDeleteSamantha Albert
In the Baking lab, I thought it was interesting to try gluten free cakes and breads. The gluten free chocolate cake was amazing so anyone who is gluten intolerant should really try making this recipe. I made chocolate cupcakes which came out great especially when using cocoa powder. Also, freshly made breads was also my favorite because when do you ever get to taste freshly made breads? Overall, this was my favorite lab so far.
ReplyDeleteStephanie Sarra
This week was awesome! We baked an Angel food Cake and it turned out pretty well. It was fun beating the eggs into a cream and going through the process. I love cakes and sweets and everything seemed to turn out really well. I had never baked my own cake before and found the process interesting and learned a lot about how all the different ingredients play such a vital role in everything. Very awesome lab week.
ReplyDeleteThis lab was all about baking and how the science behind it actually works. I love cooking at home, and enjoy baking to some extent as well. I never really thought how adding one egg at a time or measuring flour, sugar, etc absolutely perfectly would affect a recipe so much. I'm glad during lab we were exposed to gluten free items-- since it is very common in our world now. I really loved the gluten-free chocolate cake. So delicious! I want to make that again. My group made the coffee cake which was so simple to make and very aromatic. Week after week I keep coming up with things I want to make for the holidays.
ReplyDeleteJamie Kurtz
Today's lab was interesting, my unit made the gluten free chocolate cake. It was okay, a lot of people enjoyed the recipe, but it was just too rich in chocolate for me. I still loved it though, it reminded me of brownies before it was even baked. When we plated our cakes I wanted to be fancy and drizzle the chocolate glaze over the cake and then topped it with a little powdered sugar.
ReplyDeleteI enjoyed the homemade bread and cream puffs! By the time the loaf of bread was baked, class was over and most people left, but I stayed around to try it. It was delicious especially with the butter melting on the warm slice. Overall this lab was great! But I always think lab is great! =)
Oh yeah everyone loved the angel food cake at my table. It was so soft and light and yummy
Destiny Blount
I really enjoyed this week's lab. My group made the buckwheat bread, which wasn't my personal favorite but it was the first time I've made bread so it was an interesting experience. I think my personal favorite would be the chocolate cake and the whole wheat bread. It was really interesting this week especially seeing how important it was to follow the order and directions of the recipes to ensure that the product turned out how it was supposed to. I definitely can't wait to make these for my family over thanksgiving!
ReplyDeleteLindsey O'Neill
Tuesday's lab related to baking bread. Though I've baked pies and cookies and things like that, bread was definitely something new for me, so I was excited for the opportunity to try it. My group made the gluten-free buckwheat bread. I thought it was interesting that we used the stand mixer for our bread - I had images in my head of us kneading the ingredients through the dough, so this was certainly easier than I was expecting! I was definitely skeptical when we put the dough into the loaf pan because it was very dense and I didn't expect it to rise like it did. Once again, I don't know that I would have been ambitious enough to make a recipe like this for myself, so I was glad for the opportunity to try it in lab. My cousin's wife is Celiac, so I'm excited to make the chocolate cake for Thanksgiving. I know my family will enjoy it and she'll be able to have some too!
ReplyDeleteBread/muffin/cupcake/cake overload right now! This weeks lab was awesome! My unit made whole wheat bread which I found out was quite a process, but completely worth it! We had to do a lot of waiting around for the dough to rise and a lot of kneading as well! In the end, our loaf came out perfect and was massive! I learned how to roll the dough into a perfect loaf. The bread came out perfectly crisp on the outside and soft and warm on the inside. The bread was delicious but I would have to say the gluten free chocolate cake was my favorite, it tasted like moist choclate fudge!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteDuring this week's lab, we baked breads and cakes. My group made the coffee cake. Our group had some trouble finishing in time. I'm not sure what exactly we did wrong, but our coffee cake badder started to sink into the middle while it was baking in the oven. By the end of the cooking time, it did not looked all the way cooked in the center. I tried it and it didn't taste very pleasant. The reason it sunk in the center was possibly due to the way we made the "crumbles" that get sprinkled onto the top. We had trouble mixing the recipe for the "crumbles." Instead of sprinkling it onto the surface, we spread it on. I thinking that we did not spread the "crumbles" evenly throughout the cake and that's why it sunk towards the center.
DeleteIn lab this week my group made classic bread. It was very fun and interesting to learn how to make the type of bread we eat on a regular basis. For being as plain as it was our entire group really liked our bread, especially when it was hot! It was cool to learn more about yeast and the the different temperatures it dies at. I think I will definitely make our recipe again because it was fun and delicious. When we tasted the other groups creations, I loved the chocolate cake with glaze it was my ideal baked good!! :) This week's lab had such great food to taste and I really enjoyed baking!
ReplyDeleteThis weeks lab was more of challenge for my unit than usual. I was initially excited because we were assigned to make zucchini bread; however, our quick bread did not bake properly. It baked in the oven longer than the recipe suggested and was still undercooked in the center. I am not exactly sure where we went wrong, though. Nevertheless, having undercooked zucchini bread was definitely a learning experience and proof that baking requires precision. In general, my favorite recipes of the week were the breads, the coffee cake, and the zucchini bread (the parts that were not undercooked had really good flavor!).
ReplyDeleteThis week's lab was definitely the best so far because my group got the opportunity to bake bread. At first we were a little worried because the dough was not rising like it was supposed to be. Then, after a little manipulation and baking in the oven it rose so high! Also, it had a great taste to it! The whole wheat bread also tasted great and that rose even higher than ours!
ReplyDeleteI will definitely be making my own bread at home in the future. It is so easy and does not take much time at all!
Lauren Hochreiter-section 1-unit 9
This weeks lab was very interesting and delicious. I enjoyed all the breads and desserts that were made. Our unit made classic homemade bread and it all tasted so good. The lab was definitely one of the hardest because of all the steps and time it took to make bread.
ReplyDeleteSection 2 Unit 9
This week in lab my group made white bread. It was definitely interesting to learn how to make. It took almost the entire class to bake but it came out so delicious! It was so easy to do, I'll definitely be making it again. I love fresh warm bread! We also learned how to make omelets during this class. I was really happy to learn because I try to make omelets all the time and they always just turn into scrambled eggs. A few days after class I decided to try it again using what I learned in class and my omelet came out perfect!
ReplyDeleteI really liked this week's lab. I love bread and this was one of my favorite labs so far. I have never learned how to make bread before and I thought that learning about how yeast affects how bread rises was really interesting. I loved trying other groups' products as well but I definitely like my group's classic bread the most. It was so fluffy and warm! Definitely the best :D
ReplyDeleteI am not a fans of bread but I still think this lab is interesting! Our group have made whole wheatt bread and end up we made it like an ancient rock! WE will learn from our mistake and do it better next time.
ReplyDeleteRachel Chow
This was one of my favorite labs so far! I love bread so I was extremely excited to participate in this week's lab! This week my group and I made creme puffs which I have never made before. I realized that they were not hard to make and tasted delicious after they were finished. I also really enjoyed the wheat bread that the one group made. It was very tasty indeed!
ReplyDeleteThis lab was great, everything that was made was very good.We learned how yeast works, how to bake with yeast, and how not to kill it. We also learned how to make gluten free and flourless products
ReplyDeleteRyan Ganley sec:001 unit:10
Although I love to bake and consider myself a good baker, I have never actually used active yeast until I got to lab. My unit made hole-wheat bread. Throughout the time we were making it, I realized how intricate the process is. It requires a lot of work, and I was deciding that I wouldn't make homemade bread again until it came out of the oven and was so delicious! Great lab!
ReplyDeleteThis weeks lab was a lot of fun! My group got to make angel food cake. We learned how important it was to read and follow the directions while baking. There are a lot of mechanisms while making angel food cake that are different from a regular cake such as beating until foamy and not thick. You also have to turn the cake upside down after it comes out of the oven to prevent it from sinking. The breads we made in class were also very interesting. It was cool to see how gluten free bread is different than regular bread. The devils food cupcakes were also delicious!
ReplyDeleteI really enjoyed this weeks lab being all about bread. My unit made devil cupcakes with chocolate frosting which I really enjoyed. I thought the frosting was awesome and I'm not usually a huge fan of most frosting. I also really enjoyed the loafs of bread, especially coming right out of the oven being warm and so fresh. I would say my favorites were the cream puffs and the gluten free chocolate cake which I was surprised by because I haven't heard many good things about gluten free products so I was surprised how good it tasted. I would have liked to make a gluten free product myself just to see if it is any different from making regular products and if it is how so but I will definitely be trying to make some at home. I actually enjoyed the gluten free muffin more so than the regular muffin and I wasn't the biggest fan of the coffee cake. Overall this lab was very tasty and I enjoyed baking a lot!
ReplyDeleteIn this week's lab, my unit made angel food cake. The process of preparing the cake for the oven took a lot more work than I had expected (I had never made this cake before). I really liked how it turned out, but I do not know if I would make it again. My favorite dishes prepared this week were the devil food cake cupcakes and the fresh loaves of bread. I really enjoyed tasting the bread while it was warm, which made it a lot better. I enjoyed baking in this lab and everyone did a great job with their dishes!
ReplyDeleteThis week, my lab group made gluten-free raspberry muffins with at least four different kinds of gluten-free flour! This was my first exposure to non-wheat flours, and it was interesting to see that, with a little extra prep and a few unusual ingredients, you can make allergy-sensitive baked goods that aren't too different from regular baked goods. I don't think I would choose to eat them over regular muffins, but I was proud of how they turned out and pleasantly surprised by their comparability to other baked goods I've had.
ReplyDeleteYet again, another fun day in lab. My group made cream-puffs which not only taught us how to make them specifically, but also gave me some insight on how things such as stuffed donuts are made. My favorite of all the things made was probably the angle bread because of its nice fluffy texture and sweetness. The gluten free foods (muffin, cake etc) were tasty as well. I'm happy to have learned some more complex foods to make than ready-prepped blueberry muffins.
ReplyDeleteThis week I made sure to not eat before class because I knew that I would like each and every one of the products that were made today. Not only did I stuff my face with massive amounts of each item, but I also realized that I think I like gluten free baked goods more than gluten baked goods. When I had the gluten free chocolate cake I actually think that I thought I was in heaven. And although the gluten free raspberry muffins were a weird color- I enjoyed eating them as well. Of course I'm a little biased in the muffin comparison because my group made the best blueberry muffins ever... but I would have to say that the angel food cake was my favorite.
ReplyDeleteI am a terrible baker, or at least I thought so! I never realized the importance of following the recipe EXACTLY. Baking is a science, and I love science, so I developed a great appreciation for baking during this lab. My group made classic bread. Although it took a long time to rise then bake, it was totally worth it! The bread was very soft and tasted great! I definitely will attempt to make my own bread again, a great thing to have over the holidays!
ReplyDeleteThis was one of my favorite labs to date. My group made the devil's food cupcakes and I had never made them from scratch before or made my own icing. The taste for both was better than the store bought kinds. My favorite thing from this lab was the flourless, gluten free chocolate cake. It was really rich which surprised me.
ReplyDeletesorry forgot to put my full name...Ashley Martin
DeleteThis weeks lab was yeasts products and bread. The most interesting dish was the gluten free chocolate cake. It was so rich and decadent! I can't believe that was gluten free. The buckwheat bread was also really good. It had a really most texture that I enjoyed. The wheat loaf of bread was also really good. I got to try it right when it came out of the over so it was nice and warm. It was full of depth and flavor. Overall I really enjoyed this lab, all the dishes were great!
ReplyDeleteFallon Bader
This week in lab we focused on baking with a variety of flowers. My group was in charge of making angel food cake. It was interesting that instead of using whole eggs we just used egg whites. This help give the cake its light texture. My favorite dish that was prepared this week was the gluten free chocolate cake. I don't usually like chocolate but that cake was awesome! The gluten free raspberry cupcakes were delicious as well.
ReplyDeleteThis week my group made white bread. I never knew how easy it was to make bread. I did not realize that a temperature reading must be taken from the inside of the bread to check for doneness. My group was really happy when we got to 190 degrees!
ReplyDeleteGabby keeley
This week in lab my group made flourless chocolate cake. I've never made a gluten-free chocolate cake or any gluten-free recipe before although I've grown up baking. I was very skeptical at first as to how to would taste or the texture it would have, but I was pleasantly surprised. This dessert was not only delicious, but also elegant in its own way. The perfect ending to a dinner party type gathering.
ReplyDelete-Blair Larson, Section 4 Nutr 119
My lab unit made cream puffs for this week's lab. My group was very excited to make this recipe. The recipe for the puff required adding the the ingredients in a certain way that would allow for the correct chemical reaction. I found this to be very intersing because I did not know the order in which one adds ingredients can make or break a recipe. The cream puffs turned out delicious and raised properly. I enjoyed the recipe so much that I want to try and make the puffs for Thanksgiving dinner.
ReplyDeleteDuring this week's lab, my unit made gluten free chocolate cake. I was shocked at how easy and delicious it was! I cannot wait to share the recipe with my gluten free friends. I also really enjoyed the angel food cake that was made this week. I haven't had a good homemade angel food cake since I was a little kid, so it brought back some great memories. I will definitely be attempting that recipe on my own over the holidays.
ReplyDeleteThis week's lab was pretty good. My unit made buckwheat bread and it turned out pretty good. Even though the bread itself looked like a rock! Other than that, the units made really good food.
ReplyDeleteMy group made chocolate muffins that were so good. I especially liked the frosting which was extremely plentiful. I was amazed that some groups were able to make bread in such little amount of time and have it turn out so good. I always thought that good bread took several hours to make.
ReplyDelete