This week we tried to take off a little of the chill with some nice warm soup. Students were greeted with the delicious smells of simmering stock as they came into the lab. Stock requires time to develop its flavor and create a wonderful base for many soups, stews & sauces. We discussed the use or “stock in a box”, concentrated bases and the “absolutely do not ever use it or Chef Kristi will be mad” bouillon cubes. Too much sodium!! We were introduced to emersion blenders, china caps and many other kitchen gadgets that make stock and soup preparation easier – Don’t forget to add your Bouquet Garni. We tasted many varieties of soup this week from New England Clam Chowder to Vegetarian Vegetable Soup to a Cold Fruit Soup. Thanks to everyone for their hard work this week! Next week we will be learning how emulsions work and creating some fantastic sauces and dressing!
Happy cooking – Chef Kristi
This week in lab was fun. Our group did the butternut squash soup and we got to use the immersion blender. My favorite soup we tried was the vegetarian vegetable soup, and I'm glad we have the recipes so we can make them at home!
Coming from a family that does not usually cook, I got minimal exposure to the methods of cooking a good stock. Now that I am away from home, a nice hot bowl of soup is the way to go to keep the chill away. I would usually use chicken stock that comes in the box as it is so much more convenient and easy to cook up a batch of soup in the midst of my busy schedule as a student.
Nonetheless, this lab has taught me how to cook tasty stocks which can serve as a base for many other types of soups and how to use the bouquet garni to make it easier to incorporate herbs into the soup without the hassle of fishing them out. During the lab, my unit was responsible for cooking the Hungarian goulash. It was a fairly simple recipe to follow though we had to get beef broth from Unit 8 for our base. The goulash could have been better if it had more time to thicken but due to time constraint it was slightly runny when we served it.
I liked the miso soup because I am from Asia and I have always drunk soup that was made in that fashion. The puree of carrot did not look appetizing but it tasted good and smooth. The black bean soup with ham was the most visually appealing soup out of all as it had a variety of colors. Perhaps the most unique one would be the cold fruit soup. It tasted almost like a fruit punch but I never knew that it would be called a soup! I would definitely try to make that someday and be sure to chill it first.
Unfortunately, we did not have the chance to taste any of the stocks as Chef Kristi said that they were rather bland and under-seasoned. I will have to remember to always taste the food my unit makes before serving them. I would also say that we all need to be more aware of the time and aim to complete the cooking process by the designated time. All in all, it was a fun lab as we get to know each other in our unit as well as familiarize ourselves with the kitchen.
I really enjoyed this week's lab. My group made beef stock, and it was really interesting to see all the steps and work that go into making a homemade stock. My favorite soups were the black bean and ham soup, as well as the cold fruit soup. I will definitely try these recipes at home!
I had fun meeting the student's in my unit today. Unfortunately, we got stuck with the fish stock that didn't smell to wonderful. I wasn't too excited about cooking the stock, but it turned out fine. It was fun to taste all the different kinds of soups, I think my favorite was the black bean soup. A lot of the soups were very tasteless, so our lab needs to work on seasoning and flavoring our soups a little better. What I also thought was very tasty was the fruit soup, which really surprised me. Although it would have been better a little colder, the fruit soup stood out to me. I'm excited to keep cooking different foods that I have never made before, and using these recipes in my home this summer.
I really enjoyed this lab. While I like to cook at home, I've never tried making a "homemade" soup before. This lab was a great introduction to making a wide variety of delicious soups (many of which I'd like to try cooking at home!) and what makes up a stock. My group made the New England Clam Chowder, which showed me how quick and easy it is to make a classic soup to enjoy in these cold winter months! I really enjoyed sampling all of the different units' soups at the end of class. I was surprised when I found that my favorite soup was the puree of carrot soup. What I thought was going to be bland and kind of boring turned out to be incredibly tasty! I look forward to making that one at home along with the cold fruit soup for dessert!
This weeks lab was very interesting, and really fun! My group made carrot puree, and even though I don't usually like cooked carrots, it was fun to figure out how it was done. This lab taught me that making chicken, beef and other types of stock are very simple, but worth the work as they are a lot better then the "stock in the box" and a million times better then a bouillon cubes. Tasting all the different types of soups and purees on a cold and rainy day like monday was an awesome way to keep the cold away, unfortunately we were not able to taste the stocks because Chef siad they weren't up to her standards, bland and under-seasoned. Can't wait for next lab!
Lab this week was cool because there were so many different types of soups and stews that we got to try that I had never had before. I also enjoyed getting to meet my unit. My favorite soup was the fruit soup because it was so different than the other ones, although I could never imagine eating more than what we were given. My group did the butternut squash and green apple soup. It turned out way too watery for some reason and was very bland. We tried to add salt and all spice to taste but we couldn't get it right. The miso soup was really cold when we tried it which made it unappealing, but other than that the soups were pretty good overall!
When I was reading about what we were going to be doing in lab this week, I wasn't that excited to just make soups. I am used to eating canned soups and ramen noodles where you just have to add hot water!
Today was a pleasant surprise. My unit made beef stock which I had never even heard of before! I had no idea that it was made with animal bones...ew. I also diced my first onion today and did a pretty good job! Today's lab was very enlightening and definitely not what I expected it to be!
I also loved tasting other units' creations. My favorites were the black bean soup and the goulash. Definitely taking those recipes home to my mom! Can't wait until next week!
Soups are my least favorite types of food so I thought I was going to hate this lab. However, once I got there and smelt all the delicious smells and started to work with my group, I really enjoyed it. My group made chicken stock. The hardest part about it was trying not to cry when cutting up all the onions. It smelt delicious and tasted pretty good as well. We got to taste all the stocks that everyone else has made. Since I really don't like warm liquids, I only tried a few. My favorite was probably the fruit cup one because it tasted like a fruit juice and reminded me of summer. Even though I wasn't a big fan of what we were cooking, I still enjoyed being in the kitchen with my group. I can't wait for next week!
I really enjoyed this weeks lab! My unit made the Hungarian Goulash, which was a new dish I had never heard of before. Something that I found very interesting in this dish was the Hungarian paprika. I remember watching a travel channel show once and they showed that in Hungary, paprika is used in many of their dishes. I was very excited to use this ingredient since I had heard about it before and I love cooking new dishes, especially international food. I believe everyone in class did a great job in cooking all the broths, soups, and stews, everything tastes delicious! I think my favorite one had to be the cold fruit soup. I had never thought of fruits being eaten in a form of soup, but surprisingly it was absolutely wonderful. It was so full of flavor and sweetness. I love anything that is sweet, so this really helped me make my choice of which soup I really liked. I can't wait for the upcoming labs to see what new things we will learn.
My group made the black bean soup and ham. I really enjoyed this lab because-although it is very easy to make soup out of a can- Now I know how to make homemade soup, which I think is much better and I've never made it before. I also have never had cold fruit soup before and I ended up really loving it and I will definitely be using this recipe in the future. This lab encouraged me to want to make homemade soups for my family back home to try and impress them with more knowledge on how to cook! One of my favorite soups in New England Clam chowder, and i will definitely be using this recipe!
Catherine McLaughlin NUTR 119, Section 002, Unit 7
This week in lab I really enjoyed tasting the different kinds of soups and learning about the various tools you can use to make them. My unit made the Cream of Butternut Squash with Green Apple. This was my first time ever working with and eating squash. Surprisingly, it was pretty good. I thought that it was pretty creamy and smooth. Another first for me was using an Emersion blender. Chef Kristi taught us that you want to put the blender deep down into your mixture and make circular motions to blend the ingredients; never move it up and down unless you want food all over you. Back to the squash, we learned that you want to peel your squash until you see its dark orange color. Then, you have to use your muscles to chop the squash down the middle. Thanks to Meghan for her assistance with that. And lastly, scoop out the seeds and vanes. Overall, I think the hardest part of the lab was the seasoning of the soup at the end. It was difficult to really know exactly what more to add to give the soup just the right amount of kick. However, it was a fun lab and I can't wait for the next!
I'm not going to lie. When it comes to tasting new foods I'm not usually the first one in line to try something. With that said, I was a little apprehensive about tasting some of the soups in this week's lab. I kept thinking, "What will pureed carrots taste like? What will butternut squash taste like? How do you make a soup out of fruit?" As it turns out, I was pleasantly surprised. The only soup I did not actually try was the Miso soup because I do not care for tofu or seaweed. All of the other soups were rather good though. I did not care for the texture of the butternut squash soup or the puree of carrot soup as they reminded me of baby food. Having never had a butternut squash before, I was surprised that I actually enjoyed the flavor of the soup despite the texture. The ginger. allspice, and green apple really gave it a nice little kick. I was also surprised by the cold fruit soup and how it turned out. I even found myself wondering what other foods one would serve it with. The fact that I learned the difference between a soup and stock will certainly be beneficial in my future. I've never actually used a stock before and now that I know how to create my own, I can't imagine ever using a store bought one again.
In lab this week my group made the puree of carrot soup. I was unsure about it because I had never heard of it before, but I really liked it. It was an awesome soup and so simple to make. I also got to taste test all of the other soups made in lab and I have to say I really liked all of them. I am a person that loves soups and so homemade soups to me are a lot better than canned soups; you can really notice a difference in flavor. Rachel Sedgwick Nutr 120 Sec 002
Today in lab, my unit made Fish Stock. I found this weeks lab really interesting because I did not know a great deal about soups let alone stocks. Fish stock was simple to make. We had to let it simmer longer than the lab time so I didn't get to view the finished product but I enjoyed making it. I also helped the New England Clam Chowder unit which required a lot more work with the ingredients and measuring out all the cream/milk. Each groups soups were all very good. My favorite was the Cold Fruit Soup, even though it didn't really taste like soup to me, more like a fruit cup with a sweet syrup. All in all, this weeks lab opened my eyes to different kinds of soups and how beneficial a stock can be in making a multitude of different dishes with excellent flavors.
This week's lab was a good one. I believe that simplicity of soups and stocks should be applied to any type of cooking-Using ingredients to showcase themselves. For example, bones, by themselves, let out a lot of flavor and is a base not limited to creating soups, but also may serve as a base for rich sauces. My group made Butternut Squash soup, which was good, but was a bit strange because it tasted sour-I could be wrong, but I think this was due to the fact that the squash was not picked before it was fully ripe. If i could, i would have added some diced potatoes or coconut milk, something sweet or neutral in flavor, to the ingredients list to combat the sourness of it. Overall, a good lab with some nice soup.
This week's lab was awesome! I really look forward to cooking in the lab on Tuesday's because I get to work with a great group of students,try new foods, and constantly learn new things about nutrition, cooking, and food preparation. Our group, unit 3, made Miso soup. I have never tasted Miso Soup before; and let me tell you I was blown away. The texture of the Miso bean paste, the taste of the salty waskame seeweed, the silky tofu, and finely chopped scallions tasted wonderful; and was a fantastic combination with the vegetable stock. Surprisingly the Miso soup was easy to make, and it did not take a long time. The one thing I like the best about the Miso soup is that the Tofu offers protein and the carrots contribute to valuable vitamin A. I thought that our group should have added corn, or quinoa, and some pepper. The added soy sauce to our soup was a nice touch; however, our soup was cold by the time it came to taste testing, the soup tastes better warm obviously. Overall, our soup was successful, fun to make, and interesting to try for the first time!
I am definitely looking forward to seeing if all labs are going to be as delicious as this week's lab. My unit made the black bean and ham soup. Normally I don't like soup too much. I typically like soups more towards the chili side with beans, meat, and vegetables rather than soups made mostly of broth and not much substance. I really enjoyed my unit's soup. My favorite soup from this week's lab had to be the cold fruit soup, though. I love fruit and it didn't have too much liquid to it and was basically a fruit salad. I didn't care for the pureed carrot soup mainly because of the texture. People said they could taste the carrot but I couldn't get passed the creamy yet foamy texture to it to actually enjoy it. I'm definitely looking forward to what sauce or dressing my unit makes next week and what else we will be tasting.
I really enjoyed the lab today. I never really had any experience with soup and stock. When I was looking at different recipes on the topic, I knew it was going to be so much fun. Among all the soups that we made today, carrot puree, black bean soup, and fruit soup were my favorite. I learned many things today at the lab and realized that making soup is not as hard as I thought it was going to be. I am really excited about other recipes that we are going to use throughout the semester. Cant wait!
Today's lab was really interesting. Most of my kitchen experience is baking desserts so it was nice to learn to make something else! It was also neat to see the kitchen gadgets and have them explained. I loved the chowder (never had it with bacon before, nice touch), vegetarian veggie soup, and the fruit soup -- although didn't care for the spices in that one! Never heard of a bouquet garni before -- pretty handy! Not a fan of the pureed soups -- too much like baby food. I'm excited to have a basic knowledge in most food areas at the end of the semester.
I definitely enjoyed this lab today. I’m a BIG FAN of soups and stews. I could honestly live off soup, but I’ve never actually made soup before so this class was super helpful for me. All I need is a soup pot and the certain ingredients and I’m good to go! Personally my favorite soups were the butternut squash soup and the carrot soup. I also fancied the ham and bean soup that my Unit made. I think we did a really good job on creating a good balance of herbs and spices to this soup. Also, I never knew anything about stocks before so to learn about stock preparation was particularly beneficial for me. I’ve never heard of a bouquet garni before, so that’s something very handy I can use for future recipes. Also, I thought making soups would be a lot harder than it actually was, but following the recipe helped a lot obviously. Overall, I really enjoyed this lab and I’m so excited to learn more next lab!
I really enjoyed the lab this week, because while I've had experience making some soups, I've never made the broth. My section, Unit 11 was given the task of creating the chicken broth, and I found it interesting how many ingredients went into it. Originally, I would have thought that only chicken and water was involved, but we added in carrots, onions, celery, garlic, and a bouquet garni! I never heard of a bouquet garni before, and thought it was a great way to keep the herbs and spices together, while they still could influence the taste of the broth. I learned a lot by shadowing unit 6 while they made their butternut quash soup. It was interesting because I could tell how seasoning really affects the taste of the soup. I'm excited to learn more about food and cooking, and can't wait until next week's lab!
This week my group, unit 4, was assigned to make a vegetable stock. I've never had the opportunity to make this, or even any kind of soup before. I never realized it was so easy to make! Although my group did not have to season ours, we did have a change to help others units season theirs. At the end of the period when we tasted what each unit made, my favorite was the cold fruit soup but the butternut squash was definitely a close second. I can't wait to put what I've learned to good use next time I get in the kitchen! I really enjoyed this lab period.
In this weeks lab I got to experience techniques, tools, and different foods that i have never been introduced to before. The technique I was most interested in was the bouquet grani, I thought it was really cool to see how little ingredients goes such a long way. The china cap and cheese cloth were tools I've never even heard of so it was great to be able to actually use one of them in my recipe. My group made the fruit soup so the china cap was so helpful and easy, even though it was my first time. Although I didn't like a couple of the soups I still enjoyed tasting all the different kinds and learning about the main ingredients that went into it. Overall it was a great lab with such a various amount of things to try!
I always thought any kind of soup would take hours to make, but I was so happy to see all these delicious recipes come out in less than two hours! Of course each one requires using stock, which takes hours to make, but chef Kristi showed us ways around this (Stock in a Box, for example). The techniques to make some of the soups like China Caps or preparing a bouquet garni were not difficult, so repeating this process to recreate some of the recipes at home will not be hard. I was glad to try soups that I have heard of before but never tried like New England Clam Chowder and Butternut Squash Soup, and I was surprised at how much I actually liked them. I can't wait to try some of these recipes in my own kitchen!
This past week the lab was focused on making different types of stocks and stews. My group was assigned the Hungarian Goulash recipe which a beef based stock with a variety of vegetables and spices and beef mixed in. I do not have a lot of experience in the kitchen atmosphere so this was my first experience making a stew. It was learning experience in the sense of how to cut different types of vegetables and how to cook them in a particular sequence. The goulash had a very rich and savory tomato taste to it once we completed it-->I have had this recipe before mixed in with potatoes and noodles so the one we made a different taste. My most favorite part of the lab was tasting everyones assigned recipe at the end of the class, in particular the fruit soup. Overall, as a low level foodie this was a great learning experience for future labs and personal time in the kitchen.
This week in lab we created many different stocks and soups. I went to culinary school in high school for half of the day; and I always remembered them telling me stocks are one of the most inportant recipes you will need to learn when working in the food industry. It is the stable ingrdient to making a good dish turn into an excellent one. I really enjoyed trying all the items our class made; we tried soups I would not try on a regular basis; but I have always been open to trying new things. But my favorite soup would have to be the one my unit and I created; which was cold fruit soup; it was truly delcious! So far this class has been exciting and full of fun!
Week three's lab was very interesting, I always learn something new in each class such a bouquet garni which very innovative in dispersing flavor and its easiness to retrieve out of the stock. Every stock was had its unique quality and I enjoyed working with Fish stock, even though I smelled after.
This past weeks lab was very fun for my group. We were in charge of making the carrot soup which was something all three of us had never tried before. I never made soup from scratch before so I was unsure of how well my group would do. Overall, we did a good job and had a lot of fun making the soup. It was surprisingly very good and easy to make. I had ever made soup before using a blender in the past. My favorite soup was by far the fruit soup. I was a bit skeptical to try this soup because the idea of fruit in a soup is not very appealing. However, it was very good and something I plan to make at home.
My entire life I have grown up having parents who love to cook. I love food and have always been a very adventurous eater and pretty much will try anything new and love exotic foods! Though, having the luxury of parents who cook incredible dishes, I have oddly never taken the time to learn how to cook myself. That is one of the reasons why I am extremely excited for this class because I know I need to learn how to cook and am exited to do so!
I especially loved our lab this week because I love soup! I really enjoyed that there was such a variety of different soups that each lab made. My favorite was definitely the black bean soup and the New England clam chowder. Chowders have always been a favorite of mine. In particular my group made carrot soup which I surprisingly really enjoyed! I actually researched some of the soups afterwards and was pleasantly surprised by how healthy a majority of the soups were! The cool things about making your own dishes from scratch are that you know exactly what you are putting into it. It also amazed me how easy and fast we were able to make such nutritious and easy meals. These are things that I will easily be able to make on my own in my apartment next year and they taste delicious! As I was tasting the different soups some tasted as though I was at a restaurant and we are all pretty inexperienced chefs who whipped up these soups in no time at all! Something else I loved about this lab was that we were able to experiment with the spices by ourselves to make it our own and be creative with it! I think that is one of the most fun things about cooking is tweaking the ingredients to make it your own and making it a little more spicy or flavorful to meet your taste buds desire. It is very exciting to see people trying you have made and enjoy it so much and it makes me feel really good. I am very excited that this is only the beginning of me starting to learn how to cook and I am very excited for new dishes to come and I think with more experience I am going to start to love being creative with the meals I make even more and I will become better at making delicious dishes!
My entire life I have grown up having parents who love to cook. I love food and have always been a very adventurous eater and pretty much will try anything new and love exotic foods! Though, having the luxury of parents who cook incredible dishes, I have oddly never taken the time to learn how to cook myself. That is one of the reasons why I am extremely excited for this class because I know I need to learn how to cook and am exited to do so!
I especially loved our lab this week because I love soup! I really enjoyed that there was such a variety of different soups that each lab made. My favorite was definitely the black bean soup and the New England clam chowder. Chowders have always been a favorite of mine. In particular my group made carrot soup which I surprisingly really enjoyed! I actually researched some of the soups afterwards and was pleasantly surprised by how healthy a majority of the soups were! The cool things about making your own dishes from scratch are that you know exactly what you are putting into it. It also amazed me how easy and fast we were able to make such nutritious and easy meals. These are things that I will easily be able to make on my own in my apartment next year and they taste delicious! As I was tasting the different soups some tasted as though I was at a restaurant and we are all pretty inexperienced chefs who whipped up these soups in no time at all! Something else I loved about this lab was that we were able to experiment with the spices by ourselves to make it our own and be creative with it! I think that is one of the most fun things about cooking is tweaking the ingredients to make it your own and making it a little more spicy or flavorful to meet your taste buds desire. It is very exciting to see people trying you have made and enjoy it so much and it makes me feel really good. I am very excited that this is only the beginning of me starting to learn how to cook and I am very excited for new dishes to come and I think with more experience I am going to start to love being creative with the meals I make even more and I will become better at making delicious dishes!
I really enjoyed this week's lab! My group made the black bean soup with ham. My favorite soups were the miso soup, vegetarian vegetable soup, and the cold fruit soup. One thing I learned was that there was a fish stock, never knew that before.
This week in lab my unit and I were assigned to whip up the Cold Fruit Soup. I was highly excited about being assigned this recipe. I was my first time making a cold soup.
In this lab, I learned how to use a china cap. I learned that this is an important part of the cooking process because it allowed us to strain all the "yummy" juices out of the fruit that was used in the soup.
This was also my first time cutting a pineapple and a mango. I was glad that I had the opportunity to learn how to properly cut these fruit items.
When tasting time arrived, I was eager to try some of the soups but, I was also not so excited to try some of the soups, for example the carrot soup and the squash and green apple soup because these soups were rare to me. To my surprise, the squash and green apple and carrot soups were two of my favorites!
Not only am I happy that this class enhances my skills in the kitchen it also influences me to try new foods!
This week's lab was great! One of my favorite parts about this class so far is that we have the opportunity to try a variety of foods. Most of the soups we had in class were new to me. My lab group made Miso soup. I had never tasted most of the ingredients in the the soup before. It was really great to not only be able to taste them for the first time, but learn how to prepare them!
THIS WEEK IN LAB my unit did the miso soup which is i am pretty familiar with. Honestly recipe was quite different than i expected,there was a lot of ginger. but i loved the cooking with other students though. My favorite soup was clam chowder. its got rich flavor, i loved it! can't wait to try at home by myself :)
For this week's lab my unit made Miso Soup. I have never heard of this soup before so it was fun and interesting to create. I am not a huge fan of tofu but when I tried our creation it tasted so good. Even though it tasted very salty from the soy sauce, it was still very delicious. My favorite, along with probably many other's favorite, was the cold fruit soup. It tasted like summer! I can't wait to try this recipe at home with my family. I hope they'll love it as much as I did! Nutr 120 Section 1 Unit 3
My lab unit made vegetable stock this week. I was really excited to make this because I was a vegetarian for many years, so it was interesting to see what components went in to making the base of many dishes I enjoy. I thought the leeks gave the stock a really interesting taste that I would have never thought of otherwise! I also enjoyed tasting all of the soups the other units made. There were many soups I have never tried before, so I had a lot of fun tasting some of the more exotic soups such as miso soup and butternut squash soup. My favorite was the cold soup, though! I can't wait to try to make it at home.
This week's lab consisted of learning the basics of stocks and soups prepared from scratch. My unit worked on a puree of carrot soup that consisted of carrots, onions, and potatoes. We were able to use the knife skills learned in last weeks lab to cut up all of our vegetables. We also used the blender to puree our soup, and had to be careful with pressure build up from the hot soup. The soup came out great and was quick and easy to prepare.
My partners and I made a beef stock, which unfortunately we were unable to taste because of the long simmering time (5 hours), but we were able to taste a beef stock that our classmates used in their recipes. I am not sure that I would ever venture to make my own beef stock at home, but it was really interesting to see the process of making a stock that can be used for various different recipes. Some of my favorite soups in class were the cold miso and the hungarian goulash. I am excited to try some of these recipes at home and serve it to my friends- they will be EXTREMELY impressed.
In lab this week my partners and I made the chicken stock. I was surprised to learn how simple it really is to make a stock. My favorite part of the preparation was putting together the bouquet garni. When I was little my mom would always make homemade soup and it was my job to fish out the bay leaves at the end, but that could have been avoided if only we knew about this great technique! I'm excited to learn more in this lab and become more confident in the kitchen.
This week my partners and I made the Cream of Butternut Squash with Green Apple Soup. I had previously never had many of the soups we tasted in lab so I did not know what to expect. I unexpectedly really liked the Squash soup we made and the Cold Fruit Soup the most. I'm hoping to make them at home one day. I also liked the Vegetarian Vegetable Soup, I had never knew to put pasta in that kind of soup. This week has made me excited to what is to come with trying new foods in lab.
I love this week lab. I learned how to made puree of carrot soup which i never eat before. But the taste turned out so great and i really like it. I never think it is really simple to make it and we also do not need to spent a lot of money because we only need carrot, potatoes, onion, olive oil and butter. Additionally, it did not take a lot of time to make it which it is suitable for college student like us that we doesn't have much time to cook.
This week in lab my partners and I made chicken stock. I wasn't too sure what to expect because I have never made stock before, but it is a pretty straight forward process that just needs a little time! To me it seems like this should definitely be the way to go at home when making soup. One question I did not ask Chef Kristi was how long you can keep stock for? Especially during the winter months this seems like a much more cost effective alternative to having to buy boxes of stock. Truly there was not a soup that I didn't like that we tried in class. The Miso Soup was interesting but after I took the first spoonfull it wasn't bad. I like the seaweed, it definitely gives it something different. I was surprised with the Cold Fruit Soup because I have had that before however, in the pureed form. It was very good though! I would have to say overall though the Vegetarian Vegetable soup was my favorite. Parsnips, so good! The best thing about that class was that we were given just the right amount of each soup, that dinner wasn't even necessary (if you finished every cup, like I did!)I am thoroughly enjoying working and learning with my lab partners and am looking forward to learning more.
I really enjoyed this weeks lab. My unit had to make a puree of carrot soup, and alothough I hate cooked carrots and onions, it was really interesting to taste. I also really enjoyed this lab because I was forced to come out of my comfort zone and try soups that I never tasted and probably would have never thought to taste. I must say I did lik some better than others like the Black Bean Soup YUM!! and the cold fruit soup was great I love fruit. I'm already looking forward to next weeks lab :)
This week in lab I learned how to make a beef stock. Although this is not a soup that we were taste testing that day, I am happy that my unit was able to make the beef stock because it is important to know the basics to creating a good soup and that starts with a good stock. I have never made a homemade soup before and am used to "stock in a box" so it was really nice to know how easy it is to make a homemade soup in less than two hours! I always thought making a stock would be complicated but it is not at all, all you need is a few key ingredients. I also am happy that I learned how to make a bouquet garni because it makes cooking a lot easier! Out of all the soups I tried during the taste tests, I liked the Butternut Squash and green apple puree. It was delicious! I thought the fruit soup was delicious as well, it definitely reminded me of something I would love to eat in the summer. Overall, I really enjoyed this week's lab and will definitely be making a homemade soup this weekend!
This week my unit made Chicken Stock. Although I didn't get a chance to taste the finished product, I think it will be very useful to know how to make chicken stock from scratch for the rest of my life. It has so many purposes and ways to be used. I loved tasting all the other soups made. I was surprised at how much I liked the Butternut Squash and carrot soups. Some of the other soups were very different and like nothing I ever tried before. The Miso soup was very different with the seaweed in it. I'm excited to try these soups again on my own!
For Lab #3, our unit made Miso Soup. Before this lab, I had never tried seaweed, tofu, or miso. I learned how these ingredients taste when used in a soup. I also learned how to prepare these ingredients. In addition to trying the soup our unit made, I also enjoyed tasting the soups made by the other units. My favorite was the Cold Fruit Soup. I was skeptical to try it at first because I had never heard of it. However, I'm very glad I tried the Cold Fruit Soup because it was delicious. This lab was fun, and I'm looking forward to next week's lab.
This week in Lab was really neat my unit and I made fish stock, which I was not entirely familiar with but it was very simple to make, I was surprised. I am familiar with making chicken stock so having this in the under my wing is handy. I thoroughly enjoyed trying different soups that I had never tasted before and also assisting in seasoning suggestions after tasting to the other soups. Very good experience needless to say, and definitely keeping those recipes.
I honestly do not like soups in general but I really enjoyed the week3 lab about soup and stock. My group made Vegetarian Vegetable soup and when I just looked at the recipe at home, I did not know that it would be that good! The soup was actually very tasty and esay to make. My favorite kind was the cold fruit soup which tasted a little bit like fruit punch. It wouldve been nicer if the soup was actually cold, I am exited to try making the cold fruit soup at home by myself!
In this week's lab, my group made a clam chowder soup. since clam chowder is one of my favorite, I have always wanted to make that soup at home. It was not that hard as I thought at all but It took like forever to finish cooking that soup. It did not get thicken so our group had to wait until every other groups are done with tasting. I know many people left without tasting our soup but people who've tasted it really liked it ! I loved it too . I know how to cook clam chowder now, so I will try to cook that to my family !
I agree with many of the other comments that the Stocks, Soups and Stews lab was great! I think that soups are a really great way to use fresh vegetables and fruits that you normally wouldn't eat. For instance, I could not see myself purchasing seaweed unless I was out eating sushi, but it was wonderful in the Miso soup! In addition, there really does seem to be an endless amount of flavor combinations that can be used when making soup. For example, I was really surprised to hear that there was basil in the cold fruit soup. This lab made me go home and look up more recipes of soups and stews and I'm excited to test out some new recipes in my own kitchen!
For this week’s lab, my unit and I made miso soup which I've never had the opportunity to make before. In addition, I did not really know what to expect as far as taste because I have not ever eaten it. However, preparing the soup was pretty easy with teamwork. I, myself am quite new to cooking and I learned some new tips from my unit members which is always great. I was happy and proud that the TAs and Chef Kristi enjoyed our soup. I thought it was really yummy too! This recipe I will definitely keep so that way I can make it at home over spring break for my family to try!
For this week's lab, our group made cold fruit soup. I was surprised to see that ginger was one of the elements that was added it the soup. Although, our soup was not cold, due to lack of time, it tasted really good and I was happy when some people mentioned it was their favorite from all the others.
This weeks lab was very eye-opening. It's so interesting to understand how stocks are made and how you can make a great soup from them. My group made the miso soup which I thought was delicious and it tasted just like the one I get when I go for Japanese food. My favorite soup had to be the fruit soup which would be great to have in the summer time or for a dessert. Overall, I really enjoyed this lab and will definitely try to make some of soups we made in lab. Stefanie Chicoski Nutrition 120 Section 001 Unit 3
In lab this week my group made vegetable stock. Although we weren’t able to taste the finished product, I enjoyed this week’s lab. I was able to be exposed to many different types of soups that I had never tasted before. I have never made vegetable stock before so it was interesting to learn the process of what goes into preparing it. My favorite soup was the cold fruit soup, which had a taste like fruit punch.
I had so much fun in this week lab. Hungarian Goulash was the soup that my group made. I have never tried this soup before. It surprised me and I really like it. I also really like the moment that we try the food that we make at the end of the class. We can taste other group food and praise and give comments each other. It is really good way for learning. Cold fruit soup is so fresh trying for me. It is like a dessert. It would be much better if we have time to frozen it. Moreover, carrot soup is another soup that I like. It seems like so healthy for me, as I like healthy food and vegetable. However, Cream of Butternut Squash Soup with Green Apple is the one that I do not really like. It tastes like the minced potatoes and green apple. It feels weird for me. Anyway, I love this class because I can learn cooking during the experience. Also, time goes really fast in the fun=) Man Ting Wu Nutrition 119 Section 003 Unit 10
In this week's lab my group was in charge of making the Vegetarian Vegetable Soup. For me, cooking is something that I have always done and enjoyed. I was a vegetarian for a few years when I was in high school so I love my veggies. Since I was able to cook something that I would very much consider making again, I was able to really enjoy this class. I still am not a big meat eater, so I wasn't able to try a few of the soups from the other groups. My personal favorite (aside from my own) was the butternut squash. I have always loved the vegetable as well as the soup so I'm really excited that I now have an awesome recipe that I can use to make this in the future. Not only am I excited that I have this recipe, but I love that we are given every single one that we do this entire semester. I will definitely be saving them and utilizing them in the years to come.
I really liked this week's lab. I learned a lot of interesting things about soups and stocks. Our lab group made the fish stock. I have only made homemade stock once before, and it was chicken stock. I was a little bit taken aback by having to cut the whole fish into thirds, but everything else was ok. We used a bouquet garni in our stock, which added a lot of flavor. The stock smelled delicious. My favorite soup that we got to sample was the fruit soup. I have never had anything like that, and it was so delicious and refreshing. I love tropical fruits, so the pineapple and mango were right up my alley. I really enjoyed doing this lab about soups, stocks, and stews. -Sarah Lebowitz, Nutrition 119, section 003, unit 2
I think this weeks lab was extremely important and useful. Knowing how to make correct stock is critical when making awesome soups. This week my group was in charge of making the Vegetarian Vegetable Soup. I was never really a fan of this soup because I think it is very dull in the world of soups. However after we finished it and tasted it, it really changed my perspective on the soup. The vegetable stock really made the soup, with this being said it shows how important quality stocks are. Two of my favorite soups made were the Puree of Carrot Soup and the Cold Fruit Soup. I was very skeptical of the Cold Fruit Soup when I saw it on Lab sheet, but after tasting it all I want to do now is make it! -Julia Dannerth, Nutrition 119, section 001, unit 1
This lab helped teach me about the different types of stocks and soups. I normally just think of clear stocks and soups, and I had never tried a cold vegetable soup before but it was actually one of my favorites from this lab. I liked learning about the different techniques and tools used to make the different types of stocks and soups. In my experience, the 'stock in a box' mixes ar actually quite useful and taste pretty good. I have also used the boulion cubes before for different recipes and know they are high in sodium, but somehow that has never crossed my mind when actually using them in a recipe. I will definitely think twice next time a recipe calls for one!
I really enjoyed this lab. I had no idea what the differences between homemade stock, "stock in a box", and other stock options. I will definitely never use a Bouillon cube because of the amount of sodium that it is prepared with. I actually also really liked that even if we don't have time to make stock, that all the soups that were prepared during the lab can still be made by suing "stock in a box". As a college student, "stock in a box" is a little bit more practical for my personal use. I also really liked the majority of the soups that were made during lab. Many of them were soups that I probably wouldn't have tried had they been made outside of the lab. My favorite soup was the Cold Fruit Soup, which I wasn't completely sold on at first because of its name. However, once I tasted it, there was no looking back. It was absolutely delicious, and I can't wait to make it when my favorite fruits are in season!
This lab was a lot of fun and all of the soups were delicious. During lab, my group learned a very important detail when using food processors: don't fill the food processor up too much or it will leak! I'm looking forward to the next lab and tasting all of the recipes the class makes.
During this lab, my group was assigned to make the ham and black bean soup. This recipe was extremely easy and it turned out delicious! I really enjoyed how encorporating the jalapenos make the soups a little spicy. We were even missing a member of our group, and still finished on time. I really like all the other soups, as well. My favorites were the butternut squash and green apple soup, and also the fruit soup. This was a fun lab!
I really enjoyed this lab. I love food and making all kinds of different types of foods, but especially with soups you have so many options and I am always open to trying new things! I made the Hungarian Goulash, It was ok, but It needed to thicken more and have more seasoning in it. I really liked the pureed carrot soup and the New England clam chowder. I thought that they turned out really good! I also really enjoyed the fruit soup and I am thinking about making it myself:) Very refreshing!
I really enjoyed this lab a lot. I had to make up my section this week because I had been sick. So this lab couldn't have come at a better time! My favorite soup was the Cold Fruit Soup. While it didn't really taste like soup, it was refreshing. The group I was paired with made Miso Soup. I have had Miso Soup before, but, I had never made it, before lab. My best friend from home is Japanese and her mom makes Miso Soup quite frequently. In hers, however, she strains out the tofu and the seaweed to make it more appetizing to her family. So, I didn't really know what exactly went into Miso Soup until I made it in lab. While I'm not the largest tofu and seaweed fan, the broth was exceptional.
This week's lab was very interesting. My group made the black bean soup with ham. Our soup turned out to be delicious! It was also fun working with another group because that is where we got our beef stock from. As I still have a lot to learn in regards to cooking, I enjoyed learning how to make a delicious soup that would not be too difficult to make at home on my own. It was also great getting the opportunity to taste all the different soups at the end. I really enjoyed the clam chowder!
This week in lab my group made New England Clam Chowder. I am not really a fan of this kind of soup, but did enjoy the opportunity to see how easy it is to create. This soup did not require the use of any new kitchen appliances or create any real problems for my group. My biggest issue with this soup was frying the baccon (I hate grease splatter). I think the final product was good, getting most of its flavor from the baccon topping.
My group mates and I prepared the espangole sauce this week. The sauce was fairly easy to make, but I thought the "create your own salad dressing" was very difficult. Particularly, we had a difficult time seasoning the dressing. It look us a long time before the dressing tasted like anything other than oil. Hopefully we will get better at seasoning as the semester goes on!
For this lab, my group prepared a chicken stock. At home, my family has always used a "stock in a box" out of convenience, but I found the home made stock to be quite simple. Even though it takes 3 hours to complete, it does not take a lot of effort or monitoring to do so. I personally like to make most things from scratch instead of purchasing a pre-made product, so I will definitely use this recipe in the future. I also found the fruit soup this week to be interesting and delicious. I had never heard of fruit soup, and at the sound of it I was a little skeptical. It proved to be great though.
This week's lab was really interesting that we tried to make different types of soup in different groups. Our group made the New England Clam Chowder, it's one of my favourite! I enjoy the flavor of clam with parsley and bacon, they are perfect match. The western soup is totally different with which in my country, China. China's soup is very clear and sometimes we use bones, herbs and vegetables to cook long time for extracting the flavor and just add little salt at last. We seldom use milk to make soup, but it is very common in western countries, including America. I like the new flavor and I feel it's so fun that we can try to have so many fresh ingredients to make so many speical tastes of them. I was really glad that I can try them all in our lab. There's a lot fun and I am looing forward to having the next lab!
My group did chicken stock last week. It’s easier than other groups because we only need add everything together, then leave it to cook for 3 hours. Therefore, we don’t need face the challenge of seasoning. In addition, I was surprised the usage of bouquet garni. It is a smart and easy way to retrieval the herbs and spices at the end of cooking. I think I will try to use bouquet garni in my cooking.
Prior to this week's lab, I had never made soup from scratch. I usually go with canned soups, or my grandmother makes a homemade recipe on special occasions. Upon completing the lab, I learned that making soups really isn't complicated, and can provide you with a lot of leftovers! My unit (unit 2) was assigned to make fish stock. I did not end up taste testing this stock, but preparing it was fun and simple. My favorite soups that I tried were the carrot puree and cold fruit soups. Both were delicious and are recipes I would definitely use in the future.
Elizabeth Akpor-Mensah Personally, I enjoyed the stock and soup lab. My group made the specialty fruit soup. Unfortunately I was unable to try the soup since I'm allergic to pineapple. I enjoyed the vegetable soup. I thought the group that worked on it did a fantastic job. The soup tasted great and it was very filling. I will definitely use this recipe.
My group did the miso soup. It was a very interesting soup. It was also a kind of hard soup because none of us really knew what it tasted like. I've been to habachi places but none of those soups had tofu or seaweed in it. We made it according to the directions. Which were very easy to follow. when it came time to taste it that was the most difficult part. None of us really knew what it was suppose to taste like. It seemed to be salty enough so we decided to add a couple dashes of pepper and that seemed to make it taste to our liking. The only complaint I have is when we were filling the cup we really had to squeeze every last drop out to fill them. I would suggest either an extra cup of water or an extra cup of stock to help with that problem. It was a really neat experience to cook something that we normally don't eat on a regular basis. Kylie Licata KJL5189 Wed 905-11
I really enjoyed this lab, it was interesting eating the miso soup that we made in our unit. I can say that I am not a fan of tofu but, I really enjoyed the soups and stews that the other units made though my favorite was a tough one between the cold fruit soup and the black bean soup with ham. I enjoyed learning how easy it is to make a simple soup, and that with a little work you can make a better stock than one in a box or using bouillon cubes.
This lab was perfect to have on a cold day! My group was assigned to make the Cold Fruit soup, and I have to say that it was my favorite one that I tried (even though it was warm). I am a vegetarian though, so I am kind of biased. I can't wait to use this recipe again in the summer and have time to chill the soup and try it could, I bet it would taste even better - if that's possible. I liked this recipe so much because I LOVE fruit, especially the fruit we utilized to make the soup. I thought this lab was very useful because I learned new techniques that will facilitate my cooking at home. First, I have never heard of a bouquet garni before this class, and I can't wait to make one. Whenever I made home-made soups in the past, I always added spices and herbs directly to the soup, so using the bouquet garni will prevent me from having to do that. Also, I may need to purchase a china cap - I thought it was so useful how it was able to squeeze all of the excess juice out of the fruit so that nothing goes to waste. Finally, I learned how to properly cut a mango, which is something that I have always struggled with! Overall, I thought that this was a great lab.
I have made soup in the past but I have never made my own stock therefore I found this lab very insightful on making stock. I definitely would try to make my own stock at home now. My lab group made vegetable soup and I found it interesting that Chef Kristi said vegetables should not be over cooked in the soup. I personally like softer vegetables and never thought about how it affects texture of the vegetable. After tasting the vegetable soup I understand why it is better to know what type of vegetable you are eating. It lets the taster know what vegetable it is and able to really feel and taste each vegetable. My personal favorite as is with most people would have to be the cold fruit soup. I love how it reminds you of summer and the tropical fruit blend taste excellent.
I very much enjoyed this lab because I have never made homemade soup before! I did not realize how many ingredients and steps it takes to make soup, and how many different varieties of soups there are. I have never tried clam chowder, carrot puree, cream of butternut squash, or cold fruit soup before. By trying these, I realized that I enjoy unthickened soups more than thickened; I did not particularly enjoy the clam chowder or butternut, but loved the vegetable soup (which I already knew I liked) and the cold fruit soup.
This week’s lab combined fun with the importance of valuable cooking knowledge. A variety of stocks and soups were made by each unit, and all were enjoyed by the end of the class. It is crucial for students interested in Nutrition to know the basic fundamentals of how things are constructed in the kitchen. Prior to this week’s lab, I had no idea how much preparation and time was dedicated to making stocks. I also learned that stocks are very versatile and can be used in different recipes. A prime example of this was exhibited when my unit created a fish stocks, and that very stock was used in the New England clam chowder that another unit was making.
I loved the soup lab! I appreciated learning about the components of stocks and soups. Before this lab I had never heard of the terms "mirepoix" or "bouquet garni". Our unit made the Hungarian Goulash; it was challenging and fun. My favorite soup was the black bean and ham. All of the different spices created a unique and amazing flavor. I think the cold fruit soup would be perfect frozen on a hot summer day. I will definitely be trying out more of the recipes on my own!
I thought this lab was very helpful and interesting. I really never made anything from scratch because I just never have wanted to go through the hassle. However, after making my meal, Hungarian Goulash, I have realized that it really doesn't take much time so its deffinitely worth it to create something like that. I enjoyed how we used skills that we had previously learned in the second lab such as how to cut vegetables. No matter how easy something such as that is, some of us still needed to be educated on it and still need to work on our skills as time goes on. Tasting all of the different soups was deffinitely very fun. I am not a picky eater so I pretty much enjoyed them all. Overall my favorite part about the lab is that everyone gets to make different things and we all come together at the end to sample everything.
I thought this was a very interesting and useful lab because many people don't take the time to make homemade soups anymore. Our local food stores are flooded with easy made soups that take three minutes to cook, such as ramen noodles. I think this was a great opportunity to learn how to make homemade soups that taste way better than the canned and boxed soups from the store! My mom likes to make a lot of Italian soups. She always adds the bouillon cubes. After this lab, I have learned that she should not use the bouillon cubes because they release too much salt into the soup. My group made the clam chowder. I've never had an interest in sea food so this was very different for me. It's good that I got the chance to make something new. I feel like I learned so many new things from participating in this lab!
I found the lab very beneficial and enjoyable. I grew up eating homemade soup, including stock, thanks to my mom. However, I never knew nor understood the work, time and thought that goes into making a stock and a good finished product. There was great variety of soups and flavors in the lab, and my table really enjoyed trying all of them. My unit was assigned the clam chowder, which I have never eaten before and have been hesitant about trying in the past. There was no need in being hesitant since I really liked the clam chowder. Besides being able to try all the soups at the end of the lab, I was able to take a lot from the lesson. I gained knowledge about different types of stocks, ingredients that go into making soups like a bouquet garni, and different kitchen gadgets. With more practice, hopefully I can make a stock on my own.
This week our lab made the Hollandaise sauce. Before making it, I had never tried Hollandaise before. It was different than other sauces I've had. It was a sensitive sauce to make, but ours turned out pretty well. I really liked the dressing we made. We used a lot of basil and some honey that made it taste so good. When we got to try the other sauces I really liked the alfredo, the pesto, and the marinara sauces. As a chocolate lover, my favorite was definitely the chocolate sauce! I look forward to trying that recipe on my own some time. Rachel Terry Nutr 120 Section 002 Unit 3
In lab this week, we had a chance to create our own dressings. I really enjoyed the dressing my group created even though it was a little oily. We also had the chance to make Veloute sauce. To my surprise It tasted good,but my favorite was the Espagnole and chocolate sauce.
I really enjoyed this week's lab and I had a good experience with making soup. As an international student, I never tried to cook this kind of soup before, besides this experience really attracted me. This experience was great. It let me know a know diet way of soup and a new experience of making soup. My favorite soup is the fruit soup, it kind of like juice or smoothy, very interesting soup.
This week my unit worked with oils and tested three different kinds by frying french fries in them and seeing which one tasted best. The three different types of oils we used were olive oil, soybean oil and crisco. We learned in lab that olive oil is not typically used to fry things and we can contend to this because our french fries cooked in the olive oil were our least favorite! They came out almost soggy and did not taste crisp nor flavorful. Our favorite french fries were the ones we cooked in crisco because they were the most flavorful! This lab interested me because I think a lot of the time "fats" are typically associated with being bad. But learning that there are oils and fats that are actually helpful and can do things like lower cholesterol actually made me feel better! My favorite dish that was made this week was the frozen yogurt with the homemade granola on top. I loved that it is such a healthy alternative to dessert, while still tasted delicious like ice cream. It is such an easy thing to make and definitely something that I will make in my own apartment. In addition to this, salmon is one of my favorite foods and the sauce on top of the salmon we got to taste added so much incredible flavor! Even non-fish lovers at my table really enjoyed the salmon!
I was quite shocked this week by the wide variety of soups and stocks that can be made. I have no idea that soups were classified as clear soups, thick soups, speciality soups and stews -- you learn something new every week! However, it was a bit difficult to taste such different soups one right after the other. I had a particularly difficult time switching from a hot soup to a cold soup. This week my grou made the beef stock. Although it wasn't to be tasted, I thought it was very interesting how we created the stock from scratch -- usually I just buy a box of stock from the store.
This week my lab made sweet and sour tempeh. I had never had tempeh before I thought it was extremely good! The dish was so flavorful. It actually amazes me how filling tempeh and tofu can be. I used to think of them like eating nothing, but they actually fill you up and taste great as well! I am a huge fan of asian cuisine, so I loved the teriyaki/soy sauce flavor. Out of all of the things that we had to try today my dish was actually my favorite! I ate it all up and more! The sausage and pepper sub was actually delicious as well. I did not have any of the bun, but the sausage with peppers dipped in the dijon mustard was great. Lastly, the teriyaki style London Broil was extremely flavorful as well. Those three dishes were my favorite. It's really great to be exposed to different dishes that are alternatives to meat. I do love meat, but every once in a while I get tofu on my salads instead to be healthier. It is great to know how filling they can be and know that these alternatives to meat are actually as substantial as meat-and even easier to prepare!
This week in lab was fun. Our group did the butternut squash soup and we got to use the immersion blender. My favorite soup we tried was the vegetarian vegetable soup, and I'm glad we have the recipes so we can make them at home!
ReplyDeleteComing from a family that does not usually cook, I got minimal exposure to the methods of cooking a good stock. Now that I am away from home, a nice hot bowl of soup is the way to go to keep the chill away. I would usually use chicken stock that comes in the box as it is so much more convenient and easy to cook up a batch of soup in the midst of my busy schedule as a student.
ReplyDeleteNonetheless, this lab has taught me how to cook tasty stocks which can serve as a base for many other types of soups and how to use the bouquet garni to make it easier to incorporate herbs into the soup without the hassle of fishing them out. During the lab, my unit was responsible for cooking the Hungarian goulash. It was a fairly simple recipe to follow though we had to get beef broth from Unit 8 for our base. The goulash could have been better if it had more time to thicken but due to time constraint it was slightly runny when we served it.
I liked the miso soup because I am from Asia and I have always drunk soup that was made in that fashion. The puree of carrot did not look appetizing but it tasted good and smooth. The black bean soup with ham was the most visually appealing soup out of all as it had a variety of colors. Perhaps the most unique one would be the cold fruit soup. It tasted almost like a fruit punch but I never knew that it would be called a soup! I would definitely try to make that someday and be sure to chill it first.
Unfortunately, we did not have the chance to taste any of the stocks as Chef Kristi said that they were rather bland and under-seasoned. I will have to remember to always taste the food my unit makes before serving them. I would also say that we all need to be more aware of the time and aim to complete the cooking process by the designated time. All in all, it was a fun lab as we get to know each other in our unit as well as familiarize ourselves with the kitchen.
Carolyn Low
NUTR119, Section 2, Unit 10
I really enjoyed this week's lab. My group made beef stock, and it was really interesting to see all the steps and work that go into making a homemade stock. My favorite soups were the black bean and ham soup, as well as the cold fruit soup. I will definitely try these recipes at home!
ReplyDeleteAmanda Niederle
Nutr 120 section 2, unit 8
I had fun meeting the student's in my unit today. Unfortunately, we got stuck with the fish stock that didn't smell to wonderful. I wasn't too excited about cooking the stock, but it turned out fine. It was fun to taste all the different kinds of soups, I think my favorite was the black bean soup. A lot of the soups were very tasteless, so our lab needs to work on seasoning and flavoring our soups a little better. What I also thought was very tasty was the fruit soup, which really surprised me. Although it would have been better a little colder, the fruit soup stood out to me. I'm excited to keep cooking different foods that I have never made before, and using these recipes in my home this summer.
ReplyDeleteI really enjoyed this lab. While I like to cook at home, I've never tried making a "homemade" soup before. This lab was a great introduction to making a wide variety of delicious soups (many of which I'd like to try cooking at home!) and what makes up a stock. My group made the New England Clam Chowder, which showed me how quick and easy it is to make a classic soup to enjoy in these cold winter months! I really enjoyed sampling all of the different units' soups at the end of class. I was surprised when I found that my favorite soup was the puree of carrot soup. What I thought was going to be bland and kind of boring turned out to be incredibly tasty! I look forward to making that one at home along with the cold fruit soup for dessert!
ReplyDeleteRachel Gabauer
Nutr 120 section 2, unit 9
This weeks lab was very interesting, and really fun! My group made carrot puree, and even though I don't usually like cooked carrots, it was fun to figure out how it was done. This lab taught me that making chicken, beef and other types of stock are very simple, but worth the work as they are a lot better then the "stock in the box" and a million times better then a bouillon cubes. Tasting all the different types of soups and purees on a cold and rainy day like monday was an awesome way to keep the cold away, unfortunately we were not able to taste the stocks because Chef siad they weren't up to her standards, bland and under-seasoned. Can't wait for next lab!
ReplyDeleteShannon McDonagh
Nutr 119 section 2, unit 12
Lab this week was cool because there were so many different types of soups and stews that we got to try that I had never had before. I also enjoyed getting to meet my unit. My favorite soup was the fruit soup because it was so different than the other ones, although I could never imagine eating more than what we were given. My group did the butternut squash and green apple soup. It turned out way too watery for some reason and was very bland. We tried to add salt and all spice to taste but we couldn't get it right. The miso soup was really cold when we tried it which made it unappealing, but other than that the soups were pretty good overall!
ReplyDeleteCarolyn Byer
Nutr 119 section 2, unit 6
When I was reading about what we were going to be doing in lab this week, I wasn't that excited to just make soups. I am used to eating canned soups and ramen noodles where you just have to add hot water!
ReplyDeleteToday was a pleasant surprise. My unit made beef stock which I had never even heard of before! I had no idea that it was made with animal bones...ew. I also diced my first onion today and did a pretty good job! Today's lab was very enlightening and definitely not what I expected it to be!
I also loved tasting other units' creations. My favorites were the black bean soup and the goulash. Definitely taking those recipes home to my mom! Can't wait until next week!
Jessica Marco
NUTR 119 Section 003, Unit 8
Soups are my least favorite types of food so I thought I was going to hate this lab. However, once I got there and smelt all the delicious smells and started to work with my group, I really enjoyed it. My group made chicken stock. The hardest part about it was trying not to cry when cutting up all the onions. It smelt delicious and tasted pretty good as well. We got to taste all the stocks that everyone else has made. Since I really don't like warm liquids, I only tried a few. My favorite was probably the fruit cup one because it tasted like a fruit juice and reminded me of summer. Even though I wasn't a big fan of what we were cooking, I still enjoyed being in the kitchen with my group. I can't wait for next week!
ReplyDeleteKatelyn Szabo
NUTR 119, Section 002, Unit 11
I really enjoyed this weeks lab! My unit made the Hungarian Goulash, which was a new dish I had never heard of before. Something that I found very interesting in this dish was the Hungarian paprika. I remember watching a travel channel show once and they showed that in Hungary, paprika is used in many of their dishes. I was very excited to use this ingredient since I had heard about it before and I love cooking new dishes, especially international food. I believe everyone in class did a great job in cooking all the broths, soups, and stews, everything tastes delicious! I think my favorite one had to be the cold fruit soup. I had never thought of fruits being eaten in a form of soup, but surprisingly it was absolutely wonderful. It was so full of flavor and sweetness. I love anything that is sweet, so this really helped me make my choice of which soup I really liked. I can't wait for the upcoming labs to see what new things we will learn.
ReplyDeleteKarina Roger
Nutr 120- Section 2
Unit # 10
My group made the black bean soup and ham. I really enjoyed this lab because-although it is very easy to make soup out of a can- Now I know how to make homemade soup, which I think is much better and I've never made it before. I also have never had cold fruit soup before and I ended up really loving it and I will definitely be using this recipe in the future. This lab encouraged me to want to make homemade soups for my family back home to try and impress them with more knowledge on how to cook! One of my favorite soups in New England Clam chowder, and i will definitely be using this recipe!
ReplyDeleteCatherine McLaughlin
NUTR 119, Section 002, Unit 7
This comment has been removed by the author.
ReplyDeleteThis week in lab I really enjoyed tasting the different kinds of soups and learning about the various tools you can use to make them. My unit made the Cream of Butternut Squash with Green Apple. This was my first time ever working with and eating squash. Surprisingly, it was pretty good. I thought that it was pretty creamy and smooth. Another first for me was using an Emersion blender. Chef Kristi taught us that you want to put the blender deep down into your mixture and make circular motions to blend the ingredients; never move it up and down unless you want food all over you. Back to the squash, we learned that you want to peel your squash until you see its dark orange color. Then, you have to use your muscles to chop the squash down the middle. Thanks to Meghan for her assistance with that. And lastly, scoop out the seeds and vanes. Overall, I think the hardest part of the lab was the seasoning of the soup at the end. It was difficult to really know exactly what more to add to give the soup just the right amount of kick. However, it was a fun lab and I can't wait for the next!
ReplyDeleteNUTR 119, Sec. 4, Unit 6
I'm not going to lie. When it comes to tasting new foods I'm not usually the first one in line to try something. With that said, I was a little apprehensive about tasting some of the soups in this week's lab. I kept thinking, "What will pureed carrots taste like? What will butternut squash taste like? How do you make a soup out of fruit?" As it turns out, I was pleasantly surprised. The only soup I did not actually try was the Miso soup because I do not care for tofu or seaweed. All of the other soups were rather good though. I did not care for the texture of the butternut squash soup or the puree of carrot soup as they reminded me of baby food. Having never had a butternut squash before, I was surprised that I actually enjoyed the flavor of the soup despite the texture. The ginger. allspice, and green apple really gave it a nice little kick. I was also surprised by the cold fruit soup and how it turned out. I even found myself wondering what other foods one would serve it with.
ReplyDeleteThe fact that I learned the difference between a soup and stock will certainly be beneficial in my future. I've never actually used a stock before and now that I know how to create my own, I can't imagine ever using a store bought one again.
Shane Mills
NUTR 119, Sec 1, Unit 11
In lab this week my group made the puree of carrot soup. I was unsure about it because I had never heard of it before, but I really liked it. It was an awesome soup and so simple to make. I also got to taste test all of the other soups made in lab and I have to say I really liked all of them. I am a person that loves soups and so homemade soups to me are a lot better than canned soups; you can really notice a difference in flavor.
ReplyDeleteRachel Sedgwick Nutr 120 Sec 002
Today in lab, my unit made Fish Stock. I found this weeks lab really interesting because I did not know a great deal about soups let alone stocks. Fish stock was simple to make. We had to let it simmer longer than the lab time so I didn't get to view the finished product but I enjoyed making it. I also helped the New England Clam Chowder unit which required a lot more work with the ingredients and measuring out all the cream/milk. Each groups soups were all very good. My favorite was the Cold Fruit Soup, even though it didn't really taste like soup to me, more like a fruit cup with a sweet syrup. All in all, this weeks lab opened my eyes to different kinds of soups and how beneficial a stock can be in making a multitude of different dishes with excellent flavors.
ReplyDeleteRachel Diamond
Section 001
This week's lab was a good one. I believe that simplicity of soups and stocks should be applied to any type of cooking-Using ingredients to showcase themselves. For example, bones, by themselves, let out a lot of flavor and is a base not limited to creating soups, but also may serve as a base for rich sauces.
ReplyDeleteMy group made Butternut Squash soup, which was good, but was a bit strange because it tasted sour-I could be wrong, but I think this was due to the fact that the squash was not picked before it was fully ripe. If i could, i would have added some diced potatoes or coconut milk, something sweet or neutral in flavor, to the ingredients list to combat the sourness of it.
Overall, a good lab with some nice soup.
Thanks,
Christine Li
Section 3, Unit 6
This week's lab was awesome! I really look forward to cooking in the lab on Tuesday's because I get to work with a great group of students,try new foods, and constantly learn new things about nutrition, cooking, and food preparation. Our group, unit 3, made Miso soup. I have never tasted Miso Soup before; and let me tell you I was blown away. The texture of the Miso bean paste, the taste of the salty waskame seeweed, the silky tofu, and finely chopped scallions tasted wonderful; and was a fantastic combination with the vegetable stock. Surprisingly the Miso soup was easy to make, and it did not take a long time. The one thing I like the best about the Miso soup is that the Tofu offers protein and the carrots contribute to valuable vitamin A. I thought that our group should have added corn, or quinoa, and some pepper. The added soy sauce to our soup was a nice touch; however, our soup was cold by the time it came to taste testing, the soup tastes better warm obviously. Overall, our soup was successful, fun to make, and interesting to try for the first time!
ReplyDeleteI am definitely looking forward to seeing if all labs are going to be as delicious as this week's lab. My unit made the black bean and ham soup. Normally I don't like soup too much. I typically like soups more towards the chili side with beans, meat, and vegetables rather than soups made mostly of broth and not much substance. I really enjoyed my unit's soup. My favorite soup from this week's lab had to be the cold fruit soup, though. I love fruit and it didn't have too much liquid to it and was basically a fruit salad. I didn't care for the pureed carrot soup mainly because of the texture. People said they could taste the carrot but I couldn't get passed the creamy yet foamy texture to it to actually enjoy it. I'm definitely looking forward to what sauce or dressing my unit makes next week and what else we will be tasting.
ReplyDeleteAmanda Burkholder
NUTR 119, Sec. 2, Unit 7
I really enjoyed the lab today. I never really had any experience with soup and stock. When I was looking at different recipes on the topic, I knew it was going to be so much fun. Among all the soups that we made today, carrot puree, black bean soup, and fruit soup were my favorite. I learned many things today at the lab and realized that making soup is not as hard as I thought it was going to be. I am really excited about other recipes that we are going to use throughout the semester. Cant wait!
ReplyDeleteEunbyul Cho
NUTR 119, Sec 3, Unit 11
Today's lab was really interesting. Most of my kitchen experience is baking desserts so it was nice to learn to make something else! It was also neat to see the kitchen gadgets and have them explained. I loved the chowder (never had it with bacon before, nice touch), vegetarian veggie soup, and the fruit soup -- although didn't care for the spices in that one! Never heard of a bouquet garni before -- pretty handy! Not a fan of the pureed soups -- too much like baby food. I'm excited to have a basic knowledge in most food areas at the end of the semester.
ReplyDeleteMackenzie Claper
NUTR 119, Sec. 1, Unit 1
I definitely enjoyed this lab today. I’m a BIG FAN of soups and stews. I could honestly live off soup, but I’ve never actually made soup before so this class was super helpful for me. All I need is a soup pot and the certain ingredients and I’m good to go! Personally my favorite soups were the butternut squash soup and the carrot soup. I also fancied the ham and bean soup that my Unit made. I think we did a really good job on creating a good balance of herbs and spices to this soup. Also, I never knew anything about stocks before so to learn about stock preparation was particularly beneficial for me. I’ve never heard of a bouquet garni before, so that’s something very handy I can use for future recipes. Also, I thought making soups would be a lot harder than it actually was, but following the recipe helped a lot obviously. Overall, I really enjoyed this lab and I’m so excited to learn more next lab!
ReplyDeleteI really enjoyed the lab this week, because while I've had experience making some soups, I've never made the broth. My section, Unit 11 was given the task of creating the chicken broth, and I found it interesting how many ingredients went into it. Originally, I would have thought that only chicken and water was involved, but we added in carrots, onions, celery, garlic, and a bouquet garni! I never heard of a bouquet garni before, and thought it was a great way to keep the herbs and spices together, while they still could influence the taste of the broth. I learned a lot by shadowing unit 6 while they made their butternut quash soup. It was interesting because I could tell how seasoning really affects the taste of the soup. I'm excited to learn more about food and cooking, and can't wait until next week's lab!
ReplyDeleteKathryn Bisbee
NUTR 119, Sec. 4, Unit 11
This week my group, unit 4, was assigned to make a vegetable stock. I've never had the opportunity to make this, or even any kind of soup before. I never realized it was so easy to make! Although my group did not have to season ours, we did have a change to help others units season theirs. At the end of the period when we tasted what each unit made, my favorite was the cold fruit soup but the butternut squash was definitely a close second. I can't wait to put what I've learned to good use next time I get in the kitchen! I really enjoyed this lab period.
ReplyDeleteBecca Boova
Nutr 120, sec 002, unit 4
In this weeks lab I got to experience techniques, tools, and different foods that i have never been introduced to before. The technique I was most interested in was the bouquet grani, I thought it was really cool to see how little ingredients goes such a long way. The china cap and cheese cloth were tools I've never even heard of so it was great to be able to actually use one of them in my recipe. My group made the fruit soup so the china cap was so helpful and easy, even though it was my first time. Although I didn't like a couple of the soups I still enjoyed tasting all the different kinds and learning about the main ingredients that went into it. Overall it was a great lab with such a various amount of things to try!
ReplyDeleteChelsea Shaulis
Nutrition 120 section 001 Unit 5
I always thought any kind of soup would take hours to make, but I was so happy to see all these delicious recipes come out in less than two hours! Of course each one requires using stock, which takes hours to make, but chef Kristi showed us ways around this (Stock in a Box, for example). The techniques to make some of the soups like China Caps or preparing a bouquet garni were not difficult, so repeating this process to recreate some of the recipes at home will not be hard. I was glad to try soups that I have heard of before but never tried like New England Clam Chowder and Butternut Squash Soup, and I was surprised at how much I actually liked them. I can't wait to try some of these recipes in my own kitchen!
ReplyDeleteKristen Kramer
Nutr 120 Section 002 Unit 11
This past week the lab was focused on making different types of stocks and stews. My group was assigned the Hungarian Goulash recipe which a beef based stock with a variety of vegetables and spices and beef mixed in. I do not have a lot of experience in the kitchen atmosphere so this was my first experience making a stew. It was learning experience in the sense of how to cut different types of vegetables and how to cook them in a particular sequence. The goulash had a very rich and savory tomato taste to it once we completed it-->I have had this recipe before mixed in with potatoes and noodles so the one we made a different taste. My most favorite part of the lab was tasting everyones assigned recipe at the end of the class, in particular the fruit soup. Overall, as a low level foodie this was a great learning experience for future labs and personal time in the kitchen.
ReplyDeleteSusan Patterson
Nutr 119 Sec 002 Unit 10
This week in lab we created many different stocks and soups. I went to culinary school in high school for half of the day; and I always remembered them telling me stocks are one of the most inportant recipes you will need to learn when working in the food industry. It is the stable ingrdient to making a good dish turn into an excellent one. I really enjoyed trying all the items our class made; we tried soups I would not try on a regular basis; but I have always been open to trying new things. But my favorite soup would have to be the one my unit and I created; which was cold fruit soup; it was truly delcious! So far this class has been exciting and full of fun!
ReplyDeleteKiana Crafton
Nutr 119 Sec 001 Unit 5
Week three's lab was very interesting, I always learn something new in each class such a bouquet garni which very innovative in dispersing flavor and its easiness to retrieve out of the stock. Every stock was had its unique quality and I enjoyed working with Fish stock, even though I smelled after.
ReplyDeleteBelafonte Sassraku
Nutr 120, section 2, unit 2
This past weeks lab was very fun for my group. We were in charge of making the carrot soup which was something all three of us had never tried before. I never made soup from scratch before so I was unsure of how well my group would do. Overall, we did a good job and had a lot of fun making the soup. It was surprisingly very good and easy to make. I had ever made soup before using a blender in the past. My favorite soup was by far the fruit soup. I was a bit skeptical to try this soup because the idea of fruit in a soup is not very appealing. However, it was very good and something I plan to make at home.
ReplyDeleteMy entire life I have grown up having parents who love to cook. I love food and have always been a very adventurous eater and pretty much will try anything new and love exotic foods! Though, having the luxury of parents who cook incredible dishes, I have oddly never taken the time to learn how to cook myself. That is one of the reasons why I am extremely excited for this class because I know I need to learn how to cook and am exited to do so!
DeleteI especially loved our lab this week because I love soup! I really enjoyed that there was such a variety of different soups that each lab made. My favorite was definitely the black bean soup and the New England clam chowder. Chowders have always been a favorite of mine. In particular my group made carrot soup which I surprisingly really enjoyed! I actually researched some of the soups afterwards and was pleasantly surprised by how healthy a majority of the soups were! The cool things about making your own dishes from scratch are that you know exactly what you are putting into it. It also amazed me how easy and fast we were able to make such nutritious and easy meals. These are things that I will easily be able to make on my own in my apartment next year and they taste delicious! As I was tasting the different soups some tasted as though I was at a restaurant and we are all pretty inexperienced chefs who whipped up these soups in no time at all! Something else I loved about this lab was that we were able to experiment with the spices by ourselves to make it our own and be creative with it! I think that is one of the most fun things about cooking is tweaking the ingredients to make it your own and making it a little more spicy or flavorful to meet your taste buds desire. It is very exciting to see people trying you have made and enjoy it so much and it makes me feel really good. I am very excited that this is only the beginning of me starting to learn how to cook and I am very excited for new dishes to come and I think with more experience I am going to start to love being creative with the meals I make even more and I will become better at making delicious dishes!
My entire life I have grown up having parents who love to cook. I love food and have always been a very adventurous eater and pretty much will try anything new and love exotic foods! Though, having the luxury of parents who cook incredible dishes, I have oddly never taken the time to learn how to cook myself. That is one of the reasons why I am extremely excited for this class because I know I need to learn how to cook and am exited to do so!
ReplyDeleteI especially loved our lab this week because I love soup! I really enjoyed that there was such a variety of different soups that each lab made. My favorite was definitely the black bean soup and the New England clam chowder. Chowders have always been a favorite of mine. In particular my group made carrot soup which I surprisingly really enjoyed! I actually researched some of the soups afterwards and was pleasantly surprised by how healthy a majority of the soups were! The cool things about making your own dishes from scratch are that you know exactly what you are putting into it. It also amazed me how easy and fast we were able to make such nutritious and easy meals. These are things that I will easily be able to make on my own in my apartment next year and they taste delicious! As I was tasting the different soups some tasted as though I was at a restaurant and we are all pretty inexperienced chefs who whipped up these soups in no time at all! Something else I loved about this lab was that we were able to experiment with the spices by ourselves to make it our own and be creative with it! I think that is one of the most fun things about cooking is tweaking the ingredients to make it your own and making it a little more spicy or flavorful to meet your taste buds desire. It is very exciting to see people trying you have made and enjoy it so much and it makes me feel really good. I am very excited that this is only the beginning of me starting to learn how to cook and I am very excited for new dishes to come and I think with more experience I am going to start to love being creative with the meals I make even more and I will become better at making delicious dishes!
Julianne Horne jch5388
DeleteNutrition 119 Section 003 Unit 12
I really enjoyed this week's lab! My group made the black bean soup with ham. My favorite soups were the miso soup, vegetarian vegetable soup, and the cold fruit soup. One thing I learned was that there was a fish stock, never knew that before.
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 7
This week in lab my unit and I were assigned to whip up the Cold Fruit Soup. I was highly excited about being assigned this recipe. I was my first time making a cold soup.
ReplyDeleteIn this lab, I learned how to use a china cap. I learned that this is an important part of the cooking process because it allowed us to strain all the "yummy" juices out of the fruit that was used in the soup.
This was also my first time cutting a pineapple and a mango. I was glad that I had the opportunity to learn how to properly cut these fruit items.
When tasting time arrived, I was eager to try some of the soups but, I was also not so excited to try some of the soups, for example the carrot soup and the squash and green apple soup because these soups were rare to me. To my surprise, the squash and green apple and carrot soups were two of my favorites!
Not only am I happy that this class enhances my skills in the kitchen it also influences me to try new foods!
Kaitlyn Berkheiser
DeleteNutrition 120
Section 2
Unit 6
This week's lab was great! One of my favorite parts about this class so far is that we have the opportunity to try a variety of foods. Most of the soups we had in class were new to me. My lab group made Miso soup. I had never tasted most of the ingredients in the the soup before. It was really great to not only be able to taste them for the first time, but learn how to prepare them!
ReplyDeleteJiwon Baek
ReplyDeleteTHIS WEEK IN LAB my unit did the miso soup which is i am pretty familiar with. Honestly recipe was quite different than i expected,there was a lot of ginger. but i loved the cooking with other students though. My favorite soup was clam chowder. its got rich flavor, i loved it!
can't wait to try at home by myself :)
NUTr119
sec3
unit3
J
For this week's lab my unit made Miso Soup. I have never heard of this soup before so it was fun and interesting to create. I am not a huge fan of tofu but when I tried our creation it tasted so good. Even though it tasted very salty from the soy sauce, it was still very delicious. My favorite, along with probably many other's favorite, was the cold fruit soup. It tasted like summer! I can't wait to try this recipe at home with my family. I hope they'll love it as much as I did!
ReplyDeleteNutr 120
Section 1
Unit 3
My lab unit made vegetable stock this week. I was really excited to make this because I was a vegetarian for many years, so it was interesting to see what components went in to making the base of many dishes I enjoy. I thought the leeks gave the stock a really interesting taste that I would have never thought of otherwise! I also enjoyed tasting all of the soups the other units made. There were many soups I have never tried before, so I had a lot of fun tasting some of the more exotic soups such as miso soup and butternut squash soup. My favorite was the cold soup, though! I can't wait to try to make it at home.
ReplyDeleteTiffany Bernardo
NUTR120
Section 002
Unit 4
This week's lab consisted of learning the basics of stocks and soups prepared from scratch. My unit worked on a puree of carrot soup that consisted of carrots, onions, and potatoes. We were able to use the knife skills learned in last weeks lab to cut up all of our vegetables. We also used the blender to puree our soup, and had to be careful with pressure build up from the hot soup. The soup came out great and was quick and easy to prepare.
ReplyDeletePolina Zhuzhina
nut 120
sec 001
unit 12
My partners and I made a beef stock, which unfortunately we were unable to taste because of the long simmering time (5 hours), but we were able to taste a beef stock that our classmates used in their recipes. I am not sure that I would ever venture to make my own beef stock at home, but it was really interesting to see the process of making a stock that can be used for various different recipes. Some of my favorite soups in class were the cold miso and the hungarian goulash. I am excited to try some of these recipes at home and serve it to my friends- they will be EXTREMELY impressed.
ReplyDeleteGillian Eckert
Nutr 120
Section 002
Unit 8
In lab this week my partners and I made the chicken stock. I was surprised to learn how simple it really is to make a stock. My favorite part of the preparation was putting together the bouquet garni. When I was little my mom would always make homemade soup and it was my job to fish out the bay leaves at the end, but that could have been avoided if only we knew about this great technique! I'm excited to learn more in this lab and become more confident in the kitchen.
ReplyDeleteMegan Satterthwaite
NUTR 120
Section 001
Unit 11
This week my partners and I made the Cream of Butternut Squash with Green Apple Soup. I had previously never had many of the soups we tasted in lab so I did not know what to expect. I unexpectedly really liked the Squash soup we made and the Cold Fruit Soup the most. I'm hoping to make them at home one day. I also liked the Vegetarian Vegetable Soup, I had never knew to put pasta in that kind of soup. This week has made me excited to what is to come with trying new foods in lab.
ReplyDeleteCarrie Kelly
NUTR 120
Section 001
Unit 6
I love this week lab. I learned how to made puree of carrot soup which i never eat before. But the taste turned out so great and i really like it. I never think it is really simple to make it and we also do not need to spent a lot of money because we only need carrot, potatoes, onion, olive oil and butter. Additionally, it did not take a lot of time to make it which it is suitable for college student like us that we doesn't have much time to cook.
ReplyDeleteDalin Vuth
Nutr 120
Section 001
UNit 12
This week in lab my partners and I made chicken stock. I wasn't too sure what to expect because I have never made stock before, but it is a pretty straight forward process that just needs a little time! To me it seems like this should definitely be the way to go at home when making soup. One question I did not ask Chef Kristi was how long you can keep stock for? Especially during the winter months this seems like a much more cost effective alternative to having to buy boxes of stock.
ReplyDeleteTruly there was not a soup that I didn't like that we tried in class. The Miso Soup was interesting but after I took the first spoonfull it wasn't bad. I like the seaweed, it definitely gives it something different. I was surprised with the Cold Fruit Soup because I have had that before however, in the pureed form. It was very good though! I would have to say overall though the Vegetarian Vegetable soup was my favorite. Parsnips, so good! The best thing about that class was that we were given just the right amount of each soup, that dinner wasn't even necessary (if you finished every cup, like I did!)I am thoroughly enjoying working and learning with my lab partners and am looking forward to learning more.
Christine Wenner
NUTR 119
Section 001
Unit 11
I really enjoyed this weeks lab. My unit had to make a puree of carrot soup, and alothough I hate cooked carrots and onions, it was really interesting to taste. I also really enjoyed this lab because I was forced to come out of my comfort zone and try soups that I never tasted and probably would have never thought to taste. I must say I did lik some better than others like the Black Bean Soup YUM!! and the cold fruit soup was great I love fruit. I'm already looking forward to next weeks lab :)
ReplyDeleteLatiise Wilkins
Nutr 120
Section 002
Unit 12
This week in lab I learned how to make a beef stock. Although this is not a soup that we were taste testing that day, I am happy that my unit was able to make the beef stock because it is important to know the basics to creating a good soup and that starts with a good stock. I have never made a homemade soup before and am used to "stock in a box" so it was really nice to know how easy it is to make a homemade soup in less than two hours! I always thought making a stock would be complicated but it is not at all, all you need is a few key ingredients. I also am happy that I learned how to make a bouquet garni because it makes cooking a lot easier! Out of all the soups I tried during the taste tests, I liked the Butternut Squash and green apple puree. It was delicious! I thought the fruit soup was delicious as well, it definitely reminded me of something I would love to eat in the summer. Overall, I really enjoyed this week's lab and will definitely be making a homemade soup this weekend!
ReplyDeleteCaroline Meehan
Nutr 120
Section 001
Unit 8
This week my unit made Chicken Stock. Although I didn't get a chance to taste the finished product, I think it will be very useful to know how to make chicken stock from scratch for the rest of my life. It has so many purposes and ways to be used. I loved tasting all the other soups made. I was surprised at how much I liked the Butternut Squash and carrot soups. Some of the other soups were very different and like nothing I ever tried before. The Miso soup was very different with the seaweed in it. I'm excited to try these soups again on my own!
ReplyDeleteMallory Pavilonis
Nutr 120
Section 2
Unit 11
For Lab #3, our unit made Miso Soup. Before this lab, I had never tried seaweed, tofu, or miso. I learned how these ingredients taste when used in a soup. I also learned how to prepare these ingredients. In addition to trying the soup our unit made, I also enjoyed tasting the soups made by the other units. My favorite was the Cold Fruit Soup. I was skeptical to try it at first because I had never heard of it. However, I'm very glad I tried the Cold Fruit Soup because it was delicious. This lab was fun, and I'm looking forward to next week's lab.
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
This week in Lab was really neat my unit and I made fish stock, which I was not entirely familiar with but it was very simple to make, I was surprised. I am familiar with making chicken stock so having this in the under my wing is handy. I thoroughly enjoyed trying different soups that I had never tasted before and also assisting in seasoning suggestions after tasting to the other soups. Very good experience needless to say, and definitely keeping those recipes.
ReplyDeleteAnnie Petrosian
Nutr 119
Section 004
Unit 2
I honestly do not like soups in general but I really enjoyed the week3 lab about soup and stock. My group made Vegetarian Vegetable soup and when I just looked at the recipe at home, I did not know that it would be that good! The soup was actually very tasty and esay to make. My favorite kind was the cold fruit soup which tasted a little bit like fruit punch. It wouldve been nicer if the soup was actually cold, I am exited to try making the cold fruit soup at home by myself!
ReplyDeleteHeyjin(Hailey) Koo
NUTR119
Section 003
Unit 1
In this week's lab, my group made a clam chowder soup. since clam chowder is one of my favorite, I have always wanted to make that soup at home. It was not that hard as I thought at all but It took like forever to finish cooking that soup. It did not get thicken so our group had to wait until every other groups are done with tasting. I know many people left without tasting our soup but people who've tasted it really liked it ! I loved it too . I know how to cook clam chowder now, so I will try to cook that to my family !
ReplyDeleteYoungRim Yoon
NUTR119
Section 003
Unit 9
I agree with many of the other comments that the Stocks, Soups and Stews lab was great! I think that soups are a really great way to use fresh vegetables and fruits that you normally wouldn't eat. For instance, I could not see myself purchasing seaweed unless I was out eating sushi, but it was wonderful in the Miso soup! In addition, there really does seem to be an endless amount of flavor combinations that can be used when making soup. For example, I was really surprised to hear that there was basil in the cold fruit soup. This lab made me go home and look up more recipes of soups and stews and I'm excited to test out some new recipes in my own kitchen!
ReplyDeleteCarley Rosenberger
Nutr 120
Section 001
Unit 3
This comment has been removed by the author.
ReplyDeleteFor this week’s lab, my unit and I made miso soup which I've never had the opportunity to make before. In addition, I did not really know what to expect as far as taste because I have not ever eaten it. However, preparing the soup was pretty easy with teamwork. I, myself am quite new to cooking and I learned some new tips from my unit members which is always great. I was happy and proud that the TAs and Chef Kristi enjoyed our soup. I thought it was really yummy too! This recipe I will definitely keep so that way I can make it at home over spring break for my family to try!
ReplyDeleteShane Gamble
Nutr 119
Section 004
Unit 3
For this week's lab, our group made cold fruit soup. I was surprised to see that ginger was one of the elements that was added it the soup. Although, our soup was not cold, due to lack of time, it tasted really good and I was happy when some people mentioned it was their favorite from all the others.
ReplyDeleteJessica Hong
Nutr 119
Section 003
Unit 5
This weeks lab was very eye-opening. It's so interesting to understand how stocks are made and how you can make a great soup from them. My group made the miso soup which I thought was delicious and it tasted just like the one I get when I go for Japanese food. My favorite soup had to be the fruit soup which would be great to have in the summer time or for a dessert. Overall, I really enjoyed this lab and will definitely try to make some of soups we made in lab.
ReplyDeleteStefanie Chicoski
Nutrition 120
Section 001
Unit 3
In lab this week my group made vegetable stock. Although we weren’t able to taste the finished product, I enjoyed this week’s lab. I was able to be exposed to many different types of soups that I had never tasted before. I have never made vegetable stock before so it was interesting to learn the process of what goes into preparing it. My favorite soup was the cold fruit soup, which had a taste like fruit punch.
ReplyDeleteI had so much fun in this week lab. Hungarian Goulash was the soup that my group made. I have never tried this soup before. It surprised me and I really like it. I also really like the moment that we try the food that we make at the end of the class. We can taste other group food and praise and give comments each other. It is really good way for learning. Cold fruit soup is so fresh trying for me. It is like a dessert. It would be much better if we have time to frozen it. Moreover, carrot soup is another soup that I like. It seems like so healthy for me, as I like healthy food and vegetable. However, Cream of Butternut Squash Soup with Green Apple is the one that I do not really like. It tastes like the minced potatoes and green apple. It feels weird for me. Anyway, I love this class because I can learn cooking during the experience. Also, time goes really fast in the fun=)
ReplyDeleteMan Ting Wu
Nutrition 119
Section 003
Unit 10
In this week's lab my group was in charge of making the Vegetarian Vegetable Soup. For me, cooking is something that I have always done and enjoyed. I was a vegetarian for a few years when I was in high school so I love my veggies. Since I was able to cook something that I would very much consider making again, I was able to really enjoy this class. I still am not a big meat eater, so I wasn't able to try a few of the soups from the other groups. My personal favorite (aside from my own) was the butternut squash. I have always loved the vegetable as well as the soup so I'm really excited that I now have an awesome recipe that I can use to make this in the future. Not only am I excited that I have this recipe, but I love that we are given every single one that we do this entire semester. I will definitely be saving them and utilizing them in the years to come.
ReplyDeleteTrisha Sganga
Nutrition 119
Section 004
Unit 1
I really liked this week's lab. I learned a lot of interesting things about soups and stocks. Our lab group made the fish stock. I have only made homemade stock once before, and it was chicken stock. I was a little bit taken aback by having to cut the whole fish into thirds, but everything else was ok. We used a bouquet garni in our stock, which added a lot of flavor. The stock smelled delicious. My favorite soup that we got to sample was the fruit soup. I have never had anything like that, and it was so delicious and refreshing. I love tropical fruits, so the pineapple and mango were right up my alley. I really enjoyed doing this lab about soups, stocks, and stews.
ReplyDelete-Sarah Lebowitz, Nutrition 119, section 003, unit 2
I think this weeks lab was extremely important and useful. Knowing how to make correct stock is critical when making awesome soups. This week my group was in charge of making the Vegetarian Vegetable Soup. I was never really a fan of this soup because I think it is very dull in the world of soups. However after we finished it and tasted it, it really changed my perspective on the soup. The vegetable stock really made the soup, with this being said it shows how important quality stocks are. Two of my favorite soups made were the Puree of Carrot Soup and the Cold Fruit Soup. I was very skeptical of the Cold Fruit Soup when I saw it on Lab sheet, but after tasting it all I want to do now is make it!
ReplyDelete-Julia Dannerth, Nutrition 119, section 001, unit 1
This lab helped teach me about the different types of stocks and soups. I normally just think of clear stocks and soups, and I had never tried a cold vegetable soup before but it was actually one of my favorites from this lab. I liked learning about the different techniques and tools used to make the different types of stocks and soups. In my experience, the 'stock in a box' mixes ar actually quite useful and taste pretty good. I have also used the boulion cubes before for different recipes and know they are high in sodium, but somehow that has never crossed my mind when actually using them in a recipe. I will definitely think twice next time a recipe calls for one!
ReplyDeleteI really enjoyed this lab. I had no idea what the differences between homemade stock, "stock in a box", and other stock options. I will definitely never use a Bouillon cube because of the amount of sodium that it is prepared with. I actually also really liked that even if we don't have time to make stock, that all the soups that were prepared during the lab can still be made by suing "stock in a box". As a college student, "stock in a box" is a little bit more practical for my personal use.
ReplyDeleteI also really liked the majority of the soups that were made during lab. Many of them were soups that I probably wouldn't have tried had they been made outside of the lab. My favorite soup was the Cold Fruit Soup, which I wasn't completely sold on at first because of its name. However, once I tasted it, there was no looking back. It was absolutely delicious, and I can't wait to make it when my favorite fruits are in season!
Alyssa Jacunski
Nutr 120
Section 002
This lab was a lot of fun and all of the soups were delicious. During lab, my group learned a very important detail when using food processors: don't fill the food processor up too much or it will leak! I'm looking forward to the next lab and tasting all of the recipes the class makes.
ReplyDeleteDuring this lab, my group was assigned to make the ham and black bean soup. This recipe was extremely easy and it turned out delicious! I really enjoyed how encorporating the jalapenos make the soups a little spicy. We were even missing a member of our group, and still finished on time. I really like all the other soups, as well. My favorites were the butternut squash and green apple soup, and also the fruit soup. This was a fun lab!
ReplyDeleteI really enjoyed this lab. I love food and making all kinds of different types of foods, but especially with soups you have so many options and I am always open to trying new things! I made the Hungarian Goulash, It was ok, but It needed to thicken more and have more seasoning in it. I really liked the pureed carrot soup and the New England clam chowder. I thought that they turned out really good! I also really enjoyed the fruit soup and I am thinking about making it myself:) Very refreshing!
ReplyDeleteI really enjoyed this lab a lot. I had to make up my section this week because I had been sick. So this lab couldn't have come at a better time! My favorite soup was the Cold Fruit Soup. While it didn't really taste like soup, it was refreshing.
ReplyDeleteThe group I was paired with made Miso Soup. I have had Miso Soup before, but, I had never made it, before lab. My best friend from home is Japanese and her mom makes Miso Soup quite frequently. In hers, however, she strains out the tofu and the seaweed to make it more appetizing to her family. So, I didn't really know what exactly went into Miso Soup until I made it in lab. While I'm not the largest tofu and seaweed fan, the broth was exceptional.
This week's lab was very interesting. My group made the black bean soup with ham. Our soup turned out to be delicious! It was also fun working with another group because that is where we got our beef stock from. As I still have a lot to learn in regards to cooking, I enjoyed learning how to make a delicious soup that would not be too difficult to make at home on my own. It was also great getting the opportunity to taste all the different soups at the end. I really enjoyed the clam chowder!
ReplyDeleteBrooke Hukins
ReplyDeleteNUTR 119
Section 4
Unit 7
This week in lab my group made New England Clam Chowder. I am not really a fan of this kind of soup, but did enjoy the opportunity to see how easy it is to create. This soup did not require the use of any new kitchen appliances or create any real problems for my group. My biggest issue with this soup was frying the baccon (I hate grease splatter). I think the final product was good, getting most of its flavor from the baccon topping.
ReplyDeleteMy group mates and I prepared the espangole sauce this week. The sauce was fairly easy to make, but I thought the "create your own salad dressing" was very difficult. Particularly, we had a difficult time seasoning the dressing. It look us a long time before the dressing tasted like anything other than oil. Hopefully we will get better at seasoning as the semester goes on!
ReplyDeleteFor this lab, my group prepared a chicken stock. At home, my family has always used a "stock in a box" out of convenience, but I found the home made stock to be quite simple. Even though it takes 3 hours to complete, it does not take a lot of effort or monitoring to do so. I personally like to make most things from scratch instead of purchasing a pre-made product, so I will definitely use this recipe in the future. I also found the fruit soup this week to be interesting and delicious. I had never heard of fruit soup, and at the sound of it I was a little skeptical. It proved to be great though.
ReplyDeleteThis week's lab was really interesting that we tried to make different types of soup in different groups. Our group made the New England Clam Chowder, it's one of my favourite! I enjoy the flavor of clam with parsley and bacon, they are perfect match. The western soup is totally different with which in my country, China. China's soup is very clear and sometimes we use bones, herbs and vegetables to cook long time for extracting the flavor and just add little salt at last. We seldom use milk to make soup, but it is very common in western countries, including America. I like the new flavor and I feel it's so fun that we can try to have so many fresh ingredients to make so many speical tastes of them. I was really glad that I can try them all in our lab. There's a lot fun and I am looing forward to having the next lab!
ReplyDeleteJingyi Zhang
NUTR 119
Section 3
Unit 9
My group did chicken stock last week. It’s easier than other groups because we only need add everything together, then leave it to cook for 3 hours. Therefore, we don’t need face the challenge of seasoning. In addition, I was surprised the usage of bouquet garni. It is a smart and easy way to retrieval the herbs and spices at the end of cooking. I think I will try to use bouquet garni in my cooking.
ReplyDeletePrior to this week's lab, I had never made soup from scratch. I usually go with canned soups, or my grandmother makes a homemade recipe on special occasions. Upon completing the lab, I learned that making soups really isn't complicated, and can provide you with a lot of leftovers! My unit (unit 2) was assigned to make fish stock. I did not end up taste testing this stock, but preparing it was fun and simple. My favorite soups that I tried were the carrot puree and cold fruit soups. Both were delicious and are recipes I would definitely use in the future.
ReplyDeleteLauren Cherry
NUTR 120
Section 001; Unit 2
Elizabeth Akpor-Mensah
ReplyDeletePersonally, I enjoyed the stock and soup lab. My group made the specialty fruit soup. Unfortunately I was unable to try the soup since I'm allergic to pineapple. I enjoyed the vegetable soup. I thought the group that worked on it did a fantastic job. The soup tasted great and it was very filling. I will definitely use this recipe.
My group did the miso soup. It was a very interesting soup. It was also a kind of hard soup because none of us really knew what it tasted like. I've been to habachi places but none of those soups had tofu or seaweed in it. We made it according to the directions. Which were very easy to follow. when it came time to taste it that was the most difficult part. None of us really knew what it was suppose to taste like. It seemed to be salty enough so we decided to add a couple dashes of pepper and that seemed to make it taste to our liking. The only complaint I have is when we were filling the cup we really had to squeeze every last drop out to fill them. I would suggest either an extra cup of water or an extra cup of stock to help with that problem. It was a really neat experience to cook something that we normally don't eat on a regular basis.
ReplyDeleteKylie Licata
KJL5189
Wed 905-11
I really enjoyed this lab, it was interesting eating the miso soup that we made in our unit. I can say that I am not a fan of tofu but, I really enjoyed the soups and stews that the other units made though my favorite was a tough one between the cold fruit soup and the black bean soup with ham. I enjoyed learning how easy it is to make a simple soup, and that with a little work you can make a better stock than one in a box or using bouillon cubes.
ReplyDeleteThis lab was perfect to have on a cold day! My group was assigned to make the Cold Fruit soup, and I have to say that it was my favorite one that I tried (even though it was warm). I am a vegetarian though, so I am kind of biased. I can't wait to use this recipe again in the summer and have time to chill the soup and try it could, I bet it would taste even better - if that's possible. I liked this recipe so much because I LOVE fruit, especially the fruit we utilized to make the soup. I thought this lab was very useful because I learned new techniques that will facilitate my cooking at home. First, I have never heard of a bouquet garni before this class, and I can't wait to make one. Whenever I made home-made soups in the past, I always added spices and herbs directly to the soup, so using the bouquet garni will prevent me from having to do that. Also, I may need to purchase a china cap - I thought it was so useful how it was able to squeeze all of the excess juice out of the fruit so that nothing goes to waste. Finally, I learned how to properly cut a mango, which is something that I have always struggled with! Overall, I thought that this was a great lab.
ReplyDeleteI have made soup in the past but I have never made my own stock therefore I found this lab very insightful on making stock. I definitely would try to make my own stock at home now. My lab group made vegetable soup and I found it interesting that Chef Kristi said vegetables should not be over cooked in the soup. I personally like softer vegetables and never thought about how it affects texture of the vegetable. After tasting the vegetable soup I understand why it is better to know what type of vegetable you are eating. It lets the taster know what vegetable it is and able to really feel and taste each vegetable. My personal favorite as is with most people would have to be the cold fruit soup. I love how it reminds you of summer and the tropical fruit blend taste excellent.
ReplyDeleteI very much enjoyed this lab because I have never made homemade soup before! I did not realize how many ingredients and steps it takes to make soup, and how many different varieties of soups there are. I have never tried clam chowder, carrot puree, cream of butternut squash, or cold fruit soup before. By trying these, I realized that I enjoy unthickened soups more than thickened; I did not particularly enjoy the clam chowder or butternut, but loved the vegetable soup (which I already knew I liked) and the cold fruit soup.
ReplyDeleteJohn Falconio
ReplyDeleteThis week’s lab combined fun with the importance of valuable cooking knowledge. A variety of stocks and soups were made by each unit, and all were enjoyed by the end of the class. It is crucial for students interested in Nutrition to know the basic fundamentals of how things are constructed in the kitchen. Prior to this week’s lab, I had no idea how much preparation and time was dedicated to making stocks. I also learned that stocks are very versatile and can be used in different recipes. A prime example of this was exhibited when my unit created a fish stocks, and that very stock was used in the New England clam chowder that another unit was making.
I loved the soup lab! I appreciated learning about the components of stocks and soups. Before this lab I had never heard of the terms "mirepoix" or "bouquet garni". Our unit made the Hungarian Goulash; it was challenging and fun. My favorite soup was the black bean and ham. All of the different spices created a unique and amazing flavor. I think the cold fruit soup would be perfect frozen on a hot summer day. I will definitely be trying out more of the recipes on my own!
ReplyDeleteI thought this lab was very helpful and interesting. I really never made anything from scratch because I just never have wanted to go through the hassle. However, after making my meal, Hungarian Goulash, I have realized that it really doesn't take much time so its deffinitely worth it to create something like that. I enjoyed how we used skills that we had previously learned in the second lab such as how to cut vegetables. No matter how easy something such as that is, some of us still needed to be educated on it and still need to work on our skills as time goes on. Tasting all of the different soups was deffinitely very fun. I am not a picky eater so I pretty much enjoyed them all. Overall my favorite part about the lab is that everyone gets to make different things and we all come together at the end to sample everything.
ReplyDeleteLauren Walega
Nutrition 120
Section 001
Unit 10
I thought this was a very interesting and useful lab because many people don't take the time to make homemade soups anymore. Our local food stores are flooded with easy made soups that take three minutes to cook, such as ramen noodles. I think this was a great opportunity to learn how to make homemade soups that taste way better than the canned and boxed soups from the store! My mom likes to make a lot of Italian soups. She always adds the bouillon cubes. After this lab, I have learned that she should not use the bouillon cubes because they release too much salt into the soup. My group made the clam chowder. I've never had an interest in sea food so this was very different for me. It's good that I got the chance to make something new. I feel like I learned so many new things from participating in this lab!
ReplyDeleteDeanna Mansueto
nutrition 120
sec 001
Unit 9
I found the lab very beneficial and enjoyable. I grew up eating homemade soup, including stock, thanks to my mom. However, I never knew nor understood the work, time and thought that goes into making a stock and a good finished product. There was great variety of soups and flavors in the lab, and my table really enjoyed trying all of them. My unit was assigned the clam chowder, which I have never eaten before and have been hesitant about trying in the past. There was no need in being hesitant since I really liked the clam chowder. Besides being able to try all the soups at the end of the lab, I was able to take a lot from the lesson. I gained knowledge about different types of stocks, ingredients that go into making soups like a bouquet garni, and different kitchen gadgets. With more practice, hopefully I can make a stock on my own.
ReplyDeleteAllison Proano
Nutrition 120
Section 001
Unit 9
This week our lab made the Hollandaise sauce. Before making it, I had never tried Hollandaise before. It was different than other sauces I've had. It was a sensitive sauce to make, but ours turned out pretty well. I really liked the dressing we made. We used a lot of basil and some honey that made it taste so good. When we got to try the other sauces I really liked the alfredo, the pesto, and the marinara sauces. As a chocolate lover, my favorite was definitely the chocolate sauce! I look forward to trying that recipe on my own some time.
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
In lab this week, we had a chance to create our own dressings. I really enjoyed the dressing my group created even though it was a little oily. We also had the chance to make Veloute sauce. To my surprise It tasted good,but my favorite was the Espagnole and chocolate sauce.
ReplyDeleteElizabeth Akpor-mensah
Nutr 120
Section 2
unit 5
I really enjoyed this week's lab and I had a good experience with making soup. As an international student, I never tried to cook this kind of soup before, besides this experience really attracted me. This experience was great. It let me know a know diet way of soup and a new experience of making soup. My favorite soup is the fruit soup, it kind of like juice or smoothy, very interesting soup.
ReplyDeleteLiu Zhuang
Section 3
Unit 6
Nutr 119
This week my unit worked with oils and tested three different kinds by frying french fries in them and seeing which one tasted best. The three different types of oils we used were olive oil, soybean oil and crisco. We learned in lab that olive oil is not typically used to fry things and we can contend to this because our french fries cooked in the olive oil were our least favorite! They came out almost soggy and did not taste crisp nor flavorful. Our favorite french fries were the ones we cooked in crisco because they were the most flavorful!
ReplyDeleteThis lab interested me because I think a lot of the time "fats" are typically associated with being bad. But learning that there are oils and fats that are actually helpful and can do things like lower cholesterol actually made me feel better!
My favorite dish that was made this week was the frozen yogurt with the homemade granola on top. I loved that it is such a healthy alternative to dessert, while still tasted delicious like ice cream. It is such an easy thing to make and definitely something that I will make in my own apartment. In addition to this, salmon is one of my favorite foods and the sauce on top of the salmon we got to taste added so much incredible flavor! Even non-fish lovers at my table really enjoyed the salmon!
Julianne Horne
Nutrition 119 Section 003 Unit 12
I was quite shocked this week by the wide variety of soups and stocks that can be made. I have no idea that soups were classified as clear soups, thick soups, speciality soups and stews -- you learn something new every week! However, it was a bit difficult to taste such different soups one right after the other. I had a particularly difficult time switching from a hot soup to a cold soup. This week my grou made the beef stock. Although it wasn't to be tasted, I thought it was very interesting how we created the stock from scratch -- usually I just buy a box of stock from the store.
ReplyDeleteAbbey Lathrop
NUTR 120, Section 1
Unit 8
This week my lab made sweet and sour tempeh. I had never had tempeh before I thought it was extremely good! The dish was so flavorful. It actually amazes me how filling tempeh and tofu can be. I used to think of them like eating nothing, but they actually fill you up and taste great as well! I am a huge fan of asian cuisine, so I loved the teriyaki/soy sauce flavor.
ReplyDeleteOut of all of the things that we had to try today my dish was actually my favorite! I ate it all up and more! The sausage and pepper sub was actually delicious as well. I did not have any of the bun, but the sausage with peppers dipped in the dijon mustard was great. Lastly, the teriyaki style London Broil was extremely flavorful as well. Those three dishes were my favorite.
It's really great to be exposed to different dishes that are alternatives to meat. I do love meat, but every once in a while I get tofu on my salads instead to be healthier. It is great to know how filling they can be and know that these alternatives to meat are actually as substantial as meat-and even easier to prepare!
Julianne Horne
Nutrition 119 Section 003 Unit 12