Lab #7 – Milk and Milk Alternatives

In this week’s “international” lab we worked with many varieties of cow’s milk and some of its “family” members; cheese, yogurt, cream, sweetened condensed milk, as well as alternative sources to dairy products, namely soy and coconut milk. We compared the thickening properties of certain milk products as well as the effects on texture and taste when we prepared several samples of the same recipe with a variety of milks. We also prepared a dish showing the many non-dairy sources of calcium we have in the plant world. During lecture we also touched on pasteurization and raw milk as well as lactose intolerance. Next week is spring break, so have fun and be safe. See you in March! Happy cooking – Chef Kristi  

Lab #6 – Characteristics of Fats and Oils

This week we dove into the world of fats and oils. We cooked with fats and ate a variety of healthy fats in our recipes this week. Good Fats vs. Bad Fats – Good fats/help in fighting heart disease, some cancers/lower cholesterol. Bad fats/ opposite effect, promotes heart disease, bad cholesterol, inflammation and digestion ailments. Pay attention to the oils you use and which oil should be used for which application. The smoke point was a very important topic this week. Never take an oil beyond the smoke point. It is irritating to our eyes and nose, plus not great for you to ingest. If your oil starts burning, throw it out and start over. Make sure you also smell oil to make sure the oil you are using in your recipe is not rancid. To help it stay fresh, try keeping more fragile oils – like nuts oils in the fridge. Have plenty of good fats in your diet – Salmon, nuts, avocados being just a few. Use moderation when you are dining on the French fries and the doughnuts. Next week we will be working with milk and milk alternatives. Thanks for your hard work this week. Happy cooking – Chef Kristi

Lab #5: Starches

This week we learned about starches! Chef Kristi started by showing us a variety of grains, rices, and pastas. We used a wide variety of starches to thicken the food we made today, from macaroni and cheese to stir fry. We had units making vegetarian sushi and roasted cauliflower soup. We also used several grains and beans in our starch demos this week. The lab smelled great! Next week we'll be working with fats and oils – good and bad! Happy cooking – Chef Kristi

Lab #4: Sauces & Dressings

We dove into the complex world of sauces and dressings this week.  We could have used 2 weeks worth of classes to learn about the enormous variety of sauces. These layers of flavor, when prepared well, can satisfy most of our senses – taste, sight, smell and even touch. Enhancing the main ingredient of a dish is the goal here. Chef Kristi demonstrated the process of emulsification by showing the labs how to make a vinaigrette.  First shaken in a bottle, demonstrating a temporary emulsion, and then in a blender, demonstrating a permanent emulsion. Each lab went on to create their own vinaigrettes with their choice of ingredients.  Some very creative and tasty dressings were made.  We sampled all of the leading or mother sauces, except for béchamel which we will hold out for next week in starch lab.  We also had the chance to sample some scrumptious dessert sauces; chocolate, caramel and fruit coulis.  Yummy! Thank you for your enthusiasm this week!  Next week we will carb it out with plenty of delicious starches!