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!
Tuesday, February 5, 2013
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!
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Today my unit was responsible for making the caramel sauce, which was a very simple recipe but took a longer time to make than other sauces. The longest process was the browning of the sugar which took about 15-20 minutes before it turned into a caramel sauce. This lab was very useful for me because when creating any type of meal a sauce is always what adds a completely different flavor and experience when consuming it. My personal favorite were the sauces on the pasta (Alfredo and pesto) as well as the fruit sauce. It was extremely tart but towards the end of the taste it was very satisfying. Overall, this lab was a lot of fun and I can't wait for starches next week!
ReplyDeleteI really enjoyed today's lab and the demonstrations from Chef Kristi. I think about how much money I spend on salad dressings from the store, and since I live with two guys who don't eat much salad, the dressings usually sit in my fridge, as they are too much for one person. Chef Kristi made the temporary emulsion vinaigrette with common ingredients in a matter of minutes. I should be more diligent and make my own dressings now! My unit made a nice Basil Dijon Vinaigrette. It was also quite easy to prepare, and it was very complimentary to the salad greens. I thoroughly enjoyed our dressing. We were supposed to make mayonnaise. The vitamix blender proved to be a very powerful tool, and our product did not turn out as we had hoped. We followed our recipe, but the blender was heating the mixture up, and the product was not blending as expected. We were ultimately unable to serve our product. I was very impressed with the other units' work, and I expecially enjoyed the pesto sauce and the caramel sauce. I could not stop tasting the caramel sauce. It had an addictive sweetness, and I may try to make it at home! I enjoyed lab this week, despite a few bumps in the road. As Chef said to our unit, it's a learning process! alb255
ReplyDeleteI really enjoyed all the demonstrations Chef Kristi showed us in this lab. I now know how to make my own salad dressings after learning about emulsification. We also got to get creative by mixing up our own salad dressing.
ReplyDeleteI have a sweet tooth and absolutely love caramel coated popcorn so when I read that my unit will be making caramel sauce I was very excited and looked forward to this week’s lab. Doing it first hand and actually successfully cooking it without burning it was a real accomplishment for me. It was surprising to me that such a delicious sauce only took a few basic ingredients to make.
The butter that was made turned out really good and almost tasted like the ones you could get in the store. I enjoyed the chocolate sauce and the pound cake made it so much better. I enjoyed the marinara sauce and Alfredo sauce too. It was unfortunate that we could not taste the Hollandaise sauce but I do look forward to the lab where we get to make Eggs Benedict.
It was interesting learning about the five mother sauces and how important a sauce can either make your meal so much better or make it hard to stomach. Looking forward to our Starch lab next week!
Carolyn Low
NUTR119, Section 2, Unit 10
For today's lab, my unit was assigned Marinara Sauce. I was excited since I have had a decent amount of experience with making it but I would have to say watching the demonstrations by Chef Kristi was the most informative. I have not seen the different methods in making a vinagrette or the use of emulsifiers like that. And to top it all off, tasted other great sauces as well. So far this has been my favorite lab.
ReplyDeleteAnnie Petrosian
Nutr 119
Sec. 004
Unit 2
Throughout lab today I realized how pinnacle sauces were to meals. My group decided to get creative while making our salad dressing. We decided to make our salad dressing out of grape oil, lemon juice, the zest of the lemon, oregano, basal, juice from the orange, and honey. Our dressing tasted excellent with the salad, and carrots provided from the lab section. Before coming to lab I did not know that the oil needed to be poured in slowly while the rest of the ingredients were blending. Our dressing was a success; however, I did not like the texture or taste of the Hollandaise sauce that we made. Even though out hollandaise sauce was made to perfection, I didn’t think that it tasted well with any of the other food that was offered on the table. I have never tried a Hollandaise sauce before, but I can say that I have! My favorite sauces were the chocolate and pesto sauce. Again, lab was great, and I look forward to next Tuesday.
ReplyDeleteKristen Hendrix Nutr 119 Unit 2
In this week's lab my unit made the fruit coulis and butter. I was shocked at how much work is put into making butter from heavy whipping cream. Although you only stir it on high with a mixer for a long time, you also then have to use a cheese cloth to squeeze out the juices. I thought it tasted very similar to the Promise brand butter; it was very creamy and light. I also liked the fruit coulis and thought it tasted good with the pound cake.
ReplyDeleteIt might have just been me having a sweet tooth, but my favorite sauce of the week had to have been the chocolate sweet. It was very rich in flavor and tasted amazing with the pound cake as well. I normally don't eat a lot of spaghetti but I enjoyed the pesto sauce the most out of all the spaghetti sauces.
For my unit's dressing we added olive oil, red wine vinegar and basil. I thought it was very good and tasted the best with carrots and the bread. I definitely enjoyed this lab and I'm looking forward to seeing what we do with starches in next week's lab.
Amanda Burkholder
Nutr. 119 - Sec. 2 - Unit 7
My lab group made the Fruit Coulis. I loved making this, and also it tasted great with the pound cake along with the chocolate sauce. We also made butter from heavy whipping cream-something that I've never done before- and then removed all of the water from the butter with cheese cloth. It was a long process, and something I didn't really expect to be so long but I was amazed at how it turned out to be butter. I liked this lab because I've never really thought about the importance of sauces and how easily you can make something that tastes so good with not many ingredients and can be pretty simple. I loved the vodka sauce, and the pesto sauce because those are my favorite pasta sauces. I also enjoyed making the salad dressing-ours came out very tasty and something I will definitely make again.
ReplyDeleteCatie McLaughlin
NUTR 119, Section 2, Unit 7
Today's lab was my favorite so far! We started by each making our own unique vinaigrette. My group used balsamic vinegar and a basil olive oil. We added garlic, some chopped basil, oregano, and parsley, and a little honey to balance out the acidity. This dressing came out DELICIOUS! I would eat it on salad every day. For our recipe we made chocolate sauce, and since chocolate is pretty much the greatest food known to man, I was very excited about that. The sauce came out delicious and my group and I ate it by the spoonful! We also were tasked with making butter. I was not aware that if you beat heavy cream at a high speed for a few minutes, it makes delicious butter! The butter was very creamy and had an excellent flavor. When we tasted everything at the end, I was very impressed with the work of all the groups. The caramel sauce had to be my favorite, with the alfredo and pesto following. Chef Kristi's strip steak took the prize, though. It was perfectly tender, juicy, and flavorful. This made me want to try more of her cooking! :)
ReplyDeleteKelly Yoost
NUTR 119, Section 3, Unit 8
I really enjoyed the lab today. I never knew that there are sooo many different ways to make vinaigrette. During the lab today, my unit had a chance to make Basil pesto that could go with pasta. To be honest, I did not know making pesto was this much easy! and even more fantastically, it tasted really really good. During the presentation, I had a chance to taste different sauce, such as lemon butter, chocolate dipping, cream sauce, espagnole, and much more. O and Chef Kristi's strip steak was also the best :) I can not wait until our next lab session!
ReplyDeleteEunbyul Cho
NUTR 119, Section 3, Unit 11
I enjoyed this lab (especially the fruit coulis) but it was interesting learning a little more about the different "mother" sauces that are used as a base for many different sauces. Our unit had the chance to make the Hollandaise sauce which to my surprise was pretty simple to make but was a very delicate sauce as it needs to be made just before use for the best results, because it doesn't hold for very long. I enjoyed the freedom at the beginning of the lab to create our own type of vinaigrette. I look forward to using some of these techniques in my own personal cooking, and can't wait to see what we get to make next week.
ReplyDeleteChristopher Baker
NUTR 119, Section 4, Unit 3
This week’s lab was a bit of a challenge for our group. We were able to complete the recipe given to us without any problem. However, we did have a little trouble with experimenting and making our own dressing. We tried making a salad dressing with balsamic and garlic olive oil. While these two sound good, we discovered the mixture was very intense. We experimented with adding extra olive oil and hot water which did help. In the end, all three of us liked our salad dressing but it was very strong and the flavor would probably be too intense for certain individuals. When it came time to tasting the different sauces, we all agreed that we loved the caramel sauce. It was the only sauce that was completely finished on our table.
ReplyDeleteToday’s lab was my favorite so far! My unit was given the task of making chocolate sauce (clearly the most delicious sauce on the list ) by using crushed chocolate bars, cream and a double boiler sauce pan which I had no idea even existed! We also made our own butter using whipped cream and an electric beater which I have never seen done before.
ReplyDeleteThe other task we were given was to create our own dressing which was a lot of fun because we got to choose the ingredients ourselves! My unit decided on mixing Balsamic vinegar with Basil oil. We added parsley, oregano, even more basil, salt and pepper and mixed it in the blender so the liquids would emulsify permanently. We had to add some hot water to the dressing because it was a little too thick for our liking.
After we got the texture right, we tasted it and it was very strong (might have added too much basil…oops!) To recover, we added a bit of honey which made our dressing very tasty! The only downside was that the color wasn’t all that appetizing (a kind of greenish brown color).
All in all, today’s lab ran very smoothly. At the end, we had a feast of sauces to try and even some New York strip steak which was very good! My unit always works extremely well together and we take turns doing different duties around the kitchen. Can’t wait until next week!
Jessica Marco
NUTR 119, Section 003, Unit 8
Today my unit was responsible for making the low-fat yogurt buttermilk dressing. It was a different dressing but I actually enjoyed it! It was a bit thicker and usually I like my salad dressings on the thinner side, but I thought it tasted delicious when carrots were dipped into it more like a ranch dressing. I realized today that I enjoy when mustard is added to dressings. Not only did this buttermilk dressing have dijon mustard in it, but when my lab was able to experiment we added a bit of dijon mustard to our creation as well!
ReplyDeleteWe decided to create a garlic balsamic dressing by combining a balsamic vinaigrette and a garlic olive oil. We also added a garlic clove, celery seasoning, dijon mustard, and some basil. When we first put all of this in the blender it turned into a rather thick consistency which wasn't bad, but it was extremely strong of garlic. To dilute the potent garlic taste a bit and thin our dressing out we added more balsamic, a regular olive oil, a touch more of dijon mustard and then slowly added hot water as we blended the mixture. This thinned it out and took away a bit of the garlic flavor. But we felt it still was too strong. Lastly we ended up added a pinch of pepper, some lemon zest and fresh squeezed lemon juice. We felt this really did the trick! Though, we all agreed it was still a bit stronger than we would have hoped.
Looking back on this lab I think we had a learning experience that you can always add more, but never take what you've already added away, so add things in small doses! We probably should not have first immediately added a garlic clove along with the garlic olive oil we were using. But I do love a lot of flavor, and garlic especially so I did not think it was half bad! It was fun to get to experiment and make our own creation.
I love salads and I have always believed my entire life a dressing or sauce is what makes a dish so I really enjoyed the lab this week. My favorite sauce of all was the caramel. It was warm and fresh and tasted absolutely amazing with the pound cake. Combing a bit of the chocolate along with that was spot on as well. :)
Julianne Horne
Section 003
Unit 12
Our group had fun making our dressing. We used honey, raspberry vinegar, walnut oil and basil. It turned out well. Our group also had to make the alfredo recipe. We found it was pretty difficult to incorporate the parmesan cheese into the sauce without it being grainy, but other than that it turned out well. I liked that we all put our food out on the tables instead of waiting for them one by one. It saved time and we got to dig in right away.
ReplyDeleteI liked that we took a lab class and designated it to sauces because they often times get overlooked. I have never had experience making sauces let alone homemade sauce so it was great to have the experience today! Unfortunately, we poured our oils in to our mayonnaise too fast and it didn't thicken but it was nice to learn that a step like that can be so important and we redid it and got it right!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteToday's lab had the best testing samples so far, I was highly impressed by the hot, cold and sweet sauces. Even though they were made by us student the instructions really take us a long way in creating very tasty sauces and dressings. The breads also caught me by surprise very moist and tasty. Overall I learned something new, again but I wish I learned it the night before while I was experimenting with my food.
ReplyDeleteI really enjoyed this weeks lab. If was fun tasting familiar sauces and ones that I have never had before. By far my favorite was the Alfredo or pesto sauce. Those groups really did a good job on them! My group was responsible for the caramel sauce which turned out really good as well. I love experimenting with new foods/sauces. I am looking forward to next weeks lab!
ReplyDeleteThis week's lab wasn't my favorite. It started off well when we were making our dressing. We made red wine vinaigrette. It had the right amount of tang and flavor. We then went onto our hollandaise sauce it went wrong from the beginning. Our blender leaked and then we had to start over then we used the wrong butter. It defiantly got the best of us. Otherwise all the other sauces were great. I really liked the pesto and chocolate and carmel sauces the best. Can't wait till next week's lab on Starches.
ReplyDeleteKylie Licata
KJL5189
Wed 905-11
I personally thought this lab was a lot of fun. Making our own dressings was pretty neat. I’m actually excited to make my own at home, especially since it will save me a lot of money and I can make various kinds with simple ingredients I already have in my kitchen. My Unit made a honey mustard balsamic vinaigrette. Also, for our main sauce, my Unit made fruit coulis from raspberries, along with butter from scratch. These were two fairly simple things that turned out great. Making the butter was of course time consuming, but it was cool to whip it from the beginning stage of heavy cream. Also, trying the different dessert sauces with the pound cake was to die for. I love chocolate and caramel. Another personal favorite was the pesto with spinach pasta. I absolutely love pesto and could eat it at any meal of the day. I’m so happy to have that recipe since nothing beats pesto made from scratch. Pesto from a bottle is just not the same. Also, I enjoyed the demonstrations by Chef Kristi. I learned a lot about emulsifications and I am of course looking forward to our next lab!
ReplyDeleteWhen I was reading over this lab, I didn't think it would be that great, but I was definitely proved wrong! Creating dressings from scratch was really interesting, I never thought that common food items I have in my kitchen could be combined to make a tasty dressing. My group made basil pesto sauce, and I'll admit I was afraid that it wouldn't come out great. I think what made it turn out so good was using fresh ingredients like freshly picked basil leaves (we took them off the plant ourselves) and freshly grated Parmesan cheese. I've never tasted such great tasting pesto sauce in my life, and I fully believe using fresh ingredients made the entire difference. I really wish I had a food processor so I could recreate this sauce at home!
ReplyDeleteKristen Kramer
Nutr 120 Section 002
Unit 11
This was a very good lab this week for me. Making the vinigarette and chocolate sauce was interesting, but they main thing i made in the group was the butter. I had never known you could make butter that good from just heavy whipping cream. it was not hard at all and came out tasting really soft and delicious. I will definitly be making this for other people in the future to try. All in all a very good learning experience this week.
ReplyDeleteDaniel Rhoads
Nutrition 119 Section 001 Unit 8
This week my unit was responsible for making Mayonnaise. Making this was actually really hard because when I think of Mayo I always think of what you buy in a jar, not so much making it on my own. It was really interesting seeing what goes into it and how little the ingredient list is. Personally I don't like mayonnaise that much so I didn't really get to enjoy the food that my group made. My favorite sauce that was made was the pesto because that is one of my favorite dishes because my mom and I make it all the time over the summer. I also liked a lot of the other sauces and can't wait to utilize the recipes in the future. When it came to making our own dressing, I felt like we chose to incorporate a lot of random flavors together that surprisingly really worked. It was cool to see how simple it is to make your own vinaigrette and I will definitely choose to do that more in the future when I am having salad.
ReplyDeleteI did not know that there were so many different types of vinegar out there. I knew the commons ones such as apple cider, red wine and the regular white but just seeing the choices was a bit overwhelming. The most interesting one I came across would definitely have to be the pear vinegar. Although my group did not chose to use it for our vinaigrette, I smelled it and it reminded me of cider. My group decided to use raspberry vinegar with basil as our herb and initially it came out bitter so we added honey to even out the taste a bit. Using different ingredients was very interesting because we weren't sure it would taste right but it came out better than we thought. This lab has taught me that you don't have to always stick with the traditional ingredients, a little creatively can go a long way.
ReplyDeleteI had a blast on Tuesdays lab, the only type of dressing I have ever made was a very basic olive oil and vinegar dressing and a olive oil and lemon dressing, so creating a vinaigretta with pear vinegar and oregano was very fun/interesting to see how it came out. My unit then had the task of making Hollandaise sauce, which I had never done before nor even know what Hollandaise sauce was made with. However, mine did not come out so well (I thought it contained a bit too much lemon)I now know what I did wrong and what to improve on the next time I make some.
ReplyDeleteGeno Tizio
Section 004, Unit 03
This comment has been removed by the author.
ReplyDeleteToday in lab we made many different types of sauces and dressings. I was amazed that our group was able to make the hollandaise sauce after reading that it is the hardest one to make. I think we did a fantastic job and it ended up being my favorite savory sauce. I also enjoyed the chocolate and caramel sauces with the pound cake. They were great! Even though we weren't fans of our dressings Chef Kristi thought it was great which was a plus!
ReplyDeleteStefanie Chicoski
Nutrition 120
Section 1
Unit 3
I thought this weeks lab was very interesting. I am glad we are learning about how to make fresh sauces right from scratch because it is certainly very important to know how to do this all not only in the career of nutrition but also in life. There were many various types of sauces to try this week and that made it intersting when we all sat down at the end to eat everything. Everyones came out very well even though some were so different from one another. Another part of the lab, the dressing part, was very intersting because it was basically up to us as students to decide what ingredients to add. I enjoyed learning how to create things by tasting them. My group seemed to not have that successful of a salad dressing but now we know for next time what to add and what not to add.
ReplyDeleteLauren Walega
Nutrition 120
Section 001
Unit 10
This week's lab was one of my favorites by far. My group, Unit 3, made the Hollandaise sauce. When Chef Kristi told us it was going to be tricky and specific, we got really nervous. We had to make sure we had every ingredient before turning on the blender. Once we were done, we were so relieved. This sauce was my favorite along with the Low-Fat Buttermilk Yogurt Dressing. As soon as I tasted it, I wanted to go home and make it right away. Of course I loved the chocolate sauce and caramel sauce with the pound cake as well as everyone else. I'm excited to go home and share these recipes with my roommates now!
ReplyDeleteChristy Hixson
Nutrition 120
Section 002
Unit 3
I thought this weeks lab was very interesting and allowed us to use some imagination. Making the dressings out of any vinegar and oil really allowed us to test the waters and expand our knowledge as to what flavors would taste good together. As for the sauces, my favorite was the pesto. When it came to our unit's sauce, it didn't quite turn out as well as we would have liked. We made, or attempted to make the marinara sauce but something went wrong and we ended up with a bunch of tomato tasting liquid. However, there's only going up from there right? We learned from our mistake and that's the only way we can grow as cooks for the future. All the other sauces were great including the very rich chocolate sauce and creamy Alfredo. I'm looking forward to starches next week considering I love pasta and bread!
ReplyDeleteRachel Diamond
Nutrition 119
section 1
unit 2
This comment has been removed by the author.
ReplyDeleteI thought that this lab was very fun! My group and I made marinara sauce, and it was very fun to make. We made it out of canned tomatoes and we had to squish up the tomatoes by hand as well as use the emersion blender, which I have never used before. I never knew how simple it really was to make plain marinara sauce taste so good! Our dressing turned out a little sour but it was still manageable. After we cooked, we tested all the sauces and dressings. I think my favorite sauce was the pesto. It was really tasty, I also loved the caramel and chocolate sauces, and I would love the recipe so I could make that on my own one day. These labs have been really interesting and beneficial!
ReplyDeleteInthira Srisethnil
Nutrition 119
Section 2
Unit 2
This past week in lab my group made buttermilk yogurt dressing. I personally don't like any kinds of dressings, because of my dislike for vinegar. My group in addition made a balsamic vinaigrette. We used not only EVOO but a garlic oil and a splash of lemon juice for an extra flavor. Chef Kristi and many other groups around us really liked our dressing. It was really fun trying out all the different sauces, especially the pasta, my favorite food. The chocolate sauce was amazing, as expected. And surprisingly the butter was very very good, my table wen't through two baskets of bread.
ReplyDeleteShannon McDonagh
Nutrition 119
Section 2
Unit 12
I found this lab very interesting. It was neat to see how everything came together with emulsification. Some of the sauces and dressings were a little weird and I didn't enjoy them, but others, like the chocolate sauce, were really good. My group made the Alfredo sauce, which was really tasty. I made it for my roommates last night. The butter was so good too!
ReplyDeleteCarolyn Byer
Nutrition 119
Section 2
Unit 6
I really enjoyed this lab! It was interesting how every started with a basic dressing recipe to follow but everyone came up with completely different dressings in the end. My group used fig vinaigrette with garlic oil and cloves. It was so good! You needed to really like garlic though! When I go home I'm going to make it for my family! I also enjoyed making our sauce we made the Fruit Coulis. It was so yummy and I never realized how many seeds were in raspberries until we had to strain the sauce! But my favorite sauce this week had to be the caramel sauce! So delicious!
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 7
These week my lab was responsible for making pesto sauce. Even though I'm not a big fan of pesto, I really enjoyed making it! My group followed the instructions but then after trying it a few times we had to tweak it. We added some more salt and even squirted a lemon in. After a few tries, we finally got it right and it actually tasted pretty good! The dressing we made on the other hand, was pretty bad. We tried different things but it was just to strong with onions and had a very strong after taste. But it was pretty neat to make our own dressing. Overall, I really enjoyed this lab and am now a fan of pesto.
ReplyDeleteThis week's lab was really fun! I loved creating our own dressing. Ours was very lemon-y and tangy. It had a kick to it that invigorated the senses. I also loved the fruit sauce! I thought all of the mother sauces I tried were fantastic. I fell in love with the espagnole sauce. I definitely will make this sauce at home and serve it with roast beef. I am really glad that all of the recipes are on ANGEL.
ReplyDeleteKathryn Bridgens
Nutr 120
Section 002
Unit 1
This week my lab unit created a caramel sauce. It was interesting how much awareness we needed to create this sauce. If you weren't paying attention the sugar, corn syrup and water could easily burn. We had to keep one person watching over the pot to make sure we knew what was happening as we were waiting for the sauce to become a deep amber sauce.
ReplyDeleteMy lab unit also created a delicious dressing. At first, we felt like we placed too much mustard, which shows how important it is to taste your product throughout the creation. Had we not have noticed the strong mustard taste, we never would have thought to balance it out with a little more balsamic and a drizzle of lemon sauce. After we were done adjusting the taste, it was a creamy balsamic dressing that we loved!
This lab was really rewarding to me because unfortunately, as a college student you don't think to create a sauce that will change the entire dish so you buy the jar sauce and call it a night. Now I see that a sauce can change the entire meal and I am capable of creating these sauces!
I really loved this week's lab. every units made really tasty dressings and sauces. I've never thought that making sauces&dressings are that easy! I am very impressed. actually after the lab, I made my own Alfredo sauce since spaghetti with Alfredo sauce is one of my favorite food. out unit made Lemon Butter Sauce which was very sour. I still do not know what went wrong to make this sour sauce but it was horrible. other than that, I really really loved this week's lab!!
ReplyDeleteNutr 119
Section 003
Unit 9
I never knew how simple it was to make vinaigrette dressing before this week's lab. Before I thought the simplest way to make a salad dressing was to buy the packet of spices and add it to oil or even water. But it was neat to see how easy it is to combine common household ingredients to make a unique and yummy salad dressing. Our unit combined a pear infused vinegar with olive oil, basil, and maple syrup. It was a little "olivey", but it was pretty good! I really enjoyed this lesson and definitely want to try making own salad dressing again.
ReplyDeleteMegan Satterthwaite
NUTR 120
Section 001
Unit 11
I truly enjoyed this weeks lab. I love that we were able to have the chance to show our creativity and make our on dressings. I particularly enjoyed the fruit sauce. I was a sweet treat. I was also excited to try some of the mother sauces that I never had before. I cannot wait to impress all of my friends with these new sauce recipes.
ReplyDeleteKaitlyn Berkheiser
Nutr 120
Section 002
Unit 6
This week's lab was my favorite because I got the opportunity to learn how to make salad dressing and a mother sauce! My unit was assigned the task of preparing hollandaise sauce and it was a little more difficult than other people's sauces because it is very delicate. However, I'm happy that it tasted great when it was time to present! When I go home for spring break, this will be a sauce that I'll share with the rest of my family.
ReplyDeleteShane Gamble
Nutr 119
Section 004
Unit 3
I was so happy that I have tasted so many delicous dressing and sources in this week's lab! My group was responsible for the Lemon Butter Sauce. However,I didn't like it at first because it tastes a little bit sour,but with the white loaf,it tastes miraculously good which is out of our expectaion! Among all of the sauces, I love the chocolate and caramel the most, their texture and sweetness are appropiate and I think I will make them at home by following the recipe since I am a sweet lover. What's more, I really enjoyed having the wonderful "lab breakfast" with my classmates, thanks for Chef Kristi to give us a chance to learn and share! It's not only fun but also impressive and meaningful.
ReplyDeleteJingyi Zhang
Nutr 119
Section 3
Unit 9
This lab was a lot of fun and really interesting. I never thought about all of the things that go into making dressings since I usually just buy dressing at the grocery store. It is so much better to make it yourself so that you know all of the ingredients that are being put into it. Our kitchen made the marinara sauce that had a tomato base. It was a lot of work to clean all of the tomatoes, but it was worth it. I really enjoyed trying all of the samples, and I had a lot of fun in this lab.
ReplyDeleteSarah Lebowitz
Nutr 119
Section 3
Unit 2
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
I really enjoyed this week's lab because it reminded me how important sauces are when making a meal. The sauce can really change how the overall dish tastes, either in a good way or a bad way. This week my unit made Lemon Butter Sauce, which was very tasty. The wine and lemon flavors were very potent and almost too overwhelming, but with the addition of more butter, the flavor became less intense and more delicious! I would have loved to try this sauce over a chicken dish instead of just by itself. When trying all of the sauces at the end of lab, I realized my favorites were the chocolate and caramel sauces (probably because I love sweets!). Dipping the bread in these sauces made for such a delicious dessert. I cannot wait to make those dishes on my own at home! I also really enjoyed the marinara and Alfredo sauces. I was glad we got to try those on pasta. Overall, I really enjoyed the sauces lab and can't wait to try making them at home!
ReplyDeleteThis week's lab was a ton of fun! I really enjoyed learning about different sauces and dressings. I've worked at a catering company in high school and thought that the sauces made were complex and difficult to make. But after reading the lab, I learned that all sauces are derived from one of five types of sauces.
ReplyDeleteI really enjoyed making our own dressing this week. It helped me learn more about emulsification, as well as experiment. Our group's dressing was a balsamic vinaigrette of sorts. It tasted pretty good. However, over time, the oil and vinegar began to separate. I wish we hadn't of put as much oil in it as we did, because you could very easily taste the oil before anything else.
My favorite dressing that we made this week was the pesto. Pesto is one of my favorites. I get it on anything and everything I can. Whether it be a sandwich, a pizza, or with pasta. The recipe for the pesto was very good, however kind of spicy; which I believe was due to the amount of basil used.
Overall I really enjoyed this lab and am planning on making the sauces on my own sometime.
Blair Boschert
NUTR 119
Section 002
Unit 12
I enjoyed learning about all the different types of sauces and dressings this week in lab. Combining the chemistry with dispersions from class and getting to practice our own in lab was fun! Our dressing was interesting. We used pomegranate flavored vinegar, olive oil, oregano, and honey-it wasn't very good after adding the honey but we needed a thickener. Our group got to make the caramel sauce, which was delicious! It was simpler than I thought it would be as far as ingredients and directions, but the technique to getting it just right as far as the consistency is truly an art. Luckily ours turned out pretty well!
ReplyDeleteNutr 120
DeleteSect 001
Unit #10
For this week's lab, my unit was assigned the Veloute sauce. We used chicken stock as a base, added mirepoix and a bouquet garni. Both of these ingredients enhance the flavor of the sauce apart from the stock. After all the flavor was drawn out, we strained the sauce, leaving the vegetables and the bouquet garni out. The sauce was slighty creamy and it had a consistent texture.
ReplyDeleteNUTR119
DeleteSection 003
Unit 5
This week in lab my unit made low fat buttermilk yogurt dressing. This was very interesting to me because it was something I never heard of, and it have a very interesting flavor. In this weeks lab my unit also created our own dressing, using sherry and red wine vinegar as well as basil dressing and a few other ingredients... Our dressing was really good in my opinion. Of all the dressings and sauces that were made in class I really enjoyed the Chocolate, the Hollandaise, and the Alfredo :)
ReplyDeleteNUTR 120
Section 002
Unit 12
This comment has been removed by the author.
ReplyDeleteI really enjoyed this weeks lab because I have always been a little intimidated by making a homemade sauce, but now I realize how simple it actually is. I also liked making the salad dressing, we made a salad dressing with pear vinaigrette and basil olive oil with a bit of fresh basil as well. It was very tasty. We also made a chocolate sauce that was delicious and so easy! We got to make homemade butter...I never realized it is only heavy cream and all you have to do is mix it for about 15 minutes, so simple! I am definitely going to make my own butter now. I enjoyed tasting all the other sauces and eating the good bread and pound cake. I loved the homemade pesto sauce and the caramel sauce was delicious. I am happy that I have a lot of new recipes for sauces to add to my collection!
ReplyDeleteNutr120
Section 001
Unit 8
I have never made any sauces or dressing before, so I thought this lab was really interesting! My group made the caramel sauce, which ended up being my favorite of everything I tried. It was the perfect texture and tasted so good that some of the students at my table even dipped carrots in it! I will definitely be saving this recipe (and some of the others) for future use.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
I really enjoyed this week alot in lab. I did not enjoy the veloute source my unit and I had to make, but no matter what, even if I may not like all the food items we make in lab, I enjoy trying and being exposed to new things. There are many things that were delicious; the steak, pesto, alfredo, cake with chocholate sauce/raspberry sauce, and the caramel sticks, even the homemade bread. I am glad we have access to all the recipes the class contributes because all of these items I truly will make in my spear time.
ReplyDeleteNutr 120
Section 001
By the end of the lab session, we had quite the spead sitting on our tables. We had more food than I had expected, including bread, cake, dessert sauces, lemon butter sauce, and a several others. I am a huge dessert person so the chocolate sauce was one of my favorites. Another favorite was the fruit coulis. It had an appealing color, taste, and smell. My group made the lemon butter sauce and I don't think it came out quite right. I thought it was going to be thicker. Also I think the lemon was way too strong. I felt like we were adding a great deal of sauce and it still didn't taste appealing. Next time I will have to ask when I am so unsure of my final product.
ReplyDeleteNutr 119
Section 1
Unit 9
This week lab is really interesting especially when we can design our own dressing. My group use dill mix with some vinegar, onion, garlic, mustard, all of us never use dill to make dressing before.But it turned out to be good than we expected. Thank for this week lab that made me learn how to make sauce and know different type of sauce and dressing.
ReplyDeleteNutr 120
Section 001
Unit 12
I really enjoyed this lab and I thought that it was very informative. Chef Kristi's demonstrations and explanations made me able to really comprehend the difference between a temporary and permanent emulsion (information we began learning about in class). I also thought this lab was fun because we were allowed to create our own dressing picking out ingredients we wanted to use. My group made a raspberry, orange, basil type mixture, and I thought that it turned out pretty good. Then after that we began making our assigned recipe which was for the veloute. I couldn't sample but neither of my group members enjoyed it very much. It was fun to taste everything at the end, and one of my favorites was the Alfredo. Overall, I really enjoyed the lab and had fun experimenting with different flavors.
ReplyDeleteNutr 120 - section 001 - Unit 5
I really enjoyed the sauces lab this week. It was so fun to learn about all the sauces and then get to sample them after we made them. My unit made homemade mayonnaise, which I was surprised to discover how easy it was to make. It really highlighted the concept of emulsification when we saw all the ingredients combine together, from a liquid, layered mixture into one evenly distributed thickened mixture! I really enjoyed tasting all the sauces--out of all of them, the caramel sauce was definitely my favorite, and I'm planning on making it at home soon!
ReplyDeleteRayna Sun Nutr 119, Section 4, Unit 1
Learning about how a sauce can really make or break a meal was rather interesting. We started out by making our own vinaigrette. I wanted to be adventurous so we tried the pear infused vinegar, chives, and extra virgin olive oil. It wasn't that bad but not something I would really want to eat on a salad again. You live and you learn! For the sauce, we made pesto sauce. When we blended it, it came out rather thick and very cheesy tasting. We added some salt to see if that would make a difference and it only made a slight difference so we just let it go. The sauce tasted much better when it was finally on the pasta but looking back I think we were suppose to process the ingredients rather than blend them.
ReplyDeleteWhen we got back to our tables, I was surprised and impressed with the amount of food we all created. I can honestly say I enjoyed every sauce. The dessert sauces were my favorite though since I have a huge sweet tooth. The fruit coulis was a nice color, with a flavor that was sweet but not too sweet. Surprisingly, I actually enjoyed the Lemon Butter Sauce. I think it was a tad too lemony but I liked the "punch" it gave when it hit your tongue; It was completely unexpected. Hopefully I can utilize one of these in my meal planning assignment!
Shane Mills
NUTR 119 Sec 1
Unit 11
This week was a really awesome week because a lot of the sauces the class made were great. I really enjoyed all of the sauces that the class made and how we got to try them with bread lettuce and pound cake. My favorite would probably have been the chocolate sauce because you can never go wrong with chocolate in my book. I also really enjoyed how we were allowed to make our own dressing. I had never done that before and that was a really neat experience.
ReplyDeleteRachel Sedgwick
Nutr 120 Sec 002 Unit 12
This was a very interesting and fun lab. I enjoyed watching the demonstrations of emulsifications and had the chance to make chocolate sauce in my unit, which was delicious. I especially enjoyed trying out our own experimental dressings, even if it took our group a few tries until it wasn't so sour tasting!
ReplyDeleteAmanda Niederle
Nutr 120 Sec 002, unit 8
This comment has been removed by the author.
ReplyDeleteThis was definitely my favorite lab to date. It was awesome that we were able to try so many different flavors of pasta, dressing, and dessert dips. One of my favorite parts of the lab was when the groups got to make their own salad dressing. We decided to use garlic olive oil, honey mustard, basil, and more garlic. It turned out really great! I honestly would have eaten our dressing again at home. The pound cake was also a great addition; it was so delicious!
ReplyDeleteNutr. 120
Section 002
Unit 7
This turned out to be an interesting lab. My group made the Alfredo sauce which I think turned out pretty well. I enjoyed trying this sauce, but I would have to say my favorite one was the caramel sauce and it tasted really good with the pound cake. Each group also got to make their own salad dressing. My group combined the red wine vinaigrette with Dijon mustard, basil, and oil. I think our dressing turned out pretty well also.
ReplyDeleteCarrie Kelly
Nutr. 120
Section 001
Unit 6
I could not make it to my regualr lab which is on Wednesday morning so I made up a lab on Tuesday. I thought it would be awkward to join other groups but it was actually really fun to cook with new people. My group made the Espagnole sauce which took more than 40 minutes so we had to start on the sauce before making the dressing. The sauce turned out very nice. Then, we made the dressing with garlic oil, lemon grass, lemon juice, minced garlic, and honey. I loved that we could experiment the ingredients.
ReplyDeleteHeyjin Koo
DeleteNUTR 119
Section 003 (Wednesday 09:05)
Unit 1
This comment has been removed by the author.
ReplyDeleteThis weeks lab I really enjoyed because we had the opportunity to use some creative and really use what we wanted when making the salad dressing. My unit used raspberry vinegar, hazelnut oil, fresh Dill Dijon mustard, and a little bit of honey. When we first made it, the dressing was extremely oily. However, after some helpful advice from Chef, we were able to control the oil a little more by adding some extra Dijon mustard. We also made the Pesto sauce. This was the first time I actually tried Pesto and it was delicious. The fresh basil has such a strong scent, but paired with pine nuts and garlic is extremely appealing. I'm so excited to try and make this sauce along with all the other ones we tasted during the lab at my apartment!
ReplyDeleteAlyssa Jacunski
NUTR 120
Sec 002
Unit 11
My group made caramel sauce in this week lab. It seemed like an easy task, but it was actually a really challenging cooking experience for us to make this sauce. It was so interesting to observe the cooking method of caramelization from the sugar. The key of making caramel sauce is the moment of putting butter and cream because it had to be deep amber color. We actually failed at the first time. Of course, we tried again and become successful at the end. I really like the moment of tasting food together after we cooked. We can give comments each other and share experiences. I think the lemon butter sauce is really fresh and new for me. I personally love sour taste, so it is really a suitable sauce for me to eat it with salad. It was a very fun class through cooking. I am so happy to work with my smart partners. I hope we will cook more new and different food and I am really exciting about it.
ReplyDeleteMan Ting Wu
NUTR 119
Sec 003
Unit 10
This comment has been removed by the author.
ReplyDeleteThis week was definitely challenging due to my inexperience with creating sauces and dressings. My unit was assigned the marinara sauce, which turned out delicious. However, we ran into some complications with time and completing everything for serving. We had some problems with the consistency of the pasta, and felt badly when giving it to the other units to serve. Also, our dressing was challenging to make. We used a bizarre mixture of ingredients that made it very bitter, so I continuously added honey and sugar to make it sweeter. Eventually, it was edible, but I would definitely not buy it in a store! I enjoyed the chocolate sauce (even ate it plain) and pesto sauces the best.
ReplyDeleteNUTR 120
Section 1
Unit 2
In this lab, my unit and I made the caramel sauce. I absolutely fell in love with this sauce and can’t wait to make it at home! I really enjoyed trying all the other sauces my classmates made, it really made me realize how many great ways sauces can be made and used. Other than the caramel sauce, I really enjoyed the chocolate sauce, but wished it were just a little thicker. I thought it was too much liquid and therefore not as enjoyable. I believe I am blogging more about the sweet sauces because I have a sweet tooth and enjoy anything that has sugar in it. But other than that all the flavors from the sauces were great and I really am looking forward to doing them at home.
ReplyDeleteKarina Roger
Unit #10
My group made the veloute sauce and it was delicious on the bread. I was surprised that it only took a small number of ingredients to make a sauce with a lot of flavor. I imagine this is true for many sauces, which gives me more motivation to try some of these recipes at home, especially since I really liked all of the ones I tried in lab.
ReplyDeleteMy group was in charge of making the Chocolate Sauce. I have melted chocolate before so the process was familiar to me, but to my surprise the recipe called for butter to be melted into the chocolate. I have never done that before, but I can see after tasting the sauce that by adding the butter it only improves the taste! Our group also made homemade butter. It took about 20 minutes of beating and the structure changes of the heavy cream was very interesting. It went from liquid to a whipped cream substance, to a thicker more solid looking mixture and then back to an almost runny solid. We then put the entire mixture into cheese cloth and squeezed out all the liquid and was left with butter. It tasted great! ~~ Rachel Sabinsky Sec 004
ReplyDeleteThis week my group made the Espagnole Sauce. This was definitely my favorite lab so far because as well as being assigned a sauce to make we were able to use our creative side and out together a dressing of choice. This lab was useful for me because my parents are always creating dressings at home and now with the help of this weeks lab I can finally give my input. With not having much knowledge in the creation of dressing and randomly selecting oil and vinegar to put together, I was surprised the dressing came out as well as it did. My favorite sauce that was prepared this week was the chocolate sauce. It was fun to taste all of the sauces at the end as I did not expect to like as many of them as I did.
ReplyDeleteAlexandra D'Esposito
Section 1
Unit 4
This week’s lab really brought to life a lot of concepts and tools that my mother would use while cooking in my home. A particular cooking instrument that I always saw her using in the kitchen was the immersion blender. Not until this week’s lab did I get a chance to try it out, and it really made the task of pureeing our soup a breeze. Our unit was responsible for making the marinara sauce, a common sauce that I was used to making. I was very surprise in the overall taste of our sauce. I was always told that a good marinara sauce should cook for over 6 hours, but by simply cooking it for about 45 minutes the acidic levels dropped and the taste was outstanding!
ReplyDeleteIn this weeks lab, my group created the pesto sauce. Even though it is such a common sauce, I never really eat it. When making it, I was surprised at how simple it was to make and how good it tasted. There were very few ingredients that went into it and the preparation only took a short period of time. I was also really intrigued at how easy it was to create a permanent emersion dressing. My group decided to use pear vinegar with olive oil dressing. At first I was skeptical about the pairing, but it turned out to be really good. I am glad now that I will be able to make my own salad dressings more often now knowing how simple it is and how much healthier I can make them.
ReplyDeleteIn this week's lab, my group made the fruit coulis. At first it was not sweet enough and a little bitter. However, we added some more sugar and it tasted great! It really complemented the pound cake. We also made a salad dressing which went nicely with the lettuce. However, once we let it settle for about 10 minutes, it did not taste the same! (Naturally, most of the ingredients settled to the bottom). I also really enjoyed learning about emulsifications and trying different combinations of foods and sauces. Turns out the carrots went well with the caramel although it was an odd combination. Also, the chocolate sauce was delicious - probably my favorite.
ReplyDeleteBrooke Hukins
NUTR 119
Unit 7
In this week's lab, my group made mayonnaise. I have heard that making mayo from scratch is easy, I was never brave enough to give it a try. I was easy! One egg, one cup of olive oil, one cup of vegetable oil, a pinch of salt, pepper and paprika go into a blender (not in that order though). Simple! I really enjoyed our vinagerette too. I make my own at home often. So I was really excited to see how Chef Kristi made hers using the blender and the dispersion stayed. I can't wait to try that at home!
ReplyDeleteThis sauce lab was a pleasant surprise. Each sauce was very different from the next. My unit made the hollandaise sauce. We were apprehensive at first because this is said to be the most temperamental sauce to make. However, once we made our vinaigrette, we were more prepared and confident to attempt the hollandaise. It turned out very well, and we made sure that it did not sit for too long before the class could taste it. I personally loved our sauce on the baguettes, but I do have to say that the caramel sauce just made my day.
ReplyDeleteIn this week’s lab, I learned how to make different sauces. Our group made pesto sauce, which had a very strong smell and taste. I really like it when it mixed with pasta. In the presentation time, I was surprised by tasting the different sauces. After several tried, our table got our favorite combination, which was a piece of cake dip in chocolate sauce, caramel sauce, and fruit coulis. I realize that sauce do make food different.
ReplyDeleteThis week my lab created a butter lemon sauce. I am so used to cooking marinara sauce every night, so it was nice to try something new. I was shocked by how simple it was for us to make! The trickiest part was cooking with the butter. This recipe called for a lot of butter and we had to be sure that we simmered it enough and watched over it enough so that it didn't burn. I thought all of the sauces tasted really good in this lab. Everyone did a great job.
ReplyDeleteThis week's lab was my favorite one. i was really enjoing making sauces and trying dressing with salad. my favorite dip was caramel sauce and dark chocolate with pound cake/.although we fail to make sauce but it was good overall. it was very informative lab session, and cant wait to make dressings by myself at hOMe:)
ReplyDeletenutr119
section3
unit3
jiwon baek
This week our unit worked on the chocolate sauce and the smell was so dreamy. It was so delicious with the pound cake, as well as caramel dressing.
ReplyDeleteI also loved the pesto sauce, I love the deep green and savory taste it brings to my pasta and bread.
Nutr120 SECTION 002 UNIT08
For this lab, I got the chance to be a part of making my own vinaigrette with my unit. I felt that it was quite the challenge to be thrown into right off the bat. I'm not terribly familiar with types of oils and their tastes so it was definitely a bit of a guessing game for us to try to put together a nice vinaigrette. Our intention was a nice fruity flavor so we chose a raspberry, citrus, and basil to put in our vinaigrette. Surprisingly enough, it turned out tasting similar to pesto and olive oil. The basil also turned the vinaigrette an interesting green color that we were not expecting. However, the vinaigrette tasted very good despite the fact that it wasn't quite what we were going for.
ReplyDeleteToday in lab my group and I got to make Alfredo sauce. Being a big pasta and cheese lover, I was so excited to learn how to make something that I wish I could eat everyday. I didn't realize what a slow and steady process making sauces was. We really had to slowly stir and mix the ingredients in at particular times to get it perfect. The most difficult part of it was making the sauce thicker. The recipe only called for a little bit of flower, so we felt as if the sauce was too watery/thin, even after adding the cheese. We added a little bit more flower, whisked, then added more flour until we got it to be as thick as we wanted. I felt as if the sauce turned out really well, though a little more salty than I liked. For my first attempt I was proud and I know it is a sauce I will make so many more times that I will be able to perfect it.
ReplyDeleteI thought that the wide variety of recipes in this particular lab proved to be very interesting. My group had the pleasure of making the chocolate sauce, which was SO tasty. In addition, we made butter fro scratch. Both of these recipes proved to be quite shocking, as they are both so simple! I had no idea that butter was simply heavy cream with all of the water taken out of it! Overall, I really enjoyed this lab, especially the taste tester at the end. My favorite sauce was definitely the tomato sauce with the pasta, it was so fresh tasting and light! Yum!
ReplyDeleteOur unit prepared the lemon butter sauce and our own vinaigrette. I worked primarily on the vinaigrette when we started hings off, and I'll admit I was intimidated when it came to making ingredient choices. However, I had to push those feelings aside and picked what I needed. Our vinaigrette ended up tasting really good! he onl thing was that it began to break towards the end of lab. Most likely because the oil was added in a little too quick. Overall, I really enjoyed the lab. I am a huge dessert lover, so the chocolate and caramel were top choices for me. Also when I saw he bread and butter, I knew I was in trouble. I barely have that combo together, but when I do, I can't slow down!
ReplyDeleteThe sauces and dressing lab was based on our understanding of the emulsification and dispersion properties of making a sauce. We learned about the 5 mother sauces , that all other sauces are derived from. We made a dressing and employed the use of a blender to achieve a permanent emulsification. It was crucial to add the oil slowly to allow for the permanent emulsification. Our dressing consisted of basil olive oil, white wine vinegar and dill among other things. It came out very light and fresh, and was a perfect pair to our salad greens. Our unit also made a buttermilk yogurt dressing. The recipe was simple and required use of a blender to mix all the ingredients.
ReplyDeletenutr 120
sec 001
unit 12
I like the ruseburry dressing this week and also the chocolate one...
ReplyDeletenutr 119
sec 003
unit 7
Ruifen Zhang
This week I was pleased to learn about the many different culinary definitions surrounding sauces. I learned what it meant to reduce and emulsify things, which I thought was neat! Although I liked each sauce individually, it was quite difficult to taste each of the given sauces one after the other. Ranging from marinara sauce, to alfredo sauce to caramel sauce, it was quite a wide variety of tastes and textures. This week my unit had the pleasure of making chocolate sauce, which was BY FAR my most favorite sauce created this week!
ReplyDeleteAbbey Lathrop
NUTR120, Section 1
Unit 8