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
Tuesday, February 12, 2013
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
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The starches lab was interesting because there is added starch in so many common foods that you never think would have starch added. This week my group made the roasted potatoes with garlic and chive sour cream. We felt that our recipe was extremely simple with too much down time, but the potatoes also tasted really good! My favorite dish was probably the macaroni and cheese, followed by the risotto. I will probably make the mac and cheese again soon!
ReplyDeleteCarolyn Byer
119
Section 2
Unit 6
This week, my group made the stir fry with chicken. We thought that it was great but we ended up adding more soy sauce and oil because it really had no flavor when we first taste-tested it. Compared to the vegetable stir-fry, I think ours was less gooey but wasn't as flavorful. My favorite dish was the quinoa dish- it was very light and flavorful. I'll probably try to make that.
ReplyDeleteStefani Pappas
NUTR 120
Section 2
Unit 2
This week’s lab was really interesting as it featured some Asian cuisines such as stir fries and sushi. It reminded me of a lot of usual dishes I get back home. A bowl of rice with some stir-fried chicken and vegetables was the way to go. However, ever since I began my studies here in America, I have been exposed to different types of cuisines and have adapted to some of them. That is why I was able to enjoy some of the more classic Western dishes such as macaroni and cheese and oven-roasted potatoes with sour cream and chives sauce. I also liked the cream of roasted cauliflower soup, the texture and taste was a different but surprisingly good one.
ReplyDeleteOur unit made quinoa salad and it was a rather simple process. We made sure to taste every step of the way to ensure that our final product will be just the right taste. We also managed to present our dish on time this week. Besides that, we also organized our unit so that it will be easier to find utensils and other items in the future.
Some of the dishes this week were a big hit while some were not, this goes to show that people are sometimes more resistant to new things that they are not familiar with. Nonetheless, it was a good learning experience to be exposed to the various kinds of rice, pasta, and starches that are available all around the globe.
Carolyn Low
NUTR119, Section 2, Unit 10
My unit made the brown rice stir fry this week. I thought the dish was very good. I especially enjoyed the toasted pecans and almonds! My group never knew how good the pecans and almonds would be once they're roasted. I will start doing that with any nut-containing dishes from now on. I really enjoyed the mac and cheese. The breadcrumbs on top were really tasty!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteStarches can be used in so many different ways and I think this lab captured the best ways they could be used. It really ties together the rest of the ingredients to make a strong dish. My group used rice to roll sushi, something I thought I'd never do! Short grain rice is usually used for sushi because it is very sticky, and now I know why you want your rice to be sticky for sushi - having something that holds all the ingredients together is a necessity. I was surprised at how nice they all came out and I think our group did a very good job.
ReplyDeleteKristen Kramer
Nutr 120 Section 2
Unit 11
In this weeks starch lab, my group made oven roasted potatoes. They were DELICIOUS. But I also got to try so many other foods that I usually never eat, like the quinoa. It was interesting to me to see how many foods actually have starch incorporated into the recipe. The potatoes I cooked were obviously a starch but starch was also used as a thickener for recipes like the different stir fries that were made. I've started saving some of the recipes we make in class so I can make them on my own at home! Overall, I was pleasantly surprised with how great all the dishes turned out and happy I got to try some new things today.
ReplyDeleteSarah Geskes
Nutr 120 - section 2
Today I learned that starches take patience and time to cook them correctly. My group made the risotto. To make it, we had to add small amounts of stock at time and wait for it to be fully absorbed before adding more. This seems to be true when using starches in other recipes as well, so starches can be tricky to use or make correctly, but judging by the dishes I tasted today, it's worth the patience.
ReplyDeleteNutr 120 Section 002
In this week's lab my unit made Curried Lentils and Vegetables. I didn't think it tasted too bad but judging by the looks of it, it definitely scared people away. When collecting the bowls not many groups even touched our product and someone referred to it's looks as similar to cat throw-up. I do think the main reason it looked unappetizing was because it was curried, making it a color mixed between yellow, green, and brown.
ReplyDeleteOf all the groups my favorite meal had to have been the mac & cheese. I thought it was absolutely delicious and I loved the creaminess of it. I saw that the group had to put a lot of work into it but I thought it was very cheesy and just great. I also thoroughly enjoyed the sushi rolls. I've heard of people making them at home but they complained about it being difficult. I think the group that made the sushi also did a very good job. Reading through the recipes, I took notice that the cauliflower soup was made with a bechamel sauce. I thought that was interesting because it was the one sauce we didn't discuss in last week's lab and covered this week. I was glad to taste it, but can admit I didn't enjoy it the most.
Amanda Burkholder
Nutr. 119 - Section 2 - Unit 7
This weeks lab was a challenge for me. My unit (along with Unit 12) made sushi, which to a point required some patience. We had to cut the carrots and cucumbers into very thin slices, but also cut up an avocado. However, rolling the sushi was actually a lot of fun. It was a different process than many other starchy entrees that I've made before. The sushi tasted very good too!
ReplyDeleteMy favorite dish this week probably the risotto. I actually really like risotto to begin with, and the mixture of all the ingredients that the group used worked so well together and just made my mouth so happy. This week was a very fun lab filled with lots of yummy food. I'm looking forward to making the stir fry's (when I have time) in my apartment for my roommates and myself.
Alyssa Jacunski
NUTR 120
Section 002
Unit 11
This week my unit made Polenta Salsa De Pepperoni (Italian for “cornmeal with peppers”). The cornstarch, whole milk, and goat cheese melted nicely together; however, our cornmeal sauce was not thickening properly. Our group added more cornstarch, and turned up the heat so our cornmeal sauce would thicken more quickly. The red peppers, onions, olive oil, and balsamic vinegar really heated up nicely, and the smell of the balsamic vinaigrette was very powerful and made me want to eat the peppers and onions right out of the pan! When it came to trying the other groups food, the macaroni and cheese was my favorite, and the sushi was prepared very well!! I want to make sushi for a dinner party that I am going to throw soon! This week's lab was very fun! Like I've said before I always look forward to Tuesday's due to the mini feast's!! :)
ReplyDeleteToday my group made macaroni and cheese and used a bechamel base for the cheese sauce. I thought it was interesting how the sauce thickened as we cooked it on the skillet. It was thick and grainy looking after we added the flour to the butter in the roux, but when we added the milk it was very thin at first and we thought that it wouldnt thicken and were shocked when it did. The recipe turned out very well and every one said that they enjoyed it. It was a lot easier than I had originally thought and was pleased with the end result.
ReplyDeleteNatalie McGrath
NUTR 119
Section 004
Unit 9
I really enjoyed this particular lab and had a lot of fun! Our group was one of the groups responsible for making the vegetarian sushi. It was a lot easier than I thought it would be! It was also a lot of fun rolling up the sushi on the bamboo mats. When our units were finished with the sushi, I was quite excited because once everything was plated I thought it looked delicious and almost professionally done. But I am also biased because I helped make the sushi. Before this lab I had also never actually tried sushi; I was always so hesitant to do so. Since ours was vegetarian I decided to give it a try and was pleasantly surprised. I ended up really enjoying the sushi! This lab has really opened me up to trying new foods I had never even considered or had been hesitant to try before. I also really enjoyed all of the other dishes made by the other units, everything was well done and tasted great. It was neat to see how the different starch recipes turned out when they used a wide variety of starches in the dishes.
ReplyDeleteSara Vincenzi
NUTR 120
Section 002
Unit 12
This lab was really fun! I feel this way especially because I was in the group that got to make the vegetarian sushi rolls. I have never made sushi before and have only ever tried it once in my life so I was really excited to have this as my dish. I really enjoyed actually making the sushi rolls the most. Not only did I enjoy the process of making my dish but I also really enjoyed the taste of it. Every other groups dishes were great as well. I have never been one to turn down a nice homemade macaroni and cheese.
ReplyDeleteRachel Sedgwick
Nutr 120 Sec 002 Unit 12
Today's lab our unit worked on Creme based cauliflower soup. The preparation required us to make Bechamel and blended with roasted cauliflower,garlic, and shallot. I got to see how one of the mother sauce is used in a dish. I was also surprised to know there are thousands of different kinds of rice out there in the world. Chef Kristi talked little about purple rice, which I love and hopefully we get to use them in lab one day.
ReplyDeleteDan Bi Choi
Nutr 120 Sec002 Unit 8
The starches lab was interesting, our group made the Tomato and Basil Risotto with Fresh Mozzarella. It was really complicated and need to take a long time to make. Unfortunately, we didnt do a great job because we dont have enough time consuming for the cooking the rice. Hope I can do a better job for next time cooking.Chef Kristi asked about why there is not any cooking instructions for Chinese food products, well, not only because Chinese making food base of "feeling", but also majority of Chinses people know how to cook, and they doing that as "common sense" for cooking.
ReplyDeleteJing Dong
Nutri 119 Sec 003 Unit 5
I really enjoyed this lab and to my surprise the recipe that our group did was really good (unit 3 Polenta Salsa De Pepperoni (Italian for “cornmeal with peppers”)). It was interesting learning about creating the polenta mixture, and how with just heat and some milk and cheese you can create create that type of consistency. I look forward to next lab and trying all the different recipes that the other groups will create, also adding some of these to my personal recipe book.
ReplyDeleteChristopher Baker
Nutrition 119, Section 004, Unit 3
I really enjoyed what my unit in particular made this week-sushi!!! Probably one of my all time favorite foods. It is funny because when you are watching someone wrap a sushi roll of yours at a restaurant they make it look so easy. Key words "make it look", because it is hard! It took a couple times for me to get it down today without the insides spilling out the sides. Aside from that, it is very simple to make! You could basically put whatever you pleased inside of your sushi roll if you were making it for yourself at home which is very cool. I think it is great how easy it is to make with very simple ingredients that are around most households, now I can make my own sushi whenever I want! We made a vegetable sushi roll, so for me, a sushi lover it was actually a bit on the boring side I must say. The more sauce, flavor, vegetables, and fish stuffed into a roll the better for me! Though, adding some soy sauce with ginger and wasabi really adds the finishing touch of flavor sushi can't be eaten with out in my opinion! I love wasabi, it was funny seeing some people try it for the first time-I can imagine how it would really catch you off guard!
ReplyDeleteMy favorite item that I tried from the other units was the quinoa. I have always enjoyed quinoa but this was actually one of the more flavorful quinoa dishes I have tried! It tasted so healthy yet so flavorful and fresh at the same time. It is a very refreshing dish.
The more I am getting to experiment with cooking and making things my own the more I am starting to love it! I am really enjoying this class and cannot wait to learn even more, become even more experience and improve my skills in the kitchen so I can cook for myself and my family when I am older as my family has done for me my whole life. I take it for granted but I can't imagine not having delicious varieties of meals when I am home and I want to be able to do the same for my kids one day!! It is very important to learn about nutritious and easy meals to make because life is hectic and being able to whip something healthy up quickly is a skill I want to be able to have and I think I am on my way to!
Julianne Horne
Nut. 119 Sec. 003 Unit 12
I had no idea starch was added into so many foods. Today, my unit made roasted cauliflower soup which I thought was going to taste really gross but I actually enjoyed the flavor and the texture of our soup. In order to make this soup, we had to create a béchamel sauce which consisted of butter, flour and lots of milk. Our end result was very sweet at first so we added more salt and pepper which made for a perfect recipe!
ReplyDeleteSeveral of the recipes were very unfamiliar to me. I tried quinoa salad for the first time, sushi, curried lentils and vegetables and polenta. Some were very appetizing while others I wasn’t quite fond of but I tried them anyways! My favorite was definitely the macaroni and cheese with the bread crumbs on top. It was nice and hot, perfectly cheesy and the noodles were cooked just right!
All in all, today’s lab was very eye opening to the various types of starches used in cooking, whether it is pasta, rice or starch used as a thickener. What I like most about this lab is that it is very hands on and I learn something new every day. For instance, I had no idea there were over 100,000 types of rice in the world!
Jessica Marco
NUTR 119, Section 003
Unit 8
This lab was interesting because there are so many ways starch is used, or added into making a recipe. I never really payed attention to it- but this lab helped me to realize it. My group made the lentil soup which I thought tasted pretty good. I also enjoyed the sushi, I've never eaten homemade sushi before and will definitely being showing my friends back home how to make it to impress them. By far, my favorite was the macaroni and cheese. Being a huge mac and cheese lover, I was really impressed with this macaroni and cheese and couldn't get enough it-so delicious. I also love quinoa and enjoyed that also. I was surprised by all the colors rice can be because I'm so used to just eating brown or white rice. I had fun with this lab and learned a lot!
ReplyDeleteCatie McLaughlin
NUTRI 119, Section 002
Unit 7
The starches lab was by far my favorite lab up to date. As the semester goes on, I feel as if we are getting into more complex foods and I enjoy making and eating new and exciting things that I would probably not make on my own at home. My unit happened to make the Quinoa salad that was so delicious! I liked the combination of the lime and honey with all the fresh ingredients including tomatoes and corn. However, my favorite starch was by far the mac and cheese and sushi. They happen to be two of my favorite foods. I really enjoyed the sauce on the mac and cheese and plan on making it in the future. On the other hand, sushi just happens to be my favorite food so no matter what I always enjoy it and I really enjoyed watching them make the sushi and seeing the final product and eating it. I had no idea that there were so many different kinds of rices and pasta! It definitely opened my world to trying new kinds in the future! Looking forward to next weeks lab!
ReplyDeleteThis lab was awesome. This lab showed me that starch is incorporated in a wide variety of foods. Not only did I learn about the sources of starches, but I also was able to try dishes that I have never had before.
ReplyDeleteThis was my first time trying polenta, risotto, and cauliflower soup. I enjoyed all three of these new dishes. I particularly loved the risotto and I cannot wait to make it for my friends and family.
It amazes me how this lab has enhanced my cooking skills thus far. The more that I get the chance to experiment with the new recipes the more confident I feel in my cooking skills. This is a class that I look forward to each week and I cannot wait for the future labs so I can learn even more.
Kaitlyn Berkheiser
Nutrition 120
Section 002
Unit 6
This week in lab my unit was in charge of making the Vegetable Stir-Fry. This is a personal favorite of mine, so I really enjoyed getting to prepare this recipe. Before Tuesday's lab I had never worked with ginger before, other than the kind that comes with sushi! Therefore I enjoyed the push for me to have to get more comfortable with using it. I know now that I will be more confident in the future when a recipe calls for it. When it comes to the other units recipes, I really liked the majority of them. I have to say, this has been my favorite week so far. I especially liked the risotto and the sushi. I'm definitely looking forward to next weeks lab!
ReplyDeleteTrisha Sganga
Nutrition 119
Section 004
unit 1
This was a lot of fun because of the variety of dishes that we prepared this week. It was interesting to learn about all the different types of food that starches are in, especially common foods you wouldn't have guessed. I also found it intriguing to learn about all the different types of pasta and rice from around the world and that they all cook differently. I was especially interesting in learning about how Italy has influenced the development and creativity of pasta and noodles since I will be traveling there this Spring break. This week my unit made the Risotto, which was absolutely delicious! I had a lot of fun this week and I can't wait to see what next week has in store!
ReplyDeleteAlexis Shaffer
NUTR 119 Sec. 002
Unit 5
This week was a carb lover's dream! We had so many delicious dishes to try at the end of lab. My group made the Mac and Cheese, which I was really excited about! I love a homemade baked Mac and Cheese because it is so much better than any packaged ready-made kind you buy at the store. The Tabasco sauce, different types of cheeses, and bread crumbs on top really made for a delicious flavor! I will definitely be making that dish at home by myself. Also, my other favorite dish made by our classmates was the sushi! I have always been a big fan of sushi, but I never expected a student group to make it so professionally! It looked and tasted amazing - I was truly impressed!
ReplyDeleteRachel Gabauer
Nutr 120 Sec. 2 Unit 9
This week was very fun for my group. It was the first time we had the chance to work with different classmates and the first time we ever made sushi. I was never a big fan of sushi but I thought it was cool to learn how to make it. The meals were really good. My favorite overall was the mac and cheese with the bread crumb topping. It was also the first day I ever tried curry. It was not my favorite of the dishes but it was interesting to try.
ReplyDeleteI really enjoyed the variety of starches and grains that were used in the recipes this week. Most of the foods that we made were new to me. This week, as we cooked, it became apparent how crucial starches can be in attaining a desired food texture and presentation. My group originally did not have enough corn meal in our mixture and therefore it did not thicken. Fortunately, Chef Kristy was able to remedy the issue by adding more cornstarch, but had that not happened, our dish would have been something completely different and not very appetizing.
ReplyDeleteNUTR 120, Section 2, Unit 3
This week’s lab was very fun. We learned how to use starch. Before this class, I only know to use tapioca starch. After this class, I was surprised by the various starches that people use into the food. Our group made sushi this week. I assumed that it is easy. However, it has a lot of place that we should to pay attention. First, I shouldn’t put too much rice. Second, I should put all the ingredients in one side, and don’t put too much. However, I learned how to wrap them to roll. I cannot wait to make the sushi at home.
ReplyDeleteNUTR 119, Section 3, Unit 11
Today my group was in charge of polenta! This was the first time I ever made it and it looked a little tricky but hey! I like the a challenge. Today was an awesome day for food. They were actually meals and I really liked that! I am a huge stir fry fan so that was probably my favorite. In the polenta I was a little un easy about goat cheese but you really couldn't taste it at all. I never would of though cornmeal would taste that good because it really wasn't very appealing. Over all I thought today was a success in making Polenta and I enjoyed the lab. My least favorite was the rizzodo because the unit that did it didn't cook the rice long enough. I love these labs because I am trying something new every time!
ReplyDeleteKylie Licata
Section 003 Unit 3 Wed 905-11
Out group made the Stir-fry vegetables and it was so good! Students from other groups came and asked what we were making because the smell was good too. It was really easy to make so I am excited to try making it at home.
ReplyDeleteI enjoyed this week's lab because the recipes are starting to get a little complicated and challenging. I am very excited for next week's lab too!
Hailey Heyjin Koo
Section 003
Unit 1
This week my lab cooked vegetable chicken stir-fry-I am a vegetarian so I did not try it, but the Unit next to us made vegetable stir-fry and it was yummy! I really enjoyed the Polenta; I have never heard of it before and I love peppers and starchy foods so it is a great dinner for me. I also enjoyed the cauliflower soup, even though the consistency was a little off. Looking forward to next weeks lab with fats/oils!
ReplyDeleteMolly Baldwin
Section 004, Tuesday 3:35-5:30
Unit 022
I think this may have been my favorite lab so far. My group made the macaroni and cheese, and it tasted just as good as it looked! Last week I was unsure if our product tasted the way it was intended, this week I am sure we did an excellent job. The only dish I did not like was the cream of roasted Cauliflower soup. I was hoping for more of a creamy soup, not the paste that was presented. I like lab because I get to try things that are not a part of my daily diet.
ReplyDeleteNutr 119
Sec 001
Unit 9
This week in lab the topic was starches. I truly love starches. I like potatoes in any form, rice, corn, etc. I truly enjoyed the mac and cheese, the potatoes with sour cream and chives, the sushi, and the tomato and basil risoto with fresh mozzarella my unit and I had to make. And one new thing that I tried today was quinoa, and surpisingly it was not that bad to me, I actually enjoyed it. I will be making these recipes at home for my family and friends.
ReplyDeleteNutr 119
Sec 001
Unit 5
I learned a lot of info from this weeks lab that helps me in my kitchen. Starch has many uses, and mainly we used it as a thickener for our our recipes. My group: unit 2 made chicken stir fry and I never knew starch was even involved in it. The dishes were very tasty and I tried sushi for the first time.
ReplyDeleteSec: 2
Unit: 2
I like the food that our unit made,the curried lentils and vegetable one,it was really good and health, and I also like the oven roasted potatoes with sour cream and chive sause.However, I do not like the shusi that they made.To sum up, I like this lab,,everything,,I really enjoy it...
ReplyDeleteNutr 119
sec 003
Unit 7
Ruifen Zhang
I really enjoyed this weeks lab on starches. My lab had the tomato and basil risotto. I never realized how tedious of a process making risotto was by slowly adding in broth. It was definitely worth it though. Also, I really liked that the recipes had a lot of different elements in them. There were elements that I normally haven't seen paired together. I've had quinoa before but it tasted very earthy, versus the citrus. Also, the polenta was paired with onions and pepper which I found very good versus just plain.
ReplyDeleteNut 119
Sec001
Unit5
Hannah Geesaman
It was interesting to see how different types of starches reacted to different methods of cooking-and the time used to cook starches is generally long and takes a lot of care to not overcook or undercook it. My temporary group (I had a make-up lab) made sushi which is a meticulous process when focused on the starch. The amount of vinegar and the technique to paddle out the rice requires a lot of skill in order for it to not be mushy or have broken grains of rice.
ReplyDeleteI did not try any of the food because i was sick, but everyone did say the mac and cheese was the best, so i imagine i would enjoy it the most as well.
Christine Li
Unit 6
Section 3
Nutr 119.
This week’s lab was all about starches. My Unit made the curried lentils and vegetables. I liked the curried lentils since I love curry. My favorite dishes were definitely the mac and cheese and the sushi. I’ve always wanted to learn how to make sushi and now I have a recipe to follow whenever I decide to make it on my own. I also learned that there are various different types of rice and pasta. Such as brown, white, basmati, brown basmati, jasmine, wild rice, etc. A starch that was new to me was polenta. I gave it a try, and I didn’t care for it, but I’m happy to say I tried a new food. I’m not a big fan of goat cheese and cornmeal so I think that’s why. But I refused to look at the ingredients until after I tried it, so I wasn’t the slightest bit biased. I also have only had quinoa a few times and after tasting it again, I’m interested in making it sometime in the near future. Especially knowing how nutritious it is. Overall, I enjoyed this lab and I’m excited to continue learning and try new things!
ReplyDeleteThis weeks lab we were able to try a variety of foods with starch in them. A majority of these recipes I have never tried so it was a new experience for me. I enjoyed most of them, but my favorite would probably be the baked macaroni and cheese. My unit made the oven roasted potatoes with sour cream and chive sauce. I think we did well in making them, they tasted really good. We also learned about the wide variety there is with rice including jasmine, basmati, white, brown and wild and that we only use not even half of them in cooking.
ReplyDeleteCarrie Kelly
Nutr 120
Section 001
Unit 6
After having the starch lab this morning, I most certainly am tired! With that being said, this was definitely my favorite lab so far. Sushi is my favorite food, so I was excited that two groups were making that. Everything was done so well, and the macaroni and cheese blew me away! I am so used to eating the Kraft brand out of a box, so that was a real treat to have it homemade.
ReplyDeleteNot only was the food great, but the lesson was interesting as well. I did not know that there were so many types of rice. It really is important to know how to cook each one differently, because the Minute rice takes less than ten minutes, whereas the wild rice takes at least an hour. I wouldn't want to mess that up! All in all, I really did enjoy this lab. I'm adding new recipes to my book as we speak.
Carley Rosenberger
Nutr 120
Section 001
Unit 3
This lab has to be one of my favorites so far. My unit and I made the Quinoa salad, which I thought was absolutely delicious. We mixed some lime, honey, blacks beans, tomatoes, corn, and other seasonings that I had never thought of mixing with quinoa. I had never been so excited to sit down and eat after every unit finished their cooking because everything smelled so good. I really liked how there was a variety of meals so that everyone got the opportunity to try something new. For example, the curry lentils; I have had these before, but in curry, which were delicious. It’s amazing how many types of starches there are, and I cannot imagine one meal that does not contain a starch. It is pretty amazing how many different ways starch can be used, from soups to pasta and even sushi. Overall, I hope we continue to do a diverse set of meals for every lab.
ReplyDeleteKarina Roger
Unit #10
This lab was one of my favorites! We used a lot of different starches that I love to eat (quinoa, beans, rice) so it will be great to have new recipes to look at when I am craving those foods. My group made the tomato basil risotto. I have always heard of risotta but I never actually knew what it was until today. It was a very long process of adding the broth to the rice mixture because we had to wait for the broth to get soaked in cup by cup, but it made for a great final product. I probably wouldn't make this for myself being on a tight schedule for college, but it would definitely make a great meal for a special occasion! Also, today was the first time I ever tried Sushi, and I surprisingly really liked it. Overall, I thought that this was a very fun and informative lab!
ReplyDeleteNutr 120 - Section 001 -- Group 5
In this weeks lab, we learned a lot of different new things. I've never had most of the stuff we ate in lab so it was interesting to try new things. My personal favorite was the oven roasted potatoes with sour cream and chive sauce. Yes I know this is probably the most generic item but it sure was my favorite. I never knew there was starch in so many different menu items. This lab taught me a new recipe too. My group, Unit 3, made the Polenta Salsa De Pepperoni which is Italian for "cornmeal with peppers". It was interesting to cook the milk and cornmeal in a saucepan then add goat cheese too it. I was a little nervous to try it at first but then once I did it was my second favorite! I can't wait to go home and cook this for my friends and family.
ReplyDeleteNutr 120
Section 001
Unit 3
I really enjoyed this weeks lab because it had some food that I actually like due to me being very picky! I made the baked Mac and Cheese and i thought it was so good. It was interesting how it all came together. I was also a huge fan of both the stir frys! Yum!
ReplyDeleteI really liked the lab this week. There were many delicious foods made, although my favorite was the baked Mac and Cheese. I am very picky when it comes to Mac and Cheese, and this was definitely up to my standards! My group made sushi this week which was really good. I've seen sushi made several times, and thought it was too intricate a process for me to every attempt. However, making the sushi was not that hard. It is time consuming though. Had the rice not been made before class, it would have taken us a lot longer. The most annoying part of making the sushi was definitely cutting the vegetables into thin strips. This lab left me full which is a good thing!!!
ReplyDeleteBlair Boschert
NUTR 119
SEC 002
Unit 12
This comment has been removed by the author.
ReplyDeleteI really enjoyed the lab this week and I enjoyed almost every dish the class made. The sushi that the one unit made was delicious! It looked like it was made in an Asian restaurant. Our group made polenta which I have never tired before. It had a different texture to it but, it was very enjoyable. My favorite dish had to be the mac and cheese and it made me consider making it this weekend for my friends!
ReplyDeleteStefanie Chicoski
Nutr 120
Sect 001
Unit 003
This week's lab was starches, and it was my favorite lab so far. Our kitchen made the chicken and vegetable stir fry and we used a slurry as the starch part of the recipe. It was interesting seeing how many different types of starches there are and how they can all be used in different ways to enhance a dish. My favorite sample was the vegetable stir fry, because the fresh vegetables and the soy sauce made for great flavor. I also really liked the macaroni and cheese. I learned a lot from this lab and really enjoyed it.
ReplyDeleteSarah Lebowitz
Nutr 119 Sec 3
Unit 2
I really enjoyed this week's starch lab!I never realized how useful it is to know how to make a roux or Bechamel sauce. It really makes dishes creamy and delicious. Another thing I learned today was how many different types of rice there are- I had no idea! I also didn't know that wild rice technically wasn't rice, but that it is a grass. My favorite dish today was hands-down the macaroni and cheese. Next time I make home made macaroni and cheese I am definitely going to make it using a Bechamel sauce.
ReplyDeleteShannon Kane
NUTR 120
section 1
Unit 4
Today's lab was really fun! I absolutely loved the quinoa salad our unit got to make. It was so colorful and nutritious with the black beans, tomatoes, and cilantro. The lime dressing was interesting and enhanced all of the flavors. I will definitely be trying more quinoa. I also really enjoyed the lentil dish. The sushi made in our lab looked like it could have been from a restaurant! I am definitely learning so much in this lab already and can't wait to try more new foods!
ReplyDeleteMegan McGill
NUTR 120
Sect. 001
Unit 10
This weeks lab was very interesting. I learned alot about rice which was very useful for me because being in school with a time limiting schedule rice is something i eat alot. I learned alot more about the different types of rices that they are and which take longer to cook than others. During this weeks lab, alot of awesome recipes were cooked which isn't different than any other week. My group made the quinoa salad which i absolutely loved. I defintely am going to take advantage of this cooking lesson. I plan on defintely making the quinoa salad for myself and maybe even for my family during spring break. Another recipe that I definitely want to make was the lentil dish. Another favorite dish of mine was the sushi. I wasn't sure exactly how it would turn out since it wasn't being made by a professional but honestly it was not bad at all.
ReplyDeleteLauren Walega
Nutrition 120
Section 001
Unit 10
This week was my first time making a bechamel sauce, as well as cauliflower soup. To be honest, I was doubtful of our groups recipe turning out great because it didn't look all that enticing, but it turned out super delicious! My favorite part about this class is being able to taste ten different recipes, and then having the recipes to use at home with the knowledge I gained from class. I will definitely be trying the mac and cheese (as soon as I get my oven fixed so it doesn't burn everything) and the quinoa salad.
ReplyDeleteGillian Eckert
Nutrition 120
Sec 2
Unit 8
This week my unit made rice pilaf with carmelized onions. This was actually my favorite! The quinoa salad was my second favorite. This lab was very useful to me, because starches are something you usually eat with every meal. Normally, I would just eat mashed potatoes or pasta, but now that I have learned all of these new recipes I can try to add more variety into my meals.
ReplyDeleteThis week my group was responsible for making the Quinoa salad. This process consisted of boiling quinoa rice and creating a sweet sauce with freshly ground lime zest, honey, and several vegetables. During the review at the beginning of the lab we reviewed the vast amount of different types of rice that are made and where they come from. My favorite dishes were definitely the mac and cheese and the sushi! As I have posted in my previous comments, I am not the biggest foodie out there, but this class is beginning to teach me a lot about this side of the hospitality industry and I look forward to learning more!
ReplyDeleteSusan Patterson
Nutr 119
Sec 002
Unit 10
This week's lab was very interesting to me. I feel that, in general, starches have gotten a bad rap, like carbs, lately, and I was excited for the demo because I know there are many types of starches. Chef showed us different types of grains, rices, and pastas. Chef emphasized the fact that starches are made from so many things and that there are so many different varieties. My unit made Vegetable Stir Fry in a wok. Our wok was a plug in, so we didn't even have to turn the stove on! I was enamored by the wok, as I don't have one at home and have little (ok, zero) experience cooking with a wok. I absolutly loved every aspect of it, from the cooking method to the finished product. I'm not a vegetarian, but I felt that our dish was beyond satisfying and I love to see full fledged meal options that don't have meat. I thought our stir fry was absolutly delicious, and I thought that this week's lab was a homerun. Andrea Blumstein alb255 Nutr 119 Sec 2 Unit 1
ReplyDeleteThis week's lab was really cool! We learned how different types of starches are used in different dishes. My group made the cauliflower soup, which started with a bechamel sauce. The soup came out delicious. I loved both of the stir fry dishes that the groups made, and it was interesting to learn that corn starch is what thickens the sauce and makes it taste more like authentic Chinese food. I will definitely be trying this out the next time I make stir fry! My favorite dish this week was actually the polenta. I've never had polenta before, and I was pleasantly surprised by this sweet, creamy food. It was perfectly paired with sauteed onions. The macaroni and cheese came in close second! I am learning so much in this class and can't wait to learn even more.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteUnfortunately I did not get to participate in this week’s lab, but there were a few things I learned during instruction before everyone started on their recipes. I learned how to make a slurry; I never really knew the importance of this (I always thought it was just typical for someone to make a roux as a thickening agent). I also did not know there were so many types of rice. I only ever get the minute rice to make, but I am more tempted now to just try new things. I’m starting to become more inspired when it comes to cooking in the kitchen. I was really looking forward to tasting the Oven Roasted Potatoes with Sour Cream and Chive Sauce, Cream of Roasted Cauliflower Soup, and the sushi, but I’ll try and make some of that myself.
ReplyDeleteRobyn Fiore
NUTR 119
Sec 003
Unit 3
This week, I first felt a little apprehensive about the lab because I would have to make sushi and rice with one other partner, instead of with two units. One I learned the TAs would help us, I had a lot of fun preparing the sushi. A good idea we had was to cut up the carrots, avocados, cucumber, lettuce, and scallions first and put them into piles. That way, once we laid the rice on the seaweed, we only had to grab the group of veggies and start rolling. Rolling the sushi was fun, but I learned not to put too much rice on the seaweed because that's how the seaweed would break apart. Creating a successful, full, put together sushi roll took time, but the process was a lot of fun and something I would love to do again in the future.
ReplyDeleteKathryn Bisbee
Nutrition 119 Section 004 Unit 11
there is pefect cooking time our team cook the Curried Lentils and Vegetables. i really like the taste. otherwise i also love the Polenta Salsa De Pepperoni, the sause make the vagetable fresh and delicious. at last we got a conclution the perfect recipe that will decide the dish. i hope our next cooking time.
ReplyDeleteThis week we made Polenta Salsa De Pepperoni. I have never heard of it and never tried either. It was really interesting making this dish. milk and butter cornmeal and goat cheese make gorgeous dish! It was my favorite dish so far i have ever made. My favorite dish was Mac and Cheese. Until i had mac and cheese from the lab, i didnt like it. but i loved it! cant wait to make it bymyself
ReplyDeletesection3
unit3
Jiwon Baek
This week my lab group made macaroni and cheese. We first had to make a roux by melting butter in a pan and then adding flour to the heated butter. We then mixed the butter and flour together until all the lumps were gone. I noticed that the roux helped keep the consistency of the mac and cheese. Without the roux, I think the mac and cheese would have fallen apart during the oven heating process. Overall, this starchy dish was easy to make!
ReplyDeleteThis week my lab cooked the Chicken & Veg Stir -fry. This is one I am used to but I had never used cornstarch with. I thought it was really cool how starch is such a key to so many different dishes. I really enjoyed the Polenta, the Risotto, and Quinoa dishes the most. The cauliflower soup was also very delicious. Overall, I had never really heard of all these different starch types that Chef Kristi displayed during class. Furthermore I am saving some of these recipes from this lab. Looking forward to next week!
ReplyDeleteAnnie Petrosian
Nutr 119 Sec. 004
Unit 2
My lab made the macaroni and cheese this week in the starch lab. The hardest part of this lab was probably having to grate 4 cups of cheese and then clean the graters after! Overall though, this lab was fairly easy and we had plenty of time to clean up. The eating portion was a little slow so we were a tad late to lecture after but a lot of the food was really good. I enjoyed our mac and cheese but I also really liked the quinoa dish and the risotto dishes the most. I was not a fan of the sushi and the curried lentils though.
ReplyDeleteLaura Holsing
Nutr 120 Sec 002
Unit 9
This week in lab 5, our main focus was on starches. My unit made polenta Salsa de pepperoni which is Italian for cornmeal with peppers. This was the first time I ever cooked with corn starch and I am glad that I got the opportunity to do so! It was a fun recipe to make and share with the rest of the class. Since we finished early, we even added some caramelized mushrooms to our dish. Of the other dishes that other students made, I liked the rice pilaf and cream of roasted cauliflower soup the most! It was also great that there was more food to taste this week making this a decent snack for myself before dinner!
ReplyDeleteShane Gamble
Nutr 119 Section 4
Unit 3
I thought that lab 4 was awesome, but this one was even better! Since we focused on starches, our group made curried and lentils and vegetables. I have never had anything with curry in it, so I didn't know if I would like it or not. I was really pleasantly surprised by how the dish turned out; it was spicy and delicious! However, my favorite part of this lab was trying the sushi. I love sushi, but I don't get the chance to each it very often. It was really good, and I'm going to try to make it at home!
ReplyDeleteJoanna Zeigler
Nutrition 120
Section 002, Unit 7
This week our lab made polenta with onions and peppers. I never made polenta before, but it turned out really great. This week's lab taught me about the variety of starches that are available. Also, I had never tried sushi before. I liked it more than I thought I would. The macaroni and cheese that we got to try was my favorite dish. It was creamy and delicious. I look forward to making the polenta again on my own.
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
The pilaf that my unit made turned out surprisingly well! I'm usually not a huge fan of super gooey-cheesy foods but it was really great once we added the diced tomatoes. I don't know which group made the potatoes but they were really good. A lot of times, potatoes come out very dry and gritty but these were perfect. The sushi was also really good, but the avocado was a little overpowering.
ReplyDeleteBethany Markiewicz
Nutr. 120 Section 001
Unit 5
This prior weeks lab was a whole lot of great tasting starches. My group made chicken and vegetable stir-fry which came out really good. I enjoyed working with the wok because I never had before. It also made the cooking more fun and easier in my opinion. It was a great, healthy dish that did not take much effort or ingredients so I will keep it in mind for future dishes. Some other unit's dishes were also very good as well. My favorites consisted of the macaroni and cheese and I am a huge sushi fan so I also really enjoyed the vegetable sushi that was made.
ReplyDeleteRachel Diamond
Nutrition 119 section 001
unit 2
I really enjoyed the Starch Lab because everything tasted so delicious! My unit made a Roasted Cauliflower Soup with a Bechamel Sauce, it was very good. I think the roasted cauliflower and garlic gave the soup a really great taste. Apparently, the groups that made this soup earlier in the week had difficulty making the consistency thin, but we were able to make it thin with the help from the immersion blender and some extra milk. My favorite dish was the macaroni and cheese and I loved the quinoa dish too! I really enjoyed every dish made, everyone did a great job!
ReplyDeleteCaroline Meehan
Nutr 120, Section 001
Unit 8
This week in lab my unit worked with unit 12 to make sushi. I really enjoyed this lab because I've always wanted to make sushi and I learned how easy it is! We made veggie rolls out of carrots, cucumbers, avocado, and scallions. In the future, I might like to play around with this recipe and add some fish, too. I also liked the quinoa salad recipe and will definitely be trying that on my own.
ReplyDeleteMegan Satterthwaite
NUTR 120, Section 001
Unit 11
This weeks lab was interesting because it had some cultural influence in some dishes. I would like to point out that in the Asian stir fry, most of the vegetables used are culturally adapted to vegetables found in America. In case anyone does travel to any Asian countries the vegetables used are different (with the exception of bok choy). For example there is a Chinese version of broccoli which looks very different from American broccoli. You may think you know what to expect when you actually travel to the country but the dish will be completely different and may surprise you. My unit did the vegetable stir fry which turned out pretty good, minus the broccoli which was starting to get a bit too soft. My least favorite recipe in this lab would have to be the cream of roasted cauliflower soup. I did not enjoy it because I seem to only taste sweetened creamy milky. I would also like to compliment on the unit that made sushi; the presentation was excellent and it tasted as good as it looks!
ReplyDeleteKelly Chi
NUTR 120, section 001
Unit 1
This weeks lab had a large variety of foods that were very different. My unit made the risotto which was actually the first time i've had it. The process seemed like it took a lot of patience and required someone to constantly watch the pot while stirring. Although it is a tedious process it was well worth it and tasted delicious.The other part of this lab that I thought was the coolest was the sushi making. The sushi was very good, however it didn't have that much flavor. I really enjoyed this lab, and learned a lot!
ReplyDeleteNut. 120, section 001, Unit:5
This weeks lab made me full .. since the topic was starch, we made a lot of starch foods such as sushi, rice foods, pasta, macaroni and cheese and so on. most of foods did not have that much flavor. especially sushi needed more flavor like salt and sesame oil. my group made a macaroni and cheese which was my favorite. I was surprised that It was not that hard to make macaroni and cheese. I might make it for my mom and dad when I have some time.
ReplyDeleteIt was great experience!
YoungRim Yoon
NUTR119 Section 3
Unit 9
I definitely overate in the starches lab. I made sushi with my unit and it was really delicious. It was a challenge at some points trying to figure out thicknesses and portions to put inside of the roll. Another thing that was difficult was to get the rice to spread perfectly. In the future I would really love to experiment with different ingredients while making a sushi roll.
ReplyDeleteCaroline Repko
NUTR 119, section 002
Unit 11
I love to cook, so I enjoy all the labs. The starch lab will probably be one of my favorites because come on, who doesn't love carbs! My unit made roasted potatoes with chive and sour cream sauce. I was amazed at how simple the sauce was but still very tasty. It complimented the bland roasted potatoes well and gave it good flavor. I enjoyed the other units dishes as well. The quinoa was very good and I was excited to try it because I've never had it before. The sushi was also one of my favorites because my family has always loved to try and make our own sushi. It was also nice to learn that you could have sushi without raw fish, which tends to push people away from trying it. The mac and cheese was also another favorite, but I am sure that everyone will say the same. All in all I really enjoyed this lab and will definitely use some of the recipies in the future.
ReplyDeleteSection 1 Unit 6 Sarah Crow (to post above)
ReplyDeleteThis week my lab unit made the vegetable stir fry. I was surprised how easy and quick it was to prepare and serve. We had to wait until 15 minutes before serving time to add the ingredients to the wok because it all cooked that quickly. I really enjoyed cooking with the wok because it was easy to clean and as long as you stirred the contents sporadically, nothing burned. I tried all of the dishes served in lab, and I was surprised by how much I liked the quinoa. Everything was very delicious!
ReplyDeleteKathryn Bridgens
Nutr 120
Section 2
Unit 1
Our unit made the roasted potatoes with the sour cream dipping sauce. It tasted good, but we were sitting there for about half an hour with nothing to work on. During that time, we wandered around and watched other groups make their food. The sushi looked really good! I think the mac and cheese was the best, though. My favorite lab so far!
ReplyDeleteMegan Henderson
Nutr 120 section 2
Unit 6
The starch lab this week was awesome. I never really considered the use of corn starch in take-out Chinese food but after my unit made some (awesome) chicken stir-fry I see a lot of ways to include a new ingredient in my home cooking.
ReplyDeleteOn top of learning something new, everything made in lab was great. I know that certain starch preparation techniques, particularly risotto, can be really tricky but everyone nailed 'em.
Anthony Juritsch
Nutr 119 Section 004
Unit 2
In the starches lab, I learned about the four common food starches and their use in thickening and stabilizing common foods. My unit made the tomato and basil risotto with fresh mozzarella which was very time consuming because of the 20-30 minutes it took to add the broth to the rice. The recipe in general was very straight forward and leaves lots of room to experiment with different sides and ingredients. As for the rest of the dishes, the roasted potatos and mac and cheese were my top choices.
ReplyDeleteRobert Sitoski
Nut119 S4
Unit 5
This comment has been removed by the author.
ReplyDeleteThe starches lab was interesting as far as cooking was concerned and taught me quite a few things I did not know before. I was not a fan of much of the food though. My unit made the Futo-maki Sushi Rolls which I was kind of bummed about because I don't eat sushi. It was cool to actually make our own sushi though. People kept coming up to our unit to watch us in their downtime because they never got to make their own sushi before. It was cool how the rice was made since it had to be fanned to room temperature for about 10 minutes.
ReplyDeleteAs for the other food, my favorite was the Macaroni and Cheese made with bechamel sauce. I never had mac and cheese made with bechamel before and it was rather delicious. It made the mac and cheese smooth and creamy with a flavor that wasn't overly cheesy. I also discovered that I enjoy quinoa. I never had it before and never intended on trying it since I tend to judge food I think I'll like/dislike by texture and quinoa never appealed to me. I decided to try it though since I've heard it's a super food that is supposed to be very healthy. Thank goodness I tried it because I will definitely be eating it more often. The lime taste made it very palatable and it's interesting how it can be incorporated into many different dishes. I was also surprised by the Cream of Roasted Cauliflower Soup. While I probably would not eat it by the spoonful, I had a few bites of it and thought it was good. The garlic and other herbs helped to give it a nice flavor even though I wasn't a fan of the consistency.
Shane Mills
Nutr 119 Sec 1
Unit 11
This week we learned about starches. As a nutrition major, the term starch is very familiar in terms; however, I never considered how important it is to common foods that I often consume. For example, starch helps to stabilize sauces, soups, puddings, noodles, and so many other items. One thing we learned that I never knew involves, preparing a sauce. I would have never known why it has become lumpy when I simply added the liquid to the starch. I was never aware that you have to separate the starch granules.
ReplyDeleteMy unit made Quinoa Salad. Quinoa is something that I prepare almost every week but I always used the same sauce-soy sauce. The idea that the grain was able to soak in the sauce, and even looked like it was plain, yet had such a unique and flavorful taste really motivated me to replicate the recipe when I got home.
Another recipe I really enjoyed was the oven roasted potatoes with sour cream and chives. I am a sour cream fanatic and this will add another item, which has a rather simple recipe, that I can eat it with.
This week was the most exciting week to me as far as the recipies went. I never realized how important starches were in cooking and how many recipes they effect. Not only are they important for thickening things, but also add texture and effect the cooking properties or foods.
ReplyDeleteMy unit made Sushi. This was very interesting to me because my family is a huge fan of sushi. I never realized that startch played a factor in sushi, but the rice in sushi is a staple. The rice is a very sticky rice that holds everything together. I didn't care much for the avacado in it, but besides that I thought it turned out very well.
Another recipe That I thought was very good was the Quinoa Salad. I loved the lime flavor in it. I have had quinoa a lot of times before, but never like this. I look forward to preparing quinoa like this next time!
I had a happy time in this week lab again. I made quinoa salad which is a new dish for me. I have never had it before, so it was really fresh and special, especially with the lime flavor. It was also a good dish for starch topic. I did not know about this food before. I can try to make it at home from now on because it was not hard to make. I also really like the stir fried vegetable. Maybe I personally love vegetable. It was really in a perfect taste. I also like the Risotto from unit 5 because of the flavor of tomato and basil. My friend did not like it because it was too hard to chew. However, I like the chew feeling personally. It was really delicious with the fresh mozzarella even though I am not the cheese fan. I also like the roasted potatoes which was really suitable for starch topic. It is a really good vegetable for healthy. Also, it is really good for providing energy.I learned a lot of new things from the starch topic. I hope it will keep being fun in this class. I am really looking forward to next class.
ReplyDeleteMan Ting Wu
Nutr 119
Sec 003
Unit 10
I really enjoyed the starch lab. My group made mac and cheese, which turned out great. I have made mac and cheese before, but only from a box. Through this lab, I learned that making mac and cheese with actual cheese is not that difficult and something I could definitely do in my apartment.
ReplyDeleteThe other food that I loved in this lab was the sushi. I liked it because it was so different from the food I normally eat. I always thought that sushi was something that I could only have when I went out to eat because it was complicated to prepare. However, if my classmates were able to make it then I believe I could make it as well. I will try it.
Katherine Haar
Nutr 120
Section 2
Unit 9
I really liked this lab. It was interesting to see all the different situations in which using starch enhances a recipe. My unit made cauliflower soup, and It was delicious. I also really enjoyed the stir fry. Chef's demos were also interesting, and I didnt even know what a slurry was before this lab.
ReplyDeleteAmanda Niederle
Nutr 120
Section 2
Unit 8
This week my unit made the vegetable stir fry. It was so interesting to see how it came out when we added the soy sauce/water/potato starch mixture made a nice, thick, sauce that really added to the dish--usually I just cook the vegetables without a sauce so it was interesting to see how easy this could be. I also loved the polenta--I've only primarily had it as a porridge type dish and didn't know you could cook it in slices like that, so it was so interesting to see all the different ways starches can be made!
ReplyDeleteRayna Sun
Unit 1
Nutr 119, section 4
I thought the starch lab was interesting and veru useful, I knew there were many different types of rice out there, however, Chef Kristi presented about three that I had never heard of. I really enjoyed make polenta with my unit. I come from a traditional Italian family, and Polenta, or mush as my family calls it (I have no idea why)is a dish usually found on the table when we have family style dinners. It was also interesting to top the polenta with mushrooms, onions and peppers because whenever I eat polenta it is usually covered in sauce. But change is always a good thing and I will have to take what I learned in lab and present it to my family and see what they think of it.
ReplyDeleteGeno Tizio
Nutr 119, Section 004
unit 03
This week, my unit made the curried lentils and vegetables. It tasted pretty good, and the spice definitely added a unique kick to it. However, I don't think lentils are really my cup of tea. I really enjoyed watching one of my group members flip the vegetables in the pan while sautéing! It was also interesting learning about different starches and how big of a role they play in different cultures' diets. The macaroni and cheese dish was amazing and both the stir fry samples were delicious. I also enjoyed tasting the super hot wasabi on the sushi! Overall, this was a very fun lab.
ReplyDeleteBrooke Hukins
NUTR 119
Unit 7
This week my unit made Rice Pilaf with Caramelized Onions. I really enjoyed making this dish and could definetley see myself making it at home. Starches are more important in cooking than I had thought before this lab. Every week I feel myself becoming more comfortable in the kitchen with each recipe we make. Besides our dish, I really enjoyed the Tomato and Basil Risotto with Fresh Mozzarella and the Macaroni and Cheese.
ReplyDeleteAlexandra D'Esposito
Section 1, Unit 4
It was crazy to see how many everyday foods/meals and made using starches. I really enjoyed this lab and all the food that was made. My group made cauliflower soup, using flour butter and milk to create a cream sauce. To blend the cauliflower into a soup we used an immersion blender. It was fun to use an immersion blender for the first time, it is a very handy tool. My favorite dish that was prepared was the quinoa, and risotto!
ReplyDeleteRachel Sabinsky
Section 004 unit 8
I've never imagined that starches can create so many delicous recipe for our diet.This week's lab showed me how fantastic that we could obtain the nutrition of starch while enjoy the good tastes. Our group made the Macaroni and Cheese, it is very common but I did not know how to make it if I had not have the class.When I made the roux, I found that using the eggbeater will let the flour and milk mix more thoroughly and fasten their thickening. And I really love the macaroni with the breadcrumbs on top,which makes it not that greasy as we usually take but has some crispy fun.
ReplyDeleteJingyi Zhang
Nutr 119
section 3 unit 9
For this week's lab, we made the risotto. I realized that the rice takes alot of time for it to fully cook. Our rice did not cook completely; therefore, we had crunchy risotto. Apart from that it tasted really good.
ReplyDeleteJessica Hong
NUTR 119
Section 003 Unit 5
This week in lab, we studied about different kinds of meals that can be prepared from starches. I enjoyed both the stir-fry vegetable and the chicken and stir-fry vegetable. I also enjoyed the polenta and the oven roasted potatoes with sour cream and chive sauce. All of these meals tasted perfect, and I will definitely try all the recipes.
ReplyDeleteElizabeth Akpor-Mensah
nutr 120 section 5
This week my unit got to make potatoes with sour cream and chive sauce. I found this to be one of the most useful things we've made so far because it was simple and the ingredients are readily available in most households. Being a college student, I find myself being able to make roasted potatoes easily and know that I know how to make delicious sour cream and chive sauce , I will make them a lot more frequently.
ReplyDeleteI wish we were able to do whole roasted potatoes, in stead of cutting them into small pieces, but I enjoyed cutting them. Potatoes are difficult to cut and I remember learning on the first day of lab about how to cut a potato correctly. It was good practice on cutting for me.
Alize Habib, Nutrition 119, section 001
Our group made the Quinoa Salad, and it was delicious! It was very easy to make, and for this reason I plan on definitely preparing this dish in the future. My other favorites of the week were the Mac n Cheese and the Risotto. Overall, my group was very impressed with all the recipes this week!
ReplyDeleteTara Shattuck
Nutr 120
Section 001
This week, my group (unit 11) made sushi! It was really simple and delicious. Sushi is one of my favorite foods, so it is nice to know now that I can easily make it myself. Of the other dishes that were made, my favorite was the quinoa salad. I have been eating quinoa for about 6 months now, but I sometimes struggle to find recipes I like to use it in. The lime juice used in the salad made the dish very interesting and different. The tomato and basil risotto with fresh mozzarella also had a really nice taste. I wish we had eaten it while it were hotter though, because by the time we got to it, it had become a little bit gummy and sticky. Overall though, I really enjoyed the flavor of it.
ReplyDeleteThis week lab, my group made sushi. I found out it is not difficult to made it and ingredient are simple. Out all the food in this week lab, i really like sushi and macaroni and cheese. This is my first time eat it but i really like it, it became my favorite food.
ReplyDeleteDalin Vuth
Nutr 120
Section 001
Unite 12
The starch lab dealt with the incorporation of various grains as the main component of dishes, and as thickeners. Our unit made sushi and the starch of choice was rice. For sushi a very specific type of rice has to be used to achieve a proper roll. The rice is a short grain white rice that contains a high amylopectin content and allows it to be sticky. When rolling the rice out on the nori we don't want it to get stuck to our hands so we dipped them into a water and vinegar solution. This worked really well and allowed for easy handling and shaping of the rice. The final product looked and tasted great. Knowing how simple it is to prepare sushi makes me want to try it again, but with fish next time.
ReplyDeleteNutr 120
sec 001
unit 12
This week in lab we learned about starches we used different types of grain and rices. My group made Curried Lentils and Vegetables, it was so good but had a very strong flavor! This weeks meal's were all very delicious! My two favorite were the Quinoa Salad and the mac and cheese! Learning about the different types of rices was also very interesting, I never knew wild rice was actually grass!
ReplyDeleteJanine Mitchell
Nutr 120
Section 001
Unit 7
This week’s lab taught me how to use various different types of starches to compose unique flavorful dishes. I find myself eating a large amount of rice in my own diet, so I found it very interesting how rice can be used in so many different ways. I will be sure to implement some of the recipes introduced in this week’s lab in my own kitchen, especially the creamy risotto dish that I enjoyed so much.
ReplyDeleteI really enjoyed this this weeks lab. This week my group made rice pilaf with caramelized onions and it came out really good! I normally don't like cooked onions all that much but they were really good caramelized. I also liked how we heated up the pecans before we added them to the dish because it really made a difference. One of my favorite dishes this week was the Quinoa. I've only had it a few times but I think it came out delicious and it's really good for you as well! I also liked the Tomato and Basil Risotto with fresh mozzarella. This weeks lab is one of my favorites because I liked getting to try all the different rices. One of my favorite labs so far!
ReplyDeleteNicole Cioffi
NUTR 120
Section 001, Unit 4
Lab 5 was by far my favorite week. We learned about different starches and the different grains we can use to make dishes. My unit made the macaroni and cheese, which involved making a bechamel sauce. I found it very beneficial because we were able to learn how to make mac and cheese from scratch. I was also introduced to risotto which was really good. Besides the mac and cheese, I also liked the quinoa salad a lot.
ReplyDeleteIn Lab 5, my unit made a veggie stir fry. We made a simply slurry of corn starch and water, then added soy sauce. This helped to thicken the sauce of the stir fry. I do wish that my unit got to try our hands at somethings less common, like risotto or the sushi. I would love to learn how to make those! I know, I know we have the recipes. But it is different when you have intructors there to guide you along versus at home. This was my second time trying polenta, still don't like it! But my first time trying quiona, it wasnt bad.
ReplyDeleteKristina Aneckstein
Nutr 120 sec. 1 unit 1
This week, my section made the chicken stir-fry. I thought it was delicious, but we had some trouble acquiring enough ginger to add to the recipe. My favorite dishes were the quinoa salad and sushi. Both were delicious and seemed fairly simple to make! I will definitely save these recipes for the future.
ReplyDeleteLauren Cherry
NUTR 120, Section 1, Unit 2
For the starch Lab my group made the best cauliflower soup using the Immersion Blender! The soup was pretty good and turned out to be a great creamy texture after blending. I was surprised how the 'nutty' flavor of the cauliflower really came out from roasting in the oven with shallots and garlic. I can not wait to try to make the Quinoa and rice pilaf as a tasty side to make a meal.
ReplyDeleteI absolutely loved this lab! Because I had to take my lab early I did not get to make the yellow cake with my actual unit, but I did get make delicious french fries. I loved the salmon, the cakes, and surprisingly even the guacamole. Starches are my absolute weakness.
ReplyDeleteI greatly enjoyed this lab because of the wide variety of different foods that were made. Although it was bit odd to taste such different foods at the same time, I was very pleased to try each of the different foods. Some of my favorites included the stir-fried chicken and vegetables and the macaroni and cheese. This week my unit made cream of cauliflower soup. Although I am not a huge fan of cauliflower in general, I didn't mind the soup at all -- it was very nicely flavored.
ReplyDeleteAbbey Lathrop
NUTR 120, Section 1
Unit 8