In this week’s “international” lab we worked with many varieties of cow’s milk and some of its “family” members; cheese, yogurt, cream, sweetened condensed milk, as well as alternative sources to dairy products, namely soy and coconut milk. We compared the thickening properties of certain milk products as well as the effects on texture and taste when we prepared several samples of the same recipe with a variety of milks. We also prepared a dish showing the many non-dairy sources of calcium we have in the plant world. During lecture we also touched on pasteurization and raw milk as well as lactose intolerance. Next week is spring break, so have fun and be safe. See you in March! Happy cooking – Chef Kristi
Tuesday, February 26, 2013
Lab #7 – Milk and Milk Alternatives
In this week’s “international” lab we worked with many varieties of cow’s milk and some of its “family” members; cheese, yogurt, cream, sweetened condensed milk, as well as alternative sources to dairy products, namely soy and coconut milk. We compared the thickening properties of certain milk products as well as the effects on texture and taste when we prepared several samples of the same recipe with a variety of milks. We also prepared a dish showing the many non-dairy sources of calcium we have in the plant world. During lecture we also touched on pasteurization and raw milk as well as lactose intolerance. Next week is spring break, so have fun and be safe. See you in March! Happy cooking – Chef Kristi
Subscribe to:
Post Comments (Atom)
In this week’s lab my unit made the key lime pie and it was definitely one of my favorite items the class made. I thought it was really tangy and rich but was definitely a good spike to my taste buds. I’ve never tried key lime pie so I thoroughly enjoyed my first try. I was completely shocked to find out that the pumpkin cheesecake used tofu instead of eggs. I can’t say I’ve ever tried tofu before and I’m glad I got the experience. I still liked the pumpkin cheesecake but there was something that wasn’t completely right with it. I think it wasn’t cheesy enough or it was too pumpkin flavored for me. The cheese fondue wasn’t very easy to work with because the cheese wasn’t melted enough but I still really liked the taste. It tasted like a fondue cheese I’ve gotten at a restaurant before. The manicotti had to have been one of my other favorite items from this lab. This lab made me appreciate not being lactose intolerant even more than before.
ReplyDeleteAmanda Burkholder- NUTR 119- Sec. 2- Unit 7
My unit made the different types of pancakes in this week's lab. When making the pancakes, I thought it was really interested to see the different consistencies between the whole, skim and soy milk pancakes. We had a great time making these and they all came out really great- my favorite were the soy milk, but the whole milk ones were definitely the most rich tasting. I loved the collard greens and I'm Greek so I appreciated the mini spanakopitas. I also really liked the key lime pie, I thought it had some great flavors in it. I liked the pumpkin cheesecake, probably because it didn't taste too much like a cheesecake and I usually don't like cheesecake- this was a little more gelatinous in texture which I liked better then a standard cheesecake. This lab opened my eyes to the different sources of calcium and dairy in foods.
ReplyDeleteStefani Pappas
NUTR 120
Section 2
Unit 2
This week, my unit made green stir fry, which was awesome! The oil oil, a dash of salt, pepper, and 3 teaspoons of sesame seeds really brought out the flavor of the kale, broccoli florets, and swiss chard. The stir fry was very easy to make and I will be making this in the future. The swiss fondue was amazing as well, I could really taste the white wine, and garlic clove. At first I was a little bit hesitant to try the Swiss Fondue because it looked very hard, and was not that hot, but once i tried it I tried it, I thought it was the best thing served on the table!! I thought the pumpkin cheesecake was an intresting alternative, but I could tell Tofu was used because the texture was more liquidy and not as hard as a normal cheesecake. This week's lab was a lot of fun as always!
ReplyDeleteKRISTEN HENDRIX
NUTR 120
SECTION 2 UNIT 3
My group made the Thai curry this week. I though the curry preparation was very easy, and much less complicated than I thought it would be. However, I did not enjoy the flavor of the curry. For some reason, I liked all of the individual components, but I did not enjoy them all together. However, I really enjoyed the numerous smoothies and teas this week. They were so tasty! This week's lab also reinforced the notion that there are many different foods that I may not have known about that have a fantastic nutrient profile. I though this week's lab was also very informative and practical, especially for people with a lactose intolerance.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis week, my unit made cheese enchiladas (and they were delicious!). For this we used several different kinds of cheese. I was a little nervous to even try the enchiladas though because I can't handle spicy foods. The little bit of spice was definitely worth it though for how good they tasted. I only wish everyone else could've tried them hot! However, my favorite dish was the swiss cheese fondue, even though it wasn't completely perfect. I love fondue and will definitely try this recipe on my own. It was also interesting to see the different pancakes made with different kinds of milk - skim, whole, and soy. I had never tried soy milk before and it was actually my favorite pancake out of the 3. As usual, I really enjoyed this weeks lab!
ReplyDeleteSarah Geskes - nutrition 120 (sec 2)
This week my unit was in charge of making spanakopita. Typically I don't like feta cheese in sandwhiches or on salads so I had thought I wouldn't enjoy them but was surprised to find that they were very good! I think I liked the cheese better when it had been cooked. They were also not too hard to make, and I enjoyed wrapping them.
ReplyDeleteWhen trying the other units foods I thought it was interesting what a difference substituting milks in foods like pancakes. I enjoyed the skim milk pancakes the most.
I was hesitant to try the pumpkin cheesecake because I heard it was made with tofu, but I loved it! I never realized how many substitutes there were for dairy products that still had high amounts of calcium in them too.
Natalie McGrath
Unit 9 - NUTR 119
In this weeks lab, my unit, 10 had the job of making two different smoothies and Chai tea. I was a huge fan of the banana, honey, and lemon smoothie. It was probably my favorite of the three drinks that we made. In addition, I highly enjoyed the spanakopita. I am a huge fan of spinach and feta cheese and they were just so delicious! I could have easily had 10 of them! It was interesting tasting different pancakes made from different types of milk. The textures and flavors were all so different and I would have never normally made pancakes based on a particular type of milk. Though the whole milk ones looked the fluffiest, I did not try them because I hate whole milk. I thought the skim milk pancakes were delicious! When I heard that the pumpkin cheesecake was made out of tofu, I was skeptical to try it, but I did anyway and it was amazing! (definitely something I am going to try and make)I found it shocking that foods such as kale, broccoli, and almonds have such high amounts of calcium in them! Saying that, the cauliflower gratin was so good. Another food that I am going to try to make myself because it is a healthier alternative to potatoes gratin. No surprise that I enjoyed this lab and I am looking forward to the next one!
ReplyDeleteLauren Gnazzo
Unit 10 Section 2
NUT 119
This week, I joined unit 8 due to a conflict with my regularly scheduled lab period and we made cheese fondue, steamed broccoli/cauliflower, and toasty french bread to dip! We ran into problems with the final consistency of the cheese fondue being super thick, but it didn't seem to effect the taste that much. I really enjoyed getting to work with a new group because they seemed to be 9's or 10's on the cooking skill scale. My usual unit 7 made key lime pie behind us, which was a pre-vegan favorite of mine. Those graham cracker crumbs smelled so delicious!!! I was most thrilled to find out that the pumpkin cheesecake was made with tofu, so I helped myself to a generous portion of that. I will definitely be making that recipe at home.
ReplyDeleteRachel Macy
Unit 7
Section 001
I really appreciated Chef Kristi's demonstrations of using dairy alternatives in recipes because this would make many things edible for me!
This week, my group had the opportunity to make Spanakopita, I personally have never heard of this dish but am always open to try something new! and they were actually pretty fun to make it was as if we were making tons of paper footballs like we would in elementary school. Even though I am not a big fan of feta cheese of Spinach i really enjoyed this dish.
ReplyDeleteMy favorite i would say was the chicken curry, which surprised me because i really have never been fond of the smell or name of this dish but it was actually delicious. This lab I thought was very informative for people who are lactose intolerant.
Louis Merola
Unit 9 section 2
Nutr 119
This week's lab was very enlightening to the fact that there are many dairy alternatives, and how dairy and non dairy products affect the taste and outcome of food. Sampling the pancakes made with 3 different types of milk (whole, skim, soy) was very interesting. Of course the ones with the whole milk tasted the best (to me) and had the best and fluffiest texture. My unit made Pumpkin Cheesecake, with tofu and tofu cream cheese being the 'secret ingredient'. The cake did not turn out as dense as a regular cheesecake, but the flavor was there, and overall I did enjoy the finished product. The tofu really lended itself to the texture of the finished cheesecake. And Chef Kristi noted that if you use an egg subsitute, the recipe is vegan! I am not vegan, but it seems a lot of people are, and it's nice to see options for different food lifestyles. I don't want to sound cliche, but I really enjoyed each unit's offering this week. The fondue, the chai smoothie, the manicotti and enchaladas were great. And the key lime pie came out very tasty, and it's one of my favorite desserts maybe I'll try to make it myself! Andrea Blumstein Nutr 119 Sec 2 Unit 1
ReplyDeleteIn class today our unit was responsible for making the Chai Indian Tea, Strawberry-Banana-Mango Smoothie, and Lemon Lassi Smoothie. It was the easiest lab we have had yet and also didn't involve cooking any type of food. I really enjoyed the manicotti and spinach croissants in comparison to everything else. Throughout the lecture I learned that there are 5 different compositions of milk which consist of water, lactose, fat, proteins, and minerals. With that we also learned about the facts behind what makes a person lactose intolerant--> the inability to digest large amounts of sugar in milk. This issue causes a shortage of enzyme lactase which is normally produced by the small intestine.
ReplyDeleteSusan Patterson
Nutr 100 Sec 2
Unit 10
This week my unit in lab made manicotti!!! It was absolutely delicious. I have never had manicotti made with crepes before. In the past I have only had it where the cheese was stuffed into pasta shells. I actually enjoyed the crepes more because they are lighter and less filling! This dish not only looked incredible, but tasted phenomenal and on top of that, it was so easy to make! The manicotti is a dish I could definitely impress my family with. You are able to make a large portion for a group of people for a meal, and it can be so easily done. Making crepes was actually so much easier than I expected also. They are such a fast thing to make. It was helpful to learn how to make them because crepes are one of my favorite things to have for breakfast. I love filling them with fruit. The number of things you can make with crepes is endless, and now I can easily whip them up myself!
ReplyDeleteThough I would say the manicotti was my personal favorite dish, I was quite impressed with other dishes as well. The non-dairy pumpkin cheesecake was absolutely delicious and had no dairy in it! Growing up I was lactose intolerant and though I have since grown out of it, I have never been a big milk or cheese fan. It sometimes still upsets my stomach, so this dessert with the dairy eliminated was perfect for me. It still tasted so sweet!
It was interesting to find out what other types of food are so high in calcium that are non-dairy as well. Whole almonds have more calcium in them than some types of cheese, collard greens, broccoli, and one of my favorites, salmon, are all great sources of calcium! I have always had a hard time getting enough calcium in my diet, so it is great to know other sources that can provide me with that essential mineral. One of the dishes we had, the greens with kale and broccoli, were delicious and very healthy, while providing you with tons of calcium!
I am really enjoying learning how easy these fufilling dishes are to make and I love them!
Julianne Horne
Unit 12 Section 003
This week my group made the cheese enchiladas, which turned out interesting. The tortillas were corn tortillas and I think that they overpowered the dish. If I was going to make them again, I would probably use flour tortillas. The cheese was good, but I didn't love the sauce. I thought it could have used another level of flavor. My favorite dish was the key lime pie, and my second favorite was the mannicotti. The cheesecake was strange becuase of the texture and didn't really taste like cheesecake, just like pumpkin. It was cool to see what items gave diferent textures and tastes to the foods. The cheese fondue was good but too hard to work with to eat.
ReplyDeleteCarolyn Byer
Nutr 119
Section 2
Unit 6
This week we had a wide variety of foods, and I enjoyed most of them. My group made mancotti and it was delicious. I helped make the crepes and then we rolled them with cheese. It was a fun process and they tasted even better! I think if we had added some flavor and spices to our sauce it would have enhanced the overall taste of the manicotti. I also enjoyed the three different pancakes and the pumpkin cheesecake. I usually don't like cheesecake, but I ended up having a whole slice of it. Overall, I really enjoyed this weeks lab and the variety of food from all over the world.
ReplyDeleteKatelyn Szabo
Nutr 119
Section 2
Unit 11
This comment has been removed by the author.
ReplyDeleteToday in lab, my unit made swiss fondue using various types of swiss cheese and white wine. I am not a fan of swiss cheese so this lab was my least favorite so far. However, our fondue was the perfect texture and according to swiss cheese lovers, it was quite tasty with the bread and vegetables!
ReplyDeleteMy favorite recipies in lab this week were the pumpkin cheesecake, key lime pie and manicotti. Had I known the cheesecake was made with tofu, I probably wouldn't have tried it and I actually enjoyed the flavor! The key lime pie was PERFECT. It was cold, tangy, flavorful and has the nicest garnishes! I am a huge lover of Italian food, so I really liked the manicotti as well. The noodles were a little too soft causing the cheese inside to fall out but other than that, they tasted very good.
The enchiladas were definitely my least favorite. To me, they didn't look appetizing and tasted like a stale tortilla chip. The reason for that was probably because the recipe called for corn tortillas instead of flour.
Overall, this week had an interesting array of foods from around the world! It is cool to see how milk and dairy products can be used in so many different ways and yield various flavors!
Jessica Marco
NUTR 119, Section 003
Unit 8
Today’s lab was very interesting! My Unit made key lime pie. Unfortunately, we made it for the next class since it had to sit in the fridge for a while but I’m sure it turned out great. Since we used the key lime pie made from the previous class, my unit was able to make whipped cream from scratch and decorate it with lime slices. It looked very appealing and appetizing if you ask me!
ReplyDeleteMy favorites recipes for this week’s lab were the Thai Chicken Coconut Curry, and the non-dairy and dairy drinks. The Chai Indian Tea, Lemon-lassi smoothie and the Strawberry-Banana-Mango Soy smoothie were all so delicious! I’m really excited to make them at home. My least favorite dish was the pumpkin cheesecake. I usually like anything pumpkin, but I think the texture threw me off. The pumpkin cheesecake made in class was made with tofu instead of dairy products, which I thought was pretty cool though.
Lastly, I learned a lot about foods high in calcium. I had no idea foods like Salmon, broccoli, kale and almonds were so high in calcium. My brother is lactose-intolerant so it was nice to learn more about what it is. (The inability to digest large amounts of lactose, the sugar in milk.) Overall, I really enjoyed this lab and I learned a lot of useful information.
Alessi Brindisi
Nutr 120
Section 2
Unit 7
Loved all the variety we got to experience today! One thing I have really learned from ALL the labs is that it really isn't as hard as one thinks to cook GOOD food! I made manicotti today and would never have attempted it had I not made it in class first. Also, I would have never known the cheesecake was "healthy" or without any dairy!
ReplyDeleteMackenzie Clapper
Nutr 119, Section 001
Unit 1
(Did a make up lab with Section 3)
This weeks lab was very filling to say the least. All the meals served were very delicious, from the smoothies to the pie. My favorite dish served was the pumpkin cheesecake. I was shocked to learn that the dish was dairy free and made with tofu. After this lab, I will start buying almond milk. It is a great source of calcium with much less calories. Also, I'm gunna start eating more non- dairy calcium sources to explore different foods in my diet.
ReplyDeleteThis weeks lab was really fun. All the foods that we had were delicious. My group made a Key Lime Pie that tasted so good that it reminded me of memories of being at the beach. I really enjoyed the pumpkin cheesecake and I didn't even know that there was tofu in it. I would eat it again even though it had tofu in it. I really enjoyed the whole milk pancakes and the skim milk ones because the were very fluffy compared to the soybean milk pancakes. I also liked that we learned about foods that were high in calcium with out having lactose in them. Which is good to know should I meet some one that is lactose intolerant I will still be about to cook some kind of food for them. I also enjoyed the Manicotti but it was nothing compared to my gram's because she is from Italy and everything that she makes is delicious. I will defiantly be printing some of these recipes off to share with my family.
ReplyDeleteChristine Lockard
Section 3
Unit 7
In this lab, we learned about the importance of milk and how certain people with lactose intolerance substitute milk with other non-dairy but still rich in calcium food products.
ReplyDeleteMy unit got to make 3 different types of beverage. Chai tea reminds me a lot of home because Malaysia is made up of three main races: Malay, Chinese and Indian. Often, I would visit the restaurants opened by Muslim Indians, called “mamak” and order a cup of chai tea (called “teh tarik” in Malay), hot and bubbling with foam. The strawberry-banana-mango soy smoothie was a really simple way to get a lot of nutrients from fruits; it will definitely be a very healthy mid-afternoon snack. The lemon-banana lassi is also something I often see in Malaysia. So I was rather content to be able to make and taste stuffs from home.
The pancakes were delicious but nothing beats whole milk pancakes as whole milk gives the finished product so much more texture and flavor. The pumpkin cheesecake tasted a little weird to my palate as I could taste the tofu and I have never eaten dessert made of tofu, definitely a new experience there. The key lime pie was really good with the whipped cream. I was excited about the Swiss fondue but really wished that the cheese wasn’t so thick, we had to twirl and twirl our fondue forks. The spanakopita was crispy and tasty. My favorite was manicotti as it was served hot and the filling that was made of ricotta, Parmesan and mozzarella was just so good.
I wished that my unit’s recipe would present us a little more challenge though because our recipes were relatively simpler and we always seem to finish first during labs.
Carolyn Low
NUTR119, Section 2, Unit 10
I really enjoyed the milk/milk alternatives lab this week. Our Unit made three different kinds of pancakes. Annie, Tony, and I were all in a row flipping our pancakes-I wish I could have taken a picture! All of our pancakes turned out delicious-I was surprised the soymilk pancake were so fluffy and yummy. I also enjoyed the Chai tea, manacotti, and of course the fondue!
ReplyDeleteIt was nice to get a list of alternative food sources that contain calcium, since so many people are lactose intolerant. Who knew that whole almonds had so much calcium.
I am looking forward to making more delicious food after the break.
~Molly Baldwin
NUTR 119 Section 004 Unit 2
It was really interesting to see the differences in taste and in texture between milk and milk alternatives. I was surprised when I tried the pancakes and found that soy milk pancakes gave a better flavor than the 2% milk. Whole milk pancakes were the best tasting, probably due the higher fat content making them more savory.
ReplyDeleteMy favorite of the week was the manicotti, which is what my group prepared. Although I never had crepes before, I always thought they were a dessert dish so I was really surprised to see them being used here, but it turned out delicious. The crepes were made fresh and the cheeses used were freshly grated as well and I think that contributed a lot to the resulting flavor.
Kristen Kramer
Nutr 120 Section 2 Unit 11
This comment has been removed by the author.
ReplyDeleteAnother good week in lab. All the food items were delicous and full of flavor. We always get to try great new things in this class, that we didn't before. The topic of focus was milk this week and I got to see how big of a role milk can play in any dish. I truly can not wait for our next lab and to see what is in store for us as a class; what new creations will we make.
ReplyDeleteNutr 119
Section 001
Unit 5
It was very interesting to learn about milk and milk alternatives this week. I had heard of soy and almond milk, but never knew how easily they can be incorporated into common dishes, and still tastes the same! My favorite recipe this week was the pumpkin cheesecake, which surprisingly contained no dairy at all. This was shocking! It's crazy how you can manipulate foods into something completely different.
ReplyDeleteMy group made the Swiss fondue. I'm not a huge fan of Swiss cheese, so after a few bites the flavor was just too overwhelming for my liking. But Chef Kristi said that our fondue came out very good! I also loved the Spanakopita and Key Lime Pie. These are two recipes that I will definitely be trying at home.
It was also very surprising to see the pancakes made with various types of milk. My favorite were actually the skim milk pancakes. I was expecting them to be flatter like the soy ones, but they were very fluffy! The texture was great. Overall a very enjoyable and informative lab.
This week in lab my unit made the spanakopita. At a first glance looking over the recipe, I was a little intimidated. The folding of the phyllo sheets seemed a little daunting, but once Chef Kristi demonstrated for us, the process was surprisingly simple! They seemed like great appetizers for a party or gathering. I don't try a lot of Greek foods, so this was a great exposure to a different culture's food! Another thing I found interesting about this lab was the three different types of pancakes made with different kinds of milks. I expected the whole milk pancakes to be the best by far, and while the whole milk ones were still delicious, the skim and surprisingly the soy milk pancakes were extremely tasty! That would be a great alternative for someone who is lactose intolerant. Also, one of my favorite dishes made was the cauliflower. The seasonings on it made it absolutely delicious and the cauliflower was so tender and moist! I will definitely be trying some of these recipes at home.
ReplyDeleteRachel Gabauer, Nutr 120, Section 2 - Unit 9
My group made the manicotti. I thought it was so delicious and definitely my favorite out of all the food being made. It was so cool to make the crepes and that put it all together to make something so yummy. I also really liked the key lime pie. I found it really interesting to see how much milk consumes the basis of all foods. Milk is such an important ingredient to creating the most popular, tasty, creamy, delicious foods there are today. I absolutely loved the Swiss fondue, and would like to eventually purchase a fondue set myself. My favorite was the whole milk pancake. This lab was interesting !
ReplyDeleteCatie McLaughlin
Nutrition 119, Section 002, Unit 7
This comment has been removed by the author.
ReplyDeleteMy group just made International beverages which was Chai this week. It was really special and new beverage for me because I have never tried it before. However, I did not really like the taste. Maybe I am not a milk lover. The other two drinks were fresh and healthy smoothie. I am a vegetable lover, so I really like the green stir fry. The taste was in between average which was not too salty. I love it. Good job Unit 3!!! For the pancake, it was really interesting that there were different taste between variety of milks. I think the skim milk and soy milk were really worked for me. They were really delicious. I discover there are a lot of non daily food which has the same nutrients as milk does. I will really eat more these food.
ReplyDeleteMan Ting Wu
Nutr 119
Section 3
unit 10
So far I think this was my favorite lab. My group did the green stir fry. It was an interesting dish. I Think it needs to have a sauce to a company it. My favorite was the key lime pie. It had great flavor and the marange on top was just right and not too tart. I thought every one did a great job today with their dishes but I feel like we are always waiting on group 5. I said this in my last post but something needs to be done at trying to present right at 1030. I have a 10 minute plus walk to my next class and we never get out when class is suppose to be over. Also we really need to do something about cleaning up. Some people are taking their dishes from their table, some people are only taking their unit dishes. Some rule needs to be implemented. Sorry for my complaints just really frustrating. All and all great lab and I look forward to the next one!
ReplyDeleteKylie Licata
Nurt 119
003 Unit 3
Wed 905-11
This lab was a lot of fun. It was so interesting to see how many dairy and dairy alternatives are out there. The pumpkin cheesecake was really cool because it contained no dairy in it, and yet it tasted just like a regular cheesecake. Our kitchen made pancakes with whole milk, skim milk, and soy milk. It was so much fun making pancakes on the griddle. Both of the cow's milk pancakes turned out like "regular" pancakes, but the soy milk pancakes were a lot larger and flatter, which was interesting. Some other delicious food we had was the key lime pie and the chicken curry. The lab was very fun.
ReplyDeleteSarah Lebowitz
Nutr 119
Sec 3
unit 2
This lab was the most tasty by far. I really enjoyed the cheese fondu as well as the pumpkin cheesecake. Even though it contained tofu, it tasted really great. My unit this week made the pancakes from 3 different kinds of milk; whole, skim, and soy. I personally believed the soy pancakes tasted better than the skim, but of course the whole milk pancakes were the best because they were the fluffiest. It was interesting to learn this week about all the non dairy products as well as the large variety of dairy products being made.
ReplyDeleteRachel Diamond
Nutr 119
section 1
unit 2
I really enjoyed this lab. My group was partnered with another group to make the manicotti. I had a lot of fun making the crepes that were used in the recipe! I thought a lot of the recipes turned out really well. My favorites were the manicotti and the pancakes made with the three different types of milk. I was surprised at how different they were both in taste and texture. The whole milk was just like a regular pancake with the classic batter taste. The skim milk I thought was more dense, while the soy was my favorite which was surprising. It was the fluffiest and I thought it had the best flavor. I think this lab was important because it demonstrated that there are so many alternatives to using cows milk, whether it be for medical reasons or peresonal diet preferences. I have been interested in trying different types of milk and milk alternatives because of the health benefits. The milk alternatives provide the same nutrients while also eliminating cholesterol as well as total fat content.
ReplyDeleteSara Vincenzi
Nutr. 120
Section 002
Unit 12
This comment has been removed by the author.
ReplyDeleteEach lab we do gets better, so in saying that this one was by far my favorite. I was really surprised to find out that so many different kinds of animals milk can be/ are used to make cheese. Also, that tofu was used in the making of the cheesecake (though this was not my favorite, it was not bad and had some other good flavors). My favorite things to eat were the manicotti, key lime pie, and the strawberry banana soy smoothie; the pancakes were pretty good too. I was really looking forward to the cauliflower gratin and was kind of bummed that it wasn’t finished in time, but that’s the thing with making new things; you never know how long it may take you. Overall, I think that all groups did a good job and are getting better with perfecting flavors each week.
ReplyDeleteRobyn Fiore
NUTR 119
Section 003
Unit 3
This week my group made the cheese enchiladas, and they were actually my favorite thing this week. Although, I would have added maybe 3 or 4 more jalapenos. :) We used a few different kinds of cheese, and some tomatillos. I knew about tomatillos and how sticky they were, but I've never worked with them before so that was interesting. I thought the key lime pie looked really nice. I liked the curry, too, but I like mine really, really spicy so it wasn't as good as it could have been. The chai tea was my favorite drink. Pretty much everything this week turned out really well.
ReplyDeleteMegan Henderson
Nutr 120 section 2
Unit 6
My group was in charge of making the green stir fry. I have never used a wok before so that was interesting. We started off with so many greens that we couldn't even fit them into the wok, but then as they heated up, they shriveled and everything worked out well. It was a very healthy, easy dish. When it came to tasting all of the other foods, I was very excited. Everything was so different and great. I think if I had to choose a favorite, it would be between the swiss fondue and the desserts. I don't normally even like pumpkin, but that cheesecake was so delicious. I would also like to add that I did not taste a difference between the three different pancakes. The whole milk based one definitely had the best texture, but I still think they all tasted very similar. However, maybe I just don't have the strongest sense of taste.
ReplyDeleteCarley Rosenberger
Nutr 120 Section 001
Unit 3
I liked learning about the different types of milk in this lab and also the variety of calcium sources. The kale and green stir-fry was my favorite this week. I also really loved the pancakes made with soy milk-they had the best texture and flavor. I had no idea that whole almonds were such a good source of calcium until this lab. I had also never made chai tea before. It was fun seeing the different spices that went into the tea and learning how to make it. Making the smoothies was fun too! The cheesecake made with tofu had an interesting flavor. I liked the international theme and getting to try spanokopita and other new things :)
ReplyDeleteMegan McGill
Nutr 120 Sect 1
Unit 10
I like this week's Lab,that was my favorit so far. We are learn the" INTERNATIONAL" mike product. Our unit made the Key lime pie this week, that is my first time to make it,coz I do not really like cream,but the pie is lime pie with cream on it, it is not too sweet.I like it. I also like the smoothie this week, that is really good. Lots of student do not like the Thai rice or something, but I like it, coz I like Spicy food..and also we try some pancake use different kinds of mike,I like the soybean mike one..thats really good. I realy like this lab ,I can not wait for the next clss after spring break.
ReplyDeleteRuifen Zhang
Nutr119 section 003
Unit 7
This comment has been removed by the author.
ReplyDeleteI had fun learning about the international dishes we made this week in lab! I was surprised at how many varieties of milk that are used in cooking other than regular cow's milk. More importantly, I enjoyed learning about non-milk foods that are high in calcium such as whole almonds, calcium-fortified orange juice, and sardines with edible bones. My unit was responsible for making green stir fry. It involved a lot of chopping and stirring but we all thought that it came out great! I'm glad that spring break is almost here so I can make some of the recipes that I learned from the past few weeks of lab!
ReplyDeleteShane Gamble
Nutr 119
Section 4
Unit 3
This weeks lab was really fun mostly because we were given more complex recipes which is a great way for me to see how much I can handle in the Kitchen. However, this is the first week I didn't like what my unit made. My unit made the Thai Curry. It looked very good but I don't like fish or coconut so the fish and coconut oil turned me off. Other than that all the other dishes were delicious. I really loved the key lime pie and the pumpkin cheesecake was so good! It's crazy that was made without any dairy products. I would love to try and make that some timee. The pancakes were good as well. This weeks lab was really fun!
ReplyDeleteNicole Cioffi
NUTR 120
Section 1, Unit 4
This week's lab was probably not one of my favorites but there were a lot of good things that I liked. I really liked the pumpkin cheesecake and the key lime pie. You would never have thought that the pumpkin cheesecake had tofu in it. Key lime made my stomach so happy when I tried it. That was the first time I have ever had it and it makes me want to try it again. My unit made green stir fry this week. It smelt delicious when we were cooking it but tasting it was just a little dry for me. I'm not really into different kinds of lettuce anyway. You can tell the labs are becoming more difficult as we go on through the semester, and I am eager to keep learning new things :)
ReplyDeleteNutr 120
Section 001
Unit 3
I really enjoyed this lab this week. I was in love with the tufo cheesecake. It was amazing to see that there wasn't any dairy products in the dish. The key lime pie was something I would like to make for my family. I didn't enjoy what we made which was the green stir fry. It was a little bitter but, it's amazing how much calcium is in it. The dishes are definitely becoming more interesting as the semester goes on!
ReplyDeleteStefanie Chicoski
Nutr 120
Section 001
Unit 003
This week’s lab was very entertaining and delicious! My group made pancakes with three different types of milk. I was expecting the whole milk pancakes to taste the best, however both the skim milk and the condensed milk tasted just as good. The biggest shocker of the lab was the fact that the decadent pumpkin cheesecake was made with tofu! When hearing it for the first time I just couldn’t believe it. The key lime pie was a close second to the pumpkin cheesecake along with the creamy curry chicken dish.
ReplyDeleteThis week's lab was definitely interesting. There was so many different kinds of foods to try. My group's recipe this week was to make cheese enchiladas. They were not too bad and they looked good when we pulled them out of the oven, but they fell apart when we tried to transfer them to the serving bowls. My favorite recipe was the key lime pie. I had never had this type of pie before because I never thought I would like it. After today's lab I am wondering what I was thinking because it was delicious and I can't wait to eat it again. I also liked the pancakes that were made with soy although I honestly didn't think I would. The recipes just keep getting better and better every week.
ReplyDeleteCarrie Kelly
Nutrition 120
Section 1
Unit 6
This week my group got to make cheese enchiladas. I have never tried enchilads before, but being a cheese lover I was not afraid. It was actually a lot easier to make than it sounded. The word enchilada just makes it seem complicated, but it really wasn't. I think we struggled the most with rolling the tortillas. It seems like an easy task, but they kept breaking and unrolling. However, once we took them out of the oven, the cheese inside the enchiladas had melted and kept them quite rolled up. Also because we sprinkled cheese on the top, it held the tortillas together better and added even more delicious flavor! Defiantly something I am going to try at home with different ingredients to experiment and find which I like best!
ReplyDeleteSection 001, unit 6. azh5261
This weeks lab was especially interesting for me because I am Lactose Intolerant. It was really great to learn about different dairy alternatives and how they can be used as milk substitutes in cooking. My group this week made the cheese enchiladas and it was nice to work with a new food, the tomatillos. I wasn't sure if they would taste good but they ended up complimenting the enchiladas nicely. Also in this lab we used a jalapeño which I was nervous about because I typically do not like very spicy foods but it turned out to not be that spicy when it was dispersed in the sauce.
ReplyDeleteErica Luciani
Nutr 120
Section 1
Unit 6
I really enjoyed getting to work with all different types of dairy and dairy substitutes in this weeks lab. I am actually lactose intolerant and always have felt that I needed to either suck it up or not eat foods that contained dairy. I always get so frustrated because dairy products are some of my favorite foods. Being able to taste foods with dairy substitutes used to prepare them was really eye opening for me. I now know that I actually enjoy pancakes made with soy milk. My group prepared the pumpkin cheese cake made with tofu, which I thought was pretty good for substituting dairy with soy! If I had to choose my favorite dish this week it would definitely be the key lime pie. This was shocking to me since I really never have been one to go for it and I'm really glad I tried it so that I know to make it in the future!
ReplyDeletePatricia Sganga
Nutrition 119
Section 4
Unit 1
This weeks lab was very interesting, probably one of my favorites actually. I enjoyed seeing everything that we all made that included dairy. Alot of stuff you wouldnt even think about such as the curry with the chicken and the enchalitas. I am so thankful that i am able to eat lactose foods without getting sick unlike alot of people who suffer from lactose intolerance. I was very suprised that the lab worked in products that were lactose free so these people with the allergie to dairy products could still taste these products this week. My group this week made two different types of smoothies and also tea, it was very good.
ReplyDeleteLauren Walega
Nutrition 120
Section 1
Unit 10
I felt very satisfied of this week's food. We had an international recipe from different countries that were made by dairy products, so I had really tasted so many interesting and delicious dishes that I had never experienced before. Our group was responsible for the Spanakopita, which is a flaky pastry filled with spinach and feta cheese. The most interesting part of making this dish was that to fold the phyllo in a skillful way to make it become triangle shape.And I found that I loved to do this and become proficient of it! It was so amazing! After baking,the phyllo become very crispy and delicious with butter on top that was really impressive. But somehow the spinach was a little bit too salty, I think maybe we added too more salt in it. And I really enjoyed the pumpkin cheesecake, Thai coconut chicken curry and key lime pie. They tasted very good and they were my favourite of this week's lab.
ReplyDeleteJingyi Zhang
Nutr119
Section3
Unit 9
I particular enjoyed the opportunity to taste the three different kinds of pancakes made with the three different kinds of "milk" products. I was not surprised that I liked the flavor of the pancakes with the soy milk used because I tend to favor the flavor soy milk over cow's milk.
ReplyDeleteI was happy that my lab group were assigned the enchiladas. I got to work with tomatillos, which I have never cooked with before. I loved the flavor of the enchiladas and I cannot wait to make them for my friends and family.
Kaitlyn Berkheiser
Nutrition 120
Section 002
Unit 6
This week's lab, like every other week we've had thus far, I really enjoyed. I feel like I learned a lot about dairy products, using dairy, but also about using dairy alternatives. My unit (along with Unit 12) made Manicotti this week. At first I wasn't sure how making them with crepes was going to taste, especially since when someone hear's Manicotti you think "pasta". However, this was absolutely delicious, and actually pretty easy to make. The longest part was when it was in the oven.
ReplyDeleteOther than the Manicotti, my favorite dish was the Key Lime Pie. I've never really had Key Lime Pie before, but it was really good. I loved the way it tasted, and the green color of it made the pie look beautiful. Overall, this was a very fun lab, and I feel like I learned a lot about cooking with dairy. I can't wait to make these dishes for my family over spring break!
Alyssa Jacunski
Nutrition 120
Section 002
Unit 11
I really enjoyed this week's lab on milk and milk alternatives. I loved sampling the foods because it was nice to be able to actually compare certain foods with different milk products in their ingredients. For instance, I tasted a huge difference between the soy pancakes and the whole milk pancakes. The type of milk you use when cooking or baking really does make a big difference on the final product. My unit made a swiss fondue with 3 different types of cheese, it was delicious and very easy to make! I really loved the key lime pie which was made with sweet condensed milk.
ReplyDeleteOverall, this lab was very helpful in learning about milk's effect on cooking and baking and learning how to cook and bake with different types of milks. I will definitely be making the key lime pie over break!
Caroline Meehan
Nutrition 120
Section 001
Unit 8
This weeks lab was by far one of the best! I really enjoyed all the differnt types of food, especially the key lime pie ! My group made enchiladas and they looked okay, but tasted really good! I also ever worked with green tomatoes before and didn't realize they had a suck a sticky outer coating once peeled! The smoothies were also very tasty !
ReplyDeleteCaitlin lesko
Crl5171
Nutr120 sec 1 group 6
This week my group made the pumpkin cheesecake. I was really excited until I saw that we had to make it with tofu. But once we tried some of the other class's cheesecake I was pleasantly surprised. It had the same consistency and practically the same flavor as regular cheesecake. I love pumpkin so it was an added bonus! It was also interesting that the whole recipe, besides the eggs, were totally vegan.
ReplyDeleteI was also very surprised how different the three pancakes tasted. I liked the soy pancake a lot more that I originally thought, but of course the whole milk one was the most tasty. I learned so much about cooking with dairy and soy products after participating in this lab.
Kathryn Bridgens
Nutr 120 Sec 002
Unit 1
This weeks lab was a lot of fun, because milk can be used in such a wide variety of food. Every single thing we made I really enjoyed and would actually make them on my own. My lab made the Cauliflower recipe and to my surprise it was one of my favorite things made. I also really enjoyed the key lime pie and the smoothies. I was also surprised that I couldn't distinguish much of a difference in the three different pancake recipes. Overall this lab was great, just like all the rest so far!
ReplyDeleteNut.120 Sec.001 Unit.5
In this week’s lab my unit made the cauliflower gratin, it was a lot fun and consumed a lot time. The baking process was half hour so we did not even have time to let everyone to taste it.However, I really enjoyed the baking process. We used the milk ,flour, and butter to make the Roux and steamed the cauliflower before we baked it. My favorite item was the key lime pie. It was taste good, maybe just because I love sour food a lot, but it was really sweet too. The only thing I feel need to improve was the texture of the pie. I was really tangy but it was too soft. I would like to make one key lime pie at home and try to do some improve if I have time and chance to make one.
ReplyDeleteAnother food I really enjoy was the small cups of different kind of "soup"s. They really made my taste bud "excited". It's like some kind of juices and felt like full of nutrition.
Overall, this week's lab was really find and interesting. I am really enjoyed cooking and baking process.
Nutr 119 Sec 3,Unit 5
Section 003, Unit 10 took on the task of mastering three libations for class this week. The Chai Indian spiced tea, smoothie and lemon-banana lassi proved all to be quite delicious. My favorite was the Chai tea. This drink is one I often purchase for $4 at the Webster's Bookstore cafe, however after making the Chai tea myself I think I will take on the task more often at home. From the initial taste I thought the "Chai tea" was just milk and tea, but after going thought the intricate process of making the recipe I was pleasantly surprised. The spices of cinnamon, cardamom pods, and whole cloves added a woodsy and heartwarming spice to the drink as it filled our work area in unit 10. After the spices boiled and married their flavors to one another, milk and sugar was added then reduced to a slow simmer for ten minutes. Lastly, loose black tea leaves were added to the mixture and set to the side away from the heat source. The final product provided a creamy after taste which left me sated. I plan to use this recipe over break, however I will substitute the loose black tea leaves with berry blend; I hope to marry the sweet berry taste with the woodsy spices of cinnamon, cardamom pods, and whole cloves.
ReplyDeleteMy unit made manicotti this week. I really liked it. I'm not normally a fan of tomato sauce, so that's really saying something! My other favorite item this week was definitely the key lime pie. My grandfather used to love key lime pie, so I loved being able to think of him during this lab! I had a hard time enjoying the other recipes, though. I tried everything, however. The cheese fondue was pretty good, but I was disappointed in its ability to melt for easy eating. This week I learned a lot about milk and its different sugars. I learned what it meant to be lactose intolerant, and even tried soy milk at dinner throughout the week!
ReplyDeleteBlair Boschert
NUTR 119 S 002
U 12
I liked this lab much better than last week! I could really taste the different in the milk product used in the pancake. And since I drink whole milk daily, definitly had a bias to that pancake. The cheesecake was even good! My group made Spanakopita. I have only heard of phyllo sheets, never worked with them. I enjoyed this lab because it gave me a new oportunity in a way which was easy and understandable! They were tasty, but probably not something I am going to make anytime soon.
ReplyDeleteNutr 119
Section 001
Unit 9
This week in lab my unit paired up with unit 12 to make manicotti. I've always thought of manicotti as a pasta dish, but we made the "pasta part" out of crepe batter. This was a great alternative! The manicotti tasted just as good, if not better, as other manicotti I've had in the past, but it was lighter and healthier. I also really liked the pumpkin cheesecake recipe that unit 1 made. I was so surprised when Chef Kristi came to our table and told us there wasn't any dairy in it and that it was made out of tofu instead! I will definitely be trying that recipe on my own.
ReplyDeleteMegan Satterthwaite
Nutr 120
Section 001
Unit 11
In this week's lab I learned another useful trick in preparing my foods for my own kitchen. We learned the effects and tastes of different milk products, some provide fluffiness, variety of tastes or even a different look. My unit made pancakes with whole, reduced and soy milk.I really enjoyed it and the food prepared by the other units.
ReplyDeleteSec: 1
Unit: 1
This week's lab was pretty interesting such as with using different milks for our pancakes. I am in unit 2 and we had to make pancakes using three different types of milk: soy, skim and whole. Although making pancakes is pretty basic, determining which batch was better was the intriguing part. I would say that the whole milk was the tastiest but it was too filling. The skim was my favorite for the soy batch was a little off-tasting. Skim was fluffy and delectable. Later on, I dubbed the fondue the best in show! It was delicious!! Second favorite was the spanakopita (since I am armenian and that is my go-to appetizer) but also the pumpkin cheesecake (made with tofu) was a hit. I could taste the tofu but it was not too outstanding. Very good lab overall!
ReplyDeleteAnnie Petrosian
Nutr 119
Unit 2
Section 004
My group made Spanakopita this week. This was a very challenging dish to make. I have never heard of this food or recipe before so I was nervous going into it. I think the hardest part of this lab was trying to use the phyllo sheets. They kept drying up and they were very fragile and kept breaking while we were working with them. We used butter and feta cheese in this recipe as our milk related substances. The melted butter was useful for keeping the phyllo paper moist and giving the Spanakopita a wonderful flavor overall. From eating the foods that the other groups made, I learned that there are so many milk alternatives. This is really good for people like me who are slightly lactose intolerant!
ReplyDeleteThis week's lab was definitely filled with heavy foods! It was delicious, but afterwards I felt so full. My unit was assigned to make the key lime pie. Although we didn't get try our actual creation, we got to eat another group's pie. We were also able to make our own whipped cream and decorate the pie with lime slices. One of my favorite recipes of the day was the cauliflower. I want to try that recipe at home! They smoothies were also delicious.
ReplyDeleteJoanna Zeigler
Nutr. 120
Section 002 Unit 7
This lab was a lot of fun. My group made fondue, which was extremely challenging. We had to constantly stir in order to make sure it didn't glob up too much. I was surprised during the tasting, because I found myself enjoying some of the dairy alternatives more than the real dairy recipes.
ReplyDeleteAmanda Niederle
Nutr 120
Section 002 unit 8
In this week's lab my unit prepared the pumpkin cheesecake. I was immediately excited when seeing the name of this recipe, but shortly after reading the words "silken tofu" and "soy cream cheese," the dish was no longer appealing to me. I am not adventurous when it comes to incorporating dairy alternatives into my meals, but after this week's lab I have a new interest in these options. Many of our classmates had no idea that the cheesecake contained no dairy while tasting and said they enjoyed the taste (and surprisingly, so did I!). I think this recipe was a great example of how dairy and dairy alternatives can be interchanged to meet the taste preference of individuals or for special diets while still creating a great tasting dish and achieving similar textures as if dairy were used.
ReplyDeleteThis was one of the weeks where I enjoyed almost every dish, but my favorite was the cauliflower gratin because it made me change my mind about how tasty cauliflower can be, just like the tofu and soy cream cheese. I was also pleased to have beverages in this week's meal to show how to incorporate our learning objectives to a wider range of recipes.
Jessica Bertoldi
Nutr120 Section 001
Unit 1
This lab was interesting. Our group made the Pumpkin Cheesecake. I was very excited at first, then I read the recipe...tofu? soy cream cheese? No milk or dairy products? I was hesitant to try it, but surprisingly it came out very good! I don't think there was one dish that I did not love. The fondue was great, The Melting Pot is one of my favorite restaurants! Key Lime pie is one of my favorite desserts and Thai coconut curry is one of my favorite dishes! A very delicous class indeed!
ReplyDeleteKristina Aneckstei
Nutr 120 Sec.1
unit 1
This week in lab my unit made the cauliflower gratin. I am a huge fan of cauliflower and adding the cheesy sauce and bread crumbs to it made it even better. I really liked how some of the units made the pancakes with different kinds of ingredients, even though they were made differently, I thought it was hard to tell them all apart. I also really enjoyed the green stir fry and the key lime pie (I have never tried key lime pie until lab - and now I can probably say that it is my favorite kind of pie). Overall this lab was a great one, and I am so happy that I have new recipes to add to my collection.
ReplyDeleteCaitlin George
Nutr 120 sec. 1
Unit 5
I think I say this every week, but this has been my favorite lab yet. I love any food that involves cheese even though I'm lactose intolerant. This week my unit made manicotti. It was the best manicotti I've ever tasted. My favorite part of making the manicotti was learning how to make the crepes. I can't wait to make these for my Italian family.
ReplyDeleteMy other favorite recipe that was made this week was the Cheese Enchiladas. I am a big fan of enchiladas, so I am excited to have the recipe to make on my own.
Mallory Pavilonis
Nutr120 sec 2
Unit 11
When I first saw that our group will be making Pumpkin Cheesecake, I was so excited. But once I read the recipe, I thought it was a little bit weird that we were using tofu and soy creme cheese. I thought it would not be tasty. However, everyone in the class did not know that it was made from tofu and soy creme cheese. I was very surprised.
ReplyDeleteHeyjin Koo
NUTR119 section 3
Unit 1
Our group made the green stir-fry. I had never made anything with kale before, so it was a new ingredient to me. I also never used a wok before, so this lab taught me how to cook with one. Even though there weren't too many ingredients in our stir fry, it still ended up having a flavorful taste. It is nice to know that this stir-fry is a good source of calcium even though it doesn't use dairy products. I also really liked tasting the pancakes. I'm looking forward to next week's lab!
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
I also enjoyed the lab this week. Cheese is one of my favorite foods so the fondue was definitely my favorite recipe. I make fondue all the time and always love trying new recipes. My unit made the cheese enchiladas, which were also very good. I think they would have been better with flour tortillas instead of corn. I thought it was really interesting that there was tofu in the cheesecake. You truly could not tell! Makes it much healither too. I also really love kale so I enjoyed trying to stir-fry recipe. I try to put kale in everything I eat to give me more nutrients. I also found it interesting that the pancakes made from Soy Milk were my favorite. Although they gave off a lighter color and not as appealing appearance as the whole milk pancakes, I think the flavor was the best.
ReplyDeleteSarah Crow
Section 1
Unit 6
In this week's lab, we learned various usage of milk or milk product. I also know that there are many nondairy foods are high in calcium, such as, broccoli. Our group worked with Unit 12 for Manicotti. Our job was making crepes for Unit 12. It's easy to make the battter, but it was difficult to make a good look crepe. It takes practice. My favorite food of this week's lab was Key Lime Pie. I really like the taste how milk and Lime combine together.
ReplyDeleteJiao Zheng
NUTR 119
Section 003
Unit 11
I found this week's lab to be very interesting. I like milk; I drink it several times a week. I usually drink skim milk, in order to reduce my fat intake. Since this is what I have in my fridge, this is also what I use when I make pancakes. This lab made me think about how my choice of milk affects the pancakes I make.
ReplyDeleteI also thought it was interesting to find out different types of food that contain calcium. I did not know that almonds contain calcium. Calcium consumption is important to me since Osteoporosis runs in my family.
Katherine Haar
DeleteNUTR 120
Section 2
Unit 9
I enjoyed this lab but would have enjoyed it more if I wasn't lactose intolerant or remembered my pills. My group made the key lime pie and it smelled so good I tried a little piece. My favorite had to be the green stir fry. It was so delicious I made it for my Mom over spring break and she loved it! I also really enjoyed the soy smoothies!
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 7
During this week in lab my unit made manicotti. It was amazing as I am a huge italian fan i couldn't be more happy to try this. Out of all of the other recipes i think ours was the best, not only to taste but to make. I loved the cheese fondue as well, who couldn't! I enjoyed the other recipies and it was interesting to see the different types of milk used for the pancakes to see which one yielded the best tasting, and texture. I really enjoyed this lab!
ReplyDeleteShannon McDonagh
Nutr 119
Sec 2
Unit 12
During this weeks lab my group made the manicotti. I really enjoyed this lab because it did relate to me. When I was younger I was highly lactose intolerant and I could not eat anything with cows milk in it, so I had to use the alternative milks. As I got older I grew out of my intolerance and now I am able to have cows milk and products with it in them. This lab was really great because like the pancakes, it showed that while there were some differences between the skim, whole, and soy milk pancakes, for the most part they tasted similar which is good for people who are lactose intolerant. I really enjoyed all of the groups food especially my groups manacottis.
ReplyDeleteRachel Sedgwick
Nutr 120
Sec 2
Unit 12
My favorite recipe this week was the Indian spiced tea. It had great spices and unique flavors that I had never thought tea could have, since it's usually just hot water and a bag of leaves. I enjoyed this lab because it really opened my eyes up and realize that milk can be used in so many different ways. This is good because if there is someone who cannot have a certain type of dairy product, they always have an alternative to substitute that product with something else and it will still taste good.
ReplyDeleteKarina Roger
Nutr 120- Unit #10
Section 2
My favorite dish of the week was definitely the keylime pie, it was rich and flavorful. Hopefully, the ones that we made turned out good too. Props to previous UNIT 8. I never saw how whipped cream was made, and was surprised how simple it was! Just milk and powdered sugar blended in.
ReplyDeleteWe also tried pancakes made of three different milk: soymilk, fat-free, and whole milk. I have to say the whole milk has the best texture, but soymilk had the best flavor. I do enjoy drinking fat free milk but pancakes need little more fat to cook.
DAN BI CHOI
NUTR 120 UNIT#8
Section 002
I learned so much about milk and milk alternatives in this lab. My unit made the pumpkin cheesecake with the surprise ingredient--tofu! I didn't realize how you could blend the tofu in with the cream cheese and barely tell the difference. Though I detected a slight tofu taste, I think if I hadn't known there was tofu in it, I would never have guessed. I really liked having the different pancakes with different milks--I never though about how using different milks, even between skim and whole could make such a big difference on the pancakes, but there definitely was a big difference in taste and texture--the soymilk worked the best for me.
ReplyDeleteRayna Sun
Nutr 119 Unit 1
Section 2
I thought this weeks lab was an alright one. I know milk is very important however I just thought this weeks lab was a bit boring. However, I did enjoy making green stir fry because we got to gain out calcium through the many different greens we used in our stir fry. But for all of the units using milk I thought everyone did a good job creating their dishes and presenting them. It was also interesting to taste the 3 different pancakes made with 3 different types of milks.
ReplyDeleteDuring this lab my group made the cheese fondue. We encountered something very strange while preparing our food. We followed the directions and did everything correctly but we used an pot which altered our cheese mixture. When we places it over heat and continued stirring, the cheese became a gum mixture, very sticky and clumped together. Once we switched the pot and started over the cheese fondue worked and ended up tasting delishous! It was crazy to see first hand just how "scientific" cooking can be!
ReplyDeleteRachel Sabinsky
Section 004
Unit 8
This lab was very interesting. It was fun learning about different dairy products and what they provide from a nutritional standpoint. It was also great learning about dairy alternatives for those who are lactose intolerant. Tasting the different types of pancakes was interesting as well, because we got to experience the impact each had on the texture and taste of the pancakes. My group made Key Lime Pie, which turned out to be delicious! I have never had Key Lime Pie before, and I loved the graham cracker crust. Definitely something I would like to make at home sometime!
ReplyDeleteBrooke Hukins
Section 004
Unit 7
This lab wasn't my favorite but it was tolerable. I am mildly lactose intolerant thus I have to limit my dairy/dairy product intake. It was good to learn of dairy alternates, although I have already incorporated them in my diet. Growing up I have always ate green leafy vegetables such as broccoli, spinach, and kale. I come from a Chinese family so my parents use tofu frequently in many dishes. Milk is not regularly consumed in China due to no pasteurization but soy milk is the common alternate.
ReplyDeleteMy lab made the pumpkin cheesecake during this lab and I do have to say I was quite surprised with the results. The tofu was able to give the same results as an egg would. The cheesecake came out firm and you could have never tasted the tofu. It would leave one to say there's something different about the cheesecake but it would not be a bad taste or flavor.
Kelly Chi
Nutr 120
section 1
Unit 1
It was interesting to learn about the different alternatives to using dairy products, but can have the same or better nutritional benefits. My unit did the green stir fry and I was a little skeptical when I read the recipe before class but it actually turned out well. I would have to say that I would take that recipe home and cook it for myself. I was a little surprised to find out after I ate the pumpkin cheesecake that it was made using tofu. I look forward to learning new things to cook as this semester continues on. I am definitely going to try and find more recipes to create my own cheeses.
ReplyDeleteChristopher Baker
Nutrition 119, section 004, unit 3
For this lab, my group was responsible for making the manicotti. Instead of using pasta though, we used crepes as the shell. I had never had manicotti made like this before, but it was really great. I thought the crepes were a nice addition because of how thin they are. This thinness makes the dish lighter than if made with real pasta. The other food that was cooked that surprised me a lot was the "cheesecake". Before I ate it, I had no idea that it wasn't made with cream cheese. Even after tasting it I didn't think there was anything weird about it. This was one of my favorite parts of the meal that we enjoyed on Thursday because it was such a pleasant healthy surprise.
ReplyDeleteFor this week's lab, our group made cauliflower gratin. It was the first time we made a roux. However, due to the prolonged time to bake the gratin, the class did not get to try it.
ReplyDeleteJessica Hong
NUTR 119
Section 3 Unit 5
This week lab is one my favorite lab, we got eat so many foods. I was so full after that. I also liked that my group got a chance made the Manicotti because it is one my favorite food. After we cook it, i realized that it did not difficult to cook it and it also did not cost a lot of money to make it. I will definitely cook it when i have time. But I was kind of disappoint a little bit that we did not get a chance to make the batch of crepe batter because my group was the last class of the week.
ReplyDeleteDalin Vuth
Nutr 120
Section 001
Unit 12
I liked the amount of variety in foods we tried this week. Our group made the chai and smoothies, which were delicious. My favorite recipe was the manicotti, because the crepes created a flavor that is different from traditional manicotti recipes.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
Unit 10
I had no idea so many types of foods are affected by the type of dairy of dairy alternative used. When I think of dairy I just think milk and cheese. It was interesting to see the variety of products we made and the different cultures they were from. The dish we made was manicotti and it was so delicious especially with the crepes. Making the crepes was a lot of fun and our group realized how simple it actually is. I still haven't made any on my own, but I definitely want to make some soon
ReplyDeletePolina ZHuzhina
nut 120 sec 002 unit 12
I usually dont drink milk. In fact, I don't think I've had since at least the 6th grade -- the taste and texture has just never appealed to me. However, I was very please to see the huge variety of milk, dairy and even non-dairy products that were used in lab this week! It was very interesting to see the difference and taste and texture in a pancake, when cooked using different types of milk. The soy pancakes were certainly my favorite. This week my unit made Key Lime Pie, which is BY FAR my favorite dish that we have made to date. I was very surprised to see the amount of dairy products in the pie, including butter, eggs, sweetened condensed milk and heavy whipping cream. Thanks to all of that dairy, the pie proved to be delicious!
ReplyDeleteAbbey Lathrop
NUTR 120, Section 1
Unit 8