This week was egg overload. We experimented with every way an egg can be cooked in this lab. Poached, baked, custards, mousse, meringue…………… What a yummy week it was! Eggs, exquisitely simple, yet enormously complex. Simply a yolk, egg white, and shell. Eggs are known as the “cement that holds the castle of cuisine together.” They can help an emulsification come together and stay together. They provide a beautiful color when you “wash “ them over pre-baked pastries. We learned about how eggs are such an important part of the structure of some seemingly fragile dishes like a soufflé or mousse. The wonderful edible egg is probably the most versatile of cooking/baking ingredients. What would we do without them. Well…..if we had to be without them, there are many alternatives available from Egg Beaters to powdered eggs to vegan “eggs”, but you will always have a compromise of the texture and taste from a real egg. Thanks for the beautiful dishes this week. Nice job everybody! Happy Cooking – Chef Kristi
Tuesday, March 12, 2013
Lab #8 - The functional properties of EGGS
This week was egg overload. We experimented with every way an egg can be cooked in this lab. Poached, baked, custards, mousse, meringue…………… What a yummy week it was! Eggs, exquisitely simple, yet enormously complex. Simply a yolk, egg white, and shell. Eggs are known as the “cement that holds the castle of cuisine together.” They can help an emulsification come together and stay together. They provide a beautiful color when you “wash “ them over pre-baked pastries. We learned about how eggs are such an important part of the structure of some seemingly fragile dishes like a soufflé or mousse. The wonderful edible egg is probably the most versatile of cooking/baking ingredients. What would we do without them. Well…..if we had to be without them, there are many alternatives available from Egg Beaters to powdered eggs to vegan “eggs”, but you will always have a compromise of the texture and taste from a real egg. Thanks for the beautiful dishes this week. Nice job everybody! Happy Cooking – Chef Kristi
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This week in lab there were a variety of dishes made, ranging from soup to desserts. I think that all of the desserts were my favorite, mainly the chocolate mousse. The egg drop soup was good but very spicy. We made the mushroom quiche in my group, which I don't think was a very big hit. Not many people like mushrooms, so maybe there should be a recipe without them. The sausage one was really good though!
ReplyDeleteCarolyn Byer
119
Section 2
Unit 6
I really enjoyed this weeks lab because I love eggs! My favorite dish was definitely the egg drop soup. I think the kitchen that made it did a great job. The eggs Benedict was also very delicious but it was a bit cold by the time we got around to eating it. My unit made the mushroom quiche which actually turned out very well. We succeeded in not over cooking it so it tasted great. I definitely would have preferred a different type though because I personally do not like mushrooms; maybe a broccoli and cheese quiche next time! In a lot of the foods we tried this week I didn't even realize how big of a role that eggs played and I thought it was very cool how many different kinds of dishes we were able to try.
ReplyDeleteSarah Geskes
Nutr. 120 - sec. 2
Unit 6
This week’s lab really highlighted the importance of eggs in many dishes. It is true that such a simple ingredient can be essential to many of our recipes today. It was interesting to learn about the methods to test the freshness of eggs, I will definitely be trying that out.
ReplyDeleteOur unit got to make Huevos rancheros (Spanish for rancher’s eggs). It is said to be a popular breakfast dish on rural Mexican farms and it was rather easy to guess its Mexican origin as we used tortillas, beans, and salsa. The French toast and bread pudding were almost similar but I definitely preferred the bread pudding as it was moist and the bananas gave it a natural sweetness. The sausage frittata was different but yummy, who could resist sausages after all. The eggs Benedict was my favorite, I absolutely love them and I applaud the group that made it as it was absolutely delectable. I thought that the Asian egg drop soup was supposed to have eggs swirling in them but they were missing. The pasta carbonara was tasty with the bacons. The mushroom quiche was rather unique as it feels like a combination of a main dish and dessert. The chocolate mousse, lemon meringue pie, crème brulee, and lemon pudding cake were amazing desserts.
It was a fun and enjoyable lab, cooking and tasting all the delicious dishes.
Carolyn Low
NUTR119, Section 2, Unit 10
This week's lab was too sweet for me towards the end!!! I wanted some more of the egg drop soup, the pasta, and the mushroom quiche. All three of these food were delicious and exciting to try. I thought that the mushroom quiche was pretty different because most of the quiches that I've eaten were made with spinach, not so much mushroom. My group made the chocolate mousse, which was made with 60% cocoa, even though our section of lab got to try Monday's lab section of mouse, I was able to have a taste of our mousse. My group's mousse was fluffy, light, and not too sweet making it just right! In lab today I learned a lot about eggs. I love eggs, and i usually have at at least one egg everyday, but I forgot how many recipes call for eggs, and I also forgot how many unique and extremely tasty meals contain eggs. THe fun fact that I learned today, was about the color of the egg yolk; I never knew that egg yolk's color depended on whether or not the chicken was free range or caged! Now I know!
ReplyDeleteThis week's lab was a very interesting lab to me because I got to learn about all the wonderful things eggs can do to food. In this lab I realized that eggs can be used in many different dishes and is important in getting the results a person wants when cooking or baking. For example, souffles.
ReplyDeleteOut of all the dishes that we tried, my favorite was the French toast. It had such a great flavor, almost like lemons, something that I had never tried in this kind of breakfast dish. My least favorite one was the frittata because I feel like it had too much sausage, it overwhelmed the entire dish with sausage flavor. But overall, all the dishes had a wonderful and different flavor to them. I now know what I can do with eggs and how to analyze if they are old or fresh. I found it very interesting that you can put an eggs into a glass of cold water to see if it floats or sinks to detect if it's old or not. This is definitely a helpful tip to know for future reference because I could never know if my eggs were old and would have to go by the expiration date.
In the end, this was a very fun lab to experiment and learn...and of course EAT!
Karina Roger
Nutr 120- Section 2
Unit #10
My group this week made the banana caramel pudding. I thought this was very tasty! I enjoyed every single meal made this week. I especially loved the eggs benedict. They were cooked very well and they tasted really good. My other favorite was pasta carbonara. It's cool to see how eggs have so many functions including structure, emulsification, color, binding, and thickening. This lab had so many good choices, and I will definitely be cooking them again. Eggs are such an important ingredient to so many good foods.
ReplyDeleteCatie McLaughlin
Nutr 119-Section 002
Unit 7
I really enjoyed lab this week. I didn't realize how many recipes contained eggs, or what their role was in the recipe. Specifically, I didn't know that eggs could be used as thickeners! My favorite recipe this week was the 2 layer lemon cake. I loved the texture of the dish, and the powdered sugar on top was a nice finish. I will definitely be trying all the new techniques I learned this week.
ReplyDeleteI actually enjoyed this lab, it was probably one of the more difficult recipes that my unit has done. I learned that making a mousse definitely take some practice and there is a fine line before you actually ruin the recipe and have to start it over again. Also learning the nutritional benefits of using egg whites verses the entire egg will make me limit the amount of yolk that I use in my own cooking. There is the same benefit of protein in just using egg whites rather than with the yolk but you remove all the sodium and cholesterol.
ReplyDeleteChristopher Baker
Nutrition 119, section 004, unit 3
In todays lab my group made french toast which was actually delicious!, i also caramelized the sugar on top of the creme' brule which was very cool i had to layer the custard with sugar and use a torch to heat up the sugar until it melted and turned into a caramel look. it was pretty delicious. I am glad that i now know how much cholesterol is in an actual egg yolk and i will try and stay away from eating so many. egg whites is definitely the way to go.
ReplyDeleteLouis Merola
nutrition 119, section 004, unit 9
This week's lab was awesome! I pretty much loved everything that all the units prepared. This week my unit prepared the lemon pudding cake which I couldn't get enough of! Getting the chance to beat the egg whites was really cool considering I never have had to in a recipe before. Now that I know how it is supposed to be done I will feel more comfortable taking on recipes that call for it in the future. Other than my own units, I would have to say that another favorite recipe of mine was the lemon meringue pie. I also loved the frittata, since it has been a favorite of mine starting at a young age when my dad used to make one every Sunday with vegetables and meats that we needed to eat before they went bad.
ReplyDeletePatricia Sganga
Nutrition 119
Section 4
Unit 1
This week was interesting to see how many different types of dishes require eggs, ranging from breakfast foods to soup to desserts! My unit made the creme brulee, which was my first time trying this dish! Making this dish taught me some different cooking techniques. First, I learned how to use a kitchen torch to caramelize the sugar on top of the custard. Also, I've never cooked a dish where you filled up a baking pan with hot water surrounding the custard dishes before putting it in the oven. This was an interesting new baking technique I got to learn through this lab. My favorite dish made this week, however, was either the french toast or the banana caramel bread! I love sweet foods, so both of these were so tasty and delightful. The french toast had a lemony flavor which I thought was an excellent touch. Overall, this was a successful lab week!
ReplyDeleteRachel Gabauer
Nutr 120 Section 2 Unit 9
In this week’s lab we went over the functional properties of eggs. My unit made the caramel banana bread pudding. Overall I thought it tasted great but after seeing the ingredients that went into it I definitely wouldn’t eat in on a normal basis. The Lemon Meringue Pie had to have been my favorite meal prepared this week. I did find it interesting to see that a lot of desserts and breakfast meals use eggs. I normally don’t think of eggs as being a very diverse ingredient in meals so it was great to see familiar things like French toast, eggs benedict, crème brulee and chocolate mousse in this lab. The lemon pudding cake had to be the most interesting item of this week because it was light like a cake on top and smooth and creamy like a pudding on the bottom. It surprised me that egg yolks were used because when I think of light airy foods I think of egg whites being used like in the meringue pie because they can be whipped to an airy, foamy substance.
ReplyDeleteAmanda Burkholder - NUTR 119 - Sec 2 - Unit 7
I found this weeks lab really interesting. When I think of eggs in meals I think of either using them in bsking or eating them for breakfast, but I didn't realize all of the functions of an egg. What really surprised me was that there were eggs in the huevos rancheros, because I wouldnt typically think of using eggs in a Mexican type of dish. I didn't realize some of the other functions either, like using eggs as binders for bread crumbs on fried chicken and other meals like that. My favorite dish was probably the key lime pie this week.
ReplyDeleteNatalie McGrath
NUTR 199 Sec 004
Unit 9
This past weeks lab was focused on the use of eggs in different types of meals. I knew eggs were a popular ingredient in many foods, but not the ones that were made this week! Our lab was responsible for making the Hueveos Ranchos, which were tortilla wraps formed into a bowl with mashed beans, cilantro, and olive oil topped with a single egg, shredded mozzarella cheese, and pico de gallo salsa. This was not my favorite dish out of everything served because it had a bitter taste to it. My favorite dish was the banana bread pudding! Delicious:)
ReplyDeleteSusan Patterson
Nutr 119 Sec 002
Unit 10
This weeks lab was focused on eggs. There were a variety of dishes ranging from pastas to desserts. My specific lab was responsible for making the Hueveos Ranchos. This dish consisted of tortillas, shredded cheese, cilantro, an egg, and salsa, and black beans. I thought this dish was alright, but I enjoyed other dishes far more. It needed more seasoning or some sort. On the other hand, I really enjoyed the Eggs Benedict and basically all of the desserts, but especially the chocolate mousse and banana and caramel bread pudding. I am looking forward to next weeks lab!
ReplyDeleteLauren Gnazzo
Nut. 119 Section 2
Unit 10
This lab was by far one of my favorites! We were told the recipes are going to start to get more complicated and we need to step up our game and I believe my lab partner and I did the job today! My unit made french toast which tasted delicious! Once again, I never realized how easy it was to make such a flavorful variation of french toast. I have seen my parents make it my whole life but never really knew how to do it myself. I have also never had french toast with the secret ingredient of orange zest in it! It really did the job! It added that slight zest of flavor to make the french toast so much better! I will definitely be impressing my family with this dish in the future.
ReplyDeleteMy favorite dish the of the day was the creme brûlée. Only because this is my all time favorite dessert of all time. The unit who made it did a fantastic job because I thought it tasted the same as creme brûlée I have had at fine dining restaurants before. Something that I had never had before that absolutely blew my mind was the lemon pudding cake. The combination of the warm putting at the bottom and the soft cake on take was incredible. It reminded me of a chocolate lava cake, which I love because of the concept, but I am not the biggest chocolate fan. So the lemon makes for a new perfect substitute for myself!
There was such a variety of different foods today from the miso soup, to the bread pudding, and then the creme brûlée, it just goes to show you how big of a role eggs play in our diet. They are everywhere!!
Julianne Horne
Unit 12 Section 003
This week was a very filling lab. My group member and I were in charge of making French toast which was very simple and easy for us to make. We had enough time at the end of the lab to make another batch which we knew everyone in the class liked. It was the first time I ever tried a few dishes that we made in lab. I was surprised how much I liked the bread pudding and quiche. I definitively think I will be making the quiche outside of lab. It was really good and a great meal for anytime of the day.
ReplyDeleteThis week's lab was definitely one of my favorites so far! My lab partner and I were assigned to make lemon meringue pie which looked like a very complicated recipe at first. Once we got all of our ingredients together, the process went very smoothly. Shaving the lemon to get the lemon zest and trying to get fresh lemon juice out of them was the biggest challenge for me. Both tasks were time consuming and I had never done it before so I took a little more time to make sure I did it right!
ReplyDeleteOur pie came out perfectly. We had a little filling and meringue left over at the end, so naturally we had to try it and boy was it tasty! It stinks that we couldn't eat our pie but the class who does eat it will LOVE it!
Although we didn't get to try our pie, there were several other recipes that were very well done. I'd have to say my favorite were the huevos rancheros, french toast and banana bread pudding.
The huevos rancheros sounded icky at first but when I saw the finished product and finally tried it, my taste buds were very satisfied. It had a little spice to it which made for great flavor. The french toast was so sweet and was perfectly cooked just like the banana bread pudding. They were also warm which made them even better.
Jessica Marco
NUTR 119, Section 003
Unit 8
This week in lab my unit was responsible for making chocolate mousse. It was harder than we had initially expected especially when it came to using the food thermometer. We did not know that we had to tilt the saucepan on an angle so that way the sensor on the metal thermometer instrument could give us a clear reading. The good news was that we had plenty of time to redo the recipe and it still came out great! In addition, I learned how to fold cream inside of a chocolate custard. This was not very easy because we had to be careful to not ruin the mixture, but we were successful! I will definitely make some of this delicious dessert during the summer!
ReplyDeleteShane Gamble
Nutr119
Section 4
Unit 3
In this week's lab, my group made french toast. YUM! I am used to making large quantities of french toast when I work in the dining halls during Sunday brunch. When going through the recipe, I thought it was interesting that it said to soak the bread in the batter for five minutes. When I make french toast at home or at work, I just put the bread in the batter, flip it to coat both sides, and put it on the grill. I think that this could be changed for future use. After soaking the bread for that long, it became really soggy and the bread almost fell apart when we tried to place it on the griddle, so that might be something to change. I really enjoyed the addition of the orange zest to the french toast batter, while not much was added, you could really taste it. Otherwise, I enjoyed most of the foods in lab. Having quite a sweet tooth, the desserts were my favorits, especially the chocolate mousse! The lemon pudding cake was also delicious and I loved the light lemon flavor. Another recipe I really enjoyed was the banana bread pudding, and I will definitely be trying that out at home in the summer.
ReplyDeleteThis week I learned that even though eggs are a simple food item, they hold complex functions. They can be used as emulsifiers, add color to foods, give structure to fragile foods like mousses, and they can be used to bind, for example, breadcrumbs to a chicken breast.
ReplyDeleteMy unit was in charge of making the mushroom quiche, which I believe turned out nicely. I really enjoyed the egg drop soup and the huevos rancheros. I was unsure if I would like the huevos rancheros, but to my surprise it was my favorite.
I learned in lecture that the color of the yolk can be used to detect whether the hen was truly cage free. If the yolk is a bright orange-yellow color, the hen was cage free. The yolk contains more carotenoids and a different composition of omega fatty acids. It the yolk of the egg is a pale yellow it came from a conventional hen.
Kaitlyn Berkheiser
Nutrition 120
Unit 6
Section 002
In the lab this week we worked with eggs and I really never thought of how many different ways you can use eggs and how prominent they are in our diet! I also never realized how how in cholesterol they are, but it's nice to know you can take out the yolk and still have some of the egg if you have cholesterol problems!! My group made eggs Benedict which was was nice to make something I probably would have never attempted on my own that wasn't super hard but I also doubt I will remake it because the hollandaise sauce was too buttery for my liking. However, I thought it was a good variation in foods and I tried many things I never had before!
ReplyDeleteMackenzie Clapper
Nutrition 119
Unit 1
Section 1
(Did a make up lab, in sec. 3)
I read in a HGTV magazine that one way Haagen Dazs ice cream tastes better is because they use eggs as their emulsifier rather than harsh chemical emulsifiers! I thought that was neat since we've just learned about eggs and also tested Haagen Dazs ice cream during the second lab.
DeleteThis week in lab the topic of discussion was eggs. Eggs play a major role in many recipes; baked goods, pasta dishes, also breakfast items. Eggs also provide alot of protien. I love eggs; my favorite recipes were: the sausage and pepper fritta, the french toast, and the lemon pudding. But I made sure I tried everything. Once again another good week in lab, and I hope more to come; finish strong.
ReplyDeleteKiana Crafton
Nutrition 119
Unit 5
Section 001
This week we made a variety of foods made of eggs. our group made a brulee and it was very tasty. I was surprised that it's really easier to make brulee than I expected. all we need was time. It needed to bake for 40 minutes and had to place it cool for 6 hours. so we did not get to try our food and had to try the other sections' brulee . but still it was very good. my favorite dessert! I am surely going to try that at home !
ReplyDeleteNutrition 119
Unit 9
Section 003
This lesson showed me that eggs are probably the most versatile tool in a culinary arsenal. There's practically nothing that they can't do! I'm sure my body hated me for eating all those eggs though, considering I already eat one everyday. Either way, the Caramel Banana Bread pudding made my entire day. BY FAR the best thing to come out of any kitchen so far (sorry everyone!).
ReplyDeleteTony Juritsch
Nutrition 119
Section 004
Unit 02
I like the lab this week, and all the food is amazing.I love the mushroom pie dealy..that is awsome, really good teast, that is my first time to try the salty pie..however, the egg drop soup is not that good as I expected, that is too salty, I do not really like it.. Our unit made the banana bread pudding this week, the pudding is amazing and easy to cook, the only thing is the backing time, 40 mins is kind of long...I hate waiting for the ovens,JK..Beacuse the food smell so good and I do not wannan wait that long...lol... I am so exciting for the lab next week..lol
ReplyDeleteRuifen Zhang
Nutr 119
Section 003
Unit 7
This comment has been removed by the author.
ReplyDeleteThis weeks lab was very interesting because we got to see how you can make such a variety of meals with eggs! I'm not a huge fan of eggs, however I did enjoy some of the meals. I thought I would like the french toast the best but it was a little too soggy for me. My favorite ended up being the Eggs Benedict, surprisingly. My group made Asian Egg Drop Soup and apparently it was very good. I did not try it because I don't like soups but it smelt delicious filled with onions and ginger. By the time I finished testing all the meals I was stuffed and had enough egg to last me a few weeks! Some of the dishes were not very appealing to me, but overall I enjoyed this lab a lot.
ReplyDeleteKatelyn Szabo
Nutr 119
Section 002
Unit 11
This week was my favorite lab. To begin with, I love eggs, so I knew today was going to be good for me. My group and I got to my Mushroom Quiche. I have watched my mother make quiche in the past and it always looked very complicated to me, however, I did not find this complicated at all. Perhaps it was because we had an already-made crust that made it easy for us. I have never had quiche without some sort of cheese in it, so to me it was defiantly a different taste than I am used to. I thought our quiche looked really good on the outside, but to me it was slightly bland on the inside.
ReplyDeleteMy favorite dish this week was the Banana bread pudding. I love most deserts, but I love bananas too, so this was perfect for me. It was not too sweet or too full of bananas.
azh5261@psu.edu
section 001
unit 6
This week in lab my group made the recipe that used the bacon. Even though I am a vegetarian, I thought that this recipe was interesting to make because I learned that even by mixing raw eggs into pasta that was just finished cooking - it will be enough heat to make the eggs safe to eat. I also learned the differences between eating a whole egg as opposed to just the egg whites. I always knew that the egg whites were the healthier option, but I did not know the exact differences between the both. Finally, I really enjoyed trying a lot of the recipes because I have never tried many of them before. Overall I thought that this was a very informative and enjoyable lab!
ReplyDeleteSection 001 - Unit 5 - Caitlin George
This weeks lab covered eggs, and we did a variety of different recipes with them. My group made the pasta carbonara which was pretty cool because you didn't even have to cook the egg. At first we thought we were doing something wrong, however we came to learn that the egg cooks with the hot pasta when you mix them. My favorite recipe was the creme brulee, although this wasn't my favorite lab I still really enjoyed everything and learned some new things!
ReplyDeleteSection: 001 Unit: 5 Course: 120
In lab this week, we made a lot of foods that had eggs in them. I never realized how many different kinds of foods and desserts you can make with eggs. My unit, 3, made chocolate mousse. It was probably my favorite out of all the food we tasted. Chocolate is my favorite. It was very tricky and hard to get everything in it's place so we don't mess anything up. It was so cool to even see the whipping cream change texture just by mixing it in a mixer. After mixing it all together at the end we added chocolate shavings to the top to make it look unique. I was bummed that we couldn't taste our own mousse, we had the last classes. But all in all it was good mousse! This lab taught me more about eggs and egg mixtures that I never knew! I enjoyed it very much!
ReplyDeleteNutr 120
Section 001
Unit 3
This week's lab was definitely an egg overload! I think me being vegan was especially hard this week because everything smelled absolutely FABULOUS! My group made the Caramel Banana Bread pudding. There is just something indescribable about the smell of toasted bread, caramelized sugar, and bananas mixed together. I would have to say that my group really did a great job in preparing and presenting this dish with the warm caramel drizzle on top. I was fascinated to learn all of the different ways eggs can be used that I just would have never imagined. I loved getting to see all of the different ways eggs create texture, color, and flavor in this week's lab.
ReplyDeleteNutr120
Section 001
Unit 7
Rachel Macy
This week's lab my unit made the mushroom quiche. It took a long time to cook and came out a little overdone I think. I don't like mushrooms so I did not really enjoy this recipe too much. Other than that I did enjoy the sweeter recipes. My favorite was probably the lemon meringue pie. It had a nice flavor profile. The lab this week was not my favorite one to do, but it was interesting and I tasted some new foods I never had before.
ReplyDeleteCarrie Kelly
Nutr 120
Section 001
Unit 6
Lab this week was really a lot of fun. I am a huge fan of eggs, I think if I could have them everyday I would. My group made the french toast and I think that they turned out good other than maybe we soaked them too long because the bread became very soggy and was hard to pick up and move. I really loved the egg drop soup, the banana bread pudding, and the lemon meringue pie the most. This lab was by far my favorite, and I really want to try and make some of the other recipes on my own at home.
ReplyDeleteRachel Sedgwick
Nutr 120 Sec 002 Unit 12
This week's lab was very tasty. My group made the chocolate mousse. The directions were a bit overwhelming, but it wasn't too hard. I think it turned out very well. One thing I learned from this lab was how easy it is to change the texture or phase of a dish just by heating or mixing eggs a certain way. I would have to say my favorite dish was the bread pudding. It was incredible! I have never had anything like that before and I wanted a lot more than what I got. I may just have to make that one for my roommates as a special treat.
ReplyDeleteCarley Rosenberger
Nutr 120
Section 001
Unit 3
This lab was interesting because we incorporated all the functional properties of eggs. Eggs really contributed to the structure of the mousse and for our section, it turned out great. My group made the lemon pudding cake, and while baking we had to make 'stiff peaks' out of the egg whites. I'd never seen egg whites as anything other than liquid so I was really surprised when they started to look like a foam. I was really excited to try the eggs benedict because I've never had it before but always was curious what it would taste like. It's definitely a recipe I'm going to try in my own kitchen.
ReplyDeleteKristen Kramer
Nutr 120 Sec 002 Unit 11
I had mixed feelings about this class. I loved the desserts & lemon is my favorite pie but I didn't enjoy the eggs benedict. My unit made egg drop soup. I highly enjoyed it but really disliked the prep. It was long and tedious. I thought it was really cool how the egg feathered through the chicken stock. my unit works together really well so nobody had too many or too little tasks.
ReplyDeleteCaroline Repko
NUTR. 119 Sec. 002
Unit 11
This lab was delicious because eggs are one of my favorite foods. It's so interesting to see that you can make both savory and sweet dishes out of eggs. I enjoyed the desserts such as the bread pudding and the different lemon desserts. They were my favorite. It was a perfect lab to have in the morning with all the breakfast foods.
ReplyDeleteStefanie Chicoski
Nutr 120 Sec. 1
Unit 3
This week in lab my group made french toast. The directions for making the french toast were partially wrong, and made some of our toast a bit soggy on the inside because we were directed to soak it for 5 minutes, which was too long. The lab made me realize actually how many meals include the use of eggs, things I forgot contained them. I really enjoyed the frittata with vegetables and sausage. It was also hard to not love the chocolate mousse, as I am addicted to chocolate. All in all it was a great lab this week, and a lot of fun.
ReplyDeleteShannon McDonagh
Nutr 119
Sec. 2
Unit 12
During lab this week we learned about eggs. I have always enjoyed eating eggs, but never knew how to cook them because they are so delicate. This lab really opened my eyes as to all of the possible ways eggs are used in a meal. Usually the only time I eat eggs or use them is for breakfast and in baking. I rarely use them in cooking. I learned how to test if an egg is fresh or not which is something I did not know prior. My favorite dish this week was the vegetable frittata. The texture was good and there colors in the frittata were vibrant. It really tasted good too!
ReplyDeleteThis week my unit made the mushroom quiche. I wasn't too thrilled with that because I don't like mushrooms, but it looked nice when it came out and the part I tried without mushrooms was good. We also had some extra egg batter that we used to pour into the quiche crust, and we attempted to make scrambles eggs from that. They turned out pretty good. It was good to kill some time while we waited for the quiche to cook. I think the crème brulee was my favorite dish this week.
ReplyDeleteMegan Henderson
Nutr 120 section 2, unit 6
My unit made the fritatta this week. It was really cool broiling the fritatta at the end, and it really made a difference in the cooking of the top of the fritatta. The sausage really added some nice flavor, as well as the vegetables. I also really liked the lemon meringue pie, it had a really nice flavor and crust. I thought that the mouse was really good because I like darker chocolate, which I assume it was made with due to the sharp flavor of the chocolate. Really fun lab!
ReplyDeleteThis week I wasn't as excited as previous weeks because of what my unit was making. We were making Asian Egg Drop Soup, which doesn't really sound like it would even be delicious to begin with. I read the recipe before class and was like "okay this is going to suck." However, I was completely wrong. The soup itself wasn't difficult to make, and when finished it tasted like Wonton soup (without the wontons). I think my favorite part about making this soup was the adding of the egg. I wasn't really sure how well the egg would cook or what it would look like, but the egg sort of just feathered out, and cooked really fast. The best part was that when we ate the soup it was still really warm.
ReplyDeleteI really don't think I had a favorite dish this week. There were so many that I never tried before such as bread pudding and eggs Benedict. Surprisingly, I actually liked foods that I normally wouldn't have even tried because of what was in them, or how they looked. That's one thing that I've learned in this lab, to just try everything. Overall this week was very fun, and I'm excited to try these easy egg recipes at home with my roommates!
Alyssa Jacunski
NUTR 120
Section 002
Unit 11
This week’s lab was probably the most interesting to me thus far! I’ve never realized all the different kinds of foods that contain egg products. My group made the caramel banana bread pudding. The recipe was very easy to follow, and I think it turned out really well. I personally love bananas and I basically like anything with banana in it but the combination of the caramelized sugar, and the caramel sauce was a nice touch. Also, I’ve never tried eggs benedict before and I actually liked them a lot. So that’s definitely a plus! I love trying new foods. Overall, I enjoyed tasting the chocolate mousse and the lemon meringue pie. I would say the desserts were definitely my favorite. I think that’s also because when I eat eggs, I prefer egg whites or egg beaters. Something about the bright yellow color just turns me off. But I was happy to learn all about the different ways eggs create thickness, color, texture, and flavor. Once again, a very successful lab!
ReplyDeleteAlessi Brindisi
NUTR 120
Section 2
Unit 7
I really like this week's lab because there were a lot different kind of food we can taste. My unit made pasta this week, it was a lot fund and i really happy because it was really easy compared to other recipes and foods we made before. No that much time consuming and good taste. During this week's lab, we learned a lot about eggs.That was amazing to see variety food all made of eggs. There were couple dishes I like best.One is chocolate mousse, even though it tasted a little bit bitter, but that's really good. Secondly, it's desserts & lemon pie. but the same feeling as the first lime pie I had try, the texture was a little bit too soft, however, the color and the flavor was awesome.Overall,I was really like the food we made this week and really enjoyed it. Cant wait to make more good food next week~!!!!
ReplyDeleteJing Dong
DeleteNUTR 119
Section 3
Unit 5
This comment has been removed by the author.
ReplyDeleteThis weeks lab was quite intersting for many reasons and one being the fact that it was on eggs which i eat alot of. I find it awesome that every week we happen to make recipes that you would never imagine had some of the things in them that they do. For example today i expected to make alot of omlettes or deviled eggs, which are non orignal egg products but instead we went into recipes that were quite different such as the huevos ranchero, which is what my group made and a favorite item of mine this week. Another favorite item of mine this week was the carmel banana bread pudding, it is something i definitely plan on making when i go home for the summer and have some free time.
ReplyDeleteLauren Walega
Nutrition 120
Section 001
Unit 10
It's ironic how this lab came at a time when I've decided to make a change in my eating habits (for the better!). I was aware that eggs are high in protein and that you obviously use them for dishes like omelettes and french toast but everything else I was completely clueless about. It is interesting how eggs are so important in dishes from the texture, to the composition, right down to the flavor. I don't think I'd every compromise by using an egg substitute because I can definitely tell the difference.
ReplyDeleteThis week my unit made the Asian Egg Drop Soup. It was rather delicious even though it had a bit of a punch to it from the soy sauce. It was neat to watch the egg feather out into the soup and I feel like it really did make a difference in flavor. The biggest surprise to me though was the fact that eggs are used in Creme Brulee. I guess it was ignorant of me to think it was made of strictly sugar but I was not expecting eggs to be a part of the recipe. The frittata was very good as well and I plan on making it from breakfast sometime. The light texture has a really nice mouth feel with a great flavor. Can't wait for next week.
Shane Mills
NUTR 119
Sec 1 Unit 11
I was surprised that 1 egg contains 200mg of cholesterol because I usually eat more than 2 eggs a day. Now I should be careful about my cholesterol level. I really liked what my group made(lemon pudding cake) because it got a special texture which was half pudding and half cake. It was really fun to make; it was a bit challenging but all turned out great. I also liked the eggs benedict and cream brulee.
ReplyDeleteHeyjin Koo
NUTR119
Sec 3
Unit 1
This week was a fun lab, focusing on eggs. I heard somewhere that you should have 2 yolks a week due to the cholesterol content, but I'm not sure where I heard that and if it's true. Eggs are weird and kind of freak me out, but I do like them and still eat them! My mom taught me how to hard boil the perfect egg and it works everytime, so I try to do that once a month to have a few on hand. I loved the lemon pudding cake that my Unit made. It was amazing how it came out to have 2 textures in the same vessel. It was fun to make and I also enjoyed the frittata that Unit 2 made. Andrea Blumstein Nutr 119 Sec 2 Unit 1
ReplyDeleteAs usual, I had a chance to learn so many things about eggs this week. I wasn't well aware that eggs can be used for literally any recipes. However, one thing that I really have to be careful is that when cooking with eggs, one has to make sure that it is at the right temperature. Unless, one will not get the result that she was aiming for. For this week's lab, there were so many of my favorite things, such as lemon pudding cake, cream brulee, chocolate pudding, and much more. By what I learned through this lab, I am planning to use those recipes and practice cooking eggs the right way. Thank you Chef Kristi :)
ReplyDeleteEunbyul Cho
Nutri 119
Section 3, Unit 11
The labs are getting more and more detailed which I love! this week my group made chocolate mousse! It was a bit complicated but chef Kristi helped out a lot. It was very chocolately and all sorts of yumminess. The only bad thing was the lab who made it before us put it in the freezer instead of the fridge so we had frozen mousse. I hope who ever ate ours liked it! My favorite was the fritata and the french toast and the bread pudding! They were all so good! I really like a lot of these recipes because I can see myself using them in the future! It's also amazing how much eggs are used for!
ReplyDeleteKylie Licata
Wed 905-11
Unit 3
My group made the creme brulee this week. This was a very interesting cooking process. It was very involved. We needed seven egg yolks in total for, one for each dish of creme brulee. Egg yolk was used to give the creme brulee its unique structure and taste.The egg yolk has more fat than the egg white. Therefore, using only the fatty yolk gives the brulee that creamy texture. If a whole egg was used, the brulee what have a firmer structure because the protein in the egg white would coagulate quickly when heated. The delicate heating method we used when baking the brulee in the oven was the water bath or Bain Marie. This was used to insulate the yolk's protein, keeping the creamy structure. I think the most interesting part of this lab was the caramelization of the sugar sitting on top of the brulees.
ReplyDeleteThis week our group got to make the huevos rancheros. I was a little nervous at first, but they turned out wonderfully! It was a challenging and fun recipe. I love cilantro and black beans and salsa-this was definitely one of my favorite dishes so far. I also really liked the chocolate mousse because I am a dark chocoholic! Surprisingly, I liked the Caramel Banana bread pudding even though bananas and caramel are not usually things I like to eat. I learned that eggs really are essential for cooking and baking. It was evident how important eggs are for both structure and taste, especially for the creamy chocolate mousse and fluffy meringue. It was interesting to learn about the nutritional profile of egg beaters compared to egg whites and whole eggs. I am starting to think that I may eat the yolks of eggs more often, too, as I learn/read more about how they may not be as harmful as we think, and contain the most Vitamin D in the egg. The MOST interesting thing I learned this week was that the color of the egg's shell is determined by the hen's ear lobe.
ReplyDeleteThis week's lab was really interesting. I learned that eggs are really important in cooking and are used in all varieties of foods. Our group made a frittata with sausage, onions, peppers, cheese, and herbs. Other foods that I really liked in this lab were the chocolate mousse, bread pudding, and egg drop soup. I was surprised to learn how much eggs contribute to the structure of food. Eggs really are the cornerstone to all types of food and cooking.
ReplyDeleteSarah Lebowitz
Nutr 119 Sec 3
Unit 2
This weeks lab was also very interesting, I enjoyed tasting the variety of foods that eggs has to offer. My group made the Sausage and Pepper Frattita. I have never cooked with eggs in a Frattita style so that one thing I learned. I also felt like this lab was a great opportunity to understand and experience first hand how eggs are utilized in the kitchen. which can ultimate expand my menu. Overall i thought this weeks was a very interesting cooking concept and something that i carry on in my knowledge behind the kitchen.
ReplyDeleteSec:2
Unit: 2
Since the dishes we made this week all used eggs as the main ingredient, I think they are all very healthy and delicious. The egg mushroom pie is my favorite dish. My group made the caramel banana bread pudding by dipping toasted white bread into an egg and banana mixture and baking it in the oven. I enjoy the class and I look forward for more labs.
ReplyDeleteThis week, our group made the chocolate mousse. At first, I thought our dish would be simple to make because there weren't many ingredients. However, there were many different steps that had to be done carefully. With some help from Chef Kristi, we were able to make some delicious mousse. I only wish I could have eaten more of it! I also enjoyed the sausage and pepper frittata as well as the lemon pudding cake. Can't wait for next week's fruit and vegetable lab!
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
This week's Egg Lab was really interesting for me. Personally, I don't really like eggs but I still enjoyed tasting the various products and learning about all of their uses. One thing that I was surprised to learn is that pastries are coated in an egg wash to give them color. Also, I never realized just how important eggs are to the structure of various dishes, such as soufflés. In the future I will definitely use the egg testing method Chef Kristi told us about that involves putting an egg in water to see if it sinks or floats.
ReplyDeleteErica Luciani
Nutr 120
Section 1
Unit 6
This week’s Lab was by far one of my favorites due to everyday useful information that was learned about eggs. I eat eggs on a daily basis so the information learned was quite relevant to me and in my cooking. I found it fascinating that eggs freshness can be determined by simply shaking it. I might have been able to save some eggs in the past if I knew about this technique. Another reason why I really enjoyed this week’s lab has a lot to do with how well our group’s recipe turned out. We made the Frittata and even though I didn't get a chance to taste it the mere look of it was very satisfying.
ReplyDeleteI wasn't too excited for this weeks lab because I don't like eggs all that much but a lot of the stuff I had was really good and it really surprised me that I liked a lot of the food. My unit made the Eggs Benedict this week. Before we started making it we were warned that last years class who made it really messed it up so we were a little nervous while making it. The recipe was a little tedious but I think our dish came out really good. We had a little trouble with the Hollandaise sauce but other than that it was really good. My favorite dish made was by far the chocolate mousse!
ReplyDeleteI was really excited about lab this week. I've always liked eggs, but I've never experimented with them that much and I was excited to try all the different recipes we would be making. My unit made egg drop soup, which was a lot easier than I expected. It tasted really good too, it was a little salty for my liking, but other than that it was great! My favorite recipe from this week was the huevos rancheros. They had a really great flavor and texture! I also really liked the desserts, especially the chocolate mousse and lemon meringue pie!
ReplyDeleteI like eggs food so much!! I have never tried mushroom quiche which is amazing. I love it so much. It was the most delicious food in the lab. Unfortunately, I am unit 10, so I could not have chance to make it in the lab. However, I will make it at home sometimes. Sausage and Pepper Frittata and Pasta Carbonara were really tasty as well. Actually, I also like to eat chocolate mousse, but I could not try it in softly. The last group put the chocolate mousse in the freezer, so we could only try the chocolate mousses which was like ice cream. However, it was also good. Egg is an amazing food material because it can make bunch of different kind of food. I love eggs!!!
ReplyDeleteMan Ting Wu
Nutr 119
section 3
Unit 10
This week's lab was very interesting. I never realized how many foods had eggs in them. I also never thought about how many ways there are to prepare eggs. I really enjoyed every dish that was made today. My group made the lemon pudding cake and it was delicious. I had no clue that the fluffy inside of the cake would be so difficult to make. We had to mix the ingredients to exactly the right consistency. Of course that part of the cake had the majority of the egg. This lab really opened my eyes up to the importance of eggs. I also found the rotten egg tests to be extremely relevant.
ReplyDeleteKathryn Bridgens
Nutr 120
Section 2
Unit 1
This week's lab was all about eggs! I was so excited because I love eating eggs in my diet. Even omelett and boil egg I think they are delicous, so the frittata, mushroom quiche, lemon pudding cake etc just made me feel like so enjoyable. Our group made Creme Brulee this week. It was really a simple but cool egg recipe! In fact it was easy to make, we just mixed the heavy cream,sugar,egg yolks together and then heat it in the oven, that's exactly the main part of it.However,the most interesting part is to spray the soft sugar on the top of the chilled brulee, then melt the sugar to brown by using torch! It was so much fun when you saw the sugar turn to brown and tough. It somehow reminded me the baked samon by using torch to fire that in the Japanese restaurant. After this procedure, you eventually felt that the caramel was so amazing to make the creme brulee become delicious and special. I will never forget such a great experience that I felt myself like a real chef.
ReplyDeleteJingyi Zhang
Nutr119
Section 3
Unit9
I learned a lot about eggs in this weeks lab. It was interesting to see how important eggs are in recipes ranging rom soups, to desserts, and all the different ways that eggs could be prepared. I enjoyed the variety of foods at the end that everyone prepared. This week my group got to make eggs benedict. The recipe was easy to follow and turned out to be one of my favorite foods from this weeks lab.
ReplyDeleteAlexandra D'Esposito, Section 1, Unit 4
In lab this week my group made the mushroom and shallot quiche. Although we had some technical difficulties with our oven, the quiche turned out pretty decent. One of the tricks Chef Kristi told us was that in order for the egg to cook and stick together properly in the quiche, there had to be no liquid from the sauteed mushrooms and shallots. So, we had to continue to let them simmer until all the liquid was absorbed by the mushrooms. From this lab I learned that eggs have 5 functions in foods, which are emulsification, color, structure, thickening and binding. Eggs are so simple, but have so many different uses in the kitchen. My favorite dish from lab this week would have to be the Lemon Pudding Cake. I especially loved the pudding in the cake and the tangy/sour taste from the lemon juice. It gave the dish a bit of a kick that made it different from an ordinary lemon cake.
ReplyDeleteMercedes Engle
Sec. 4 Unit 6
My unit made the lemon pudding cake, which I believe tasted delicious. It was interesting how we cooked the recipe in the oven using the water bath method. Even after cooking for 35 minutes, we were unsure of whether the soft texture meant that it was undercooked, but I learned that the boiling water added to the pan allows a constant and stable heat source that allows for slow and even cooking. The result of this gentle cooking method ensures that the eggs remain soft as smooth, hence the texture of our dish. I also enjoyed many of the other dishes this week as they all tasted great and showed various ways that eggs are incorporated into dishes. One of the most useful lessons I learned from this week's lab was how to test the freshness of an egg by dropping it in water. I will be sure to use this method in the future and hope that my eggs don't float to the top!
ReplyDeleteJessica Bertoldi
Nutr 120, 001
Unit 1
It was really cool to take a closer look at eggs this week. They are so simple, yet they are a large part of many meals and food items. I think we take eggs for granted on a daily basis. This week my unit made the pasta this week. It was interesting to see that pouring beaten eggs over the noodles created the sauce, something so simple! Can't wait for fruits and vegetables next week!
ReplyDeleteAlexis Shaffer
Unit 5
Section 2
In this weeks lab, we worked with eggs. Since eggs play such major part in so many dishes, it is important to know how important it is and the nutrition values as well. I love eggs, but I only like them scrambled by themselves, or in baked goods, pastas etc, not so mych if they are runny with yolk, like with in Eggs Benedict. To name a few favorite recipes: First, the sausage and pepper frittata (which my unit made) simple, but very satisfying. I had never made it before and using the oven to broil the top. Second, the creme brulee, and third, the caramel banana pudding. Not my ultimate favorite lab, but I definitely learned a lot.
ReplyDeleteAnnie Petrosian
Nutr 119
Section 4
Unit 2
I loved this week's lab! I had never really thought about how versatile eggs can be in cooking, or how much they are used in things that I wouldn't even have thought of before. I had no idea that certain desserts like bread pudding, chocolate mousse contained eggs. My favorite food we made in lab this week was definitely the bread pudding. So rich and delicious! I'm looking forward to the fruits and veggies lab next week! I can't wait to see what everyone makes.
ReplyDeleteKaty Vicini
NUTR 120
Section 1
Unit 12
This lab was my favorite so far. My unit made lemon meringue pie, which was so much fun. I really liked seeing how to whip the egg whites especially, because they tripled in size during the process and I have never done that before! My favorite dish was the creme brulee. I am obsessed with this desert and would eat it everyday if i could.
ReplyDeleteAmanda Niederle
Nutr 120, sec 002 unit 8
I really enjoyed this weeks lab, as a person who isn't that big on eating eggs, it was cool to see different ways to bring eggs into my diet. I really enjoyed the french toast and the huevos rancheros. Also was surprised to see just how versatile an egg can really be!
ReplyDeleteCaitlin Lesko
Nutr 120 group 6 sec 1
This lab was so fun for me because the only way I really knew how to cook eggs was to scramble them. My unit made Asian Egg Drop Soup which was so neat to make and tasted a lot better than I thought it was going to taste.It was super easy to make so I'm definitely going to try it home soon. My favorite recipie made this week was the quiche. I can't wait to make this again.
ReplyDeleteMallory Pavilonis
Nutr 120, section 2
Unit 11
I really enjoyed this week’s lab. The cool thing that I learned from this class is the different ways to distinguish the freshness of an egg. There were so many delicious food that we made in this class, such as caramel banana bread pudding, chocolate mousse, and Crème Brulee. The usage of fire to make Crème Brulee was surprised me. I wished that our unit could make Crème Brulee. Anyway, it was wonderful experience to use and cook egg by various methods.
ReplyDeleteJiao Zheng
NUTR 119
Section 003
Unit 11
This week my group made creme brulee. I got to see and smell vanilla bean, I have only worked with vanilla extract before. This week we filled a baking pan about half way with water to bake the custard in. The top baked, while the bottom (where water was) stayed in a custard form. This week I also learned how to tell if an egg is fresh. One way is to shake it, you do not want to hear anything.
ReplyDeleteNutr 119
Sec 001
Unit 9
I really liked this week's lab because even though it was based on eggs, we did not only make simple egg dishes. We were able to use eggs in many different dishes and see how they affected those foods when they were cooked. My group was assigned to make the caramel banana bread pudding. I have never tried bread pudding and it was delicious! We were worried at first that we would run out of time, but it all worked out. I was also very excited to try eggs benedict. I serve this meal to customers where I work all the time, but have never tasted it myself. I really liked it, and the group did a great job making the dish.
ReplyDeleteJoanna Zeigler
Nutr. 120
Section 2
Unit 7
I think this week’s lab was really interesting. I knew eggs were important, but never realized all the different kinds of foods that contain egg products. My group made chocolate mousse this week. We needed to be very patient with mixing each and every component so that nothing curdled or a bad reaction happened. I was for the most part happy with the results; maybe having dark chocolate threw me off a little bit since that’s not what I prefer, but the overall texture was good. I was a little disappointed that we had to use the previous groups’ mousse because ours had to chill (and theirs was frozen), but the flavor was there and everyone seemed otherwise pleased. I’ve never tried eggs benedict before and I actually didn’t hate it like I thought I would. My favorite thing I tried was the thing that resembled the quiche, but had sausage and peppers in it. Overall I think everyone did pretty well on their recipes.
ReplyDeleteRobyn Fiore
Nutr 119, section 3
Unit 3
I love this week's lab very much since I am an egg-lover! Eggs are one of the most important foods in my life, there is always fun to prepare foods with egg. My group was making the egg benedict in the class, it was an interested and challenging one. Despite making the hollandaise sauce in the blender and resulted a mess, the hardest part in the lab was to poach the eggs. If the eggs were not put into the water gently enough, the yolk would simply burst and end up with a huge chaos. Also, draining and putting the eggs onto the muffin was the worst part since one of the yolks was bursted. Other than the egg benedict, foods from other units were beyond great! Especially the chocolate mousse and the egg drop, they were the best version that I have ever tasted so far!
ReplyDeleteCheukYiu Yu
Nutr 120, sec 2
Unit 4
I had no idea that eggs were so versatile until this lab. Also, eggs are a lot easier to work with than I thought they were. The recipes were pretty simple, for the most part, but the dishes looked and tasted like they should have been more complicated. Overall, the recipes made for this lab were my favorites so far.
ReplyDeleteNutr 120
Section 002
Unit 5
This lab was interesting because I got to learn what eggs are actually used for in cooking. I had no idea they had so many uses! I also never knew that all the cholesterol in eggs is located in the yolk. I happen to have high cholesterol (hereditary) and love eggs. Now I know that I can eat all the egg whites I want and be perfectly fine. Our unit made caramel banana bread pudding, which turned out to taste fantastic. This is definitely something I would like to try and make at home sometime. The concept was very interesting, but the combination of flavors was delicious.
ReplyDeleteBrooke Hukins
Nutrition 119
Section 004
Unit 7
I never really thought about the science behind cooking with an egg before. Now I know that an egg is not just used for flavoring and coloring. Growing up I have always consumed 3-4 eggs each week because it is very cheap and now I know it is a complete protein source thus making it nutritious. I really do love that fact that eggs can be cooked in many different ways thus allowing one to experiment with eggs. Something I learned during this lab that was interesting is how to test for a freshness of an egg. The method that I tried was submerging an egg into water and see if it floats. Lucky for me, my roommate had a carton of eggs that expired in January and it really did float!!
ReplyDeleteKelly Chi
Nutrition 120
Section 1
Unit 1
I learned so much in this lab about eggs. I eat eggs almost every day, but I usually eat them the same way--scrambled or fried. This lab let me see all the different ways that eggs can be cooked. My unit made the lemon pudding cake in a bain marie, which is a water bath. It was the first time I've ever cooked with one and it was very cool to see how the water helped to insulate the egg proteins while cooking. I also learned about how to test for the freshness of an egg--if you drop the egg in a bowl of water and it sinks, it's fresh. If it floats, it has gone bad--I used this test yesterday to make sure the eggs I was using for my coconut bread were still fresh!
ReplyDeleteRayna Sun
Nutr 119
Section 4
Unit 1
The Egg Lab was a perfect way to start my Thursday! My group made a gorgeous lemon meringue pie and the different egg dishes were all so delicious. Ever since we learned about testing the freshness of an egg in water I double check my eggs before boiling for salads. Eggs Benedict was the most difficult dish to have to share with multiple people at one table. I have no shame admitting I gladly took the last spoonful of Chocolate Mousse, which I am sure was probably a favorite of everyone.
ReplyDeleteTaryn Traxler
Nutr. 120
Section 1
Unit 8
This lab was heavenly for me this week as eggs might just be my favorite food due to their healthy fats and high protein content, as well as their taste and cheap cost! It was interesting to hear that the yolk color depends on what the hen eats and thus, free range chickens will have a deeper orange color. We also learned how to check eggs for freshness by floating them, although I won't necessarily use that tool since they don't remain in my refrigerator very long anyways. We got to experience multiple uses for eggs aside from breakfast, although the eggs benedict might have been my favorite item. My group made a banana bread pudding with caramel sauce which smelled delicious as it cooked and tasted even better. The egg drop soup was another one of my favorites that day as it was a light and tasty dinner option for this abnormally cold March! On Sunday of this week I made a cheesecake and experienced egg properties on my own: before cooking, the filling didn't look as if it would ever thicken and gelatinize. However, as the eggs of the filling cooked it created a delicious and creamy mousse-like filling. I was impressed! I'm looking forward to this week's fruit and veggie recipes.
ReplyDeleteMaria Kreider
Nutr. 120
Section 001
Unit 7
I really enjoyed last week's lab on eggs. Personally, I love eggs and cook with them all the time so it was helpful to have a few more recipes to add to my folder! This was a very resourceful lab period and I will definitely be used these recipes in the future. My favorite recipe was the caramel banana bread budding and the eggs benedict. My unit made the lemon meringue pie which was a hard recipe but I am glad we were able to do it successfully! It was also helpful to learn about the complexities of eggs and learn about there functions,such as emulsification or binding properties. I thought it was cool to learn that you can tell the freshness of an egg by putting it in cold water to see if it floats.
ReplyDeleteCaroline Meehan
Nutr120
Section 1
Unit 8
The egg has become very fascinating to me since learning about it's unique processes and complex make up. I have decided to moderate my own diet with less yokes and more whites. In lab last week my group made a ethnic dish by the name of "huevos rancheros." The recipe was very straight forward, however with out the salsa the dish didn't have any outstanding flavor. I personally would like to create a "lost in translation" component to this dish, if you will, and add a layer of ranch seasoning between the egg and cheese components. Then the salsa could be more of a complement then a necessary part of that recipe.
ReplyDeleteChelsea Spruell
Nutr119
Section 003
Unit 10
This week in Lab, I learned new things. I learnt how to tell the freshness of egg, tests for doneness when cooking or baking with eggs. I also learnt that there are many kinds of dishes one can use eggs for. Some of the dishes I enjoyed in this weeks lab was the crème brulee and paste carbonara(which was made by my group).These two tasted very delicious. After the dish was ready, my group members and I decided to a little herb and grated cheese to garnish the dish which made it look very attractive. I will definately try and make these two during easter so my family and I can enjoy them.
ReplyDeleteElizabeth Akpor-Mensah
Nutr120
Sec 002
unit 5
This lab was really interesting to me. Since I do love eggs, i was really excited that we are making food that are made with eggs. My unit made chocolate mousse, it was made with 60% cocoa which i love. we got to try Monday's lab section of mouse, I was able to have a taste of our mousse. My unit's mousse was more fluffy, light, and not too sweet. I was really enjoyed making them. One other favorite thing was the eggs with sausage, IT was GREAT for our breakfast. Can't wait to try making them at home by myself!
ReplyDeleteSEC 3
ReplyDeleteUNIT 3
NUTR 119
My unit prepared the Huevos Rancheros, which we all enjoyed. The only adjustment I think could have been made to this recipe was reducing the spiciness by cutting down on the cilantro or hot sauce. I also very much enjoyed the Sausage and Pepper Frittata and the Lemon Meringue Pie. The Chocolate Mousse was a little too sweet for my liking.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
Unit 10
Eggs are the number one food I hate, so this weeks lab was interesting. For me its just the texture and smell of eggs that turns me off. However, there were still a lot of recipes I enjoyed. Of course the chocolate mouse was my favorite, Im pretty sure I finished off all of it for my table! I have made mouse at home many times and love it, especially since I went to france last summer! I didn't try much of the other recipes because I know I dont like certain things. Everything looked delicious though! Looking forward to this week
ReplyDeleteSarah Crow
Nutr 119 Section 1 Unit 6
This week lab, my group made the French Toast. I feel hungry the whole time because of the smell of French toast. It is not that hard to make it but I just feel that it contains too much ingredients. But anyway, I like the french toast and the dessert.
ReplyDeleteNutr 120
Sect 001
Unit 12
Egg week has been my favorite so far. Eggs are a staple in my diet and I am constantly buying more. It was interesting to learn what makes a certain egg higher quality than another. The diet of the hen is one of the major aspects of the nutrient of the egg. Learning about the egg and the seeing all the dishes it can be used in was eye opening. Our unit made french toast, which of course requires eggs and milk to soak the bread. While I have made french toast before I have never used challah to make it. I usually go for a brioche, but the challah worked so well at soaking up the egg mixture. The french toast also had flavor from the cinnamon and orange zest that was added. The final product was delicious and my favorite item that week.
ReplyDeletenutr 120 sec 001 unit 12
This comment has been removed by the author.
ReplyDeleteThis past week in lab was probably my new favorite thus. We were able to learn how eggs can be used and incorporated in numerous dishes. Besides learning how versatile an egg is, we also learned how eggs differ and how a hen's diet can influence the quality of the egg. My unit prepared the creme brûlée. All three of us were very intimidated at the beginning of the lab. However, as we progressed in the dish, we became more confident in what we were doing. I'd have to say my favorite dishes were the creme brulee and the caramel banana bread pudding.
ReplyDeleteNutr 120
Section 001
Unit 9
This lab was very eye opening for me. I never realized that there were so many uses for eggs and so many foods with eggs hidden within them! It was especially cool when my group found out that raw eggs could be put in our pot of cooked pasta and the egg would cook while it was in there even though the stove was not on. There were also many new foods to try in this lab that I had never had before.
ReplyDeleteBethany Markiewicz
Nutr. 120 section 001
Last week's egg lab explained to me the mystery that is eggs in cooking. It is a very complex ingredient that act as a backbone to many dishes and sauces. It's fragility should be taken very seriously.
ReplyDeleteI find it interesting that you can taste the slightest difference in eggs that are cooked for different times with different techniques. From poaching to soft boiling, when cooked, the yolk may be runny, but the egg whites will have the slightest different textures. An outside example would be from using sous vide to cook eggs ranging from minutes to hours to days.
My group made french toast, where the eggs were beaten and used as a coating for brioche bread. The thin layer of egg was griddle-d until it had crispy textures to it. It was great.
Christine Li
Nutr. 119
Section 3/Unit 6
Before this week, I have only ever cooked eggs two different ways : scrambled, and in as an omelet. This weeks lab was a complete eye-opening experience. We used eggs to make a fritata, chocolate mousse, eggs benedict, quiche, and even pudding -- all of which have very different tastes and textures! My group specifically made the lemon merengue pie, which I thought was exquisite. I was very pleased with not only the visual appeal of our final product, but also the taste! It was definitely my favorite recipe of the week!
ReplyDeleteAbbey Lathrop
NUTR 120, Section 1
Unit 8