Yummy smells coming from the lab this week! We are working with different kinds of poultry – chicken, turkey, Cornish game hens and duck breasts. Poultry is very versatile and relatively inexpensive – the one exception this week, being the duck! Poultry works with every type of cuisine out there and is a great canvas for experimentation. Make sure to always protect yourself from cross-contamination and sanitize your cooking and prep surfaces when cooking with poultry. We are also having some yummy seafood and fish this week. Catfish po-boys, stuffed mussels and warm crab dip just to mention a few. Seafood is a wonderful source of protein, but just make sure you know the purveyor and that the restaurant you eat it at knows their seafood. You want to have healthy, fresh seafood that is coming from healthy waters and that you are not eating seafood or fish that comes from over-fished populations. The Audubon Society is a great resource to let you know what fish is good to eat at what time of year to protect you, the fish population and the environment! Next week we will be working with meat, MMMMMMM – but never fear veggie heads, we will have plenty of meat alternatives for you to nosh on as well! Happy cooking - Chef Kristi
Tuesday, April 9, 2013
Lab #12 – Chicken, Fish & Seafood
Yummy smells coming from the lab this week! We are working with different kinds of poultry – chicken, turkey, Cornish game hens and duck breasts. Poultry is very versatile and relatively inexpensive – the one exception this week, being the duck! Poultry works with every type of cuisine out there and is a great canvas for experimentation. Make sure to always protect yourself from cross-contamination and sanitize your cooking and prep surfaces when cooking with poultry. We are also having some yummy seafood and fish this week. Catfish po-boys, stuffed mussels and warm crab dip just to mention a few. Seafood is a wonderful source of protein, but just make sure you know the purveyor and that the restaurant you eat it at knows their seafood. You want to have healthy, fresh seafood that is coming from healthy waters and that you are not eating seafood or fish that comes from over-fished populations. The Audubon Society is a great resource to let you know what fish is good to eat at what time of year to protect you, the fish population and the environment! Next week we will be working with meat, MMMMMMM – but never fear veggie heads, we will have plenty of meat alternatives for you to nosh on as well! Happy cooking - Chef Kristi
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In this week’s lab my unit made the Chicken Piccata. I’ve made this at home when helping my mom make it. I didn’t think it turned out the best when we made it in the lab this week but I do still think it was ok! My favorite dish this week had to have been the crab dip. I also got to try some new things like the mussels, catfish, and duck. The duck’s texture reminded me of a mixture between pork and steak. I do think the catfish sliders were super delicious also. I’m not a huge fan of dressings on my sandwiches, though, so there could have been a few less toppings on it. The Asian chicken lettuce wraps were very good as well; they reminded me of wraps I’ve gotten at P.F. Chang’s before. I do think the salmon was a little overcooked because it was a little hard, but it still had some moisture and a good taste. I do think this lab helped us to see what kinds of meats can be easily overcooked and how that can affect the ending taste of the product.
ReplyDeleteAmanda Burkholder- NUTR 119- Sec. 2- Unit 7
My group made the crab dip this week. I thought that it was absolutely delicious and it was my favorite dish that was served this week. I really liked seeing all the different methods of cooking the poultry, fish and seafood this week. I thought that the tilapia was tasty and that the chicken lettuce wraps were great and the sauce was so good but very spicy! I really learned that it is important to not overcook fish because it can really dry out. Overall, really yummy lab as usual! I can't believe how far we have come, especially since the first week when we were microwaving carrots. Now we are poaching salmon and cooking duck!
ReplyDeleteI really enjoyed lab this week because I got the opportunity to try several new things. I had never had catfish or duck before and I actually enjoyed both of them a lot. I also didn't think I liked mussels, but the way they were prepared in lab made them extremely good. My unit made the salmon today. It turned out well, but was kind of boring compared to the rest of the recipes. It was cool to be able to poach something though, because I've never cooked anything by poaching it before. My absolute favorite recipe made in lab was the hot crab dip. I plan on trying to make this dip on my own sometime soon. This was definitely one of my favorite labs so far!
ReplyDeleteNutr 120 - section 002
Today's lab was very different than every other because this time didn't involve any sweets, just pure protein. I believe this lab was a very good learning lesson for everyone since poultry and fish can always be quite a challenge. My favorite dish was the turkey empanadas because it had great flavor and the dough was very soft and flaky. I also enjoyed our own dish, the broiled cornish hens, which had a great flavor and the meat was very tender and juicy. I believe this lab helps us understand the correct ways of cooking protein in order to get the best results. I also learned that safe food handling is also very critical for everyone to know about because if not well taken care of, it could really endanger someones life.
ReplyDeleteKarina Roger
Nutr 120- Section 2
Unit #10
This week’s lab involves actually handling raw poultry, fish and seafood. I usually do not mind eating meat or poultry or fish but having to handle the Cornish hens was a rather sad situation to me. It just made the reality that I am eating something that once is alive so much bigger. I am actually trying to stop eating meat simply because I always just feel a little troubled when thinking about the slaughter house that processed these products. Hence, I am taking it one day at a time, seeking alternative source of proteins and eating more vegetables and fruits.
ReplyDeleteThe poached salmon was cooked just about right but I did not think that the parsley oil complemented it; it tasted quite horrible to me at least. The hot crab dip was really yummy and reminded me of Baltimore very much. The bread was a good match with it. The po’boy sliders were good and I really enjoyed the coleslaw. The Buffalo wings were quite greasy, not something I would buy or cook. The shrimp summer roll was rather dry and I couldn’t quite taste any shrimp. The duck breast and sauce was alright though I never really liked the chewiness in duck meat. The mussels were something new and I just tried one to taste.
It was a rather eye-opening experience but at the same time it also made me really think hard about the choices I make when purchasing food.
Carolyn Low
NUTR119, Section 2, Unit 10
This weeks lab was very different for me! Even though I love Crab, Salmon, and Tilapia, the mussels, duck, and game hens, I knew I would not like. In this week's lab I really liked the crab dip, catfish sliders, and steamed Tilapia. My group made shrimp summer rolls which were very interesting to make everyone in my group never made these before. The recipe was very easy, except there was a lot more preparing and finely cutting up ingredients that took place before we could actually put our spring rolls together. I thought that the spring roll wrappers at first felt very weird, but once soaking them in water, and actually eating them they tasted very good. I am glad that this week's lab stressed the topic of salmonella bacteria because not everyone is educated about this or understands the importance and the dangers salmonella can cause!
ReplyDeleteNUTR 119
DeleteSECTION 2
UNIT 3
This weeks lab did not sound very appealing to me when I was reading over the directions before class but everything turned out to be delicious! I have definitely expanded my food horizons from this class especially this week. My group was unit 9 we made asian chicken lettuce cups, we had to dice up the chicken which took time getting all of the fat off of it but after that it was a very simple process just through everything in the Wok and mixed it around for about 5 minutes and it was delicious! The duck was delicious too it tasted just like steak.
ReplyDelete- Louis Merola
nutr 119
section 4
unit 9
This week was full of new experiences for me! I have never had duck, mussels, Cornish hens, or catfish, and I enjoyed them all except the duck. However, I'm very happy I tried everything because it was a learning experience. The sliders were definitely my favorite, and I never thought I would say catfish was my favorite meal of the evening! My favorite part about this lab is being able to try many different foods from different cultures. It's difficult to not try anything because it's all free! I try everything because I may not have the opportunity to try these things again! Overall, this was a very informative and exciting lab. Thanks for all the knowledge on fish and poultry!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis week's lab was delicious to say the least! My unit made the catfish po'boy sliders which I easily found to be my favorite dish. I seriously couldn't get enough of them! The other two favorites that I had this week was the crab dip and the muscles. I am a huge seafood lover, mainly because I grew up on the ocean. My dad's side of the family is full of fishermen, so the majority of the food we eat is caught fresh. Therefore, my diet has always been composed of all different types of seafood. One thing that was interesting this week was trying the duck. I was extremely hesitant to try it but I figured the worst thing that could happen was I spit it out! I ended up liking it a lot more than I would have ever imagined! The fact that we get to try things we may never get the chance to again is one of the few awesome aspects of lab.
ReplyDeletePatricia Sganga
Nutrition 119
Section 4
Unit 1
This week's lab was very interesting because it was all meats, fish, and seafood, including a lot of protein and many new dishes I had never tried before! My unit made the Asian Chicken Lettuce wraps, which I thought were very tasty! This week was my first time ever trying catfish! I thought the catfish sliders were very yummy, and the coleslaw added a nice touch! This week taught us the importance of making sure everything was cooked to the right temperature. With poultry, it is crucial to make sure the chicken is cooked all the way through, and with duck it is important not to over cook it! Similarly, fish can be tricky to cook as well because it can easily dry out. This lab gave us great practice for cooking poultry, fish and seafood in the future!
ReplyDeleteRachel Gabauer
DeleteNutr 120, Section 2, Unit 9
This week's lab was definitely interesting. I was excited that there were so many different varieties of fish and seafood used in the recipes. Fish and seafood are definitely my favorite kinds of protein sources compared to red meat. The catfish sliders were delicious! I was hesitant to try them in the beginning, but after positive response from my lab partners, I decided to give it a try, and I am glad I did! My group made the turkey empanades, which I also thought were delicious. I really enjoy making dishes that I am not accustomed to, and I thought the empanades provided a great combination of flavors. Once again, lab surprised me with a variety of dishes, tastes, and flavors that I had never thought to try before.
ReplyDeleteSara Vincenzi
Nutr 120, Section 002
Unit 12
OMG~~~This week's lab was super good!!!!As Krist said we got most expensive lab cost for this week but I think it worth!!!!We had so many different varieties of fish, poultry, and seafood. My favorite dishes were bake cheese mussle,shrimp roll,and mini hamberger.Those differet kinds of dishes brought all different good flavors~I am so glad I ate a lot of food at today's lab. My unit made Steamed Tilapla with vegetable couscous. However, I dont think it taste good even though we made it. I think the couscous, vegetables, and seasoning just didnt complement.It might be the reason it just tasted not that good.Overall, this lab was super delicious, we all said that's kinda a lunch for us at the late morning~super super good ~~~the lab surprised me with a variety of different kinds of food and tastes. It was the best lab week for me. I cant wait for next week's lab, hope we have couple more lunches for the rest of the semester~
ReplyDeleteJing Dong
DeleteNutr 119, Section 003
Unit 5
This lab was very nutritious and very different than any other lab we have done. I would have to say that my favorite type of food is sea food so I was very excited for this lab. My group was in charge of making the empanadas. They were delicious and so easy to make. It was simple and something that was very impressive to make with little effort. My favorite was the spring rolls. It was light and the sauce complemented the rolls perfectly. I can see myself making a few of these meals in the future.
ReplyDeleteI am not a huge seafood lover to today's lab was my least favorite so far. Usually the smell of seafood makes me avoid it so a lot of the dishes I didnt even try...sorry!
ReplyDeleteOn the other hand, the poultry dishes were pretty good. Our unit made buffalo wings which took a longer time to cook than I expected but it was worth the wait because they were delicious! Perfectly crispy and hot when you bit into them! In addition, I enjoyed the lettuce wraps and the shrimp spring rolls. Both had great texture and flavor. I didn't tough the mussels, especially after chef Kristi said they were alive...ew. But I tried the salmon and catfish and didn't like either too much. But at least I tried them!
Jessica Marco
NUTR 119, Section 003
Unit 8
Today was probably one of my favorite labs we have done! Seafood is one of my favorite foods so I really enjoyed getting to try the variety labs made today! My kitchen in particular made turkey empanadas. I have never made an empanada before but I realized how easy it is to do! We were actually discussing the mixture that went into the empanadas that we made and how the ingredients aren't what we, in the U.S. would typically chose to mix together. Chef informed us it is very common in spanish cooking! The olives mixed together with raisins and then adding all of the spices and onions together with the turkey is something I would never think to do. But it was absolutely delicious! Even to eat by itself before putting the mixture in the pie crust to create the empanada, it was great. It had so much flavor and was so easy to do. A few people at our table told us the empanadas were their favorite item they got to try today! It was fun to make!
ReplyDeleteMy personal favorite item I got to try today were the catfish sliders! The sauce on them was absolutely delicious. I am also a huge crab fan and love crab dip, so that was of course a favorite, but I had never had a catfish slider before today! I think it is so cool how skilled we are becoming in terms of what we are able to cook! The shrimp summer rolls were presented so beautifully! And another lab made the seared duck breast. We are actually able to cook meals that could be served as a legitimate dinner meal- and no average meal either!! It is necessary to be learning how to cook fish and meats!
Julianne Horne
Nutrition 119 Section 003
Our Unit made crab dip and it was the talk of the town! Every group loved it and the bowls were scraped clean. I was skeptical about this week's lab because I am a semi-vegetarian (I only eat fish). But I loved getting to use an animal product in our dishes this week. My favorite was Unit 1's Catfish Po Boy's Sliders. I also enjoyed the salmon and the tilapia dishes. I did not eat any of the chicken or duck dishes but my table seemed to really enjoy the duck in the red wine sauce. I really like fish dishes and I should try to incorporate more into my diet.
ReplyDeleteI am excited what is in store for next week's lab. I am hoping for some tofu dishes.
This lab was definitely the most interesting thus far. I learned all about poultry, fish, and seafood. Chef Kristi taught us some tips on how to buy fish (ex. know where it is coming from, make sure it’s a reputable source, time of year, etc.) and the different criteria of fish. The three criteria for fish include body structure, fat content, and environment. It was nice to learn about the different types of lean fish (ex. flounder, sole, cod, bass, etc.) and fat fish (ex. salmon, tuna, butterfish, etc.) especially when I want to buy fish for myself. In today’s lab, my unit made chicken piccata and it turned out really well. I’ve never actually made chicken piccata before but I love the dish in general. My favorite dishes were the catfish po’boy sliders, hot crab dip, turkey empanades, and the steamed and stuffed mussels. I usually don’t care for mussels but I thought they were really delicious in today’s lab. A food I have never tried before is duck. Unfortunately, I didn’t care for it, but I’m happy to say I tried it! Overall this lab was great, and I’m looking forward to next lab as always.
ReplyDeleteAlessi Brindisi
NUTR 120
Section 2
Unit 7
This week in lab we worked with seafood and poultry. I've never cooked poultry or seafood (other than shrimp) so this was all new to me! It's actually pretty easy and my group did Catfish Po' Boy Sliders and I loved it! I'll definitely being using it again this summer. It was also my first time eating cole slaw (never looked appetizing before)
ReplyDeleteMackenzie Clapper
Nutr 119
Sec 1
Unit 1
(Did a make up lab with Sec 3 Unit 1)
This lab was a great learning experience I have never made or been around someone making spring rolls but after the first couple that were rolled up it was actually kind of easy to make you just had to have to touch on how much to fill them as the wrap became very fragile and would tear if you put too much in. I can personally say that I'm not a very big fan of seafood but today the way everything was prepared I actually really enjoyed it. The crab dip was very good a close runner up to the catfish po-boys, those were probably my favorite out of all the seafood that was prepared. I would have to say that it was interesting with all the different types and ways we prepared the poultry this lab, but I would have to say from all the poultry that was prepared the duck was my favorite. Looking forward to see how we are going to end the semester as we are down to our last two labs.
ReplyDeleteChristopher Baker
Nutrition 119, Section 004, Unit 3
I really enjoyed this week lab, mainly because it included duck and crab. It must have been expensive...
ReplyDeleteI think the most important thing about cooking proteins is how they are cooked. The protein by itself, like produce, can taste amazing with only a small amount of seasonings. I feel that it is very important that the protein is never overcooked to the point that they shrink and the juices escape. I enjoyed the squab this week. It was so nicely caramelized and not overcooked, but was lacking a bit of salt. The way the mussels were prepared was interesting-similar to Lobster thermidor where the meat is chopped before it is baked. I also really enjoyed the catfish po'boys. The breading for the catfish was nice and crunchy and did not take over the fish.
Christine Li
Nutr. 119, Section 3, Unit 6.
I'm not really a fan of seafood so this lab wasn't my favorite. My group made the poached salmon and it turned out pretty well. I've never cooked fish before, or poached anything, so the recipe we had was a learning experience. My favorite thing this week was the turkey empanadas.
ReplyDeleteMegan Henderson
Nutr 120 section 2
Unit 6
I absoulutely loved this lab period. I love seafood and got to try some new foods that I really enjoyed like catfish and duck. I like that fish takes a shorter amount of time to cook as well as seafood because we made some really nice and appetizing dishes in a short period of time. My unit made the hot crab dip which came out awesome! Along with the bread, it was very tasty. It wasn't hard to make as well which is nice because I can easily make it at home. I just need to remember to use real crab because it doesnt turn out any good unless you buy the real stuff, according to chef. Some of my favorites this week included the crab dip along with the catfish po-boy sandwiches and the duck. Everything this week was delicious!
ReplyDeleteRachel Diamond
nutri 119
section 1, unit 2
This week my group made chicken lettuce cups. Overall they were very easy to put together. If I were to make them again, I would use more chicken in the recipe. Also I am not a fan of dark meat and would use breast meat to make mine. I actually reallyed enjoyed the tilapia and vegetable couscous. Generally I find couscous plain and not very good. I thought this was good and the tilapia was a nice accompaniment. My least favorite thing was the turkey empanades. I believe they were made correctly and tasted fine, but not something I would order out or crave.
ReplyDeleteJennifer Knapper
Nutr 119
Section 1
Unit 9
This week my group made turkey empanadas. I didn't personally like the olives and raisins that were added in because I don't like them by themselves. I loved other aspects of the lab especially the chicken lettuce wraps, which is my favorite meal all together. I loved some of the other meals I am a fan of fish and poultry in general so I was excited for this meal. The catfish sliders were good as well! All in all I like this lab!
ReplyDeleteShannon McDonagh
Nutr 119
Section 2
Unit 12
This week our group made steamed tilapia with vegetable couscous, and the cooking method for everything was simply the microwave. We doubted this method, especially when it came to heating the raw tilapias in the microwave. The fish turned out just like it would have in the oven;however, I have to admit, it did not taste that good because the fish did not absorb all the flavor. My favorite dishes were the catfish sliders and summer rolls.
ReplyDeleteJessica Hong
NUTR119
Section 3
Unit 5
For the poulty, fish, and seafood lab my group was assigned to make steamed and stuffed muscles. I like muscles but have never had them prepared this way, and I was pleasantly surprised. They were really good and so easy to make. My other favorites from this week were the catfish sliders, crab dip, and the chicken lettuce wraps. These are all things I definitely want to try and make on my own.
ReplyDeleteFor the lab this week, my group made chicken piccata. I was really excited to make this because it is one of my favorite meal. The bad thing was to the chicken didn't get cooked the whole way, so we didn't have time to try it in class. I feel that the recipe should have had you put the chicken in a hotter oven to continue to cook. I also think that if the chicken cutlets were the same size and thickness they would have cooked more evenly too. The food that I did get to try was really good. My favorite of the day was buffalo wings because they tasted really good. I also enjoyed to the catfish po'boy sliders, I been learning about them on the tv and have always wanted to make them and now that I have a recipe I will be able to make them for my family and friends. The crab dip was also very delicious and I would make this for a party that I'm going to. This lab was very creative with all the food choices but since I don't really eat fish I wasn't that thrilled with some of the options like the salmon and how the tilapia was microwaved.
ReplyDeleteToday's lab was fun. I really enjoyed making Asian Chicken Cup. It was very similar to chinese food so it was not that hard to cook it. Other group made a shrimp summer rolls, steamed and stuffed mussels and buffalo wings and so on.
ReplyDeletemy favorite was a buffalo wings. that food tasted just like the one that sell wings in town. actually, in general, spring roll is more favorite food than buffalo wings but the roll this week's lab made was not good.. I could smell the fish, so I was not able to eat that roll. however, since everyone's cooking skill has been improved, every food was so tasty and looked so professional.
YoungRim Yoon
NUTR119
Section 3
Unit 9
This week's lab was very interesting. My group made the turkey empanadas which I thought were very tasty! I am not so sure how I liked the rasins in them though. My favorite dish was the crab dip by far. I wish that there was more bread for it though! The duck's texture was too chewy for me and I did not enjoy it. It was interesting to see how many different types of proteins there are out there. I did not get to try the cornish hens, which I wish I could have. The lettuce chicken wraps were really good also, and I will definitely be making them at home!
ReplyDeleteCarolyn Byer
NUTR119
Section 2
Unit 6
This week in lab I tried a lot of new seafood and poultry I've never had before. My group made the duck, and I was really surprised to see it turned out tasting just like steak. While it wasn't too difficult to make, we had to be very attentive to the time and temperatures we were cooking the duck at. We wanted to make sure it was not overcooked because it would've ruined the taste and texture, but under-cooking would make it unsafe to eat. It turned out a lot better than I expected, and we managed to save all of the duck fat for Chef Kristi so she doesn't have to fail us!
ReplyDeleteKristen Kramer
Nutr 120 Sec 2 Unit 11
Since I could not attend my usual lab on Monday at 335, I went to a make up lab on Wednesday at 335. The group I was with was making the catfish poboy sliders. They were so delicious and I could have easily eaten about 10 of them. They were very time consuming, but it was so worth it for the end result. Definitely something I am going to try and make myself! I also really liked the crab dip. The creamy texture with the warm baguette was so yummy. I also really enjoyed the chicken lettuce cups. They were very refreshing and the lettuce cup was a nice alternative to a bun. I couldn't really tell if I liked the shrimp summer rolls or not. I don't think the mint (if I am correct) went well with the avocado, shrimp, and other vegetables. Maybe something like cilantro would have tasted better instead of the mint. This was definitely one of my favorite labs because I absolutely love seafood!
ReplyDeleteLauren Gnazzo
NUT. 119
SEC. 2 Unit 10
(attended SEC. 1 Unit. 1)
This lab was very interesting. First off, I learned that many fish are becoming extinct due to over-fishing at certain areas, and it is becoming a major problem. So I now know that whenever I am buying fish, that is something that I should take into consideration. This week, my group made the talapia with the coos coos. I was shocked to learn that you can microwave fish and get an even better result than if you used a different method. It only took 6 minutes in the microwave to be done cooking, which is a great tip for college students as well as others to know when they have to prepare foods in a quick amount of time. I was not able to taste and compare any of the recipes, but overall, I thought that all of the final products looked well made.
ReplyDeleteCaitlin George
Nutr 123 Sec 3 Unit 5
Today's lab was really delicious and expensive! I smell like fish! I never really liked fish and then one I tried all of these options I loved it! My unit made the shrimp summer roll and it was probably my least favorite tasting one. It was difficult to roll the paper up with the lettuce, carrots, noodles, mint, avocado, and shrimp inside without having it fall apart. I learned a lot on different ways you can cook different kinds of fish. My favorite meal of the day was the crab dip with bread. I love crab and lobster so anytime those fish are in the meal, I will eat all of it. This lab definitely made my stomach full after leaving class. I felt like I was near the shore today!
ReplyDeleteNutr 120
Section 001
Unit 3
This lab wasn't very fun for me since I don't eat meat or seafood I couldn't taste anything that was made during lab. I did learn a lot for future cooking with my family. I didn't know the temperature for poultry was 165 or that the temperature for duck was 125. I also didn't know duck was red meat.
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 7
This week's lab was definitely different. There were a lot of different recipes that I had never tried before. My unit made the poached salmon and it was not that difficult to cook. It was also tasted pretty good. I would probably have to say the hot crab dip was my favorite recipe this week because I love eating crab. I will admit that I was a little nervous to try some of the recipes this week, but they were all pretty good.
ReplyDeleteCarrie Kelly
Nutr 120
Section 1
Unit 6
Today's lab was one of my absolute favorites of the whole semester. I don't eat meat or poultry but I am obsessed with seafood. The mussels were so good I felt like I could have eaten about 10 of them. I was disappointed at how dry and bland the poached salmon was because salmon is usually my seafood of preference. All in all though, the crab dip stole the show, it was incredible! Our group made chicken piccata, which seemed to turn out all right, but I loved all of the ingredients for the sauce so maybe I can make my own version of that with vegetable broth or something! YUM CAPERS!
ReplyDeleteRachel Macy
Nutrition 120
Section 001, Unit 7
As always, lab was full of new experiences for me. Almost all of the dishes made today were ones that I never had before. My unit made the Turkey Empanadas. I was a little skeptical about mixing in raisins and olives, but the finished product was so delicious. The crab dip was what I anticipated trying the most, and I was not disappointed. I was not the biggest advocate of the poached salmon or the duck, but I think everyone did a great job with their dishes this week. Now I get to casually walk around campus all day with an extra empanada in my backpack :P
ReplyDeleteKaty Vicini
NUTR 120
Sec 1
Unit 12
This week in lab my unit made the duck. I had only made duck one time before and this time is was so much better. I was nervous the whole time because Chef really stressed not to mess up the expensive meats :) it was interesting to score the fat on the breast. I think we ended up doing a very good job. My favorites this week were the crab dip, the shrimp summer rolls, the catfish sliders, and stuffed muscles. I saw this every week, but this was my absolute favorite lab. I learned so much by reading the recipes and I went home and tried to make some of the food using different techniques.
ReplyDeleteCaroline Repko
NUTR 119 Sec 002
Unit 11
This week my assignment was Pan seared duck breast with red wine sauce. I have never had duck before let alone prepared it, so I wasn't quite sure how it would end up. Cutting the duck fat so that the juices would run through to the skin was a little difficult because the recipe was tough to understand, but after the help of Chef Kristi, it was not as hard as I had thought. The preparation for the duck breasts and the sauce was crucial, but then the actually cooking of the duck didn't take very long. After we made it, it tasted delicious and I wish I tried it earlier! All of the food was absolutely delicious this week and I'm so glad I got to make my favorite meal of the class.
ReplyDeleteKathryn Bisbee
Nutrition 119
Section 4
Unit 11
In today's lab we worked with poultry, meat, and seafood. My group made the tilapia,and I was extremely shocked that our recipe was cooked fully in the microwave. When I first saw this I was a little concerned as to how it may taste, but I was pleasantly surprised how great and moist it was. I tried every recipe but was not enthused on trying the duck and mussels. Although I probably wouldn't eat them again, it was a good experience to try a variety of different things. Overall I enjoyed the lab!
ReplyDeleteChelsea Shaulis, section 3, Nut. 120, Unit 5
This weeks lab was very involved. There were so many supplies on our counter, I didn't even know where to start! We made sure that we washed and prepped our vegetables before we worked with the raw poultry. We used 2 separate cutting boards and knives to prevent cross contamination as much as possible. We had to heat oil in a non-stick skillet and then we threw in our marinated chicken. The skillet cooked the chicken really fast. It was done within 4 minutes! Overall, this lab was very interesting. I am not a fan of seafood so, this was my first time trying so many different varieties of it! I never had crab, cat fish, and shrimp until today when I had lab!
ReplyDeleteThis week in lab had to be one of the best minus the thunder lol. All of the food was excellent. I love chicken and shrimp; the mussels were delicious, the crab dip, the catfish sandwhiches, everything. My unit had to prepare fish in the micrwave and I was very surpised at how good it turned out. This week was amazing and I truly can not wait for nest week when we have to prepare steaks and other savory meats!
ReplyDeleteKiana Crafton
Nutr 119
Section 001
Unit 5
I enjoyed this week's lab very much. My unit make the shrimp spring rolls. Wrapping them up was interesting and I have never done anything like that before. My favorite by a landslide was the crab dip. It was incredible! I am definitely going to make that for my family the next time I go home.
ReplyDeleteIt was also neat to get to try duck, catfish, and mussels for the first time. The duck seemed a lot like beef to me, and I liked the mussels, probably because they weren't slimy. I love seafood so I am glad that this unit is offered in the lab!
Carley Rosenberger
Nutr 120
Section 001
Unit 3
Being a fish lover this was one of my favorite labs so far! I loved the spicy crab dip and can't wait to make it at home. Also, the catfish sliders were to die for. I wish we had whole sandwiches of them! I wasn't able to try half of the dishes since I don't eat poultry but, they looked very tasty! I'm so sad that these labs are coming to an end but, I'm really excited for the buffet at the end!
ReplyDeleteStefanie Chicoski
Nutr 120
Section 1
Unit 3
This week’s lab was my absolute favorite! I’m a big meat eater so this lab was right up my alley. I was a bit reluctant to try the duck; however I was pleasantly surprised with both its taste and texture. I was always under the interpretation that duck was gammy and tough, but the duck prepared in lab altered my previous perceptions entirely. By the time I left lab I could barely move! I was stuffed to the brim with the delicious dishes made during this week’s lab.
ReplyDeleteGoing into lab this week I was VERY apprehensive about all of the food. I enjoy chicken just as much as the next person but I'm extremely picky about what I eat when it comes to seafood and meats that people don't consume on a regular basis (i.e. duck). My unit was the ones who got to make the duck this week and I was so afraid that we were going to screw it up. I kept on insisting that I wasn't going to try it since it is only cooked to medium rare and I will only eat meat that is cooked to at least medium well. I like to know that my meat is actually dead before I put it in my mouth. Well, since I'm obviously a hospitality major and need to expand my horizons, I bit the bullet and tried it. Honestly, it wasn't that bad. It was very chewy and tough though. I don't know if it is supposed to be that way or not. The red wine sauce definitely added a little to it as well.
ReplyDeleteMy favorite dishes were the chicken piccata and crab dib. The chicken was cooked just right and the lemon added a nice punch to it. Now although I don't eat much seafood, I will eat crab dip occasionally and this dip was truly out of this world. It was nice and hot with just the right amount of seasoning and a nice smooth texture (with the exception of the crab meat obviously). I was even adventurous and tried the Catfish Po'boy sliders too. They were delicious as well. The catfish was very soft and the coleslaw complemented it nicely. I was going to try the salmon but everyone said it tasted like grass so I figured I'd pass on that one.
For as worried as I was going into this lab, at least I tried some different things I never thought I'd try before (which seems to be a common theme for me this semester). Maybe when I go home I'll impress my family with my awesome cooking skills and make them some duck or fish... Wouldn't that be a shocker?
Shane Mills
NUTR 119 Sec 1
Unit 11
I didn't like this weeks lab very much. I am not a big seafood eater and I am very picky when it comes to different foods like duck and the hens that were made. My unit made the stuffed mussels and the people at my table said they came out really good but I did not try them. The one seafood dish I did try were the catfish sliders and they were actually pretty good. Also, all the chicken dishes made were very good. All the dishes that were made looked good, I just couldn't get my self to try a lot of them. I hope in the future I'll be able to try different foods.
ReplyDeleteNicole Cioffi
NUTR 120 Sec 1
Unit 4
This week's lab had a very high content in protein. They varied from beef to chicken to duck to crab and more. My group made the hot crab dish which I enjoyed very well but I enjoyed the Asian Chicken Lettuce Cups he most. Another great lab in the kitchen and I look forward to more.
ReplyDeleteSec: 2
Unit: 2
Nutr: 120
This lab was really cool because there were a lot of things I have never cooked before. Our group made the crab dip, which was so much fun. We got to go through the crab to look for any shells that may have been there, and we got to add cheese, cream, and cream cheese and then bake it in the oven with breadcrumbs. It was really delicious, and I also really liked the duck and the spring rolls. This was very fun.
ReplyDeleteSarah Lebowitz
Nutr 119 Sec 3 Unit 2
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ReplyDeleteFor this particular lab, my unit was responsible for making shrimp rolls. It was my first time making something like this and same with one of the other members of my unit. So we all carefully went through the steps in the recipe. I finally got the hang of the process which included: soaking rice pancakes, stuffing them with chopped romaine lettuce, shrimp, avocado, and fresh mint leaves. The hardest part for me was making sure that nothing fell out after I wrapped and cut the shrimp rolls in half. Thus, I enjoyed learning how to make these and will definitely make some for my family over the summer!
ReplyDeleteShane Gamble
Nutr 119 lab
Section 4
Unit 3
This week’s lab definitely is my favorite. It’s hard to say which food is better because I love all of them. Our group cooked Seared Duck Breasts with Red Wine Sauce. It's not that difficult, but it takes time to make the skin turn to brown and crisp, especially we need measure the temperature of the meats. In addition, I learned how to cut the duck breasts before we cook it. It’s really helped the appearance after we cooked it.
ReplyDeleteJiao Zheng
NUTR 119
Section 003
Unit 11
This lab taught me a lot about cooking and preparing fish. My unit prepared the catfish po-boys and they were delicious. I was in charge of cutting and frying the catfish patties. I was really surprised how easy it was to cut and how a catfish's consistency is similar to chicken. I was also surprised how quickly the catfish cooked. My favorite dish was the crab dip, and in my opinion it is the best dish I have had in the class so far. There was such a large variety of food in the lab that I have never been exposed to. I really liked the duck, hen and especially the mussels.
ReplyDeleteKathryn Bridgens
Nutr 120
Section 2
Unit 1
This was my favorite lab so far. I loved every single one of the meals. All were delicious-but my favorite was the crab dip and the shrimp burgers. It was cool to make the chicken, and see how you can make chicken in a varieties of ways. All the dishes were ideal dishes I would serve in the future- all in high protein and some lean in fat. Definitely my favorite lab.
ReplyDeleteNutrition 119
Section 2
Unit 7
This comment has been removed by the author.
ReplyDeleteThis past week in lab my group and I made seared duck breasts with a red wine sauce. I was surprised to see how much fat there was on a duck breast and especially how much accumulated in the pan as we cooked it. This was my first time ever trying duck and I have to admit I was a little scared at first, but I liked it! Overall, my favorite dish was the hot crab dip. I will definitely be trying that recipe on my own!
ReplyDeleteMegan Satterthwaite
NUTR 120
Section 001
Unit 11
This weeks lab was very interesting. My group had to make roasted hens this week and it was interesting to say the least. My group and I had a hard time dealing with the process of preparing the hen to be baked, this included removing the guts and removing the backbones on all four of our hens. My favorite thing to eat this week was the sliders. They tasted amazing. I really like this lab and couldnt move when class was over being that i was so full.
ReplyDeleteLauren Walega
NUTR 120
Section 001
Unit 10
This week, our group made the Shrimp Summer Rolls. I never had a shrimp summer roll before, but I thought they were pretty good. It was interesting to work with the spring roll wrappers. They were delicate and it took some practice until we were able to make nice-looking rolls. However, we managed to make some delicious shrimp summer rolls in the end. We ended up making some with mushrooms instead of shrimp because unfortunately we ran out of shrimp before all the rolls were done! I'm sure the mushroom rolls were still tasty though. I also really enjoyed trying the Catfish Po'Boy Sliders. They were delicious!
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
This week our group made the shrimp spring rolls. I loved making these! They tasted awesome! We had an assembly line putting them together. One girl dipped the wraps in water, then myself and the other girl stuffed and she rolled! I then cut them in half and plated them. They were very time consuming though since we had to make 20 of them! I felt like there was so many extra noodles and we stuffed them really fat. I really am not a big fish fan I love seafood but didn't eat any or the fish except the Catfish Po'Boy which was the only adventure I took. I also really liked the duck which I was really surprised. I really liked this lab because of the amount of food!
ReplyDeleteKylie Licata
Wed 905-11
Unit 3
This week my group made poached salmon. I do not really like fish or each much meat, so this lab wasn't really very fun for me. Making the salmon was pretty easy. I think the hardest part was scraping the skin of the lime and lemon onto the salmon. Using the tool for that was a little difficult, but still manageable and I'm glad it is a skill I learned.
ReplyDeleteAlthough I do not really like fish at all, I really enjoyed the catfish fo' boy sliders. They were really good and the coleslaw made me forget that I was eating fish.
A fun lab for someone who likes meat, however, not the best for me!
azh5261
Nutrition 119
Section 001
Unit 6
This week my group made turkey empanadas. I enjoyed the recipe. I learned a lot about fish and poultry and seafood in general this week. My favorite dish this week were either the Catfish Po'Boy or the hot crab dip. I'm a huge fan of fish and seafood and chicken for that matter, but those three proteins are foods that I'm picky about. While I order them in restaurants, I didn't really feel comfortable eating them while other students have been cooking them. That sounds pretty weird and uncommon. But it's just one of those foods that you really have to be careful about.
ReplyDeleteBlair Boschert
NUTR 119
Section 002
U 12
The important lesson from this lab was how to avoid cross-contamination when cooking with poultry. I tried and enjoyed all the different types of poultry served this week, but I was not as adventurous in trying out the different types of seafood. The three I did take a taste of were the salmon, mussels, and my unit's recipe: catfish po'boy sliders. I was surprised at how much I enjoyed the stuffed mussels and I wouldn't mind having them again, but as I am not a seafood lover I will stay clear of the shrimp rolls and crap dip. Nevertheless, what I did taste was pretty good! I believe this lab will be valuable for me and the types of food I will cook in the future, and learning all about the proper storage, handling, and cooking properties of poultry is useful as it is such a large part of the American diet.
ReplyDeleteJessica Bertoldi
Nutr120, 001
Unit 1
This week my unit cooked buffalo wings. We put the wings in a bath of hot oil and they fried nicely. We made a sauce out of hot sauce, butter, and apple vinegar. The hardest part of this lad was dealing with the oil and the frying process because we had to make sure it was done enough and the oil would sometimes splatter up. It got a bit messy. My favorite recipe this week was the catfish sliders, they were awesome. I especially loved the coleslaw on top of the slider. It was fun trying different foods that I had never tried before, such as the duck and the hen. Also, I will definitely be making the crap dip soon!
ReplyDeleteCaroline Meehan
Nutr120, 001
Unit 8
I loved this lab. I enjoy all types of seafood, but I do not have a whole lot of experience working with fish and seafood in the kitchen. My unit and I were in charge of making the poached salmon. It was interesting to see the color changes in the salmon filets as they were being cooked. They went from a bright peach color to a pale pink.
ReplyDeleteMy absolute favorite dish was the crab dip. I also enjoyed the catfish sliders and the mussels. I never tried lamb or Cornish Hen before. It was neat to have the opportunity to try the wide variety of dishes.
I learned this week in lab that there are fish that are becoming extinct due to overfishing and it is becoming an issue. I will keep this in mind when I plan to order/buy fish in certain areas. I also learned that it is important to know where your fish came from and what kind of waters they lived in.
Kaitlyn Berkheiser
Section 002
Unit 6
Nutrition 120
I enjoyed the lab this week because I never really make seafood because I think that it is challenging to make. But after this lab I realized that it is not as hard as I thought, and I now have the confidence to make delicious seafood dishes. My lab made mussels which really taught me a lot. One thing I learned was to remove the beard from the shells and not to use cracked shells. I the shell is slightly cracked open, tap it on the table a few times and if it closes it up this indicated that the mussel is still alive and safe to eat. I also learned that if a shell does not open up after cooking it, then it is bad and not to eat it. My favorite dish was the hot crab dip, YUM! I will definitely make that again for friends and family.
ReplyDeleteShannon Kane
Section 1
Unit 4
Nutr 120
This week my lab unit made steamed and stuffed mussels. The mussels ended up coming out delicious as did many other dishes that were made this week. Before this lab I thought making seafood dishes was much more complicated than it actually was. I really enjoyed the crab dip as well as the catfish po'boy sliders. While making the mussels I learned a lot about the preparation of preparing them. I always thought you could use all of the mussels, but I learned you cannot used cracked ones or ones that are already opened before cooking.
ReplyDeleteAlexandra D'Esposito
Unit 4, Section 1
I loved this lab so much, I like the bufflo wings, spring roll and salmon .....however, our unit didn't cooked successfully , we set the temperature for 200,but it is not reached the internal temperature 165 for a while. That's so and that we couldn't serve it to the people. Anyway, all the meat,fish and poultry staff cooked this week is what I like... I learned a lot as well, so expected for next week...
ReplyDeleteRuifen Zhang
Nutrition 119
Section 003
unit 7
I feel that lab 12 was finally starting to involve some of the "meat and potatoes" so to speak for the Nutrition 119 course, which was fun because we got to actually make somewhat challenging foods with great taste. My unit got to make Shrimp summer rolls, which were not that bad however there was not that much shrimp to put into the spring roll wrappers, but nonetheless it was still a good summer roll. However, of all the meals prepared I would have to tip my hat off to units 2 and 11. The duck was prepared very well and the hot crab dip and lemons that unit 2 made was great with the dinner rolls.
ReplyDeleteI loved this lab. I do love seafood yet I'm also very interested in the sustainability of our oceans and overfishing. I appreciated the info at the end of our lab notes regarding this subject. I'm very glad that my unit made catfish po boy sliders. Even though I don't eat catfish often (the look of it kind of freaks me out), I LOVED this dish! I thought that it was very easy and tasty. The remoulade was delicious!! My unit's dish was the highlight of the lab week for me. A very close second was the Hot Crab Dip made by Unit 2. They did a fantastic job! Andrea Blumstein Nutr 119 Sec 2 Unit 1
ReplyDeleteThis lab would be the most expensive lab in this semester. I really enjoy eating poultry and seafood. My group was making the steamed and stuffed mussels; they were way easier to prepare than I thought before.I actually enjoyed all of the food especially the duck! But however, somehow most of my classmates just did not like the duck and mussels very much... and I ended up finishing 2 plates of duck breast as well as mussels. It was a fantastic lab overall.
ReplyDeleteCheukYiu Yu
Nutr120
Sec2
Unit 4
This lab was a little more difficult to me since I am a vegetarian. I have never really cooked poultry and/or fish in this way. It was difficult for me to cook and make the cornish hens; however it is a really valuable tool since my family and friends are not vegetarians. This was a great place for me get my practice in cooking these items since I am not likely to cook them on my own. Unfortunately I wasn't able to taste anything but from what I heard it was very delicious and we did a good job on the cornish hens.
ReplyDeleteThis week's lab was so funny! I loved it so much for that we had so many yummy dishes with different poultry, fish and seafood which brought plenty of flavor.Our group made Asian Chicken Lettuce Cups, and it was a dish that I cooked often at home! The way to prepare the chicken was totally the way I did as usual.With soy sauce,peanut oil and cornstarch to stir the chicken before sauting it, the chiken will become amazingly tender and tasty. However, what I like the most about the dish is the lettuce and chili sauce, they were definately perfect match with the chicken which made it even more delicious and special! The rich and also fresh flavor reminded me the dishes from the South Easten Asian's country such as Singapore and Malaysia! What's more, I would like to say Seared Duck Breasts with Red Wine Sauce and Hot Crab Dip are another two of my favourite,and I will try to make it for my friends and family in the future!
ReplyDeleteJingyi Zhang
Nutr119
Section3 Unit9
This lab had so much delicious food, it was great. I tried every single thing that was given out. My favorite seafoods were the catfish sliders and the stuffed mussels. The crab dip was also delicious. My unit made the duck breast which took awhile to make, but it was worth the wait. I was a little afraid to try it, but I am so glad that I did because it was very good. I really enjoyed this lab and I will for sure use these recipes for the future. I want to try this good food all over again.
ReplyDeleteSormariel Rivera Lebron
Nutr 119
Section 001 Unit 11
I was so excited coming into this weeks lab. There were foods that I liked, and foods that I always wanted to try but was never given the opportunity. My unit had the joy of making the Seared Duck in a Red Wine Sauce. I was a little apprehensive at first because I was terrified that we were going to cook it too long, or something wouldn't go right and the duck would be gross. However, once we started preparing the duck those fears diminished, and we got to cooking. Duck is different than anything I've ever cooked before, and it also tasted different. I thought it tasted like steak, and actually really enjoyed it.
ReplyDeleteOther than the duck, I really enjoyed the catfish po-boys. I think po-boys are delicious, and my family loves to eat them, so to be able to try it with catfish was awesome. Plus, I've never had catfish so I was able to check something off my "to-try" list. Overall, I enjoyed this week. There were so many great foods that I can't wait to be able to make some of them with my family this summer!
Alyssa Jacunski
Nutrition 120
Section 2
Unit 11
Rayna Sun
ReplyDeleteNure 119 Section 4
Unit 1
This lab was definitely my favorite out of all the labs so far. I couldn't believe all the unbelievable things we were able to try, like the duck with red wine sauce and cornish hen. The cornish hen was my favorite, as it was made with so much flavor, and the meat was so tender. My unit made the catfish po'boys and I thought that was so cool--I love poboys but I've never made them before, let alone had a catfish one! Although I eat meat I don't generally cook with it when I'm making food for myself, so it was great to see all the different ways I could cook meat or seafood.
This lab was definitely very interesting. However, I love seafood and I was excited to be able to try new types and new recipes for the seafood that I have tasted before. I have never tasted muscles before, and I was very pleasantly surprised; they were delicious! I really wanted to eat more than one! Another recipe that I really liked was the crap dip. It is always one of my favorites. I was very surprised to see that one of the units was preparing duck. I have had duck multiple times, but I know many people have never tried it and they were a little nervous for the experience. Even though the girls at my table were wary about trying it, they all really liked it! I, of course, enjoyed it, too.
ReplyDeleteJoanna Zeigler
Nutrition 120
Section 002 Unit 7
This lab was really good because I love all types of meats and seafood especially. My group made the turkey empanades which were good, I have never made anything like them before and I thought that they tasted good. My favorite dish this week was the catfish sliders. I have never had catfish before and I loved it. I plan on bringing home some of these recipes to try over the summer for my family.
ReplyDeleteRachel Sedgwick
Nutr 120
Sec 002
Unit 12
I really enjoyed the dishes in this week’s lab. Our group made spring rolls. It was mostly just an assembly lab for us; the only thing we actually cooked was the shrimp, and the rest of the time was spent just washing and wrapping ingredients. I don’t think we really took into account how long each roll would take to wrap, but we did finish in time. I think they turned out pretty good too, and the sauce that we paired with it went really well. My favorite dish overall would definitely be the Catfish po’boy sliders; I think that the coleslaw on top really made it. It had the perfect amount of seasoning, and I will absolutely be trying to make these sometime soon!
ReplyDeleteRobyn Fiore
NUTR 119
Section 3
Unit 3
This was one of my favorite labs. I absolutely love seafood. My unit made the poached salmon, which was good but not my favorite way of cooking salmon. I also loved the shrimp spring rolls. Its a really easy way of making a healthy lunch. My tables favorite was definitely the Po Boy Sliders. We finished off everyones leftovers. The sauce was perfect and helped to balance out the spice of the catfish. Definitely a favorite!I plan on making them for my friends and family sometime. Although duck is really good, I was too scared to try it. I am not a fan of red meats so I stayed away from that.
ReplyDeleteSarah Crow
Nutr 119
Section 1
Unit 6
This was one of the better labs we did because it allowed me to try some of the fish and seafood I haven't got to yet and also some great chicken recipes. The crab dip was very delicious and the duck was surprisingly very good also. My group made the Steamed Tilapia which was pretty straight forward but the vinaigrette sauce really made it stand out. The buffalo wings are a classic but the chicken piccata was the best dish I thought.
ReplyDeleteRobert Sitoski
NUTR119
Section 4
Unit 5
This lab was so much fun. It was interesting learning about the difference between the types of poultry and types of seafood. I also had no idea connective tissue is what helps determine the tenderness of a protein. I loved the catfish po'boy sliders, the hot crab dip, and the mussels. I also loved two things I have never had before - cornish hen and duck! The po'boy sliders is definitely something that didn't seem too complicated, and would definitely be something I would try to make at home! Overall great lab.
ReplyDeleteBrooke Hukins
Nutrition 119
Section 4
Unit 7
I really enjoyed this lab because I tried foods for the first time that I have never wanted to try before. I have never had muscles and they were awesome! I also really enjoyed the chicken that was made, it had a very different flavor which I have never had before. My favorite dish made though was the crab dip, it was UNBELIEVABLE! I will definitely be making that for myself sometime soon!
ReplyDeleteRachel Sabinsky
Sec 004
Unit 8
It always seems that every week is my favorite week and really has a hard time picking one and only one week that is my ultimate favorite. This week though was different because I many of the foods I never had before so it was all new to me. I really enjoy this class a lot especially this week because it gave me and many other students an opportunity to try foods, expensive ones too, that we normally might not get a chance to try. My favorite by far this week was the Catfish Po' Boy Sliders, MMMM!!!! A recipe I definitely will be printing off to save for myself to cook at home. My other three favorites were the Steamed and Stuffed Muscles, Hot Crab Dip and surprisingly the Shrimp Summer Rolls.
ReplyDeleteMarissa Wojcik
Nutr 119
Sec 004
Unit 8
Sadly, I wasn't able to attend lab this week since I wasn't feeling well, but I heard the dishes were amazing especially the steamed tilapia with couscous that was made by my group in a microwave which I thought was very interesting.
ReplyDeleteElizabeth Akpor-Mensah
Nutr120
sec 002
Unit 5
I'll admit I was a bit skeptical going into last weeks lab... I have always been a fan of chicken, and pretty fond of most seafood, but when I saw catfish and mussels on the menu I was a bit uneasy. Although I couldn't muster up the courage to try mussels for the first time, I did indeed try the catfish po'boy sandwich, and it was delicious! Overall, my favorite dish from this weeks lab was definitely the crab dip; served warm with pita chips -- it was fantastic!
ReplyDeleteAbbey Lathrop
NUTR 120
Seco 001
Unit 8
I love seafood, but I felt a bit disappeared of the mussels. I could not taste the seafood taste and it was too small. My group made broiled rock cornish game hens this week. It was not salty enough, but it looked really nice. Therefore, I took a picture right after it came out from the oven. Asian chicken lettuce cups was my favorite food in this lab. It was so fresh and the sauce was so good. It matched with the lettuce and chicken. It was like a Chinese dish for me which was really easy to make it;)The hot crab dip was really good with the bread. I love it so much. I am looking forward to the next lab. Hope we can have much more fun!
ReplyDeleteMan Ting Wu
Nutr 119
Sec 003
Unit 10
I really liked this week's lab because I love both poultry and fish. One thing I was worried about was that the foods made out of those two different ingredients might not get along well together. However, those were great. My favorite food was the duck breast since I like duck meats. I often eat barbequed duck when I go to Korea so I was very excited when I first saw the recipe. However, it tasted very differently but it was good.
ReplyDeleteHeyjin Koo
Nutr 119
Section 003
Unit 1
In the poultry and fish lab, my group made Chicken Picatta and it was delicious. Our only issue was trying to figure out when the chicken was completely cooked, however, because the floured breading and the cooking method (sauteeing in oil) left the chicken a pale color and thus it looked unfinished. However, after putting it in the oven to keep warm, it got a nice browned look and we knew it was done. The sauce was delicious--a mixture of the leftover chicken juices and oil with capers, chicken broth, butter (mmm) and thyme. The smells in lab this week were incredible--even if you weren't hungry you would have been tempted to eat everything. My favorite recipe was the breaded catfish sandwiches with coleslaw--perfectly crispy and seasoned with creamy coleslaw on top. This was the first time I tasted duck and I was surprised to see a dark meat on the plate in front of me--I expected more of a chicken/turkey look. It was delicious and definitely different in flavor than other poultry due to the moist, greasy texture. Lastly, I will definitely be making that crab dip at home--absolutely delicious! What a great week--excited for meat and meat alternatives next time (tomorrow)!
ReplyDeleteMaria Kreider
Nutr 120
Section 001
Unit 7
This past weeks lab was very intrestiting, and I got to try alot of new foods that I would normally shy away from when cooking. My group made the salmon it was way differnt than any way I've ever cooked it before. Normally I make it grilled with lots of lemon and dill. I really enjoyed the hot wings, and the catfish sliders.
ReplyDeleteCaitlin Lesko
Nutr 120
sec 3
Group 6
This lab was definitely a learning experience. My group made the Cornish Hens, and I learned how to cut out the spines of the hens. This is something I would not have done if not for this class. I also probably would not have tried mussels, catfish, or duck, either. I didn't particularly love this lab though, mostly since I was grossed out from cutting open the hens.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
Unit 10
This week lab my group made chicken empanade. I did not really like the taste of it because it have oil live oil in it. I think it would taste better if we did not put oil live. But my group and I had a good experience made the empanade. For this week lab, I like hot crab dip and Asian chicken salad. The Asian chicken salad is not only tasty but it is also healthy, I definitely try to make it when i have time.
ReplyDeleteDalin Vuth
Nutr 120
Section 001
Unit 12
Growing up with a seafood base diet, I was very excited going into this lab. Most of the seafood that was made in lab, I have had before so nothing was of a surprise to me. My unit made catfish sliders and it was delicious. It was not as spicy as I thought it would be, but I know when I make this recipe again I may add more pepper to make it spicier.
ReplyDeleteAnother dish that was very good was the buffalo wings. I have never tried to make wings on my own before but seeing how good it turn out I will definitely give it a try.
Kelly Chi
Nutr 120
Section 1
Unit 1
Chicken, fish, and seafood was a great lab filled with an assortment of dishes. Each dish hailed from various cultures and was equally as delicious. Our unit had turkey as the poultry and it was of the ground variety. The turkey was used as a stuffing in empanadas. Empanadas are pastry pockets filled with different ingredients. The empanadas we made were clearly from spain because of the salty and sweet combination found between the feta and the raisins. The stuffing also consisted of olives and and onions along with some seasoning. Once the pastry dough was stuffed with filling, an egg wash was done to the dough to give it a nice golden color. The final product looked and tasted great.
ReplyDeletenutr 120
Deletesec 001
unit 12
Our group worked on buffalo wings this week. Dealing with hot frying oil everything each wings were dropping into the pot was not easy because it would explode to surrounding area! Where I made the mistake of dropping one. I handled the raw chicken wings, it was completely a new experience for me and feeling of the connective tissue, a little icky but nothing I cant handle. You do need little bit of patience to wait for that oil to raise back to it's temperature to fry a new batch of buffalo wings. We did test the doneness of the wings by making sure it's internal temperature was up to 165 degrees. Everything was worth is because it was so delicious. I got to try duck breast for the first time, and I loved it. Too bad they are pricey.
ReplyDeleteNUTR120
SEC002
UNIT 8
This week in lab, for me it was very interesting! Even though I love Crab, Salmon, and everything. In this week's lab I really liked the crab dip, catfish sliders, and steamed Tilapia. My group made shrimp summer rolls which were very interesting to make everyone in my group never made these before. I was really enjoying putting the rice wrap into water. The recipe was very easy, except there was a lot more preparing and finely cutting up ingredients that took place before we could actually put our spring rolls together. I thought that the spring roll wrappers at first felt very weird, but once soaking them in water, and actually eating them they were really good. I think salmon with lime was bit weird, but tasting lots of food that i have never had was awesome!
ReplyDeleteJiwon Baek
Unit3
sec 3