Lab #5: Starches

This week we learned about starches! Chef Kristi started by showing us a variety of grains, rices, and pastas. We used a wide variety of starches to thicken the food we made today, from macaroni and cheese to stir fry. We had units making vegetarian sushi and roasted cauliflower soup. We also used several grains and beans in our starch demos this week. The lab smelled great! Next week we'll be working with fats and oils – good and bad! Happy cooking – Chef Kristi

Lab #4: Sauces & Dressings

We dove into the complex world of sauces and dressings this week.  We could have used 2 weeks worth of classes to learn about the enormous variety of sauces. These layers of flavor, when prepared well, can satisfy most of our senses – taste, sight, smell and even touch. Enhancing the main ingredient of a dish is the goal here. Chef Kristi demonstrated the process of emulsification by showing the labs how to make a vinaigrette.  First shaken in a bottle, demonstrating a temporary emulsion, and then in a blender, demonstrating a permanent emulsion. Each lab went on to create their own vinaigrettes with their choice of ingredients.  Some very creative and tasty dressings were made.  We sampled all of the leading or mother sauces, except for béchamel which we will hold out for next week in starch lab.  We also had the chance to sample some scrumptious dessert sauces; chocolate, caramel and fruit coulis.  Yummy! Thank you for your enthusiasm this week!  Next week we will carb it out with plenty of delicious starches! 

Lab # 3: Stocks, Soups, and Stews

This week we tried to take off a little of the chill with some nice warm soup. Students were greeted with the delicious smells of simmering stock as they came into the lab. Stock requires time to develop its flavor and create a wonderful base for many soups, stews & sauces. We discussed the use or “stock in a box”, concentrated bases and the “absolutely do not ever use it or Chef Kristi will be mad” bouillon cubes. Too much sodium!! We were introduced to emersion blenders, china caps and many other kitchen gadgets that make stock and soup preparation easier – Don’t forget to add your Bouquet Garni. We tasted many varieties of soup this week from New England Clam Chowder to Vegetarian Vegetable Soup to a Cold Fruit Soup. Thanks to everyone for their hard work this week! Next week we will be learning how emulsions work and creating some fantastic sauces and dressing! Happy cooking – Chef Kristi

Week 13 Meat and Meat Alternatives

This week we talked about meat and a few meat alternatives. Meat is a great source of protein, iron and zinc. There are more factors that affect the tenderness of meat than there are with poultry and fish. The age of the animal and the cut of meat are two factors to consider when purchasing meat. When it comes to cooking, you need to think about the temperature, time, and method of cooking. You can use dry heat methods for cuts that are tender to begin with, like grilling filet. For less tender cuts, like brisket, cooking at a low temperature for a longer time and with added moisture will make the final product tender. Aside from thinking about tenderness, there several important things to remember when cooking meat. Use oil to fry instead of margarine or butter because oil has a higher smoke point. Use tongs to handle the meat to prevent the loss of juices. When broiling, do not use foil or the fat could ignite. The fat needs to drain away from the meat. It is also important to know what the minimum internal temperature needs to be for the desired level of doneness. You also need to take carry-over cooking into consideration so you don't overcook the meat. This week we tried a variety of dishes with meat and some alternatives. We also had lamb, pork tenderloin and flank steak. This is the last blog post that you will have an opportunity to comment on! So make sure you do so before next week. We will be having our buffet next week, so come hungry!

Week 12: Fish and Seafood

This week in lab we learned all about various types of seafood. Fish and seafood are different from meat because they have very little connective tissue. Fish cooks very quickly and is naturally tender. The biggest problem with cooking fish is overcooking. Fish cooks best with moist-heat methods to keep it from drying out. Once fish is cooked it is very delicate and needs to be handled with care. There are many ways of categorizing fish - by body structure, fat content, and its' environment (freshwater or saltwater). Finfish have fins and internal skeletons, while shellfish have external shells and no internal bone structure. The fat content of fish ranges from .5 to 16%. Examples of lean fish include flounder, cod, bass, and pike. Examples of fatty fish include salmon, trout, and bluefish. Shellfish can be divided into mollusks and crustaceans. Mollusks are soft sea animals and include, among many others, oysters, conch, and squid. Crustaceans have segmented shells and jointed legs - like lobster and shrimp. We made a lot of interesting things this week, like poached salmon, fried catfish, mussels, shrimp summer rolls, tilapia, and even some flounder—in the microwave! Next week we'll talk about meat and meat alternatives.

Week 11: Poultry

This week we learned about various forms of protein. We always just thought of chicken and turkey but Chef Kristi told us about some other forms such as duck, goose, and even pigeon!! All muscle tissue has similar composition and structure - about 75% water, 20% protein, and up to 5% fat. The muscle tissue is held together by connective tissue, which plays a big part in how tender your protein is. The amount of connective tissue depends on the age and amount of exercise the animal has had. More connective tissue = less tender. Poultry is extremely perishable and should be used as soon as possible after purchasing, and never more than four days later. (Unless you freeze it!!) Be sure to always wash your hands and equipment after handling raw poultry! Poultry should cook until well-done and its minimum internal temperature should read 165 degrees F. For small birds you can also test for doneness by the looseness of its joints, if it is firm to the touch, and if its juices run clear. We made a lot of interesting things this week, like Buffalo wings, turkey empanadas, chicken cordon bleu, and even chicken noodle soup—which was great on a cold day! Hopefully, you can impress your families and friends this Thanksgiving with all of your new cooking knowledge! Have a relaxing and thankful break!

Week 10: Baking

The lab was transformed into a bakery this week filled with scents of delicious treats. We learned all the ins and outs of baking. We talked about how baking is an exact science. You can’t eyeball measurements or use more or less of things like you can in cooking, because you will ruin your recipe. We also talked a bit about yeast and how it likes to eat sugar. We tried many different recipes, including some gluten free ones, which is becoming more and more important as more and more people are diagnosed with gluten intolerances. Some recipes that were made today were a flourless chocolate cake, some cream puffs, zucchini bread, gluten free muffins raspberry muffins, a few breads, and lastly angel and devil’s food cakes! We’re flying through the topics and are moving to cooking with poultry next week. See you then!