Lab #7 – Milk and Milk Alternatives

In this week’s “international” lab we worked with many varieties of cow’s milk and some of its “family” members; cheese, yogurt, cream, sweetened condensed milk, as well as alternative sources to dairy products, namely soy and coconut milk. We compared the thickening properties of certain milk products as well as the effects on texture and taste when we prepared several samples of the same recipe with a variety of milks. We also prepared a dish showing the many non-dairy sources of calcium we have in the plant world. During lecture we also touched on pasteurization and raw milk as well as lactose intolerance. Next week is spring break, so have fun and be safe. See you in March! Happy cooking – Chef Kristi  

Lab #6 – Characteristics of Fats and Oils

This week we dove into the world of fats and oils. We cooked with fats and ate a variety of healthy fats in our recipes this week. Good Fats vs. Bad Fats – Good fats/help in fighting heart disease, some cancers/lower cholesterol. Bad fats/ opposite effect, promotes heart disease, bad cholesterol, inflammation and digestion ailments. Pay attention to the oils you use and which oil should be used for which application. The smoke point was a very important topic this week. Never take an oil beyond the smoke point. It is irritating to our eyes and nose, plus not great for you to ingest. If your oil starts burning, throw it out and start over. Make sure you also smell oil to make sure the oil you are using in your recipe is not rancid. To help it stay fresh, try keeping more fragile oils – like nuts oils in the fridge. Have plenty of good fats in your diet – Salmon, nuts, avocados being just a few. Use moderation when you are dining on the French fries and the doughnuts. Next week we will be working with milk and milk alternatives. Thanks for your hard work this week. Happy cooking – Chef Kristi

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.