Day 7 : Pizza

  January 11, 2022

Pizza: Sweet, Savory, or Spicy

Art of Cooking: Day 7


Today the Advanced group made Pizza at the Museum District campus. Pizza is one of the greatest meals ever! It can have any toppings that you could desire! Chef Averille helped us make any type of pizza we wanted. Every student made at least one pizza with the help of our Chef. 



In the picture above, Alex is needing the dough to be ready to be thrown onto the grill! He is using the dough that we made yesterday at the Bissonette Campus, it was so soft and smooth! He is rolling it out into the shape of a pizza. This can be kind of tricky.


Here Alice is also rolling the dough to get it ready for the grill. 



Here Chef Averille is helping us grill the dough. You must be very careful to make sure you don't get hurt. You can always make another pizza easily but you can't heal your body very easily! We had to coat the dough after grilling with olive oil before we put our toppings on so it would give it a nice coat. 


 
Gloria here is cutting up the toppings for the pizza!




In the picture above you see Gloria grilling her pizza after adding toppings. After the dough is cooked on one side, we can flip it, add the toppings, and close the grill. When you add the ingredients you have to move the pizza up to the higher rack so it won't burn and can slowly cook. It is challenging to lift the big pizzas without dropping any toppings. 


Here are some finished products










Comments

Post a Comment

Popular posts from this blog

Day 3 Beginner: Pastry Crust - Charlie Brisch

Image
All the groups' quiches and fruit tarts Pastry Crust Makes Many Different Things    By Charlie Brisch   Today on Art of Cooking, the beginner group worked on making pastry crust for quiches and for fruit tarts (I also made lemonade). The similarities between quiches and fruit tarts are astounding, especially since they share the same pastry crust. Each has its own filling, the one for a fruit tart being a lot sweeter than the quiche. Quiche filling is more customizable, with different veggies and cheese. I personally wanted to make ours spicy and use jalapeños, but one of my group mates disagreed and suggested potatoes which we then settled on (I fixed the spiciness problem with hot sauce). Khadijah separating egg whites and egg yolks We used havarti cheese on our quiche, and other groups used different cheeses. While our quiches were cooking, we worked on designing our fruit tarts. We looked up different pictures for inspiration on the fruit tarts, and each group had a w...
Read more

Day 4: Nigerian Meat Pies: A Handheld Treat! (Advanced Group)

Image
The finished savory empanada topped off with the turkey filling. Alice coating the empanadas with egg. Although today started off with a chilly bus ride, the day shortly got better as we walked into the kitchen. The meal that we made could be looked at as an empanada, but the technical term for the ones we were making were called Nigerian Meat Pies. As we walked into the kitchen, we were surprised to find out that an extra chef would be helping us out today! The recipe we were following to make these delicious pies actually belonged to Chef Jessica’s friend, who was so kind to come in today and cook her own recipe with us. We started off by cleaning the surfaces of the kitchen to keep our food clean, and we split off into groups and began cooking. Alex peeling and cutting apples. At the end of the meal, we would have sweet empanadas and savory empanadas, so each group had to make lots of dough. Kneading the dough was a strenuous task, so while some members would knead their anger out, ...
Read more

Day Two: Breakfast (Basic)

Image
Breakfast really is the most important meal of the day! By Evan Garibay Kenzie mastering the art of cooking eggs      On this amazing day 2 of the Art of Cooking J-term, we really got a taste of what it was like to properly make a traditional American Breakfast. Who knew it could be so difficult to cook eggs in different ways! We had our struggles, but with the help of Maestra and Chef Averille, we got through the trials and tribulations of breakfast cooking in the kitchen. And the school.     Starting off strong, w e learned contrasting techniques like poaching, firing, sunny-side up, and scrambled. While many of the chefs in our group had some experience with these methods, only a few of the students could get it right the first time, but with the help of Chef Averille, every question was answered! From bad flips to broken eggs, just about every issue you could come across was tackled in our makeshift Post Oak kitchen.       Starting some b...
Read more