Art of Cooking - J-Term 2022

 January 11, 2022                                                             Art of Cooking: Day 6                                                                                               Sweet, Sweet, Cooking                          Ahhh, cupcakes. The epitome of desserts.(debatable) The airyness of the frosting mixed with the softness of the cooked batter, and of course we can’t...

These Sushi-Makers are on a roll! By: Camila Yengle   On Day 6 six of 'art of cooking' for the basic/intermediate group we made sushi and garlic noodles. We were all very excited to make this traditional Japanese dish and get to fill them with whatever we wanted! Ellie cooking rice  We started off our day by making the rice for the sushi. The rice took some time to drain so in the meantime, students began preparing the vinegar mixture that included vinegar, sugar, salt, and mirin to later put in the rice    Mistakes always happen in the kitchen! Our group accidentally added too much water to our rice and we could no longer use it for our sushi. We found some leftover rice and decided we could use that instead. Everyone makes mistakes, even chefs so we saw this as a learning experience Garlic noodles      Along with our delicious sushi we also made garlic noodles! For the noodles we used ramen noodles because those were the easiest and fastest option f...

The Royal Rice By: Sara Avalos Gourmet Sushi           You know it… You may like it… It may be your favorite dish… Talulah's glorious sushi          If you are wondering, the advanced group made sushi and garlic noodles today!!           We started off by washing our sushi rice in order to make it less sticky and to make it easier when we started to roll the sushi. Once our rice was clean we started the tedious process of cooking the rice. After our rice was completely cooked we had to season the rice. While seasoning the rice we had to be folding the rice and fanning the rice during the whole process. When the rice was completely seasoned we let it rest with a damp paper towel on top of it. It was somewhat of a spa treatment for the rice.         Gloria cooking onion   To not waste time, we started to cook the garlic noodles. While being a very simple recipe we had t...

A creamy and crumbly Cajun dish By:Niko Cantu A Creamy and Crumbly Cajun dish On day 5 the beginner group stayed down south with a traditional Cajun dish of shrimp and grits with biscuits. We started the day with each group making their own dough for their biscuits. This was a similar dough made for our quiche last week. (Owen working on making the dough) When our dough was finished we cut out our biscuits from the dough to bake them. We used a circular cutter to get the right shape for each biscuit and then placed them on a baking tray.   (Kenzie with her groups final dough) Then we moved onto our main dish, the shrimp. The first part of the shrimp consisted of making the sauce, which consisted of a variety of vegetables and some soups. The combination of ingredients cited a very unique taste that suited the shrimp well.                                       ...