Due this week: Lab Evaluation Logs (including home cooking experiences) are due Monday, 12/17. Kitchen Basics Assessments will be assigned on Monday, 12/17, and DUE Tuesday, 12/18. On Tuesday, 12/18, we'll make some layered gifts in a jar for teachers and staff members.
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We made delicious cookies this week. Period 6 made Chocolate Crinkle Cookies. Period 7 made Snickerdoodles. Chocolate Crinkle Cookies: (Full batch) Ingredients:
Snickerdoodles: Ingredients:
This week we'll continue working with common measurements.
We'll make cookie dough on Thursday, 12/13, and bake cookies on Friday, 12/14. You made great crepes today, Grizzlies. Here is the link to the homemade whipped cream recipe: docs.google.com/document/d/1EqCGpU3-0yc-W6deZvTk74s2gepWcqfNCZw5JoU1DUs/edit Dessert Crepes This is a dessert crepe recipe. It's easy to make in the blender and can be made a day ahead. Ingredients:
In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking). To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan. (Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!). Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you’re careful. Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan. Basic Crepes Ingredients: 1/2 cup all-purpose flour 1 egg ¼ cup milk ¼ cup water ⅛ tsp salt 1 Tbsp butter, melted Directions:
Due this week:
Monday, 12/3 -- Egg Inquiry should be turned in to class tray. This week we'll make crepes. On Thursday, 12/6, you'll make crepe batter. On Friday, 12/7, you'll cook crepes, fill them, and eat them! Great job in the kitchens this week, Grizzlies!
We made grilled cheese sandwiches, quesadillas, and eggs. Here are some helpful links: https://www.incredibleegg.org/cooking-school/ https://www.incredibleegg.org/recipe/ |