Unit 23: Chocolate started by going over chocolate from the beginning with the cacao tree and how cacao beans are processed, the basics of cocoa powder, dutching, and cocoa butter in addition to how chocolate is processed into varieties of dark, milk, and white chocolate.
Author: micahquookie
When Onions & Crust Have Layers
Unit 21: Pastry Basics teaches key dough preparations that become the building blocks for finished pastry dishes--sweet and savory alike. In addition to various types of doughs, this unit focuses on custards and introduces the subject of how to prepare soufflés. This ended up being one of my more challenging units as pie crust and I have always had a love/hate relationship. I love to eat crust, but hate the results I have personally gotten. My mother has showed me several times how to make a tender, flaky crust and I consider myself a competent baker, but crust has always alluded me. But because of my success thus far in this course, I have a positive attitude going into this unit.
No Animals Were Harmed in the Making of This
I am not a vegetarian, but I did spend quite a few years without eating meat. I still ate fish. I am not sure why I made the distinction there, but it doesn't really matter now. Eventually, I just found that I was unable to find enough variety in my meals to continue and my protein intake was probably too low as well. I was a picky veg-head. I would not eat beans, cheese, most eggs--it just didn't work.
Breaking Bread
Sitting down with some crusty bread and a glass of red wine is high on my list of things that center me. There is something satisfying about ripping the bread and topping with a wee bit of butter while sipping on a hearty class of vino. More... Sitting down with some crusty bread and a … Continue reading Breaking Bread
The Mid-terms
Actually, it much farther than the mid-terms, but it is the closed concept I could think of. I just completed my second Course Challenge Quiz. I got a 96%. I was hoping to ace it, but one question I clicked the wrong answer on, and the other, I just didn't know the complete answer and the other two, I just got wrong. but overall, I was happy with my score and current grade in the course and that I have completed Unit 20.
You Are What You Eat
Unit 25: Nutrition In the Kitchen is all about basic nutrition, diets and dietary restrictions, and the basics of cooking for health support. To quote the Rouxbe website:
"Every human being is completely unique- from our genetic make up all the way to what we choose to eat and how we choose to nourish ourselves. We call this uniqueness biochemical individuality. It is important to understand that there are different ways of eating to meet individual needs and wants, that whole, unprocessed food can seriously affect health in a positive way, and that their are specific medical reasons why people choose to restrict their diets.
There’s Something Fishy Going On
Unit 19: Fish focuses on becoming more comfortable and proficient with cooking and handling fish. It begins with buying and storing fish, moves on to determining the freshness and proper ways to handle this perishable item, then addresses how to properly prepare both oily and lean fish, and ends by teaching pan frying which happens to be my personal favorite way to prepare fish.
Don’t put off ’til tomorrow what you SHOULD do today!
I do not like manicotti, I really don't like tomato sauce (except my own), and I don't like cheese with the exception of smoked Gruyere. So to say that I was not looking forward to the Tofu Ricotta Manicotti assignment is an understatement. But after several days of putting it off, I realized that there have been times in my life where I had to cook things I didn't like and there will be more...so suck it up.
The Humble Chicken
Within the last couple of years, I have been fortunate enough to have tried roasted chicken thigh. Up until that time, I would only eat the breast, discarding the rest. In addition to finding that I like much more of the chicken than I thought, I also see the benefit of purchasing bone-in and cooking with skin on. And that goes for any part of the bird. I am not saying that there is not a time and place for plain chicken breast, but rather that I now have more options--moist, juicy, flavorful options that take no more than a few ingredients. Chicken. Butter (or oil). Salt. Pepper. That's it.
I claim my steak!
Unit 17: Meat packs a lot of material into one unit but no graded assignments. I found this odd; however it does not diminish the amount of information I benefited from. Useful info on the basics of coagulation and how it affects the texture and juiciness of protein, the different cuts of meat, prepping the meat, and finally cooking it are discussed at length.
quookie 