Quiche and fruit tart written blog

Today we made quiche and fruit tarts. First, we had to prepare and bake a pie shell. Then we had to prepare the garnishes and flavoring ingredients and add them to the pie shell. After that, we had to prepare a custard and add it to the pie shell which included eggs, and heavy cream. Last, we had to bake the quiche until it reaches 160 degrees. The dough we made was used for both the quiche and fruit tarts. To make the dough we had to cut the better in medium squares and then sift flour in a bowl. We had to whisk together the eggs, salt, and water in one bowl and combine the liquid mixture until the dough holds together. Next, we covered the dough with plastic wrap and let it sit in the refrigerator. When the dough was chilly enough, we took it out and put some flour on the table and rolled it out. Finally, we baked the dough for 10-15 minutes. After everything was done, we had some fruit that we had chopped up earlier and we decorated our quiches and fruit tarts.

Comments

Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers Chef Jessica demonstrating how the batter should look when it's finished Tyler piping the macaroon batter into perfect circles Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do David painting his macaroons with edible glitter Finished macaroons!

Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch. We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the fina

Day 5: Oh the Wonderful World of Pizza

Pizza, a delicious dish conceived in Italy. Possibly their most famous culinary creation alongside it's rival, pasta. Pizza, despite it's simple appearance, has a rich history. Starting all the way back in good ol' Rome. Roman Rome, not Italy Rome, if you understand. With the focaccia, a flatbread known to the Romans as panis focacious, onto which toppings were added. You can likely see how this stemmed off into pizza, as more toppings were added, more it shaped up into the dish we know and love. The first ever pizza is recorded to have been made in Gaeta, an italian city, in 997 AD. Since then pizza has gone international, becoming so regular here in the US of A that it's considered at home next to American made dishes like burgers. I believe what led to this explosion of pizza popularity would have to be how customizable it is. Dream it up and you can probably put it on a pizza. Ham, sure! Pineapple, go for it. Chocolate, I think. Basketballs, technically. Anyway,

Art of Cooking, Spring 2018

Search This Blog