Day 4 Photos: You Batter Not Mess Up Those Cupcakes

Nathan and Ren Prepare the Red Velvet Cupcake Batter

Anna pouring boiled sugar into the meringue to make the butter cream

The cupcakes look ready to go but can't say the same for Ren

Sierra and Tyler have fun decorating their cupcakes

Andrew can't wait to eat his cupcake

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Day 7 Photos: Sushi With a Side of Creme Brulee

Anna, Tyler, and Sierra chopping cucumber for the sushi Ren, Andrew, and Sayer begin their sushi masterpiece Spectacular sushi dish created by David Chef Jessica demonstrating how to caramelize our creme brulee David trying out the blowtorch to get a perfect caramelized top The delicious creme brulee!

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.

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...

Art of Cooking, Spring 2018

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