This week was a whole lot of what seems like totally random stuff. We learned about egg-based desserts, bread, angel food cake, and knife skills.
We started with egg-based desserts, stirred custards versus baked custards. Stirred custards include crème anglaise, which is what I made in my lab. The difference between the two is that stirred custards are pourable and baked custards are stable, despite having the same ingredients. The difference is how they are prepared. Stirred custard remains pourable because the eggs are stirred and the baked custards become solid because they are baked. Voilà!
During the same lab, we also made bread. Because bread is SUCH a beast to tackle, we made a giant batch of bread dough (like 6 lbs) together as a class. We used a baker's scale to weigh all the ingredients and a giant mixer. Then we divided the dough into small loaves so we could each work with a loaf. We used the modified straight dough method, which is when you mix the yeast with water, then add the fat, salt, milk solids, and flavorings, then the eggs, and finally the flour. The straight dough method is when you add all the ingredients at once. We flavored our dough with turmeric, dill, and garlic powdered. It was so fragrant and a beautiful yellow color because of the turmeric. We then rolled it out to make crescent rolls.
On Wednesday, we made angel food cakes, so we could get comfortable whisking eggs whites to soft peaks and then not deflating them as we folded in the dry ingredients. We worked as pairs, and our cake turned out great. Next week we'll use our angel food cakes to make orange charlottes.
Finally, we practiced our knife skills. It was the first time we've used our knives in class. I am pretty comfortable using my knives at home. In class, we have to stand and hold both hands correctly. It's a lot to remember all while trying not to cut off your fingers. Luckily, I managed to walk away with all my fingers. I have a long way to go. My cuts are uneven, and I am so slow and awkward. I'm right-handed; with our right hand, we hold the knife, which you partially hold on the blade. I didn't hold my knife like this before culinary school. However, it's much more comfortable, and I have much more control. My left-hand technique needs a lot of work. You are not allowed to rest your palm on the table, which feels awkward. I am sure I'll get the hang of it, but it's going to take some time.
In my lecture this week, we learned about different types of cheese, and we got to taste a wide variety of cheeses, from all over the world. It was pretty amazing.
I have my first test on Monday. It's in my lecture, and it will be multiple choice and short answer. So, I'll be studying very hard this weekend! Wish me luck! 🤞🏼