Just Try It
Recipes:
Food Labs
Mayonnaise
Technique: Emulsion
What I learned:
I learned of all the diverse ways you can use an egg besides just pan frying or boiling them. I also learned the importance of incorporating the oil into the mixture slowly while whisking rapdily to properly emulsify the mixture.
Egg Lab
Butter Snap Peas
Technique: Pan steaming
What I learned:
I learned to be prepared to cover the pan with the lid quickly because when the water is beading at the surface it will sizzle and splash upwards. I also learned to shake the pan to distribute the water and heat evenly. This process makes cooking vegtables much quicker!
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Water Lab
Candied Orange Peels
Sugar Lab
Technique: Sugar and heat, Blanching
What I learned:
I learned that if I heat sugar to around 240 degrees F It will become pliable and harden, creating a decorative sugar. I learned that it is very important to rinse the peels after blanching them so they are not bitter.
Mashed Potatoes
Technique: Browning Butter
What I learned:
By creating one of my childhood favorites, I learned the delicious nutty flavour and golden brown ting of colour in mashed potatoes are from an added caramelized butter sauce.
Butter Lab
The Poached Egg
(On Kimchi Fried Rice)
Technique: Poaching
What I learned:
I learned that its necessary to be patient and wait for the water to boil then turn the heat down (so that the bubbles subside) in order to get the best poached egg. Furthermore, I learned you can put the egg through a slotted spoon to get rid of the thin egg whites which would create extra flyaways. Another fun technique I learned (which I would've never thought of on my own was to swirl the water before placing the raw egg in. This created a whirlpool that helped the egg keep its shape.
Poach Lab
The Final Product!
Raw Zucchini Salad
Technique: Salting to draw out water
What I learned:
Salt is another diverse and powerful tool. I'd never tried out this technique before, but we used some finer salt to draw out the water from zucchini.This changed the texture completely, making it flexible with a nice bite. Perfect for our salad!
