We prepared boiled, blanched, and steamed vegetables this week. (Recipes below) Judging by the leftovers, it appears the cauliflower and corn were the favorites. We also prepared refrigerator pickles. Refrigerator Pickle Recipes Quick Pickles (sweet) www.foodnetwork.com/recipes/trisha-yearwood/cubano-sandwich-with-quick-pickles-3865248 Garlic Dill Pickles www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html Easy Refrigerator Dill Pickles selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/ Search the internet for thousands of other refrigerator pickle recipes. Some recipes require heating the brine while others use a cold brine. Look at the recipe ingredients to see if (and how much) sugar is used, as these will make a sweeter pickle. If you like a dill pickle, look for recipes that use fresh or dried dill weed or dill seeds.
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This week we'll focus on food preparation and preservation methods.
Here's our schedule: Monday (8/26) -- Frozen foods (ice cream & more) *Tuesday (8/27) -- Food preservation methods & ingredients [Note catcher due] Wednesday (8/28) -- Canned foods & ingredients *Thursday (8/29) -- Fresh produce preparation *Friday (8/30) -- Refrigerator pickles * Lab activities planned on these days. Please dress appropriately. Rich, creamy, homemade ice cream is fun to make and even more delicious to eat! We sampled soft serve style ice cream today and will sample some on Monday that has hardened in the freezer. Recipes and tutorials are available on the internet. Regardless of the method or equipment you use, homemade ice cream is made with only fresh ingredients, no thickeners or stabilizers. It's pretty easy to make too :) Here are the recipes we used in class:
Vanilla Ice Cream 2 cups heavy cream 2 cups Half & Half 1 cup sugar 1 1/2 tsp. pure vanilla extra extract 1/8 tsp. salt Chocolate Ice Cream 2 cups heavy cream 2 cups Half & Half 1/2 cup (Hershey's) Chocolate Syrup or 6 TBSP. (Hershey's) Cocoa 1 1/2 tsp. pure vanilla extract 1 cup sugar 1/8 tsp. salt Stir with wooden spoon or plastic spatula (to protect the can) until sugar dissolves. Process according to the directions for your chosen method or equipment. Fruit Ice Cream Use a vanilla ice cream recipe and add fruit puree and/or small fruit pieces. It is recommended that the fruit be "aged" in the refrigerator for 24 hours before making your ice cream. To do this, mix 1 to 2 cups of bite-size fruit pieces with half of the sugar called for in your basic recipe. Before preparing your mixture, save aside any fruit you wish to add later as pieces, and puree the rest of the fruit in a blender. Add pureed fruit and syrup to your ice cream mix and process as directed. Stir in fruit pieces by hand after processing and before hardening in the freezer. (If using frozen fruit, allow it to age in the refrigerator for 24 hours.) (If using canned fruit in syrup, no aging is necessary. Use 1 to 2 cups of chilled, drained fruit and process as suggested above.) Lab safety slips are due by Tuesday, 8/20.
(Turn completed forms in to class tray.) This week we'll discover the real scoop when it comes to ice cream. On Friday, 8/23, we'll make and eat our own simple recipe. Welcome to Family & Consumer Sciences (2019-20)
Beginning Monday, 8/19, please bring your Chromebooks to class daily. Also, signed lab permission slips are due by Tuesday, 8/20. |