Due to some family health problems I haven’t been able to keep up with this like I would like. Hopefully that will be over with soon.
At least it’s relatively easy to go back and know what I did in each class since so far it’s pretty much been do the recipe or prep for Trident Tech’s giant fundraiser extravaganza.
For those of you keeping score at home, that’s two classes we’ve covered so far. That leaves us with two more to introduce. Sadly, neither of them really had anything to talk about.
The first was Intro to Culinary Arts. Again, it was a class of introductory stuff that just really has no reason to be here since it’s entirely pointless unless you’re in the class. And if you are in the class and need to come here to read about what happened then we have bigger things to worry about. Honestly, I’m thinking right now that we won’t see much from that class anymore here. But I can be wrong.
The second was Sanitation and Nutrition. Same story there. Except there might actually be some things that pop up on this blog from that class. The most exciting and relevant thing for you is probably that the first half of the class is spent on the sanitation portion and the second half on the nutrition portion. Nutrition will have recipes. Sanitation will have how to not get DHEC to come shut down your kitchen.
On a related note, I did write a few parody songs that sort of go along with the sanitation part. The salmonella one is really under developed. The E. coli one is a lot better and might actually be recorded just so I can be a giant nerd.
Normally I’ll keep two days of a class as two different posts since we’ll be doing different things. But since I’m behind anyway, and we didn’t really do all that much different stuff on the first two days of Skills I I don’t think it will be a big deal to combine things just this once.
On the first day we sat around, talked about the class. Then we cut some mirepoix for stock. That’s just 50% onion, 25% carrot and 25% celery used in a stock or soup.
The next day we cut some more vegetables with the intent of having them be certain sizes. I need to work on getting some of my sizes right. But since I already knew that it’s not a big deal.
It was a fun couple of days to actually be there. I really like cutting things. But not too much fun to read about.
Next we learned about quick breads and different mixing methods[1].
IN quick breads the levener is the combination of baking powder and baking soda. When combined with moisture and heat the bread starts to rise. These are quick to prepare and bake since you don’t have that hour or so of sitting around waiting for your dough to be ready.
We did two breads in this class, zucchini and banana nut. Both of them turned out really well.
Also, sorry for having this post take so long to get up. The combination of work going crazy and me trying to find a different recipe plug in that would let me have multiple recipes on a page are not things that go well together.
| Prep time: | 25 minutes |
| Cook time: | 30 minutes |
| Total time: | 55 minutes |
| Region: | Worldwide |
| Step 1 | |
| Measure all ingredients | |
| Step 2 | |
| Sift the dry ingredients together with the sugar | |
| Step 3 | |
| Combine the liquids together with the sugar | |
| Step 4 | |
| Mix with a plastic spatula | |
| Step 5 | |
| Add the sifted dry ingredients to the liquids | |
| Step 6 | |
| Add the zucchini and the pecans until just combined | |
| Step 7 | |
| DO NOT OVER MIX | |
| Step 8 | |
| Place 24 ounces in each of 3 2 pound aluminum loaf pans | |
| Step 9 | |
| Bake at 360 for 30-45 minutes (or until it springs back to the touch) | |
| Prep time: | 30 minutes |
| Cook time: | 30 minutes |
| Total time: | 1 hour |
| Allergy: | Egg, Milk |
| Region: | Worldwide |
| Step 1 | |
| Cream sugar and butter | |
| Step 2 | |
| Add bananas | |
| Step 3 | |
| Add eggs and milk, then combine | |
| Step 4 | |
| Add salt, baking powder, baking soda, and flour, then combine | |
| Step 5 | |
| Add walnuts and combine | |
| Step 6 | |
| Fill loaf pans with 24oz of batter | |
| Step 7 | |
| Bake at 365 for 30-45 minutes | |
And with that class was on. I was told that the first day would be nothing but getting the syllabus and leaving. Which totally contradicted being told that I had to be in uniform.
Yeah, there was all the first class procedural this is how we wash dishes and where to take out the trash kind of crap. But then we actually baked. Which was awesome. The chef is pretty cool too so this class seems like it will be a lot of fun.
And fattening. But that’s an entirely different animal that I’ll worry about later.
As for the recipe, here it is. The sour cream didn’t do what I was expecting at all. You get the creaminess of it and not really the sour cream taste. It’s there a little bit but not much at all. Definitely at the point where if you have someone who doesn’t like sour cream, you can just not say that the muffins have sour cream in them and you’ll be fine. Also, we took ours out a bit early. They appeared to be set, and pretty much were, but they hadn’t really started to brown yet. Still tasted good though.
| Serves: | 12 |
| Prep time: | 25 minutes |
| Cook time: | 30 minutes |
| Total time: | 55 minutes |
| Allergy: | Egg, Milk |
| Meal type: | Breakfast |
| Region: | Worldwide |
| Step 1 | |
| Cream the butter and sugar until light and fluffy | |
| Step 2 | |
| Add the eggs, incorporate | |
| Step 3 | |
| Stir the dry ingredients and sour cream, alternately, into the butter mixture in 2 additions (1/2 dry then 1/2 sour cream then rest of dry finally rest of sour cream) | |
| Step 4 | |
| Add the vanilla | |
| Step 5 | |
| Add any variations | |
| Step 6 | |
| Portion and bake at 350F until light brown and set, about 30-35 minutes | |
| Step 7 | |
| Allow to cool and remove from pan | |
First day of class, and I’m all excited. It’s Intro to Baking and Pastries today. This should be a lot of fun.
To start things off right, and to get rid of some apples that we had sitting around, I tried to make myself some apple juice. It didn’t turn out like what I expected at all. But I’m happy with it.
I know there’s at least one person in the world[1] who wants to keep up with my culinary school stuff. I’m pretty sure she’s jealous to the point of offering me a waffle iron in exchange for my place in class.
Sucks for her, that won’t happen.
Instead I offer a look into my culinary school adventures. Not every detail, I tend to cut myself a lot and I’m pretty sure y’all will get tired of hearing about that. But all the important stuff will be here.
Class starts tomorrow. We’ll see how things go.
Classes start tomorrow.
Print recipe