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Day 4: Fried rice - Carson (intermediate)

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 Fried Rice: Art of Cooking day 4 (Intermediate group) 1/9/2023 (Final image of Chicken Fried Rice)     Today in Art of Cooking, we made Fried Rice with a side drink of Boba to go along with it. Today's recipe was concise and straightforward, only taking little to no time to prep the veggies and eggs, to then make the fried rice.  Although today's recipe may have been very simple, for someone who isn't very experienced in cooking like myself there can still be a lot to learn. One of the things that my group struggled with was the right amount of Soy Sauce to add to the rice to get a perfectly rich taste. We at first put too little Soy Sauce and couldn't taste it very well then put too much that it was way too overpowering. We ended up restarting and with the help of Chef Jessica she taught us a trick to finding the perfect amount of Soy Sauce to your liking is to take a small portion of the rice that's cooking and add Soy Sauce to that until you like how it tastes, ...
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Day 8: Quiche and Tart with intermediate

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Quiche and Tart Day! With the Intermediate Group Allie, Mateo, Imaar, and Carson’s Quiche and Tart Today to mark the end of our J -Term the Intermediate group of Art of Cooking made a variety of quiches and beautifully decorated fruit tarts. Sofi, Ariela, and Max cut their fruit for their tart   Our day began by making the dough for the quiche and the fruit tart. After, the dough was finished the groups went on to work on making the custard which was used to fill the tarts. Then the groups started to assemble the needed ingredients they needed for their quiche filling. When all of the quiches were assembled they were put into the oven. Finally, the quiches were finished and the fruit tarts were wonderfully decorated.  Ally applying custard to her groups fruit tart All the groups finished quiches 
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Day 7: Quiche & Fruit Tart (Advanced)

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Day 7: The Duality of Pastry One Group's Finished Spinach Quiche One Group's Finished Fruit Tart Today began with a brief gathering before we split into groups and Advanced headed off to the Bissonnet Campus. As we all filed into the kitchen, Chef Jessica began to explain that the process of making dough for Quiche and Fruit Tart is very delicate. Because of this every group started by fully reading through the entire recipe a couple of times, and preparing for a busy day. Talulah and Mackenzie making custard The first thing we all began working on in the kitchen was the cream for our fruit tarts. It had to sit in a bath of ice water before use for quite a long time, so we got right to it. Every group had some difficulty with boiling ingredients down for the custard. My group did not have a sufficiently powerful cooktop so the dairy ingredients just slowly started to separate. As for the other two groups, theirs cooked too quickly which caused it to burn. Once Chef Jessica help...
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