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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 5: Macaroons (Advanced)

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Sweet Sweet Macaroons Day 5 - Advanced Cooking Group - Blog by Aiden C Day 5 of the Art Of Cooking J-Term kicked off for the advanced cooking group with a far more cautious-than-normal attitude. Today we were making Macaroons, a dish made of a delicate cookie sandwich filled with a flavored ganache. Macaroons, unlike other dishes, have a property that makes them quite different to make. Not only does the dish require very specific mixing amounts to make sure the egg whites come out correctly, but we also wouldn’t be able to know if we had done everything correctly until a step near then end, when it was far too late to go back. With this in mind along with detailed instructions from our recipe books and from Chef Jessica, we got started.               Isa Sifting Powdered Sugar              Our first step was to choose what flavors we wanted to go with, and our group chose to make chocolate-raspberry macaro...
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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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