15.3.11

And so it begins

Well two days in now and I already feel like this is gonna be up my alley. Granted there is a whole lot of math and calculations involved but once I call upon my non existent inner Asian, this will become second nature. Being a perfectionist is a great asset as everything needs to be scaled down to a few grams, placed evenly with equal sizes, and your area kept neat and clean.

Yesterday there was not a whole lot going on in the kitchen but everywhere else in the campus; way too much information to process all at once. The campus is pretty amazing, and the people are friendly as well. We ended the day with learning how to use those old balance scales using sugar to counter balance.

Today was our first day getting our hands dirty and it was fun as usual. We made a dry biscuit mix and used this to make two batches; one of cheese biscuits and the other raisin scones. We had to work with partners and mine is a woman named Sita. We rocked out the scaling and had everything ready to mix pretty quickly; however, probably because of how fast we were moving, we neglected our cheese biscuit dough by over working it causing way too much gluten fibers resulting in a flaky-less biscuit. They still rose and browned nicely. Our Raisin scone dough was perfect but our chef suggested we all bake them tomorrow as we were short for time.

1 comment:

Nadia said...

I know you'll do amazing! Looking forward to following along the way! And maybe tasting too? :)

xo Nadia