Author: Nikki Miller First, we made the pastry cream. We whisked the yolks and sugar together until pale and creamy. Then, we stirred in the…
Author: CHM 114 Spring 2018
Author: Van Hoang ITALIAN CREAM PUFFS WITH CUSTARD FILLING A crisp pate a choux shell surrounding a lusciously creamy vanilla custard Ingredients: for the…
Author: Anna Waterhouse Today in kitchen chemistry lab we practiced our final project recipe. There were a few mishaps, but that’s what trial runs are…
Author: Katrina Voorman Things that went well: The hot chocolate went off without a hitch and came out perfectly, it is thick, smooth, and luscious!…
Author: CarolAnn Miller Rolling out the Gnocchi Cooking the Gnocchi They’re all cooked! Pesto’s all mixed up They’re combined and delicious We would not…
Author: Brooke Cohen This week in Kitchen Chemistry we made vanilla bean panna cotta with salted caramel sauce and candied hazelnuts! Here’s how we did…
Author: Samuel Wolf This week, Mia and I made panna cotta with caramel sauce and caramel candy coated hazelnuts. On the first day, we prepared…
Author: Alex Goshert How to make Panna Cotta with Caramel Sauce This sweet Italian dessert consists of panna cotta, a creamy liquid that then forms…
Author: Jacob Botelho Today, CarolAnn and I made panna cotta with a caramel sauce and caramel glazed hazelnuts. This was a two part lab, so…
Author: Elise Miwa Elise Miwa – Integrative Assignment III Pesto Pesto and some of its ingredients: basil, olive oil, and parmesan cheese Assumption I have…