Pickles!

Don't forget to bring jars and pickles (cucumbers) for class on Thursday!
Thanks!

No Bake Cookies

No Bake Cookies

2 cups of Sugar

5 Tbls of cocoa (1/4 cup + 1 Tble)

1 stick butter (melt first)

½ cup milk

Mix all ingredients together in a pan and bring to a rolling boil.  Boil for 45 seconds and remove from heat. Stir in 3 cups of oatmeal and about 1 cup of coconut.  Drop by spoonfuls onto wax paper.

How is this similar to fudge making? How is it different?  Why do we not bake these “cookies”?

Peanut Brittle

Ingredients

1 ½ cup sugar

6 oz can peanuts

Directions

1.  Thoroughly butter a cookie sheet

2.  Cook sugar in a frying pan until it has melted (you can use more or less sugar, depending on how much brittle you want to make).         

3.  Take off heat and add peanuts

4.  Pour into cookie sheet and stretch out candy using the backs of two spoons.

5.  Let cool and harden.

Real Chocolate Fudge

HERSHEY'S COCOA FUDGE

Printed from COOKS.COM

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2/3 c. cocoa              
3 c. sugar                   
1/8 tsp. salt                
1 1/2 c. milk               
1/4 c. butter               
1 tsp. vanilla

Stir first 4 ingredients until they boil. Boil, without stirring to soft ball stage (see note), 234 degrees. Remove from heat, add butter and vanilla. DO NOT STIR. (The key to making this fudge.) Cool to room temperature. Beat until thicken and loses some of its gloss. Spread in lightly buttered pan.

Microwave Fudge

Ingredients

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Foams and Emulsions

Foam: Air bubbles suspended in a liquid; whipped cream, foam on a cappuccino.

Ice cream is a mixture of an emulsion and a foam.

Ice cream in a bag:

v  1 tablespoon sugar

v  1/2 cup milk or half & half

v  1/4 teaspoon vanilla

v  6 tablespoons rock salt

v  1 pint-size plastic food storage bag (e.g., Ziploc) 

v  1 gallon-size plastic food storage bag

v  Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Emulsions!

An emulsion is a suspension of small globules of one liquid in a second liquid with which the first will not mix; often in food one of the liquids is a fat.

Mayonnaise! 

v  Blend 1 egg, 1 yolk, 1 tsp. of mustard and salt. (omit yolk if whisking)

v  While still blending or whisking, SLOWLY add 1 ½ cup oil. (1 cup if whisking)

v  Add 1 tble of vinegar or lemon juice

syllabus

Teacher: Erin Zarko

E-mail: eszarko@fortlewis.edu

Class: This SIG meets Monday and Thursday in the Lodge

I will be available in the building until 4:00 on Mondays and Thursdays

Materials:

Writing utensil

Notebook

Apron (optional)

Other materials as assigned by teacher

Description:

We will explore a variety of topics in this class and learn some fun science along the way.  Some topics and questions we will explore this semester include:

What is the role of crystals in candy making?

What happens to meat when it is cooked?

Why should you brine your Thanksgiving turkey?

How do bees make honey?

How does live bacteria make yogurt?

Is it really bad to “double dip”?

The science behind good coffee and how caffeine affects our bodies.

These are just a few topics to consider, along with fun activities and experiments that may involve getting really messy with our food.  We will also look at a few food myths and find the truth. 

Grading:

For this class, every day you will need a writing utensil and a notebook, along with assigned materials for each activity.  There will be no homework; however, you will need to come prepared every day and I will collect the notebooks twice this semester to check your progress.  This class is graded as Pass or Fail.  In order to pass the class, you must attend at least 80% of classes, participate in daily activities, follow all rules and safety guidelines, and journal in your notebook what we have learned each class.  An example of an entry might include food facts, recipes and procedures, and a short description of the science behind the food.