Pizza, Pizza!
Formulas: Basic Pizza Dough (Straight Dough) Pizza Sauce Pears Poached in Red Wine Ice Cream Base Tuille (Wafer) Cookie Dough | Small Wares Needed: Stand mixer, bowl, hook attachment Mixing bowls Spatula Scale Saucepan |
My Objectives:
Make Pizza Dough.
Cover with toppings, bake.
Make Tuille Cookie Dough.
Help out my other team member as needed.
Keep station clean and organized, dishes to a minimum.
Make Pizza Dough.
Cover with toppings, bake.
Make Tuille Cookie Dough.
Help out my other team member as needed.
Keep station clean and organized, dishes to a minimum.
Timeline: 7:00-8:00 Listened to Chef Elizabeth detail the plan for the morning. Moved kitchens because of hoods problem. Lecture on Ice Creams and other frozen desserts. 8:00-9:30 MEP Food & Equipment. Chef demo Ice Cream Base. Made Pizza Dough. Chef demo Pizza Dough forming. Stretched out. 9:30-10:30 Topped pizza, baked. Short break. Cleaned station. Made Tuille Cookie Dough. Put in fridge for tomorrow. 10:30-11:30 Station clean up, cleaned kitchen early today (class coming in), did dishes. | Prep List: Flours: Bread, All-Purpose Sugars: Granulated, Powdered Unsalted butter Eggs Salt Olive Oil Honey What I prepared: Pizza Dough Tuille Cookie Dough. |
Summary & Personal Observations:
Because my goal is to specialize in breads, I wanted to do the pizza dough. My friend (who is also in my group) wanted to do it as well, so we asked Chef if we could do a double recipe. She obliged, and we did two pizzas for our group. It's funny though, because my friend only wanted to do the pizza dough because he wanted to do the tossing that you see on TV. I've tried that at home, and it never quite works for me, so I stuck with doing it the way Chef taught us, with it draped over my fists and knuckles. I was patient and tried to make everything equal, but despite my very best efforts, there was a little area of really thin dough. But no holes. My friend on the other hand, was meanwhile asking me what he should do about his dough, which at this point was a flat mess, with holes that he was trying to smash back together. I told him to ball it up and do it again, but that he couldn't do it a third time, so he had to get it right this time. Five minutes into it, he asked if I wanted to finish it for him! So that was pretty funny, and I got extra practice.
The Tuille Cookie Dough was simple, just mixing the ingredients together and putting the dough in the fridge for production tomorrow.
We learned a lot about ice cream in today's lecture. Specifically, I learned that the term overrun is an indicator of how much air is incorporated in the ice cream. So the better the ice cream, the lower the overrun percentage, the less air. We also learned that the hallmark of a good ice cream is smoothness (correctly managing crystals while freezing), and that cold dulls flavor, so oftentimes more syrup is needed in making a flavorful ice cream than in making something like a glaze or a sauce.
Good day today of pizza-eating. Tomorrow is ice cream!
Because my goal is to specialize in breads, I wanted to do the pizza dough. My friend (who is also in my group) wanted to do it as well, so we asked Chef if we could do a double recipe. She obliged, and we did two pizzas for our group. It's funny though, because my friend only wanted to do the pizza dough because he wanted to do the tossing that you see on TV. I've tried that at home, and it never quite works for me, so I stuck with doing it the way Chef taught us, with it draped over my fists and knuckles. I was patient and tried to make everything equal, but despite my very best efforts, there was a little area of really thin dough. But no holes. My friend on the other hand, was meanwhile asking me what he should do about his dough, which at this point was a flat mess, with holes that he was trying to smash back together. I told him to ball it up and do it again, but that he couldn't do it a third time, so he had to get it right this time. Five minutes into it, he asked if I wanted to finish it for him! So that was pretty funny, and I got extra practice.
The Tuille Cookie Dough was simple, just mixing the ingredients together and putting the dough in the fridge for production tomorrow.
We learned a lot about ice cream in today's lecture. Specifically, I learned that the term overrun is an indicator of how much air is incorporated in the ice cream. So the better the ice cream, the lower the overrun percentage, the less air. We also learned that the hallmark of a good ice cream is smoothness (correctly managing crystals while freezing), and that cold dulls flavor, so oftentimes more syrup is needed in making a flavorful ice cream than in making something like a glaze or a sauce.
Good day today of pizza-eating. Tomorrow is ice cream!