Art of Cooking - Day Three
Sarah Seeliger
Today in Art of Cooking, we made quiches and tarts. The ingredients of the quiches varied depending on which group we were placed in, and the type of tarts we made also varied. We made fruit tarts and lime curd tarts.
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| Chef Jessica giving us a demo. |
The first thing we did was get a sheet with all of the ingredients and recipes we needed on it. After recieving that, we went into the kitchen and gathered the ingredients for our crusts. Then, Chefs Avril and Jessica gave us a demo on how to make everything. The demo included how to make the pie crusts properly, how to make the tart fillings, and how to temper eggs. After we watched the demo, we started assembling and baking our quiches and tarts. The quiches were all savory with super flaky crusts. The lime curd tart was fresh and tangy, which balanced perfectly with the sweet merignue we put on top. The fruit tart was the perfect blend of fruity and sweet. We made a custard to go on the bottom of the tart, which was sweet, and the fruit on top was not only asthetically pleasing, but it made this tart taste delightful.
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| We had to sift all of the flour for our quiche and tart crusts. |
There were numerous interesting and important things I learned today. One thing that I learned is how to temper eggs. It wasn't very difficult, but the timing is specific. For example, if you temper the eggs for too long before putting them back into the curd, the curd will curdle. Another interesting thing I learned was that if you don't press the edges of your crust very tightly against the edge of the pan, then the sides of the crust end up being very short when it is baked. I think that by doing what we did today, I will become better at baking and cooking, which is good because then I can make delicious food for myself and my family.
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| Lime curd for the tart being boiled. |
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| This is a quiche that was about to be put in the oven. |
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| Finished product!! |
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