Canada as a whole is finally recognizing, addressing and trying to understand the impact of Residential Schools, and the treatment of Indigenous peoples. September 30th is the first day of the day for Truth and Reconciliation. Many of the foods classes today will be making bannock a traditional frybread, a staple in First Peoples diet. This bread has evolved from the Scottish settlers -also a staple in their diet. Bannock we know of today was created when grain and flour was introduced and shared. The First Nations, Metis and Inuit people all make variations of bannock, as every family also has their recipe.
We will be making Jackie Normans aunties' recipe, it is delicious and simple to make. I have said many times ...cook with love and it tastes better. When making bannock you must also cleanse your space, thank the elders (powers that be) and make with happy thoughts. These actions will lead to your bannock being light and fluffy, feeding your belly and your soul. Give thanks hyshka’
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So, we have learned how to cut in butter using the biscuit method -next up....the cookie method (creaming). This technique uses softened butter (fat) to emulsify fat and sugar together. This creates a harmonious creation incorporating air, sugar and fat, to this you add the egg and extract. Do not overmix this combination- you run the risk of the fat separating from the sugar and curdling. Long story short...the water in the egg melts the sugar turning it a liquid, then the fat is suspended in mixture. Finally you add the dry ingredients, stir it together and create a drop cookie dough.
Once you know how to make a basic cookie, and it works -you can substitute the add in to any flavour combination you wish. It's not just chocolate chip cookies. For example if you want to make a white chocolate cranberry, or lavender lemon.... no problem. If you would like to add in oats or change to cocoa and white chocolate, you do have to adjust the flour to ensure the cookie is not too dry. Having a break in between the chocolate chip cookie, we made a snickerdoodle. This is a classic vanilla cookie that is rolled in cinnamon sugar. The key to the snickerdoodle is the cream of tartar- it adds a little snap to the cookie that is hard to identify, but you know when it's missing. Finally we are experimenting with the ingredients.... what happens if you use gluten free flour, or chick pea...ghee instead of butter or coconut oil. This day I used the cc recipe and switched out ONE ingredient to see what happened? Tell me, I want to know what you learned from this experiment, there was one control recipe and 11 different options. Have I mentioned I have a bit of a naughty streak, maybe evil? Ok I don't, however I did let my students bake without any instructions...and then judged you. There was a reason for this- to see what you know and can you follow instructions. The first day we baked and the biscuits weren't so pretty a little tough and overworked, dry overall a valid first attempt. The second day- I actually showed everyone how to measure and the technique for cutting the 'butter' (margarine) in, then we re-made it. I must admit the second time around everyone did much better. On Wednesday and Thursday it was time to switch up the product, we used the basic biscuit dough however instead of simple biscuits we made rolls -cinnamon or pizza. Friday is time to modify, bring in your own 'add ins' and we are going to make the 'Master Scone' recipe. Yes, this is a brand new recipe, however the technique is still the same. Enjoy!
Welcome to Culinary Arts: Baking! In this class we will learn different techniques to create beautiful baked items. Hey Ms. Siverson how do you grade us? well thank you for asking! I want you to share your learning with me, how do you do that? This year you have 3 different options to share your learning.
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May 2023
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