Hummus from scratch

Creating our hummus was created by masterful use of a food processor combined with the mixed use of gorganza and other beans.  The main key to success was probably properly measuring of the ingredients so that no one has the ability to overpower your taste buds.  Also we combined a plethora of ingredients to masterfully display a chocolate souffle.  The four main ideas that helped us to get our souffle successfully our of the oven were, the appropriate separation of the yolks from the whites, the exuberant whisking, the perfect amount of baking time, and the correct amount of cooling before cutting.  Souffle recipe.  This is a healthy appetizer becuase it is low in fat and high in the correct type of protein.

Crepes

  Today we crafted some wonderful crepes in catering II class.  There were many masterful techniques involved in the creating of these delicious french treats.  One of these was the art of whisking the batter into a cream so that it would cook easier and more evenly.  Also involved was the task of flipping the cakes once they were halfway ready.  This was difficult and we had quite a few mishaps involving crepe on the floor.  Overall they came out extremely well and we enjoyed them to the fullest.  We made three variations of crepes, one was a mexican sort with beans, corn, and sour cream.  It was not that good in my opinion because I am not a fan of Mexican cuisine.  Also we prepared a more filling one with potatoes, onion, celantro, and cheese that was quite delectable due to the culmination of the flavors.  Finally we had a great one that was a combination of strawberries and chocolate sauce.  It was my favorite one and it was tasty.