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| This is a picture from our second attempt at the sauce. We kept the pan at a much lower heat this time, and made sure to constantly whisk to avoid the wrong texture. |
Our first attempt at this was a complete disaster. We messed up in the very beginning, cooking the sauce over the heat at far too high of a temperature and for way too long. With sauces like this, you have to be patient and go slow and low. Our second attempt was a success, and I learned that group work is hard. (: Oh, and we made the best mac and cheese in the world. Enough to feed a nation. So that didn't suck.
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| Welcome to heaven. This was the (absurd) amount of noodles needed for our recipe. The great thing about these noodles is that they are hollow, so they hold a lot more cheese in every bite! |
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| I mostly added this because of Chef's paparazzi following in class. It is also a great picture though to show the concentration and hand coordination that it takes to add ingredients. As I learned in class, you should use your hands for everything to better stay connected to the food. |
The second day was Prep Day for our Savvy-Soups event! I was sadly gone for this day for a choir trip, however I did a large portion of the planning for the day. And let me say, there was more than enough to learn from this, even being absent! My group members described the day as extremely hectic and unorganized, which is probably because it was unclear as to what everyone needed to be doing. In the future, we should put together a detailed plan for each person with their own tasks and time expected to finish them.
In a previous class, we discussed the importance of profitability. You want to use every piece of meat to be resourceful and save money, as well as spreading out materials as much as possible. This applies to sauces as well. I am a huge lover of sauce and usually waste a whole batch on one dish of pasta, however it is important for the sauce to enrich the flavor, rather than becoming the entire dish. We do not drink sauce (I guess). This can save money for you as a cook in a restaurant or even at home!
Behold: the mighty cheese sauce. It was great to be able to watch Chef figure out the right consistency with the sauce, as well as how much it takes to cover such a huge amount of noodles!
