Lab #3 was Stocks, Soup, and Stews
I really enjoyed this lab because I got to see how a stock/broth is made without using stock in a box. I also learned what a bouquet garni was and how to use it when flavoring a sauce, stock, or stew with whole herbs and spices. My groups got to make the Black bean and ham soups which was really good. I was neverous to try it because of the fact that it contained black beans and I'm not a fan of them, but they really just taste like any other bean. I felt that the vegetarian vegetable soup was flavored very well but the noodles and vegetables needed to be cooked a little longer for my liking. I have never had miso soup before this class and after having it I still will not get it, it was a little to salty for me and I'm used to a hardier soup. I really enjoyed trying the Puree of carrot soup, it was so creamy and some what tasted like potatoes, I even learned that my mom used to make it for me when I was a baby. My all time favorite soup was the cold fruit soup it just reminded me of summer and sitting out with the sun out and a good book. The mint leaves added a little flavor that really made it all come together. Our classes soups wasn't completely cold at the time of having it but I would still eat it if it was lukewarm. I also enjoyed having chunks of fresh fruit instead of it all being puree.
