Purpose
To observe how the same ingredients can still have different taste.
To note how different sizes can manipulate the outcome of the dish.
To detect the different textures that can be achieved from physical changes.
Materials
The ingredients that were used to achieve the final products were 1 tomatoes, ½ jalapeno, seeded, ¼ red onion, 3 sprigs cilantro, ½ tbsp. Lime juice, ½ tsp salt, ½ cumin.
To make enough for the entire class, the measurements-- excluding the jalapenos-- were doubled.
The jalapenos were the only ingredients that were not doubled because the dishes would be too spicy to enjoy and get an accurate taste of.
The four groups of salsa will taste different. Some may be saltier and some may have a darker color from the …show more content…
After learning about proper cutting technique, we moved onto attempting to cut on our own.
Alternating turns, lab partners took turns chopping tomatoes, onions, and the green pepper and then transferring these ingredients into a food processor.
Since Method 3: Chimichurri sized was the procedure followed, the chopped tomatoes, onion, and green peppers were cut into large pieces.
Doubling the ingredients, 1 tsp of cumin, 1 tbsp of lime juice, and 1 tsp of salt was added into the food processor as well.
Once all the ingredients were in the food processor, the procedure called to mince the salsa to a fine brunoise size but the “dice” button on the processor was pushed too many times so it ended up being mushy.
The mixture was transferred to another bowl and brought to the dining area for tasting.
Data and Observations Group one: Pico de gallo sized: My first observation was that their salsa had the biggest sized chunks. This group’s salsa was also salty, spicy and they had a similar taste to group 2.
Group two: Chimichurri sized (hand cut): This group’s salsa had a good amount of spice/ kick to it. There was a larger taste presence of tomatoes and this groups had larger
To observe how the same ingredients can still have different taste.
To note how different sizes can manipulate the outcome of the dish.
To detect the different textures that can be achieved from physical changes.
Materials
The ingredients that were used to achieve the final products were 1 tomatoes, ½ jalapeno, seeded, ¼ red onion, 3 sprigs cilantro, ½ tbsp. Lime juice, ½ tsp salt, ½ cumin.
To make enough for the entire class, the measurements-- excluding the jalapenos-- were doubled.
The jalapenos were the only ingredients that were not doubled because the dishes would be too spicy to enjoy and get an accurate taste of.
The four groups of salsa will taste different. Some may be saltier and some may have a darker color from the …show more content…
After learning about proper cutting technique, we moved onto attempting to cut on our own.
Alternating turns, lab partners took turns chopping tomatoes, onions, and the green pepper and then transferring these ingredients into a food processor.
Since Method 3: Chimichurri sized was the procedure followed, the chopped tomatoes, onion, and green peppers were cut into large pieces.
Doubling the ingredients, 1 tsp of cumin, 1 tbsp of lime juice, and 1 tsp of salt was added into the food processor as well.
Once all the ingredients were in the food processor, the procedure called to mince the salsa to a fine brunoise size but the “dice” button on the processor was pushed too many times so it ended up being mushy.
The mixture was transferred to another bowl and brought to the dining area for tasting.
Data and Observations Group one: Pico de gallo sized: My first observation was that their salsa had the biggest sized chunks. This group’s salsa was also salty, spicy and they had a similar taste to group 2.
Group two: Chimichurri sized (hand cut): This group’s salsa had a good amount of spice/ kick to it. There was a larger taste presence of tomatoes and this groups had larger