Testing Vegetable Olis for Frying

Purpose of Lab: To see which oils produced the best texture and flavor. We wanted to see the different cooking differences at the same temp.

Lab procedure (What did we do?) We got 5 types of oils and we numbered them 1-5. Then we cut up the potatoes. We took the first oil and poured it into the deep fryer and then we had to wait until the oil was heated up then we put the potatoes in and then we had to wait for 3 minutes and then after that we put the french fries onto the numbered paper towel. Then we repeated the steps 4 more times with the different oils.

Variations:
1= Peanut Oil
2=Olive Oil
3=Canola Oil
4=Vegetable Oil
5=Sunflower Oil
Color of exterior on each variation:
1.) made the potatoes more brown.
2.) made the potatoes the least brown.
3.) made the potatoes medium brown.
4.) made the potatoes a light brown.
5.) made the potatoes least brown.

Texture of interior on each variation:
1.) Soft in the middle
2.) Raw in the middle
3.) Raw in the middle
4.) Soft in the middle
5.) Raw in the middle

Description of taste of each variation: We put them in order from our favorite to our least favorite 1-5.
Peanut Oil
 T=2
 S=1
M=3
Olive Oil
 T= 4
S=4
M=2

Canola Oil
T=5
S=2
M=1

Vegetable Oil
T=1
S=burnt,5
M=4

Sunflower Oil
T=3
S=3
M=5

Which, if any, of the french fries have a flavor different from typical french fries?
Sarah and Taryn think that the peanut oil had a different flavor the the typical french fries. Mrs.Turner thinks that the sunflower oil had a different taste the typical fries do.

Which was the crispiest?
The vegetable oil fries were the crispiest out of all of them.

Which were the soggiest?
The soggiest fries were the ones that were made in peanut oil.

Our favorites:
S= Peanut Oil
M=Canola Oil
T=Vegetable Oil

Pictures of our lab (and a few others that are goofy!)

The different Oils we used to make french fries!!!!!!

Taryn acting weird and Sarah Laughing at me!!!!! :(

Concentrating on cutting the potatoes so we won't cut ourselves!!!!!

Sarah is laughing

Taryn drinking water to wash out her mouth.

Us holding the potatoes when they are done.

Mrs. Turners Grillzs!!!!!!!!!!

My Grillzs

Taryn's Grlzs

Comparing thickeners in fruit sauce.

Purpose: To see which thickening agent would be the best for the sweet and savory.




Procedure of lab:




Lab data:

Average Viscosity (thickness) when hot in inches over 2 minutes: variation 1 = 5.5 in control = 2.5 in variation 2 = 3 in and variation 3 = 3.2 in


Apearance of each: variation 1 is runny and most apptizing.
Control = thickes white color looks bad and least apptizing.
variation= 2,3 lookes alike.


Flavor of each: Control was the least favorite varition 1
T= favorite
S= favorite


Which starch has more thickening power? How do you know? The flour has more of a thickening power because the cornstarch has more of a clear color to it than the flour does. The flour looks like fat and looks less apptizing to eat.


Describe any differences in the flavors of the sauces. Flour doesn't taste as good with sweet stuff - takes out flavor of berries. Cornstarch taste's better with sweet berries.



Describe any difference in mouth feel b/t the sauces prepared with caronstarch and the flour. Flour is way to thick and has less taste to it.



Describe any differences in apearance. 1 looks more pretty and less thick and 3rd is 2nd best apptizing control looks least apptizing and takes out the berry taste and adds more of a flour taste to it.



Which starch makes the best fruit sauce (sweet NOT savory)? Why? The 1 tbs cornstarch and the sugar apperance is best flavor, and looks best.



Pictures of our lab. Yum.

A video about making buerre manie....

http://www.youtube.com/watch?v=lCVL6y8L0KY

This guy is funny!

Three different ways to thicken gravey with starch.

I (Sarah) worked with three diff. ways to thicken gravy. They were:

1.) Starch and cold water method
2.) Starch and fat (butter) method
3.) Starch and sugar method

The starch and cold water was too plain tasting for me. This was my second favorite tasting gravy.

The starch and fat had the most flavor- I guess from the butter or fat in it. This was my favorite tasting gravy.

The starch and sugar was lumpy and tasted too sweet for gravy. It could be used to make pies or other sweet recipes.

If i had to make gravy for thanksgiving dinner for my family I would use the starch and fat method, using hot water, starch (either flour or corn starch) and broth or turkey or chicken drippings. 

I love gravy on rice!!

If i owned a restaurant and was serving gravy to guests i would use the starch and fat also because it has no lumps and it tastes the best.

Learning about complex carbs while making triple berry jam!

Why did we make jam? To learn how pectin works as a complex carb in jam, helping to thicken it.

What complex carb is in jam? The complex carb was either the pectin powder or the pectin in the lemon juice.

What were our variations?

Sarah: Made her's with lemon juice as the pectin or the binding agent and it's made with all real sugar.

Taryn: Made mine with pectin powder packet as the thickening agent and it's made with half real sugar and half splenda.

What were your observations on both?

Taste:
T= Mine was more sweet from the splenda and mine had more whole berries in it.
S= Sarah's was not as sweet from the lemon juice and had more of a berry taste that was stronger.

Color:
S= Sarah's was darker
T= Mine was lighter

Consistency:
S= It was more thicker and it held more form and it was more crushed than Taryn's.
T= Mine was not as thick and it was less crushed and mine was more of a paste.

Smell:
S= Sarah's Jam had a stronger fruit smell.
T= Taryn's Jam had a lighter smell.

What are other examples of complex carbs used while cooking? Give at least three.
(What is the food? What is the complex carb? What is the function of the complex carb in the food?)
1)= Jello, pregelatinzed starch, thickening agent.
2)= Onion Rings, flour, binds the flour to the onion, binding agent.
3)= Gummy Worms, carbohydrates gums, holds shape and provides structure.


Pictures of our homemade jam (look! They both set-up!)