Food Science Camp

Food Science Camp

It was a great first week of camp with Food Science!  So many fun and tasty experiments with Elizabeth: our chocolate chip experiment, cheese making, the science behind strawberry shortcakes, Jello “pop rocks” with baking soda and citric acid, learning about yeast with fresh pizza dough, ice cream in a bag- and much more!  It was a beautiful week of weather and glad to spend time outside too!

 

Elizabeth with her Pop Rocks experiment.

Elizabeth with her Pop Rocks experiment

 

Making Mozzarella Cheese

Making Mozzarella Cheese

 

Our invisible ink experiment.

Our invisible ink experiment.

 

Making biscuits for Strawberry Shortcake

Making biscuits for Strawberry Shortcake in our morning session.

 

Charlie tending to our garden.

Charlie tending to our garden.

 

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We had a great group in both our morning and afternoon sessions! We hope to see you again this summer.

We had a great group in both our morning and afternoon sessions! We hope to see you again this summer.


 

Strawberry Shortcake Recipe

INGREDIENTS:

4 cups of strawberries, rinsed, hulled, and quartered

1 cup plus 1 tablespoon sugar

3 cups all-purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces

1 1/2 cups heavy cream

2 large eggs

1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 1/2 cup sugar; let sit to bring out their juices.

In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

Beat remaining 1 cup of cream and 1 tablespoon sugar with the vanilla until soft peaks form.

Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Homemade Mozzarella Cheese

http://www.food.com/recipe/30-minute-fresh-mozzarella-cheese-homemade-290371

Pizza Crust

Recipe By: CHEF RIDER from Allrecipes

“This is a great recipe when you don’t want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it’s ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!”

Ingredients

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

Directions

  1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  1. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  1. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

 

 

 

 

 

 

 

 

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