This week I chose to watch Five Ingredient Fix. She made curried chicken thighs with yogurt sauce, Middle Eastern Nachos, couscous cakes, and an apricot gillette.
Tips: Greek yogurt tenderizes meat, lamb is naturally high in fat so the fat can be slowly rendered and used in something else, use a rolling pin to transport a pastry without tearing it, and prick the bottom of the pastry when it is in the pan so that it doesn't rise while baking.
Unfamiliar: I was unaware that the term for a flat pastry is "gilette", and couscous can be cooked three days before using.
Ingredients that don't make sense: all of the ingredients made sense; however, I though that the Middle Eastern nachos were an interesting idea
Flavor profiles: the host talked about the somewhat nutty flavor of cumin, and the tanginess of the Greek yogurt
Learn/apply in lab: she worked at a very quick pace, so that could be mimicked in lab to help it run more smoothly
Class: I liked the Middle Eastern theme--it would be interesting to apply that to class.
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