7th week class- 4th attempt of experiment

This is our 4th week of our experiment and next week is gonna be our final week to do our experiment before heading our I-food exhibition on the 7th April 2011.

Before the task

 Chef Zaid ask us to focus on to texture of the ravioli and the taste of the soup so that it will be a complete meal. Our team also has made a sauce to accompany with the ravioli.

During the task

 So this week, we make a clear soup and a parsley sauce. The ingredients are:

Soup:

water

celery

carrot

salt

pepper

anchovies stock powder

Parsley sauce:

butter

milk

double cream

onion

garlic

salt and pepper

stock water

parsley

lemon juice

Method:

 Beat egg with mix ulam

 Stiffed flour with a bit of salt

 slowly pour the egg into the flour and knead till evently

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So during the task, chef taught us how to make a shape look like the chinese people money using during the old dynasty.

This is how the money look like....

After filled the ravioli with pesto, we blanch it and this is our final product

This is steam ravioli served with parsley sauce 

This is blanched ravioli served with parsley sauce 

This is ravioli soup

After the task

 After done our product, as usual, we will had a food testing along with chef zaid, our supervisor kitchen, abang din, few of our seniors and some of my classmates. Basically everyones prefer the ravioli soup as the parsley sauce make the ravioli can't taste the mix ulams.

Conclusion

 After our 4th attempt of our pasta ulam, we realized that the taste, flavor and the most important is the texture of the pasta is important. We also know how to cook according the time frame which is important during the I-food Exhibition.