BHAN130 Lecture Notes - Lecture 6: Olive Oil, Broccoli, Zucchini
7 Oct 2017
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I really do not think the fact that our recipes were made with inexpensive ingredients and cooked in one pot or pan impacted the taste in any way. I thought the different dishes each group made were extremely varied from each other and all tasted very good. I do not think you could tell that dish was made from inexpensive ingredients based off of the final product, or that the different components were not cooked individually. My group made a turkey jambalaya one pot dish, which included rice, turkey sausage, diced tomatoes, peppers, onions, chicken broth, and a lot of different spices. It was an interesting recipe in the fact that all of the vegetables were cooked with olive oil along with the sausage before adding the rice, which cooked for 2 minutes. Then we added the liquid ingredients, such as the water and chicken broth.
