HEC: Mac n Cheese

Mac n Cheese 

Ingredients:

1 1/2 cup Macaroni

Cheese

Onion

Garlic

3T Cornflour

30g Butter

2 cups of milk

Panko breadcrumbs

Optional: peas, corn, ham, tomato

Mise en Place-- foremost-- then preparing of the ingredients.  With recipes such as this, most of the ingredients and even the actual recipe is mostly much like a guideline. It is not mainly about following the recipe but also creating one along the way. By such the cooking and the dish will please your taste, cooking is a form of art and it is up to the one who cooks that will decide it. However, there are some precautions and basics that are needed to be learned before any changes are made. The main example for such is the 'roux' that will be the base for our sauce. Roux is a term for cooking flour with fat, which will then be used to gradually thicken the sauce.  

However, let us start at the beginning.  First, water is boiled and is given a few teaspoons of salt. When it comes to a boil the pasta is put in, in this case, macaroni. It is then boiled up to the needed time, the texture as always is to be "Al dente" not too soft and not too hard, the perfect texture and amount of doneness. While the pasta is put a boil, onion is chopped, which is done finely chopped. With this session of cooking, we decided to use a method that several chefs use so that it is considered "finely chopped".

This method was one that I have seen from "Marco Piere White", a chef that I adore, it is when the onions are so finely chopped that they almost melt in the cooking process. 

The Video link: https://www.youtube.com/watch?v=UBj9H6z6Uxw

With that garlic paste is used, finely chopped garlic would be fine too. However, if you would like to know how to make a garlic paste. It is simply chopping the garlic over and over, then when the desired size, which should be quite small is achieved; sprinkle or ground salt over the garlic and grind it using the surface of the knife. Continue pushing back and forth until the particles and texture of the salt break the garlic down. 

Over medium heated pan, place and cook the butter, onions, garlic until translucent. Which in this case, if 'finely chopped' onions and garlic paste is used, would not take much time to cook.  Then place the cornflour or all-purpose flour into the pan and whisk it in. Take the pan off the heat for a moment and gradually add in the milk as well as mustard--to taste. As you then may notice the milk will then thicken, though then you may return the pan on the heat, whilst continuously mixing. Move it on and off the heat as needed until the amount of sauce is given or that the milk has gone.  By then you should have a thick sauce and a cooked pasta to mix with. 

You may have chosen to Blanche the corn kernels and peas [is you wanted them] then add it when the sauce and pasta are mixed. Either that or have then chosen to cook the peas and corn with the onions and garlic. Previously we have also cut tomatoes and ham to add to the mixture. The pasta, tomatoes, cheese and ham are mixed in the pan with the sauce, season to taste. Thereafter it shall then be transferred into a baking dish suitable for Mac n Cheese, sprinkle cheese on top and panko. 

On a preheated oven of 180o C, the Mac n Cheese should cook for approx 15 mins or until the panko has turned golden brown.

To be honest, this is, from my knowledge the first that I have made a Mac n Cheese. Though I did have an idea and knowledge from my group mates as well as shows that I have watched before, it was the first that I have tasted and made it. The dish was quite creamy, I loved the richness of the sauce in the Mac n Cheese. It was just the right thickness in my opinion. The macaroni provided a nice surface in which the sauce can hold onto. The panko gave the dish another element of texture too, making it more complex. The next steps taht I would like to make in this dish would be, maybe looking at other types of pasta, one of what I like using, 'Farfalle' give a broader surface area and also maybe an Orecchiette. For flavour, I like to have more kick and spice to the dish, as I am fond of such. Using cayenne pepper could be an option, or using rougher mustard. With that, I think the dish would go nicely with sharpness along with the creamy taste, maybe sprinkling the dish with a sharper cheese on top to provide contrasting flavour. 

Hurumanu 5: Math Summary

In this part of the hurumanu, math, we began to look at tesselattions, tranfering into geometry. For this we look at the angles for such shapes, how each reflect, rotate and translate. One of the first activities that we did was making our own tesselations, colouring and cutting out patterns that are of symetry. Then we look at using a site in which to help us gain better knwoledge about how geometry works. For this we use Euclidea; a site where you need to accomplish task that would require the knowledge of how each of the shapes relate into each other. Moving forward we then look at the last of our topics. Algebra has been the main focus in this part of the hurumanu for several weeks. We first look at patterns and then started into a more complex algebra that need equations. Matheletics tasks were introduced, from graphs and other algebric forms. Finally, in this week we now make a presentation about algebra that would relate into the other part of this hurumanu, science. For this we look at the Fibonacci sequence, the natures code and we continue forward into making the presentattion which we have now finished. 

I have enjoyed this huruamnu greatly, I enjoyed learning about both algebra and geometry. The geometry that is with specific point into the angles, I enjoy the math that is needed for solving such questions. I like also the complecation that is involve in algebra, the representation using letters and both the "vagueness" of using such methods.  With the Fibonacci sequence I enjoy looking at it's peculiarity, how it cconnects to most of botany, the mystery behind such sequence and its future use. 

HEC: Spag Bol

 Spaghetti Bolognese

Ingredients

1/2 Onion

1-2 cloves of garlic

1/2 Carrot

Pork Mince

2 t of Organo

2 t of Basil

1-2 cups of tomato sauce, paste/mixture

After the Mise en Place has been completed. The vegetables are chopped; the onion diced, garlic finely chopped, the carrot peeled and finely diced carrots. Essentially you do not want your carrots to be too large as if so, this would then result in hard to bite carrots. First, the pan is heated while ingredients are being prepped, after there is enough heat in the pan the oil is put in. Test the heat of the oil by placing one a singular piece of onion and observe. If it sizzles that is not too harsh and not too unnoticeable the rest of the onions and garlic are put in. There it will sautee until translucent and or that it is given a slight colour.

Simultaneously to when the frying pan is being heated the same will go for another saucepan that will contain water. Fill the pan with around 3/4 of the pan or until reasonably deep then boil in the highest heat. Continuing with our sauce, carrots are cooked. Several minutes after, until the carrots, are about halfway cooked. The mince is put in, broken up and is then cooked thoroughly. After the mince has browned and cooked, the basil and oregano are placed along with our sauce. 

As the mince cooked before the sauce and spices are put in, the pasta is placed in the boiling water. Salt is put in the water as it is put above the stove, ideally until the water is 'sea-salty'. Only then that the pasta is put in. Salt raises the boiling point of water, and through the bind of salt ions, this would make the water boil faster. The 'sea-salty' has been used traditionally in Italy not only for boiling but for flavour as well. 

The sauce is then left to simmer in a lower heat while the pasta cooks. The pasta is to be cooked at an 'Al Dente'  the term is used for how cooked the pasta is. Ideally, the pasta is left with a bite, this can be tested through cooking the pasta for approx the recommended time or earlier. Reduce a singular strand of a small piece and tasted. It needs just to have the right texture, not overly soft or hard. If unsure of doing so, look inside of the pasta, the middle of the pasta should be clear or dryness, no white spots. 

Pasta is drained and put in a bowl. The simmered sauce is placed a top of the pasta, then, optional grated cheese. More often than not, in Italian cuisines, Parmesan is used but Romano/Pecorino is also quite a good choice.

The taste of the dish was acceptable, it was indeed quite delicious. Though in my opinion, the sauce could have been a bit thicker. The pasta had the right amount of bite, complemented the sauce that was given and the cheese that was put in. The touch of oregano and basil gave it the right aroma for an Italian dish. Next steps could be concentrating the sauce more, maybe even possible adding liqueur (red wine) reduced the alcohol, provide more flavour. Even adding an orange peel would blend with sauce nicely as well.

Lemon Batteries

 Aim: To produce an electrical current using Lemons.

Material:

• Lemon
• Copper electrode
• Zinc electrode
• Copper wire
• Voltmeter

Steps:

1. Roll lemon to soften the inside. 
2. Insert the copper at a reasonable depth in the lemon.
3. Insert the zinc electrode, nail, piece in the lemon, similar to the copper.
4. Connect the voltmeter to the wires.
5. Connect the wires to the copper and zinc plates, nails, wire, onto the voltmeter.

Findings: 

1 lemon = 1v

2 lemon = 1.8v

3 lemon = 2v

Volt changes, when the arrangement of the placement where the copper and zinc is put in.

 

HEC: Nachos

 Nachos

Ingredients

1T oil

2-4 Mushrooms

1/2 Onion

1/2 c Corn

1/2 c Green beans

1/2 can tomatoes

1/2 can chilli beans

Corn Chips

1/2 c Cheese

1/2 of Carrot

Sour Cream to serve

First--for most-- Mise en Place. All of the ingredients are gathered so that the prepping is finished for the cooking to begin. The ingredients to be prepped are cut, first, the carrot is washed and peeled then grated. The mushroom peeled then sliced into half a cm and then again halved, length-wise. As the mushroom was peeled and cut, the pan was preheated to medium heat. Thereafter the onion was finely cut and then--with the oil first--put in the preheated pan. It is then sauteed and sweated until translucent and had minimal colour. 

After such times, the beans, tomatoes, corn and peas were placed in the pan. The mixture was then simmered for a few seconds then the mushrooms and carrots were placed in. For several minutes it is then again simmered until all of the ingredients have softened. But before that, it was then tasted, through tasting wit was found that it needed a bit of seasoning, a few grinds of salt; salt is the main seasoning that brings out the flavour of foods, a basis of flavour.  Then is again tasted if the right amount is given. 

After the ingredients are soft it is then served on top of a bowl of nachos(sprinkled with a touch of black pepper when the ingredients 'just' softens) It should be known that black pepper loses much of its flavour when added in foods in the early process; that is why salt was added beforehand but the pepper was left until almost in the end. It was then sprinkled with a bit of grated cheese and eaten.

It was best eaten immediately, as the moisture from what was cooked if left for extended amount of time will soak the chips. As the chips soak, they lose the texture which is what makes nachos, nachos. The crunch as well as the following dip which is what gives the flavour of the dish. It provides the dry nachos moisture just enough; the beans gave a soft bite, while the onions had a mild lingering taste that wasn't over-powered. In all, it was quite a tasty dish, though minor changes would make it better. Aside from adding meat/mince, spices would make this dish more impactful than it was. As taken from a Mexican perspective, in Mexican foods it tends to contain a lot of spices and aromatics. Even just a dash of taco seasoning would have given it that feel. 

Hurumanu 5: Week 11 - Circuits

We further continued our learning of electricity, volts, voltage and amps. By such in this hurumanu, we created diagrams, the diagrams each contains different types and ways in which a circuit can be made. For this, we created 4 circuits with half being series and the others parallel. In a series circuit, all are connected together in a single path. If a bulb has exploded the others will be affected by this and as such, they will all turn off. However, in a parallel, the electricity is separated and thus this will result in the disturbance of the other bulbs if one has exploded.

Huruamnu 5: Circuits and Electricity

d Series Circuit:

1. How many apms in the circuit? 5 amps
2. How many amps at A1 and A2? 5 amps
3.  How many amps in 1,2,3,4? 5 amps

Parallel Circuits:

1. A1 and A2 contain two amps
2. A1 has 1.5 amps A2 has 1.5.
3. A1 has 12 amps, A2  has 3 apms and A3 has also 3 amps. 

In a series cicuit, there is only one path for the current to take. The diagram above shows a battery (consisting of 2 cells) connectesd to two bulbs wired in sereis. If one of the bulbs in the cicuit (blows), then the cicuit will be open and current will stop flowing.

In a parallel cicuit, the current has more thann one way of moving around the cicuit. If one of the bulbs fails (blows), the other one will still have a current through it and will still glow.

Assertiveness

In our wananga time, we have have been begininng to learn more about people, morality and sociallity.  For this we have begun to accomplish activities that would realte into this topic. In which now, is about what and how we can control our emotions. For this we look back at the times where we did something that we regretted as it was aggressive or was out of anger. The memories flooded in and I chose an instance in which I could've "performed" better if wit was used. A line I thought about after the event was "Not if I see you first!"; pretty much the story can be summarized with that phrase.  We then further discussed after the activity about the other things that can be done when in situations where a person is being unpeasant to us.  Deeds such as smiling, walking away, ignoring, deep breaths, stopping and thinking would make it in a better situation. However, personally I would much rather come up with a witty comeback, sarcasm and or smilling rather than ignoring.

HEC: Stir Fry

Chicken Stir Fry

Ingredrients:

1 Chicken Brest

Carrot/s

Onion/s

3 - 4 pieces of Broccolli

Zucchini/s

2 T sesami oil

Corn

Peas

Sauce of choosing: honey soy/sweet & sour/ etc.

Chilli Pepper (optional)

1 pack, 2 min Noodles or noodles of your liking.

In this recipe, as usual, "Mise en place" is put, the collection of the ingredients. Two chopping boards are prepared, the one where the meat is cut, the other for the rest of the vegetables. First, the onion was cut, in reasonable slices, where it can be cubed or sliced lengthwise into julienne like pieces.  However, it is not favourable to mince or diced. The carrots are cut into juliennes, though, it shall also be mentioned that it can also cut into sheet-like slices, the slices just need to be of reasonable size and width. The broccoli is separated, as well as the chilli is sliced in very thinly, the seeds are left on to pack a better spice and 'punch'.  Simultaneously, the chicken is cut; cut them in slices, again even cubed, but a reasonable stir fry size is needed, just remembering that chicken shrink while it is cooked.

The other ingredients are prepared and measured, around 2 T of sesame oil and around the same ratios for each of the sauces. We as a team decided on a honey-soy sauce for our stir fry. 

As the last of the ingredients were prepared, the pan was heated. It was put into a high heat at first to quicken the time in which it is heated. However, when it was reasonably hot, it was then put in medium heat. The onions are cooked first, no oil was added but it can be a choice, we are to sweat the onions for a few seconds and then followed by the chicken which was mixed with the sesame oil. Another choice that one could make at this moment is adding the sauce/s with the chicken and oil before putting in the pan. This would create a texture of a chicken that would resemble being boiled. However, if the sauce/s are not added it would give the chicken a sear. If that was chosen, after the chicken and the onions have been sauteed add the sauce in. Coat the chicken and onion in the sauce then add the carrots and the broccoli.  Cook for approx 5 mins or until the vegetables are "tender", soft. 

When cooking with a stove, do not adapt to the heat, use the heat to your advantage, constantly if needed, adjust the heat to what you want. It won't be in your favour to adapt to the heat as this could potentially result in your food being undercooked and more often, overcooked. 

While cooking the vegetables, a saucepan is filled with some water and is boiled. The noodles are boiled, while the rest of the ingredients are put in the pan. Taste while cooking, it is necessary as it leaves room for correction. An example is, in cooking the ingredients, the sauce was tasted, salt, honey and pepper were put in to adjust the flavour to our liking.  Finally, the noodles are cooked, slightly undercooked as they will still cook in the pan. The noodles are drained, though still with a slight amount of water.  It was then placed in the pan and mixed with the rest of the ingredients and is again, tasted. 

It was then plated for the four of the people in our team. The taste and flavour, the ingredients blended well with each other. The honey provided a mild sweetness and complexity. The soy sauce gave it a savoury blend. With that, there came the 'punch' which was the spiciness of the chilli, it was mild though it can be felt. The texture of both the noodles and the rest of the vegetables intertwined and went well with each other. 

Next steps could possibly be, adding more spices in, I would say, maybe a touch of MSG would give it the umami flavour that just mingles with our senses. Adding more noodles in and more variety of meats and protein.