Our focus today is grain, the white one is Arborio rice and the dark one is medium grain rice
We used rice pilaf method to cook the medium grain rice
For the Arborio Rice we used Risotto method, the product is creamy and tasty.
Pasta is made with Semolina Flour, this is Prof. Zimmerman’d demo of pasta making.
Student cooking Arborio rice using the Risotto method.
Prof. Zimmerman demos how to make pasta using the pasta maker.
Prof. Zimmerman making Fettucine Alfredo
Student using a saute pan to saute Polenta
Fettucine Alfredo made by students.
We made the polenta, put it in a 1/8 sheet pan to rest, cut it and then we sauté it.