There’s nothing like the smell of BBQ ribs in Foods class. It draws students from other buildings. Foods 1 is learning how to braise meats in a small amount of liquid covered tightly. I like to demonstrate braised ribs in the oven and how to baste/BBQ them with sauce.
Then I show them how handy the broiler is for cooking under a direct heating source. It caramelizes the sauce to perfection.
This lab takes on a planning element of having a set of ribs cooking prior to the class so they have something to sample. Each students gets one rib and we study steamed broccoli on the side.
Students practice steaming frozen broccoli after I demo braised ribs and then they chow down. Good stuff!