I found something unusual , Some people use mayonnaise for chocolate cake .  i really like that because i never heard of no one using mayonnaise for chocolate cake .

Ingredients

• 3 large eggs
• 1 1/2 cup + 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 1/4 cups mayonnaise
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 3/4 teaspoons baking soda
• 3/4 cups + 1 tablespoon dutch-process cocoa powder
• 1/2 teaspoon salt, generous
• 1 1/3 cups hot water.

Three Times The Charm

                                                                            Reflection
   
          I had an okay week last week. Me and my partner made Hollandaise Sauce.We had tried it before a few weeks back, but we didn't end up with the best results. This time unlike the other times we changed it up a little bit. We added the lemon juice and the water before putting the egg over the pan filled half way with water. When we finished with that my partner and I added the spices. We added until  we felt like it tasted good. After the sauce we cooked our Egg Benedict. I tried it for the first time but it didn't work, so I tried it for a second time nut still no luck. Then I tried it for the third time. Three times the charm, and it was. My Egg Benedict finally cooked. Since I was a little behind with the time my partner decided to help me and cook my bread in the pan with butter along with the meat. After awhile we took them both out and placed the meat over the bread and the egg over the meat. We topped it of with our Hollandaise Sauce spread over our egg

                     Me and my teammate challenge was to make  chicken salad w/ grapes  . The Chicken salad we made came out great we complete  , we worked as a team we made sure that we got time before everything got done before time ran out . also the mayo we made came out better then the first time we made it .  we both took turns whisking the mayo . we made sure that we didn't make no mistake like we did last time this time we took our time making it . we also mad sure we didn't over cook our chicken. we made  sure we went step by step make sure we didnt miss no step .

hollandaise

this time making the hollandaise sauce was very easy to make because I seen that if you 

let the water boil .for to long then when you start to put the bowl on top of the boiling 

pot of water then the bowl will start getting heated so the best thing to do . is to turn down the

heat because when the water really start to boil then the bowl will not be getting over heated 

so then that way your hollandaise sauce will come out great.There is debate as to who originally developed hollandaise sauce. Some historians believe that it was invented in the Netherlands then taken to France by the Huguenots. A recipe for hollandaise sauce appears in a Dutch cookbook by Carel Baten, which dates from 1593. In 1651

Mayonnaise=Curry Chicken Salad w/ Grapes

Me and my partner had the task of making curry chicken salad which required us to make mayonnaise first. Making the mayonnaise was a challenge because it really works your muscles. Having to add the oil in the eggs yolks slowly while whisking hurt my arms after only a minute. So I mainly left that part up to my partner, Mykia. While she finished the mayonnaise, I got the chicken breast to simmer in the chicken stock. I cut the onions and gathered some of the other ingredients for the chicken salad. Making the curry chicken was the easy part of the whole class period. We only had to gather the ingredients and mix them together, including the mayonnaise, which took most of the class period. I didn't get to taste our chicken salad but it looked presentable and I was happy we were able to get it all finished and cleaned in one period. 

Egg Benedict Finaly

As we were making the first batch of Hollandaise sauce I was whisking the eggs; we used a double boiler so the heat from the water at the bottom could heat the eggs up and we wouldn't have the eggs directly on the pan with the heat. We didn't notice the heat was too high and it turned the eggs into scrambled eggs. I had to get a whole new batch and as I whisked everything together it went from a dark yellow to a soft creamy light yellow all mixed with touches of cayenne pepper, salt and pepper to add more than just the buttery flavor to the sauce. When I was tasting the sauce it coated my tongue and it became buttery and I added a little more salt to give it more taste. We started poaching an egg and I wasn't sure how it was suppose to look so I threw it out not knowing that the way I had it was fine, so I grabbed a second egg and did the same until it was kind of hard from the outside but the inside still yolked. My partner then toasted an English muffin and Canadian bacon on a pan with butter to make an egg Benedict. When they were both done and out the pan I added the poached egg and Hollandaise sauce and it came out looking pretty decent. We finally got our good looking and tasting egg Benedict as our final product.




Quick Fact: All mentioned techniques have their benefits and limitations. In the original and still most popular technique introduced by Careme, effective foaming and gas retention is achieved due to strong gel formation.














Hollandaise Reflection

All technique have their benefits and limitations. However, egg yolk reduces to very small volume.
Hollandaise sauce was Introduced by Famous French Chef Marie Antoine, Carema.
However, Modern cookbooks have also introduced a fast technique where emulsion and foam are formed simultaneously.  These recipes suggest adding all ingredients while still cold to the sauce pan and then start heating gently while whisking. The butter melts slowly and gets emulsified while air is whisked in egg yolk protein gets denatured. This technique is quick and simple but it does it resulting a good structure of form and emulsion.