day 4 summary

we started the morning teaching the lower schoolers about the science behind ganache. We taught them the difference in ratios between heavy cream and chocolate and how it affects the chemical combination in the ganache, which created different textures. when we used the 2 parts heavy cream and 1 part chocolate, we found that when you add air to the mixture it makes the ganache into a whipped cream because the amount of oxygen we add affects the texture. After teaching three lower school classes about our science behind cooking, we created recipes of our own that we used multiple types of science in. These recipes ranged from buffalo chicken dip, fried ravioli, to dip dots ice cream. Ella and I decided to make ice cream in a bag. By using a bag of salt and ice we then filled a smaller bag with heavy cream, milk, sugar, vanilla extract, and oreos crumbles. We then put the bags inside each other and shook the bag for about 10 mins. We found the more salt we put in and the longer time span we shook created a more solid ice cream like texture. For the rest of the day all of the groups worked to perfect their recipe and got ready to explain the science behind it to our class and to the lower school classes.