During the beginning of this class, I never printed out my recipes and I had to look at them on my computer. The problem with not printing out your recipe is that you then I have to deal with your computer being in the way of part of the tables. As soon as I started printing out my recipes I optimized my space and I did not have to carry a computer around.

Another lesson that I have learned is that you should double check that every part of your recipe is scaled down and that you have not forgot to scale down one specific ingredient. The problem with forgetting to scale down one ingredient is that you could end up with a recipe that is completely messed up. When this has happened to me I have ended up adding more of the other ingredients so that they become more balanced. In my zoodles, I forgot to size down the oil/butter and that ended up making the zoodles a little bit liquidy in the end.

When I made churros for the food as a remedy challenge I used a recipe that did not include eggs. A normal churro recipe has around 6 eggs. The recipe that I chose did not make sense. When I started to make it the consistency was clearly wrong. One of the chefs came up to me and asked to see my recipe and once they saw it they said my recipe was missing the biggest thing. The EGGS. With chefs help I quickly added eggs to the recipe, but because of that the recipe was just slightly out of proportion. The churro batter was a little runny which made it difficult to get that perfect straight lined churro that you normally see at costco. But even without the shape being perfect, the taste was amazing because the eggs were added, and they tasted so good!