|| workshops || w1 | Designing our Table | Eating @ the Table |

w 1.2    | 02.10 |
| Eating @ the Table | cooking session of parallel dishes : Portuguese and Japanese food for [Table for 100’s]

with the participation of … | eishun (Konya2023), yukako (Konya2023) |
and …| tetsu . taisei . moe |

|| Programme : description ||
intro > Introducing each other. Self-portray drawings of each child and description of name, age and favourite food.

1> This workshop will focus on food itself, food from Portugal and food from Japan. The children will replicate a tv-cooking programme and will also create a still motion animation with cut-outs of the two chosen parallel recipes ‘peixinhos da horta & tempura’ and ‘pão-de-ló & castella’.
1.1> We will start by watching short films on how to cook our 2 chosen dishes in two different ways (Portuguese style and Japanese style).
1.2> Small groups of 3 or 4 children will be formed, each will be in-charge of a recipe. The groups will be given an illustrated list of ingredients and cooking utensils needed to reproduce the cooking session.
1.3> Using different coloured papers the children will create cut-out ingredients and utensils that will be used in the cooking session.

2> Once all ingredients and utensils are cut out we will start by:
2.1> Recreating the two versions of ‘tempura’ (Japanese and Portuguese style) as if the children were the hosts of a cooking tv programme. They will be able to understand how the something so similar is cooked in a slightly different ways in two countries in opposite sides of the world to eachother.
2.2> We will then create two stop motion animations on how to prepare ‘castella’ (Japanese and Portuguese style) showing how such food with very similar ingredients can look so different as a food product.

3> The result of the films and stop frame animation should become an integral part of the project [Table for 100’s].
* children should bring their own apron to the workshop.

How to make Castella
How to make Matcha Castella
How to make Pão de Ló

How to make Tempura
How to make Peixinhos da Horta

i* preparing the ingredients and utensils before the cooking session

As the team of cooks and makers was smaller then expected, we decided to focus on one recipe and one representation method only.
The duo Castella/Pão de Ló were the recipes chosen, as we would not only be able to draw each component of the recipes, but we would also be able to try the real thing… real Castella for tea!
The size of the group and the nature of the tasks allowed the workshop to go very smoothly and the children were very excited about drawing each ingredient and utensil with incredible detail to better document the sequencing of steps needed to cook the real recipes.
We started by watching short films on how to cook Castella and Pão de Ló and carefully made notes on the similarities and differences between the two. We then used different colour card, paper, pens and pencils and drew/cut each component of the two recipes.

 

i** the real Castella

After a short tea break where we tasted a slice of Fukuoka style Castella, we started making the films of the two versions of the recipes.
The children appeared to be surprised and thrilled by how something that apparently looked so similar could be so different, specially during the baking process.

Castella

<< ingredients >>
: 2 Tbsp milk
: 2 Tbsp honey
: 4 eggs
: 3/4 cup sugar
: 3/4 cup bread flour, sifted

<< utensils >>
: 1 large bowl
: 1 big wooden spoon
: 1 electric whisk
: waxed paper
: rectangular baking tin
: jug to heat up the milk
: scales
: skewer
: large rectangular plate

<< kitchen equipment >>
: a stove
: an oven
: a sink

<< cooking procedures >>
Line a large loaf pan or two small loaf pans with waxed paper.
Mix the honey in warm milk and set aside.
Preheat the oven in 250ºC.
Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until the mixture becomes light yellow (almost white). Mix the milk and honey mixture in. Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles. Bake at 250ºC for about 10 minutes and turn down oven to 140ºC and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it’s done. Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera. Remove the waxed paper and cool the kasutera. Wrap it with plastic wrap until the next day. It tastes better the next day. Cut the kasutera into 3/4 inch thick slices.

Pão de Ló

<< ingredients >>
: 6 egg yolks
: 4 eggs
: 230 gr of sugar
: 100 gr of white flour

<< utensils >>
: 1 large bowl
: 1 big wooden spoon
: 1 electric whisk
: waxed paper
: circular baking tin with a hole in the middle
: jug to heat up the milk
: scales
: skewer
: large round plate

<< kitchen equipment >>
: a stove
: an oven
: a sink

<< cooking procedures >>
Pour the egg yolks and the other 4 eggs into a bowl. Whisk them with sugar for 30 minutes with an electric whisk.
Turn on the oven all the way up to 250ºC. After having been whisking the egg mixture for 30 minutes (until is white) add the sieved flour and mix gently. Pour the mixture into the tin that has been previously surfaced with butter and flour.
Bake the cake at a very high temperature for the first 6 minutes and then turn the temperature down to 140ºC and let it cook for another 2 minutes.
Take it out of the oven and let it cool down before you take it out of the tin. Its height will slowly go down, but that is normal as it will become creamy and wet in the middle.

i*** slow moves

i**** ごちそうさまでした