<![CDATA[Ms. Alvarado's Digital Portfolio - 20% Project]]>Thu, 28 Jan 2016 06:50:53 -0800Weebly<![CDATA[Reflectiveness on Panera vs La Bella's Panini]]>Mon, 10 Nov 2014 04:00:55 GMThttp://rvlearns.weebly.com/20-project/reflectiveness-on-panera-vs-la-bellas-panini My home-made panini looks more like Panera's panini. My panini was in a ciabatta bread like Panera's since the bread is easier to make the grill marks without causing the bread to burn. La Bella's panini's rippling effects are made with a specially designed panini press which has the evenly distributed ripple effect. Both of the experiences with the panini's were great, but La Bella's turkey panini is still a magnificently even grilled panini. However, though my personal experience, there is not perfect panini. Each panini may have different ingredients, and filling or pressing device, and heated at different temperatures in an oven, or a stove, etc. 

Therefore, a panini is not the outcome, but the experience of making a panini sandwich. Not just the basics of cold meat and cold cheese, but allowing the cheese and meat to shimmer together, then allowing the bread to main holder of the melted goodness. 
<![CDATA[Panini Prendere Due "Take Two" ]]>Mon, 10 Nov 2014 02:56:08 GMThttp://rvlearns.weebly.com/20-project/panini-prendere-due-take-two
My first attempt was a disaster. My bread was burned, so decided to preheat the bread and the meat in the oven at 350 degrees for 2-3 minutes to ensure the meat and the cheese were melted. 
The Changes and Results
  • The change in bread was key. I used ciabatta bread rather than toasted white bread. 
  • I preheated the meat and the cheese, to have the melted effect, which help significantly. 
  • Preheated the panini grill pan on low, which allowed the bread to toast nicely without burning the top and bottom of the ciabatta bread. 
  • The changes in the recipe, changed the outcome of the panini and resulted in an accomplished home-made panini. 

Therefore, the essential things in making the perfect panini is preheating the panini grill, ensuring the meats are fully cooked and the cheese is entirely melted. The panini would not be an actual panini without the rippling effect. 
<![CDATA[Take 1, Panini Failure]]>Sun, 02 Nov 2014 22:01:07 GMThttp://rvlearns.weebly.com/20-project/take-1-panini-failure The first attempt was overall, was not as easy as I have assummed. As I was cooking the bacon, I left the grill pan on high, and the burnt ripple effect could have been a result. In step 3, I wanted to know if panini needed additional pressure for the ripple effect, but no difference was made, both sandwiched has the ripple panini effect. Step 5 was the taste trial, my sister and I tried it and she claimed the panini sandwich to be burnt, cold turkey meat and unmelted cheese. As a reflective learner, I agreed with her and I need to balance the heat of the bread and ensure the inside of the ingredients are melted to perfection.
<![CDATA[Purchased my nonstick grill pan]]>Fri, 31 Oct 2014 03:04:27 GMThttp://rvlearns.weebly.com/20-project/purchased-my-nonstick-grill-pan

It took me awhile to decide if I should invest on the Hamilton grill since to seems easy to create a panini, so ultimately decided to purchase a nonstick grill pan skillet. 

Questions: Would the panini cheese melt evenly with the pan? Will I get the same ripple effect if I turn from one side to another?

<![CDATA[Italian and Mexican...Tortanini?]]>Fri, 31 Oct 2014 02:47:04 GMThttp://rvlearns.weebly.com/20-project/italian-and-mexicantortaniniThrough my exploration for a great mom/pop shop for paninis, I trailed away and discovered a torta with the same ripple effect as paninis. Suprisingly, the traditional Mexican torta was compressed and heated like an authentic panini and included panela cheese. Panela cheese is pasterized cow's milk, usually used for quesadillas and chile rellenos. 

My goal would be make a torta using grill pan and regular expected panini. Would it be possible to have a Mexican based panini? 

<![CDATA[Investing on a grill ]]>Thu, 30 Oct 2014 05:43:04 GMThttp://rvlearns.weebly.com/20-project/investing-on-a-grillAs I research about the investment in a reliable panini grill, I have to ensure the desirable external trademarks are present. These trademarks include melted cheese, and crisp finish with grill marks on the bread. The size of the grill is irrelevant to me because this will be for personal use, and not business related, so no need to invest in the $1,000 panini deluxe grill. 
Clearly, I might invest on a stainless steel panini press that has non-stick features. And the best choice will be the Hamilton Beach Panini Press, which is the second best sandwich maker and the best reviews with 4.2 stars out of five stars. Let's shopping begin! 
<![CDATA[Paninterest...]]>Thu, 30 Oct 2014 05:25:40 GMThttp://rvlearns.weebly.com/20-project/paninterest
Gathering and searching for ideas for Panini sandwhiches (plural: Paninis) has allowed to question the meaning and definition of Panini. Initially, my idea of a panini included compresing ingredients with the major component of cheese. Cheese, in my opinion, being the main ingredient because it allows all the ingredients to mesh as a beautiful masterpiece. So would a panini desert with Nutella qualify as a panini?
Wikipedia Talk http://en.wikipedia.org/wiki/Talk:Panini_(sandwich)
Based on the Wiki Talk, I completely agree that Panini sandwiches can be a "pressed sandwich" and can either be served hot or cold. So, can I make a next mission will be to compare a cold panini vs a hot panini. And in my opinion, the best panini is located in the franchise "Panera."  Panera will be my to go spot for expertly made paninis, then venture out to mom & pops shops for the delicious treat. 
<![CDATA[Panini or Pani-not?]]>Fri, 17 Oct 2014 03:38:56 GMThttp://rvlearns.weebly.com/20-project/october-16th-2014I've been a fan of paninis since I visited Italy in 2006. Of course, I indulged in various slices of pizza and cups of deli cant gelato, but the mouth-watering and foodie moment occurred when I had a panini for the first time. Once I returned home, my goal was to find a place in San Diego that could make similar paninis. I would like to make them instead of purchase my panini. My ultimate favorite is located in Chula Vista's authentic Italian restaurant, La Bella Pizza Garden. La Bella has been around since 1955.  I will use their panini as a baseline, in which I have to transform into a master of paninis. 
My questions would entail: 
  • What makes a delicious panini? 
  • Would a panini be called a panini if it doesn't have the authentic ripple effect on the top of the bread? 
  • Could I use another cooking utensil to create the effect?  
  • How do La Bella's panini differ from those I can find on the Internet?