how do we design our labs?

We put a lot of effort into developing our recipe-based labs! Kate’s background both as a recipe developer (with her blog, Kate Cooks) and as a science teacher has come in handy when mangaging this process.

Setting you up for success

Whether it’s a recipe you’re making at home, or a lab you’re doing in the classroom, we know what it’s like when you try something out and it doesn’t work. While we can’t make any guarantees, we do our best to set you up for success.

This not only means providing a lab that we have tested out numerous times, but also providing instructional lab videos so you have clear visuals to answer one of the most common questions, “Is this what it’s supposed to look like?”

We often also include information about different ingredients and methods (e.g. what happens if you use store-bought lemon juice instead of fresh? Can I use egg substitute?).

That’s where you come in! If you have done a lab, we are eager to hear your feedback- both the good and the bad. We know that making these foods with students who may have minimal cooking experience is a totally different ball game (like realizing that cracking eggs is actually a skill that needs that may prove challenging for some students!).

What do we test out?

We not only test out different variables to achieve the best product, but we also do a lot of testing to determine what adaptations can be made to make the recipe classroom-friendly.

All of our recipe-based labs are tested out many times-often upwards of 10+ times. We also try to rely on other teachers to test out these labs and give us feedback as much as we can.

Can I change… ?

We welcome to you tinker and adjust these recipes based on your own needs and curiosity- that is at the root of our philosophy!

However, keep in mind that if you change something, it may not turn out in the way it was intended. All of our ingredients and steps have a lot of intent behind them.

Bottom line: Tinker away and embrace the process! Go in with expectations that you may have to troubleshoot it and try again.

It didn't work! Help!

If something didn't work out as expected, we first suggest double-checking that you followed the exact instructions and amounts listed in the recipe. If you eyeballed an ingredient or heated something above a certain temperature, chances are that is why something went awry.

If you feel like you followed everything exactly as listed and it still didn't work, contact us! We want to know so we can improve our procedure.

Testing types of rennet and setting time in queso fresco