April 4, 2023; Updated April 9, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the thirteenth week of my HOSP 2350 course, we will continue learning about wet and dry cooking methods. We will be studying the braising. We will be making chicken fricassee, broccoli amandine, and rice pilaf.
List your learning objectives for the class
This week, I am looking forward to learning about broccoli amandine and rice pilaf. I am also looking forward to cooking chicken this week and learning braising techniques.
Discuss your prior knowledge of the content
I believe I have had chicken fricassee before so I am excited to make it myself. I also have cooked broccoli and rice before but I have never used a pilaf or amandine approach.
Background Information
Research and Discussion of method of cooking:
The cooking method we will be utilizing this week is braising. By definition, braising is a form of slow cooking method. Braising differs from stewing since it generally involves larger cuts of meat or vegetables. These items are also partially covered in a cooking liquid.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
When braising, the food is initially sauteed and then a liquid is added. The pan is then covered and cooked on top of a stove on a gentle simmer (usually around 180 degrees Fahrenheit) or in an oven at low-moderate temperature (around 250-300 degrees Fahrenheit). There are two methods of braising; Brown and White Braising.
Research and Discussion of Dishes
For historical dishes
Chicken Fricassee
One of the most popular dishes found in the Spanish Caribbean is chicken fricassee. This dish was brought to the islands by settlers from the south of France and Spain. French Style fricassee is red wine based while Spanish fricassee is a tomato-based sauce.
Rice Pilaf
Rice pilaf origin is from Persia. Following colonization, pilaf was brought over to the Americas. There are several styles of pilaf that vary in the Middle East and Mediterranean areas that use bulgur, lentils, orzo, or vermicelli.
Broccoli Amandine
Amandine is typically a word that is used to describe dishes. This term is a culinary term that indicates a garnish of almonds. Most amandine dishes are cooked with butter and seasonings that are followed up with a sprinkling of whole or flaked, toasted almonds.
For cooking methods
This week, we will be implementing several cooking methods including steaming, sauteing, braising, and baking.
Dish/Method Variations
Most of the dishes this week don't involve much variation because the variation in meat, rice, or vegetable would change the entire recipe and recipe name.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on April 5th, 2023, was our class successfully practiced and produced a meal of chicken fricassee, broccoli amandine, and rice pilaf.
Describe how well the technique/cooking method worked:
The preparation of our dishes was successful overall. Each of the dishes prepared looked inviting. Utilizing the braising technique for the chicken fricassee worked beautifully.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste because of their different ingredients. The rice pilaf was full of flavor and the chicken fricassee was creamy. The broccoli had a strong almond and garlic flavor but it was not overpowering.
Flavor - When it came to each dish, the flavors varied. The chicken was pretty simple overall but the help of the creamy sauce, the flavors of the chicken came to life. The flavor the rice pilaf were highlighted by the additional spices. The broccoli amandine was buttery and full of garlic and almond accents.
Texture - During this class, there were several textures present. The chicken was moist and creamy due to the sauce.The rice pilaf was fluffy and tender. The broccoli amandine was slightly crisp but not raw or overdone.
Appearance - The meal we prepared this past week was more on the southern homestyle palate. The visual appearance of a hearty meat, simple grain, and delicious vegetables all came together to create an inviting plate.
Evaluation of Results
Explain and discuss the important outcomes:
The important outcome for this week was our class produced a series of dishes successfully and with the right amount of flavor while also increasing our plating presentation skills. We were able to practice our filleting techniques further.
Discuss the techniques that did work well:
One of the techniques that did work well was braising the chicken. The chicken was not dry at all and was perfectly cooked and seasoned.
Discuss the techniques that did not work well:
One of the techniques that did work well steaming the broccoli before sauteeing it in a fry pan. The broccoli did not seem to steam well in the oven and in the end, our broccoli was not really steamed when we moved it over to the frying pan.
Discuss the particular improvements and changes:
Something I would improve on would be the broccoli amandine. Although the dish was tasty and seasoned well, I definitely would work on steaming the broccoli more.
Conclusions
During our class this week, we successfully produced a meal of chicken fricassee, broccoli amandine, and rice pilaf. I am looking forward to what we will be making next week and I hope I will enjoy the dishes more.
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