March 13, 2023; Updated March 20, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the ninth week of my HOSP 2350 course, we will be learning about another dry cooking method known as broiling. We will be making broiled sea bass, herb butter, hollandaise sauce, and grilled vegetable skewers.
List your learning objectives for the class
This week, I am looking forward to cooking the sea bass. I do not think I have ever cooked fish so I believe this will be an interesting week. I am also looking forward to making herb butter. It seems like that would be a simple way to elevate the way I serve meals in the future.
Discuss your prior knowledge of the content
I do not have much prior knowledge about the things we will be working with this week. I do know I will probably like the grilled vegetable skewers because I like vegetables. I also know I will probably have to be forced to try the hollandaise sauce since I do not like sauces.
Background Information
Research and Discussion of method of cooking:
The cooking method we will be utilizing this week is broiling. Broiling is generally cooking by exposing food to a direct heat, either on a grill over coals or under a gas burner or electric coil. This method is different from roasting or baking because the food is turned over during the cooking process so the food is cooked one side at a time.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
Foods cooked by broiling are cooked almost entirely by infrared radiation. Temperatures when broiling are higher than roasting as well. Most fish and red meats are perfect for broiling methods.
Research and Discussion of Dishes
For historical dishes
Sea Bass
Before the 1970's, sea bass did not really exist. Fish was not a common dish for most individuals. The success of sea bass is mainly accredited to marketing ingenuity. According to PriceEconomics, when the name of a previously ignored fish was changed to "Chilean Sea Bass," the name became more appealing to both markets and stomachs.
Hollandaise Sauce
Marie-Antoine Carême is credited with properly introducing hollandaise sauce to the world. To create his hollandaise sauce, he would whisk air into an egg yolk and water based ingredients. He would then emulsify molten butter into the foam.
For cooking methods
This week, we will be implementing only one true cooking method which is broiling.
Dish/Method Variations
Most of the dishes this week do not have much of a variation aside from maybe changing a seasoning or a preferred vegetable.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on March 15th, 2023, was our class successfully practiced and produced a meal of broiled flounder, herb butter, hollandaise sauce, and grilled vegetable skewers.
Describe how well the technique/cooking method worked:
The preparation of our dishes was successful overall. Each of the dishes prepared looked inviting. Additionally, we do not have anyone set their vegetable skewers on fire.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste because of their different ingredients. The flounder had a mild fishy taste while the vegetable skewers were more earthy and marinated.
Flavor - When it came to each dish, the flavors varied. Since we made flounder instead of sea bass, the flavors of the flounder were more unexpected. It was more on the fishier side. The vegetable skewers had good flavor but I believe marinating the skewers may have been a little overboard. The hollandaise sauce was good as well.
Texture - During this class, there were several textures present. The grilled vegetable skewers were crunchy and the flounder was flakey and tender. The hollandaise sauce was creamy and smooth.
Appearance - The meal we prepared this past week was a beautiful combination of colors and textures. The vegetables added an array of colors, from green to red, and the hollandaise sauce added a subtle yellow to the plate. Each of these items enhances the white color of the fish.
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. I believe our class is doing better in terms of plating presentations. We also learned how to properly filet a fish.
Discuss the techniques that did work well:
One of the techniques that did work well was preparing the hollandaise sauce by whisking the egg yolks over boiling water and then adding clarified butter. The sauce turned out perfect, even though it was challenging.
Discuss the techniques that did not work well:
One technique that did not work well was was marinating the vegetables skewers before grilling. The marinade was too overpowering and did not highlight the flavors of the vegetables as well as it could have.
Discuss the particular improvements and changes:
A few things I would improve on would be trying a different marinade for the vegetables, ensuring there are no bones in the small filets of fish, and seasoning the broiled flounder more. Although the food was good, it definitely could have been better.
Conclusions
During our class this week, we successfully produced a meal of was marinating the vegetables skewers before grilling. The marinade was too overpowering and did not highlight the flavors of the vegetables as well as it could have. I look forward to working on my plating techniques more, as well as working with fish again.
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