February 6, 2023; Updated February 13, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the fifth of my HOSP 2350 course, we will be continuing our study of stocks and soups by investigating cold soups. We will be making a gazpacho and tomato sauce. Additionally, we will be learning to make stir fry asparagus and pasta carbonara.
List your learning objectives for the class
This week, I am interested in making stir fried asparagus. I don't usually like asparagus so I am excited to try something new. I have not made pasta carbonara either so I am looking forward to learning a new recipe that I may recreate later on during my personal time.
Discuss your prior knowledge of the content
I have not heard of a gazpacho or a pasta carbonara. My experience with tomato sauce is pretty limited. We usually buy tomato sauce in a can so making tomato sauce from scratch will be fun. I am familiar with stir fried vegetables but not asparagus in particular.
Background Information
Research and Discussion of method of cooking:
According to our textbook, cold soups are typically either a chilled version of a hot soup or a cold fruit soup that has been blended with yogurt. These soups are usually prepared hot but are served cold. There are several things to consider if you are serving a soup cold. Cream soups must have the cream added last minute to help maintain proper shelf life. Cold soups must also have a thinner consistency than hot soups. You may also want to consider using more seasonings. Cold soups generally have less flavor so the more seasonings, the better.
When making sauces, such as the tomato sauce we will be preparing, you must use a good stock. If the stock is not of the highest quality, your sauce won't be either. You must also use thickening agents and seasonings properly in order for the desired texture, taste, and appearance to be up to par.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
We will be using many different cooking methods this week. We will be frying, boiling, and simmering this week in order to make the assigned dishes.
Research and Discussion of Dishes
For historical dishes
Gazpacho
According to Britannica, gazpacho is a cold soup that has a Spanish origin. It also has a background of Greek and Roman descent. The two main ingredients for traditional gazpacho is tomatoes and green peppers. Some even classify gazpacho as a salad. This dish is usually served with bread crumbs.
Tomato Sauce
The first reference of tomato sauce can be found in an Italian cookbook written by Chef Antonio Latini in 1692, according to Paesana. Today, many know this dish as marinara, rather than tomato sauce. This name originates from the fact this dish was historically a preferred meal of Italy's merchants during their expedition trips. The main ingredients for a pasta sauce are pretty simple. It includes tomatoes, garlic, basil, olive oil, and salt. Today, many cooks choose to add onions and herbs to their tomato sauces as well.
Pasta Carbonara
According to Eat and Walk Italy, pasta carbonara is a famous Roman dish. It's origin is debatable but the dish itself has remained popular throughout the world for centuries. It is described as a global recipe that brings individuals together. Traditionally, carbonara is a hot pasta that has been tossed with a creamy sauce of raw beaten eggs.
Stir Fry Asparagus
Stir frying vegetables was first developed in China, according to CookingLight. Stir frying allows for high temperatures to sear food quickly, all while preserving natural juices of an item. Stir frying usually only takes a few minutes so the vegetables can stay bright and crisp.
For cooking methods
This week, we will be implementing multiple cooking methods. We will be frying, boiling, simmering, cooling, and more. Each of these methods take practice to perfect and to utilize properly. I look forward to learning more about these methods and possibly more cooking methods I have not utilized before.
Dish/Method Variations
All of these dishes can vary based on which ingredients you choose to use and the flavor you choose to add. These dishes can also vary based on the quality of the ingredients you use. All of these factors will significantly alter the flavor, texture, and appearance of your dish.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on February 8th, 2023, was our class successfully practiced and produced tomato sauce, gazpacho, pasta carbonara, and stir fried asparagus.
Describe how well the technique/cooking method worked:
The preparation of our dishes was successful overall. Each dish was full of flavor. Each method we used worked well for their respective dishes.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste because of their different ingredients. While each dish had a different taste, the dishes all tasted pleasant.
Flavor - When it came to each dish, the flavors were different from another. This, in itself, made the class interesting and exciting. I enjoyed having the different flavors each ingredient brought to their respective dish such as Italian origins, tomato bases, cheesy textures, and Asian origins.
Texture - During this class, there were MANY textures present. The tomato sauce and gazpacho were creamy and smooth while the pasta carbonara was cheesy and starchy. Additionally, the stir fried asparagus was crunchy but not raw.
Appearance - Each dish we made this week had an inviting appearance. The presentation of the pasta, cold soups, and stir fried items all were enticing and pleasing to the eye.
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.
Discuss the techniques that did work well:
One of the techniques that did work well was stir frying the asparagus in oil. The asparagus was not raw and was not overcooked. Another technique that worked well was blending all of the ingredients needed to make the gazpacho together. Blending the ingredients together made the soup creamy, smooth, and enhanced the flavors of the fresh vegetables.
Discuss the techniques that did not work well:
For my group specifically, one method that did not work well was stirring the hot pasta into the egg mixture for the pasta carbonara. I believe we could have done a better job of heating the pasta and mixing it into the egg so it cooked a little more.
Discuss the particular improvements and changes:
One thing I would change or improve is spending more time working on making the pasta carbonara better. I feel like our pasta could have turned out better and I would like to try again to get the cooking method right.
Conclusions
During our class this week, we successfully produced tomato soup, gazpacho, stir fried asparagus, and pasta carbonara. Each dish turned out to be tasty and not a disappointment to the taste palate. I look forward to the next class but and I am also excited to make these dishes again on my own time.
