January 24, 2023; Updated January 29, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the third week of my HOSP 2350 course, we will be continuing our study of stocks and soup. This week we will be learning about cream soups and two new stocks (Chicken and Beef stock).
List your learning objectives for the class
This week, I will another opportunity to practice my vegetable cuts and improve my knife skills. I am eager to see my progress while also learning how to work with animal bones to create stocks.
Discuss your prior knowledge of the content
On cold, rainy days, my Nana would always make tomato soup and grilled cheese sandwiches for dinner. I usually just stick with eating the grilled cheese sandwiches and giving the soup to my Papa. I am nervous about trying tomato soup but I am hopeful it will be good. They always say that you enjoy dishes more when you make it yourself. I am also eager to learn how to make chicken and beef stocks since they are essential to almost every dish you can create.
Background Information
Research and discussion of method of cooking:
Just like when it came to preparing stocks last week, it is still important to create a good product. When it comes to making stock with bones, any bone can be used. Bones add flavor, richness, and color to a stock. Additionally, different bones release flavors at different times. When making chicken stock, the back, neck, and shank bones are the best bones to utilize. In brown stocks, the color comes from the bones and vegetables creating a carmelized, roasted color to the fluids.
For cream soups, the main ingredient used is usually white stock or thin velouté. Similar to stocks, their quality is determined by flavor, technique, and appearance. For soups, consistency relies heavily on what liquids and starchy materials are added. To thin a soup, add hot stock, broth, water, or milk. If you are wanting to thicken the soup mixture, adding roux, beurre manié/cornstarch mixture with cool stock, or a liaison of egg yolk and heavy cream will all work.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
Just like I learned last week, cooking broths and stocks, boiling and simmering are important methods to consider. Boiling and simmering these dishes properly prevents them from souring. Similarly, cream soups are made by simmering the main soup ingredient in a white stock or a thin velouté. After simmering, the mixture is then puréed and strained. The dish is then finished by adding cream or milk.
Research and Discussion of Dishes
For historical dishes
Bone Broth
According to Ossa Organic, bone broth has existed in various cultures for thousands of years. Bone broth has been used to strengthen organs and support individual's digestive health. Around the 12th century, bone broths gained popularity and different varieties started to be used more and more. Bone broths carry many different names including "bouillon" in France and "caldo" in Spain. It is often described as liquid gold due to the amazing health benefits that come along with ingesting broth.
Tomato Soup
According to The Open University, Joseph Campbell introduced the idea of a condensed tomato soup in 1897. He did this by reducing water within a tin can and today, the Campbell's soup packaging is an iconic item on grocery shelves.
For cooking methods
As I learned last week, there are several principles to preparing broths. These principles are as follows;
Start in cold water.
Simmer gently.
Skim frequently.
Strain carefully.
Store properly.
Degrease after cooling.
There are several other rules that one must keep in mind, including;
Never let mixture boil vigorously.
Never allow mixture to come off boil for long periods of time.
Continually skim mixture.
Always strain before storing.
Always used high quality ingredients.
For the most part, broth and soup preparation are similar except soups can be served as finished dishes.
Dish/Method Variations
Different bones have to be cooked at different times which can affect the overall cook time. For white and brown broths alike, the only variations include the uses of different bones and different seasoning which will affect the finalized flavor as well as cook times.
As for tomato soup, there are multiple ways to create it since you can adjust the seasoning which will adjust the overall taste of the soup.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on January 25th, 2023, was our class successfully practiced and produced a recipe of creamy tomato soup, homemade croutons, and grilled cheese. We also learned how to make beef and chicken stock.
Describe how well the technique/cooking method worked:
The preparation of our mis en place overall was successful. My group had everything we needed to properly prepare our dish without trouble. The method of adding cream to the tomato soup worked wonders in adding more bulk to the soup. Additionally, blending the soup in the blender made the soup creamier and overall more pleasing in terms of texture.
Describe the sensory results of the dish:
Taste - Overall, since the main ingredient of the creamy tomato soup was cream and tomatoes, that was main taste of the soup. There was not much else you could taste but the cream and tomatoes was enough for me.
Flavor - The flavors of our creamy tomato soup were fairly simple. Similar to taste, the tomatoes and cream flavors blended together harmoniously.
Texture - There was really only one texture present in the creamy tomato soup which was. a creamy texture. The soup was blended which made the soup smooth and easy to ingest.
Appearance - Overall, the appearance of the soup was pleasant and inviting. The soup reminded me of a rainy day where all one would want to eat would be a simple meal. The simplicity of a red, creamy soup paired with a few croutons and a hot grilled cheese sandwich was comforting and filling.
Evaluation of Results
Explain and discuss the important outcomes:
The important outcome for this week was our class produced creamy tomato soup, homemade croutons, and grilled cheese sandwiches. We also had the unique opportunity to share our results with some visitors at the Rane Center, some of whom were of great importance. It was an honor to prepare a few dishes for them to try.
Discuss the techniques that did work well:
One of the techniques that worked well working in a small group this week to make the soup. It was easier to communicate and work at the stove area. Additionally, I decided to play around with spices available in the spice section of the kitchen when making the croutons. I added oregano and parsley to the croutons and the flavor was incredible!
Discuss the techniques that did not work well:
For my group specifically, simmering the soup did not work well in the beginning, just like last week. The reason for this was that we had placed the heat of the stove to high. Once we fixed that issue, everything else was smooth sailing (or cooking). We also had a few issues with the butter burning in the pan when making the grilled cheese sandwiches. The sandwiches were still delicious but the visual presentation was not as pleasing.
Discuss the particular improvements and changes:
One thing I would change or improve is being more comfortable with adjusting the temperature of the soup. I was nervous I would burn the soup or undercook it.
Conclusions
During our class this week, we successfully made a creamy tomato soup, homemade croutons, and even grilled cheese sandwiches. We continued to practice creating a proper mis en place and utilizing correct knife skills. Overall, my group's creamy tomato soup was surprisingly delicious and I was pleased with the end results. I was hesitant that the soup would not be good based on my picky nature but I would make the soup again if the opportunity presented itself. I look forward to what we will learn next!
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