March 28, 2023; Updated March 31, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the twelfth week of my HOSP 2350 course, we will continue learning about wet cooking methods, specifically steaming. We will be studying the steaming method of en papillote. We will be making seared scallops, chorizo, mint pea puree, red snapper en papillote, and creamy polenta with wild mushrooms.
List your learning objectives for the class
This week, I am looking forward to learning about each of these new recipes. I do not believe I have had any of these dishes. I believe this will be an interesting week. I am also looking forward to trying the chorizo and mint pea puree.
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 am hesitant how I will like any of the foods we will be making this week. I have never had snapper and I don't each shellfish much.
Background Information
Research and Discussion of method of cooking:
The cooking method we will be utilizing this week is steaming. By definition, steaming involves using convection heat to quickly cook food. Generally, tender cuts of meat and vegetables can be steamed. Ways to enhance steaming food is by adding stocks, wines, spices, vegetables, and fruits. Steaming has two main categories; Atmospheric (low pressure) and high pressure. Atmospheric steaming involves direct steaming through a steamer or in a pan of boiling water. High pressure steaming is when heat is conducted in a purpose built piece of equipment that does not allow the steam to escape.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
When steaming foods by the en papillote method, we will be placing food in a sealed parcel. This method is used mainly for cooking fish by utilizing a pouch of paper or foil and then placing it in the oven.
Research and Discussion of Dishes
For historical dishes
Polenta
Known as one of the oldest dishes in history, polenta is considered one of the first dishes that involves cooking. Polenta is a dish typically made with millet and rye or by cooking coarse grain flour in salted boiling water. Polenta can be traced back to ancient Sumerians and in Mesopotamia.
Scallops
In 1846, "Miss Beecher's Domestic Receipt Book," introduced one of the earliest known written recipes for cooking scallops. This recipe called for lightly sauteeing or stewing the scallops. Over the next upcoming decades, recipes were emerging that called to fry, boil, steam, stuff, and pickle scallops. By the 20th century, scallops were being served in shells with butter, cream, cheese, shallots, and herbs.
For cooking methods
This week, we will be implementing several cooking methods including steaming and baking.
Dish/Method Variations
Most of the dishes this week can vary based on changing the different types of fish, herbs, and vegetables utilized.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on March 29th, 2023, was our class successfully practiced and produced a meal of seared scallops, chorizo, mint pea puree, red snapper en papillote, and creamy polenta with wild mushrooms.
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 en papillote method worked beautifully.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste because of their different ingredients. The mint pea puree was refreshing while the seared scallops were more mild and fishy. The creamy polenta was cheesy and the red snapper was peppery.
Flavor - When it came to each dish, the flavors varied. The fish, similar to last week, did not have a ton of flavor in my opinion. The flavor of the fish was enhanced by all of the vegetables we cooked with the fish. The flavor of the mint pea puree was definitely minty but not overpowering. The puree mixed perfectly with the crunchy chorizo. The polenta was similar to grits but with a creamier flavor.
Texture - During this class, there were several textures present. The fish was flakey and tender and the chorizo was crunchy. The scallops were soft and chewy. The polenta was grainy but not dry.
Appearance - The meal we prepared this past week was unique where most of the color came from the pea puree and the vegetables. Both elements highlighted the lighter colors of the fish and scallops.
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 cooking the fish with the en papilllote method. The fish turned out perfectly cooked and was not too dry.
Discuss the techniques that did not work well:
One of the techniques that did work well was searing the scallops. For my group, we did not have many issues but for other groups, there were some problems. For example, one group's pan ended up being on fire.
Discuss the particular improvements and changes:
A few things I would improve on would be the creamy polenta. I enjoyed the polenta but I believe it could have been better flavor wise. Maybe trying a different cheese would improve the outcome.
Conclusions
During our class this week, we successfully produced a meal of seared scallops, chorizo, mint pea puree, red snapper en papillote, and creamy polenta with wild mushrooms. 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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