Frying

February 20, 2023; Updated February 27th, 2023

Introductions

List the method of cookery and dishes to be covered in class

During the seventh week of my HOSP 2350 course, we will be learning about another dry cooking method known as pan frying. We will be making pan-fried chicken, ratatouille, and lyonnaise potatoes.

List your learning objectives for the class

This week, I am looking forward to pan-frying chicken. Chicken has been challenging for me to cook, although I am not sure why. I have always wanted to make ratatouille as well so I look forward to learning.

Discuss your prior knowledge of the content

I have never made any of these recipes so I do believe this week will be fun. The only experience I have with ratatouille is from the movie "Ratatouille,"as most are.

Background Information

Research and Discussion of method of cooking:

There are many different frying methods. This week, we will be looking at pan-frying. Pan-frying cooks meat by using the heat from the oil to cook it rather than heat from the pan. Typically when making a dish using pan frying, sauces are made separately. Meats cooked with this method will develop a flavorful, brown crust, although the color can depend on things such as coatings, thickness, and type of food. Most meats used when pan-frying are portion-sized or smaller.

When frying, there has to be a coating on the meat known as a breading. Breadings generally include flour, milk, and/or beaten eggs, and bread crumbs/cornmeal.

Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)

Pan-frying shares many characteristics with sautéing and deep-frying. This is because these cooking methods all use heat transferred by conduction form the pan to the food using a general amount of fat. Coating the meats in breading forms a seal around the food which keeps the food mousts and hinders the food from becoming greasy from the fats.

Research and Discussion of Dishes

For historical dishes

Ratatouille

According to What's Cooking America, ratatouille is a classic Provencal French vegetable stew recipe. This dish is usually served alongside meat or fish entrees and sometimes, it is served as a main dish over rice. This dish is versatile in the sense it can be served hot or at room temperature. The most common ingredients for this dish are onions, zucchini, eggplant, bell peppers, tomatoes, and garlic.

Lyonnaise Potatoes

Traditionally, lyonnaise potatoes is a dish composed of sliced potatoes and onions. According to Citizendum, this dish originated in France. Usually, lyonnaise potatoes are made by slicing potatoes into rounds and frying them with onions. These items are mostly fried in butter and can either be eaten alone or as a side for proteins.

For cooking methods

This week, we will be implementing multiple cooking methods. We will be pan-frying, sautéeing, and baking . 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, the flavor you choose to add, and the quality of these ingredients. Each dish has their own method of cooking and their own seasonings that will enhance the recipe.

Recipes

Results

Describe the outcomes of the lab class:

The outcome of our lab class on February 22nd, 2023, was our class successfully practiced and produced a meal of pan-fried chicken, ratatouille, and lyonnaise potatoes.

Describe how well the technique/cooking method worked:

The preparation of our dishes was successful overall. Each of the dishes prepared looked inviting and they were also delicious.

Describe the sensory results of the dish:

Taste - Overall, each dish had a different taste because of their different ingredients. The chicken was hearty while the potatoes had a mild starch taste. The ratatouille was rich and flavorful.

Flavor - When it came to each dish, the flavors varied. Specifically, the ratatouille flavors stook out. There was a sense of freshness from the tomatoes. The other vegetables brought hints of sweetness and savory aspects, particularly from the garlic and herb

Texture - During this class, there were MANY textures present. The chicken was crispy and hearty while the potatoes were starchy with a nice crunch. The ratatouille was smooth and creamy.

Appearance - Each dish we made this week had an inviting appearance. The appearance of a full meal on a plate this week was encouraging.

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.

Discuss the techniques that did work well:

One of the techniques that did work well was pan-frying the chicken. The chicken was crispy and seasoned well while the potatoes were nice and tender.

Discuss the techniques that did not work well:

One technique that did not work well was presentation. I feel like I could have improved my presentation skills to properly display the delicious flavors and unique textures of the dishes. I hope to continue to work towards improving this technique in the upcoming labs.

Discuss the particular improvements and changes:

A few things I would improve on is selecting the proper plating that would best display my dish. I also want to focus on garnishing and different embellishments that would enhance the visual look of my plates.

Conclusions

During our class this week, we successfully produced a meal of pan-fried chicken, ratatouille, and lyonnaise potatoes. I look forward to working on my plating techniques more.