March 20, 2023; Updated March 27, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the eleventh week of my HOSP 2350 course, we will be learning wet cooking methods. We will be specifically studying boiling and poaching. We will be making filet of fish Dugleere, cauliflower mornay,and potato fondant.
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 making potato fondant, specifically.
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 potato fondant because I like potatoes. I do not think I will like the cauliflower mornay because I do not enjoy eating cauliflower.
Background Information
Research and Discussion of method of cooking:
The cooking method we will be utilizing this week are boiling and poaching. Boiling and poaching are both wet cooking methods that vary from a simmering cooking method. Poaching is moist-heat cooking method that utilizes convection in order to transfer heat from a liquid to a food. The liquid used to poach an item will strongly affect the ultimate flavor of the finished product. Boiling is described as a rapid phase transition a liquid goes through as it changes from liquid to gas. This liquid is then utilized to submerge a food to cook it thoroughly.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
When boiling, a food is full submerged in a liquid which is boiling. This is known by large bubbled and rapid movement at a temperature around 212 degree Fahrenheit. When poaching, a food is partially or fully submerged in a liquid that is around 160 to 180 degrees Fahrenheit.
Research and Discussion of Dishes
For historical dishes
Potato Fondant
This dish is said, according to ImmaculateBites, to have originated in France. It was nammed Pommes Fondant which translates to melting potatoes. This dish generally has golden brown tops, is slightly chewy, and velvety.
Filet of fish Dugleere
Known as a classic French fish recipe, this dish was created by Adolphe Dugléré, a renowned French chef who worked at the Cafe Anglais. The fish is generally filleted and cooked in fish stock. The fish is typically served with a sauce vin blanc with diced tomatoes and parsley.
Cauliflower Mornay
It is said that this sauce was created in the 19th century. The first record of this sauce is found at an ultra-chic restaurant named Le Grand Véfour in Paris. This sauce is supposedly named after a nobleman who frequented the restaurant.
For cooking methods
This week, we will be implementing several cooking methods including boiling and poaching.
Dish/Method Variations
Most of the dishes this week do not have much of a variation aside from the mornay sauce. This sauce can vary based on the cheeses utilized.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on March 22nd, 2023, was our class successfully practiced and produced a meal of filet of fish Dugleere, cauliflower mornay, and potato fondant.
Describe how well the technique/cooking method worked:
The preparation of our dishes was successful overall. Each of the dishes prepared looked inviting. Both boiling and poaching methods performed properly and were successful.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste because of their different ingredients. The filet of fish Dugleere had a slightly stronger fish taste than last week. The cauliflower was cheesy while potato fondant was starchy.
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 cauliflower had a slight nutty flavor and it paired well with the mornay sauce. The potato fondant had a nice rosemary flavor that mixed perfectly with the starchy,earthy flavor of the potatoes.
Texture - During this class, there were several textures present. The fish was flakey and tender and the cauliflower mornay was creamy and cheesy. The potato fondant was starchy and crispy.
Appearance - The meal we prepared this past week was unique where most of the color came with the fish. The vegetables added an array of colors, from green to red. The potatoes and cauliflower added a nice golden brown to white background to highlight the presentation 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 were able to practice our filleting techniques while also learning how to remove bones from a fish.
Discuss the techniques that did work well:
One of the techniques that did work well was sauteing the potatoes. Sauteing the potatoes for the potato fondant allows the potatoes to become crispy.
Discuss the techniques that did not work well:
One technique that did not work well was the mornay sauce. I felt like the mornay sauce did not turn out well it was too easy to burn.
Discuss the particular improvements and changes:
A few things I would improve on would be trying something other than cauliflower mornay to pair with the fish. I do not like cauliflower and to me, the cauliflower mornay was not much better.
Conclusions
During our class this week, we successfully produced a meal of filet of fish Dugleere, cauliflower mornay, and potato fondant. 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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