February 27, 2023; Updated March 14, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the eighth week of my HOSP 2350 course, we will be learning about another dry cooking method known as sauteing. We will be making Escalope de Porc à la Normande, dauphinoise potatoes, and glazed carrots.
List your learning objectives for the class
This week, I am looking forward to making Escalope de Porc à la Normande. I have never cooked pork personally and I am excited to try a new dish. I have never made dauphinoise potatoes either so this will be an interesting week.
Discuss your prior knowledge of the content
I have made glazed carrots before, as it is one of my favorite side dishes. I have heard of dauphinoise potatoes but I do not think I have ever eaten them before. I also have never cooked pork. My Nana would always cook pork loin but it is not usually my favorite.
Background Information
Research and Discussion of method of cooking:
Another dry-heat cooking method we will be learning about in this course is sauteing. To saute a food item can be defined as using a small amount of fat in an open pan over high heat to cook the food item. Usually the food being cooked is kept moving throughout the process. Foods being sauteed must be naturally tender, in single portion sizes, and/or cut into small pieces or thin slices. Items that have been properly sauteed have an intense, flavorful brown exteriors while also having a moist interior.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
Sauteed foods must be cooked to order and pan size plays an important role. If the pan is too small,the food will become overcrowded and steam can develop, which in the end will ruin the texture of the food. If the food is too large, the bits of food that have settled at the bottom of the pan will begin to burn and will make the sauce unstable. Another important factor to properly sauteing a food is ensuring the food remains dry before cooking.
Research and Discussion of Dishes
For historical dishes
Escalope de Porc à la Normande
Better known as Chicken Normandy, this dish is overall a fairly simple one. This French cuisine is generally accompanied by a rich sauce and lots of butter and/or cream. This dish is often served with apple slices and green beans.
Dauphinoise potatoes
Dauphinoise potatoes, or Gratin Dauphinoise, is another French dish that we will be looking into this week. According to Philos Kitchen, the earliest record of this dish dates back to 1788. This dish is extremely easy to make and requires a mixture of heavy cream and whole milk.
For cooking methods
This week, we will be implementing multiple cooking methods. We will be sautéeing, simmering, and baking. Each of these methods take practice to perfect and to utilize properly. I look forward to learning more sauteing and other 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 March 1st, 2023, was our class successfully practiced and produced a meal of Escalope de Porc à la Normande, Dauphinoise potatoes, and glazed carrots. Additionally, we had a guest chef, Chef Chris Hastings, visit our class.
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 glazed carrots were sweet while the dauphinoise potatoes were creamy and cheesy. The pork was especially delicious as it was juicy and tender.
Flavor - When it came to each dish, the flavors varied. The dauphinoise potatoes had a mild cheese flavor which blended well with the cream. The glazed carrots were buttery and had just the right amount of sugar. The pork mixed well with the apples.
Texture - During this class, there were several textures present. The potatoes had a stringy cheese texture and it was also starchy. The carrots were nice and crisp but not too raw. The pork cut like butter and was easy to chew.
Appearance - Each dish we made this week was inviting to eat and I thought the colors of each item went well with each other.
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 watch Chef Hastings demonstrate different cooking styles and learned about his culinary background.
Discuss the techniques that did work well:
One of the techniques that did work well was browning the pork. I enjoyed learning how to brown raw meat and then later fully cooking the meat within a sauce. I found it particularly interesting pork could be served at almost any doneness.
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. Additionally, I did not like adding apples to the dish. It was okay but I felt the apples were distracting.
Discuss the particular improvements and changes:
A few things I would improve on tenderizing the pork less. I would also want to become more confident in trusting the pork to cook in the sauce.
Conclusions
During our class this week, we successfully produced a meal of dauphinoise potatoes, Escalope de Porc à la Normande, and glazed carrots. I look forward to working on my plating techniques more.
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