April 18, 2023; Updated April 21, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the final week of my HOSP 2350 course, we will continue learning about combination cooking methods. We will be studying the sous vide method. We will be making sous vide steak, chasseur sauce, beer battered onion rings, triple cooked fries, and green beans.
List your learning objectives for the class
This week, I am looking forward to cooking steak and making onion rings. I love both food items and I am so excited to be cooking these myself.
Discuss your prior knowledge of the content
I have had all of the items we are making this week except for chasseur sauce. Additionally, I love all of the items we are making so I believe this week will be a great learning week.
Background Information
Research and Discussion of method of cooking:
The cooking method we will be utilizing this week is sous vide. Sous vide is a combination cooking method that combines wet and dry cooking methods. Sous vide is a French word that means "under vacuum" which describes the cooking of raw ingredients in heat-stable, vacuumized pouches at precise temperatures.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
Sous vide cooking has been around since the 1970s. It's precise temperature control offers many benefits to a dish. It allows to almost perfect reproducibility and it gives greater control over doneness than traditional cooking methods. Tough cuts of meat can be made tender and still be a medium or a medium-rare 'doneness'. Sous vide also allows for efficient heat transfer from the water (or steam) to the food and it increases shelf-life by eliminating the risk of re-contamination during storage.
Research and Discussion of Dishes
For historical dishes
Chasseur Sauce
Chasseur is a sauce that is traditionally thought to have been invented by Philippe de Mornay who is also credited with many other sauce inventions. It is called a "hunter's sauce" and is usually made using demi-glace or an espagnole sauce for a base. This sauce typically includes mushrooms and shallots and can even include tomatoes and herbs.
For cooking methods
This week, we will be implementing several cooking methods including frying, baking, sous vide, and simmering.
Dish/Method Variations
Most of the variation possibilities would rely on changing the meat or vegetable used since most of these dishes are a single main ingredient. Additionally, the other variation would be if you wanted to change the spices used.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on April 19th, 2023, was our class successfully practiced and produced a meal of sous vide steak, chasseur sauce, beer battered onion rings, triple cooked fries, and green beans.
Describe how well the technique/cooking method worked:
The preparation of our dishes was successful overall. Each of the dishes prepared looked inviting and tasted outstanding.
Describe the sensory results of the dish:
Taste - Overall, each dish had a different taste. The steak was pretty simple while the onion rings were more of a bread taste. The fries were also more on the fried tasting side but were equally delicious. The green beans were good, but the vinaigrette had a strong taste of vinegar.
Flavor - When it came to each item, the flavors varied. The steak was meaty while the green beans were more fresh tasting and the vinaigrette's ingredients really shined through. The beer battered onion rings were full of onion flavor and had a wonderful, breaded crust. Finally, the fries were full of potato flavor and crisp.
Texture - During this class, there were several textures present. The steak was meaty and tender while the green beans were more on the softer side. The onion rings and fries were both crunchy but soft at the same time.
Appearance - The meal we prepared this past week was definitely one of my favorites, both in flavor and presentation. The colors of the steak and green beans blended together perfectly while the onion rings and fries added a nice, golden background.
Evaluation of Results
Explain and discuss the important outcomes:
The important outcome for this week was our class produced a series of fried and sous vide foods properly.
Discuss the techniques that did work well:
One of the techniques that did work well was frying the onion rings in the beer batter. The beer allowed for the crust on the onion rings to be light and airy.
Discuss the techniques that did not work well:
One of the techniques that did not work well was mixing a vinaigrette with the green beans. The green beans were the coldest item on the plate and also the strongest smelling.
Discuss the particular improvements and changes:
Something I would improve on would be changing how the green beans were presented. Next time, I think I would cook the green beans and then toss them in a mixture of parmesan cheese, salt, garlic, and butter.
Conclusions
During our class this week, we successfully produced a meal of sous vide steak, chasseur sauce, beer battered onion rings, triple cooked fries, and green beans. Next week, we will be conducting our practical exam and I am looking forward to showing off the new skills I have learned this semester.
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