January 15, 2023; Updated January 19, 2023
Introductions
List the method of cookery and dishes to be covered in class
During the second week of my HOSP 2350 course, we will be studying vegetable stocks and broth soups. Specifically, we will be studying minestrone soup and vegetable stock.
List your learning objectives for the class
This week, I want to learn how to make a proper vegetable stock. I have never tried minestrone soup so I am interested in seeing how I will like that dish. Both preparations of these dishes are new to me.
Discuss your prior knowledge of the content
Although I have experience with vegetable stock while cooking, I have never made vegetable stock from scratch so I am very interested in being able to learn how to do so. This knowledge will improve my cooking skill and I cannot wait to add this knowledge to my toolbox.
Background Information
Research and discussion of method of cooking:
When it comes to preparing broth soups and vegetable stocks, it is extremely important to create a foundational outcome. According to our textbook, a good stock creates a good sauce. In turn, a good sauce creates a good soup, and so on and so forth. In summary, broths and stocks are the cornerstone of a great meal. Typically, stocks can be made from vegetables and/or animal bones. Broths, on the other hand, are made mostly from meat or vegetables. The quality of stocks and broths are judged based on their body, flavor, clarity, and color.
Scientific principles behind the method of cooking (for example, steaming, roasting, broiling)
When cooking broths and stocks, boiling and simmering are important methods to consider. Boiling and simmering these dishes properly prevents them from souring.
Research and Discussion of Dishes
For historical dishes
Minestrone Soup
According to Yummefy, minestrone soup dates back to before the time of the Roman Kingdom. During this time, the vegetarian diet was popular and around the 2nd century B.C., Italy was introduced to the dish after Rome overcame their empire. Since this time, the recipe for minestrone soup has changed multiple times. It is also prepared differently among different regions. For example, the Ligurian region of Italy prepares the dish with more herbs and pesto than other locations.
Vegetable Stock
According to Saint Joseph's College of Maine, the origin of vegetable stocks dates back to the middle ages. Typically, vegetable stocks were prepared by cooking a mixture of leftover meals and scraps, fresh food, and other items foraged throughout the day over an open fire in a large cauldron. Over time, the method has evolved to roasting and boiling animal bones becoming a necessity in the stock making process. Today, stocks are mostly associated with the French cuisine.
For cooking methods
When it comes to preparing stocks and broths, there are several principles to follow. These principles are as follows;
Start in cold water.
Simmer gently.
Skim frequently.
Strain carefully.
Store properly.
Degrease after cooling.
There are several other rules that one must keep in mind, including;
Never let mixture boil vigorously.
Never allow mixture to come off boil for long periods of time.
Continually skim mixture.
Always strain before storing.
Always used high quality ingredients.
Dish/Method Variations
There are many different types of broths and stocks one can create. These variations include vegetable stocks, meat based stocks, fish stocks, fumet, court bouillon, remouillage, and glace (glaze). Most of these variations can be classified into two categories, white and brown stocks. In recipes that call for animal or fish bone, it is important to keep in mind that different bones released flavor at different times.
Recipes
Results
Describe the outcomes of the lab class:
The outcome of our lab class on January 18th, 2023, was our class successfully practiced and produced a recipe of chicken stock and several recipes of minestrone soup.
Describe how well the technique/cooking method worked:
The preparation of our mis en place overall was successful. My group had everything we needed to properly prepare our dish without trouble. The sweating of the vegetables, simmering of the stock and tomato paste, and the final touches of salt and pepper brought flavor to our dish effectively.
Describe the sensory results of the dish:
Taste - Overall, since the main ingredients of our broth portion of the soup was vegetable stock and tomato paste, that was main taste of the soup. Some said the soup tasted like water, while others could taste the tomato base. Since we were able to add salt and pepper to taste, that is where the difference in taste arose. Some in our group added more pepper to their bowl to add heat while others added salt to enhance the saltiness of their bowl of soup.
Flavor - The flavors of our minestrone soup were fairly simple. The vegetable stock and tomato paste blended together while the salt and pepper added an additional flavor kick. The carrots, zucchini, tomatoes, celery, beans, cabbage, and spaghetti each added their own flavor to the soup. In whole, without the vegetables, I do not believe the soup would have been as hearty or filling. Additionally, the bacon we added to the soup brought a meaty flavor to the soup and truly brought the dish together harmoniously.
Texture - There were two textures present in the minestrone soup. The first texture was soup which was mainly the broth base of the soup. The second texture present was the crunchy, hearty vegetable portion of the soup. The vegetables of the soup brought a pleasant crunch to the dish.
Appearance - Overall, the appearance of the soup was pleasant and inviting. The soup reminded me of the traditional vegetable soup I am used to. The soup had an orange-y, red coloring while the vegetables brought a bunch of additional colors to dish. The color of the vegetables made the dish inviting and gave off a heartwarming vibe.
Evaluation of Results
Explain and discuss the important outcomes:
The important outcome for this week was our class produced more vegetable stock for us to use later on in the semester. We also learned how to successful make minestrone soup.
Discuss the techniques that did work well:
One of the techniques that worked well was learning how to implement mis en place in our cooking method. It made cooking overall easier and there was less stress while making the soup. Another method that worked well was sweating the vegetables before adding the rest of the soup ingredients. Sweating the vegetables ensured they kept their crunch without turning into mush.
Discuss the techniques that did not work well:
For my group specifically, simmering the soup did not work well in the beginning. The reason for this was that we had placed the heat of the stove to high. Once we fixed that issue, everything else was smooth sailing (or cooking).
Discuss the particular improvements and changes:
One thing I would change or improve is adding more spices to the soup. I felt like the soup was missing something so I would like to add more spices or maybe more salt or pepper.
Conclusions
During our class this week, we successfully made minestrone soup and vegetable stock for later use. We learned how to create a mis en place, use proper knife skills, and how to cut different vegetables. Overall, each group did very well in making minestrone soup and I personally would like to try making it again on my own time. I was very excited to learn how to make vegetable stock from scraps and vegetables. I cannot wait to practice more with the knife techniques we were taught so I can improve my talent in the kitchen. These skills are all important in being a good chef as well as creating a wasteless home.
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