Hannah's Culinary Experience @culinaryhannah - Tumblr Blog

Mini Practical 2

Menu:

Fresh Fruit Tart, (make them into small tartlets instead of one large tart) 3" Éclairs with chocolate glaze/ganache and pastry cream pastry cream - made for everyone

sweet tart dough - 1/3 of the recipe glaze & chocolate ganache can be shared

Crust Ideas for Mini Tarts

Finish Éclair with glaze and ganache, crushed nuts, powdered sugar

https://www.foodnetwork.com/recipes/strawberries-and-cream-eclairs-5123765

Recipes

Plan of Work

Pastry and Dessert Components

INTRODUCTION

This week, I will be learning…

Method:

Menu: Pate a Choux (eclairs or cream puffs or Paris Brest), French (Pavlova), Swiss & Italian Meringue, Meringue comparison

Vocabulary: meringue. pavlova, paris brest

Prior Knowledge

I have made meringues with my aunt. They were made into mushroom shapes for a cake decoration.

Learning Objectives

My learning objectives are to prepare a variety of pastries using éclair paste and to prepare a variety of meringues.

RESEARCH

Method of Cooking

Eclair: It is important to add all the flour to the liquid-and-butter mixture as soon as the rapid boil starts, because if the liquid continues boiling, evaporation can create an imbalance in the liquid-to-flour ratio.

Image from https://www.spoonfulofflavor.com/chocolate-eclairs/

Allow the dough to bake until completely dry. If products are removed from the oven too soon, they will collapse. Test doneness by breaking open one pastry; if the interior is moist and eggy, continue baking.

Origin and History

Éclair paste, also known as pâte à choux, bakes into golden brown, crisp pastries. Inside these light pastries are dry, crisp air pockets. The pockets can be filled with sweet cream, custard, fruit or even savory mixtures. Éclair paste is piped into rounds for cream puffs, profiteroles, into fingers for éclairs or into rings for Paris-Brest. Éclair paste may also be piped or spooned into specific shapes and deep-fried for doughnut-type products such as beignets, churros and crullers. Pâte à choux dough can also be flavored with herbs, spices and cheese and made into savory puffs known as gougères.

Dish Method Variations

Variations of the meringue recipe

Meringue Flavor Variations

Sources

1)Labensky. On Baking, Fourth Edition 2)https://www.alfajoresbakery.com/blog/2020/2/22/a-brief-history-of-alfajoresnbsp 2)https://youtu.be/48KPMVrHJaA 3)https://ashleemarie.com/four-amazing-pie-crusts/ 4)https://www.finedininglovers.com/article/quiche-lorraine-recipes-origins-famous-open-faced-pie 5) https://carlsbadcravings.com/quiche-lorraine/

RECIPES

(click for better image quality)

Plan of Work

RESULTS

Method:

Laminated Dough: The laminated dough method worked decently well. We struggled to roll the dough by hand and create even and sturdy layers.

Chef Michael Schwartz brought us some puff pastry to try. His layers using the sheeter were very consistent and easy to see in the final product. Our layers were less visually distinct. It was easy to count ten layers of his pastries since the layers were separate and outlined with a darker brown from crisping on the edges after separating.

Pastry Cream: Creating pastry cream went smoothly. We allowed the mixture to cool off somewhat, and we also stirred some of the hot liquid into the eggs to temper them before adding them to the hot mixture.

Taste: The pastry was a decent balance of sweet and salty. I would say that the vanilla flavor was strong.

Flavor:

Texture:

Appearance:

from left to right: éclair, cream puff, pavlova (french), swiss meringue (hearts and dollops), italian meringue (toasted)

Filling of éclair:

Evaluation of results

Discuss the techniques that did work well.

The pastry cream method worked well and was tasty. I can see why this is a useful item to know how to create.

Discuss the techniques that did not work well.

Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked.

The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

Conclusions

The learning objectives were somewhat met. We prepared laminated dough, and prepared puff pastry, however, we did not bake the danish dough, so we did not get to see the results.

In the future, I will use the sheeter to laminate dough. This is a skill that I would like to learn. I would also like to try some alternative pastry shapes and fillings as well as a savory pastry. I think pastry is best with fresh fruit, so maybe I will make this again when it is time to pick some!

Thank you for reading!

Pies and Tarts Costing Week 8

Pies and Tarts

INTRODUCTION

This week, I will be learning…

Method: Pate Sucree, Pate Sablee, Pate Brisee, Flaky & mealy pie crust

Menu: Pate Sucree (Fresh Fruit Tart & Pastry Crème and neutral glaze) 1, Pate Sablee 1/2, Pate Brisee 1/2(Quiche Lorraine 1), Flaky & mealy pie crust 1/2 (lemon meringue pie or Blueberry Pie 1), Pastry Cream 1/4 recipe, Glaze 1/3. apple, strawberry, lemon, frozen blueberry, apricot puree, raspberry, kiwi

Prior Knowledge

I have made apple pie a few times. My aunt makes apple pie for some family gatherings, I really like the spices she uses in hers. She also uses a wide variety of apples and she makes the crust with vodka I believe. I think she said it was a family recipe and the reasoning is that less water and steam makes it flakier or crispier or something. IDK

Learning Objectives

My learning objectives are to prepare a variety of pie and tart crusts, prepare a variety of pie and tart fillings, form and bake a variety of pies and tarts, and store pies and tarts.

RESEARCH

Method of Cooking

Pies are sweet or savory fillings in a baked crust. They can be made without a top crust or topped with a full crust or a lattice crust. Pies are generally made in a round, slope-sided pan and cut into wedges for service. They are distinguished by their homespun qualities and rustic charm.

Pie fillings are often based on seasonal availability of fruit or on holiday traditions.

Tarts are similar to pies except that tarts are made in shallow, straight-sided pans, often with fluted edges. Tart dough is firmer than pie dough, and a finished tart is often displayed without a pan. Tarts can be almost any shape; round, square, rectangular and petal shapes are common, as are petit or individual serving-size tartlets.

Fillings are generally added to tarts after the crust is fully baked. Tarts are usually open-faced and garnished with an attractive arrangement of fruit brushed with glaze, carefully piped cream or chocolate décor.

“After the fat is cut into the flour, water, buttermilk or milk is added to form the dough. Less water is needed for mealy dough because more flour is in contact with the fat, reducing its ability to absorb liquid. Cold water is normally used for both flaky and mealy doughs. The water should be well chilled to prevent softening the fat. Buttermilk or milk may be used to increase richness and nutritional value. Buttermilk will contribute a slightly tangy flavor to the crust. Milk will produce a darker, less crisp crust than water. If dry milk powder is used, it should be dissolved in water first.”

Origin and History

“Contrary to popular belief, the French did not invent Quiche Lorraine, but they did improve upon it. Quiche Lorraine originated in the medieval kingdom of Lothringen, Germany, which the French took over after World War I, which they renamed Lorraine. In fact, the word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

Lorraine resides in what is considered the Aslace region of France, on the west bank of the upper Rhine next to Germany and Switzerland. It is one of the few areas not bombed during WWII with the most picturesque villages to this day. I had the privilege of visiting there a few years ago which you can check on my IG highlights under Belgium-France (It appears halfway through, starting with Colmar). Just like I was mesmerized by the charming Alsace region, you will be mesmerized by the deliciousness that is Quiche Lorraine!(5)”

Quiche Lorraine is a type of quiche with very specific ingredients. To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese.

Dish Method Variations

Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

As with many traditional dishes, however, it tends to evolve the farther it gets from home.

Variations

Sources

RECIPES

(click for better image quality)

Pate Brisee

Basic Pie Dough

Pate Sucree

Pate Sablee

Neutral Glaze

Plan of Work

demo basic pie dough

REFLECTION

Results

Method:

Laminated Dough: The laminated dough method worked decently well. We struggled to roll the dough by hand and create even and sturdy layers.

Taste: The pastry was a decent balance of sweet and salty. I would say that the vanilla flavor was strong.

Flavor:

Texture:

Appearance:

Evaluation of results

Discuss the techniques that did work well.

The pastry cream method worked well and was tasty. I can see why this is a useful item to know how to create.

Discuss the techniques that did not work well.

Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked.

The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

Conclusions

The learning objectives were somewhat met. We prepared laminated dough, and prepared puff pastry, however, we did not bake the danish dough, so we did not get to see the results.

Thank you for reading!

Mini Practical 1

INTRODUCTION

This week, I will be learning…

Method: yeast doughs, lean yeast dough, fillings, and laminated doughs

Menu: Soft Rolls, Braided Challah, Puff Pastry (4 items, vol au vent, diamond, palmier, and student choice) Fillings: frangipane, or pastry cream, or cream cheese filling

Prior Knowledge

Objectives

My objectives for this week are to yeast doughs, lean yeast dough, and laminated doughs.

RESEARCH

Improvements upon previous weeks:

Soft Rolls: I will be sure to egg wash rolls more fully before baking and wash more carefully so that there is no drippage on the pan.

Braided Challah: The challah was tender but still had structure. It was not chewy and had a pull-apart texture. The sweetness of the honey and egg was detectable.

Puff Pastry: Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked. The texture of the pastries was fine. It was not excellent, but there was crunch and tenderness. I would say that the pastries lacked volume and air. They were not as puffy as they should have been.

To create a higher rise, the temperature should be higher. A low temperature make the pastry fall flat.

Fillings: The texture of the pastry cream was pleasant. It was smooth and silky. The vanilla made it smell nice as well. The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

To fix this, we will use pasteurized egg and make sure that everything is fully cooked.

RECIPES

(click for better image quality)

Soft Rolls

Challah

Frangipane

Plan of Work:

Puff pastry dough is done

Ovens: everyone kind of needs to be on the same page.

Work and Rest the challah and the soft rolls

Soft rolls first. go in oven. Challah braiding takes longer. goes in rotating oven.

share pans with normal partner. okay to make filling with a partner.

hannah making frangipane

REFLECTION

Results

Method: The rolls overall were my best work today. The egg wash was well applied and the rolls themselves were worked just enough and were very soft. The shapes were very uniform due to painstakingly measuring the exact weight of 38 grams and counting to see that each roll is rolled the same number of times.

The challah turned out the worst, though it was still really good to eat. (I have been making toast and sandwiches with my loaf. It is super good with jam and cheese.) The main complaint is that it was overworked.

Soft Rolls

Taste: The rolls tasted balanced, there was enough salt.

Flavor: The milk solids and sugar could be tasted. The rolls tasted buttery and light.

Texture: The rolls were very soft and tender. The egg wash provided a bit of a chewy slightly resistant exterior like a skin.

Appearance: The rolls were well egg washed. There was no puddling and the egg wash was uniform. Since I got to bake in the second batch, my rolls were more conservatively browned; we recognized that the temp should be lowered since the first batch was a bit dark. Things worked out very well for me in making these rolls.

Braided Challah

Taste: The challah needed more salt. Oh well, that is the recipe. I should have corrected that from last time, but I do not think I noticed or took good enough notes about the taste.

Flavor: The flavor was very eggy and you could taste the honey.

Texture: The texture was a bit tough.

Appearance: It can be seen in the image how the working of the dough caused the loaf to stretch and tear apart while baking. The tearing is due to the gluten being too strong, a result of overworking.

Puff Pastry (4 items, vol au vent, diamond, palmier, and student choice)

Taste: Of course the puff pastry tasted buttery and yummy.

Flavor: Butter. The mouthfeel on the smaller items was better. We undercooked the larger items so they were not as light and fluffy since the water did not fully transform into steam.

Texture: The pastry was very flaky and crumbly. I can’t take credit for that since the dough was already made.

Appearance: The appearance is what I had the most control over. Very idiotically, I did not capture images of my final creations. I am very sad about this because I really wanted to show people because I am proud of what I did.

vol au vent: Mine used the ridged cookie cutter. (The one I presented) rose evenly all the way around and grew to about 2.5 inches tall! Very nice. The inside was filled with pastry cream. I used the star tip on the piping bag for a little extra flair. I filled the cup so that the tip of the cream would be level with the perimeter of the pastry. I egg washed to get that golden brown; the color could have been deeper in my opinion, but we were running out of time to bake, so it was acceptable. I did not dust this one with powdered sugar.

diamond: The diamond technique was great! Honestly laminated dough is pretty fun; I like the planning that it requires and the time crunch from it rapidly warming up. Of course, that would suck in kitchen without drawer refrigerators.

palmier: The palmier’s main flaw was that the cookie did not rise evenly all the way around. The center did not puff up as much as the outside because it was rolled tighter.

student choice: I made a square with ornamentation with a pattern like this one (with pastry cream not raspberry):

Evaluation of results

The sweet rolls turned out the best, with a good texture, taste and appearance.

The puff pastry had a flaky texture, a good taste and a good appearance, though it did not blow me away. I think baking for longer and using more egg wash would create the more desirable appearance of stripes on the layers.

The challah had a tough texture, a good taste, and a dull appearance due to low gloss from the egg wash and tearing from overworking dough.

Conclusions

This lab practical went alright for me personally, I know that I can do more in the future to promote a calm team environment as well as have my recipes better memorized.

Thank you for reading!

Cookies and Brownies

INTRODUCTION

This week, I will be learning…

Method: Piped: Spritz Cookies Dropped: Chocolate Chip Rolled/Cut out: Alfajores (dulce de leche)Molded: Polvorones (Swedish Yule Logs) Stencil: Tuile Batter Sheet: Whole Wheat & Oatmeal Crumble Bar Bar: Biscotti Ice Box: Checkerboard Cookies

Menu: Spritz, Alfajores, Checkerboard, Biscotti

Vocabulary: tuile, icebox

Prior Knowledge

I have made many bad cookies in my time. It is astounding how much difficulty I have had with plain old chocolate chip. I think my main issue is that I do not like to adhere to the recipe or measure or wait at any point. I also tend to make these cookies at night and I am mostly interested in eating the dough.

In uplifting news, I have made biscotti before. The recipe I used involved vanilla and almond extract. It also said nothing about hazelnut flour. I am curious to see how the results are different between the recipes. I feel like the extract will be missed in the cookies even though it may not be as traditional.

I make Christmas cookies every year using the rolled/cut-out method.

Learning Objectives

My learning objectives are to prepare a variety of cookie doughs and batters, use a variety of make-up methods for cookies, and bake, cool, and store cookies properly and to use a variety of make-up methods for brownies, and bake, cool, and store brownies correctly.

RESEARCH

Method of Cooking

Softness and Chewiness

Soft cookies are made from dough with a high moisture content and a lower proportion of fat and sugar. Eggs contribute to making a chewier cookie.

The proteins in the eggs bind and firm during baking. The moisture in the eggs helps develop gluten in the flour.

Formulas that use granulated sugar, not powdered sugar, usually bake into a chewier cookie. For even softer, chewier cookies, 10-15 percent of the sugar may be replaced with invert sugar, glucose, honey or corn syrup. Invert sugars act as humectants. Humectants absorb moisture and contribute to a softer baked cookie.

Because ovens vary, baking cookies at slightly higher temperatures than specified in a formula and underbaking the cookies slightly will help ensure a chewy texture.

Wrap baked cookies, or the entire sheet pan, with plastic wrap while the cookies are still warm. This helps them retain moisture and stay soft.

Spreading has a large effect on softness or chewiness; cookies that spread are usually crisp and crunchy, not soft or chewy(1).

Origin and History

Italian in origin, biscotti are twice-baked cookies served with coffee or sweet dessert wine. The dough is mixed and shaped into a log. The log of dough is baked, then cut on a diagonal into individual cookies, which are returned to the oven to bake further. This twice-baked process ensures that the cookies will have a long-lasting, firm, crisp texture.

Alfajores are a classic Argentinian cookie filled with dulce de leche and rolled in coconut.

“As far back as the eighth century, an early form of the alfajor existed in the Middle East. It was referred to as “alajú,”which is the Arabic word meaning “stuffed” or “filled”. It’s believed that this cookie consisted of dried fruit preserves that were rolled in dough before getting rolled in sugar or nuts. When the Moors traveled from the Middle East to occupy Spain, they brought this cookie with them and soon Spaniards started making their own version: a cylindrical cookie covered in almonds or powdered sugar that they called an “alfajor”.

When Spaniards began migrating to South America in the sixteenth century, they entered through the Rio de la Plata, which flows between Argentina and Uruguay. As they launched their conquests into the New World, they brought their traditional foods to the river banks, including their alfajores.

Soon, people groups around South America were creating their own versions, each region developing an adaptation of its own. This involved replacing the nuts and fruit of the Spanish version with fillings like dulce de leche and marmalade. They also thickened the dough to make shortbread-style cookies and started dipping the sandwich cookies in chocolate.”

Dish Method Variations

Variations

Citrus Spritz Cookies- Add 0.21 ounces (1 tablespoon/6 grams/2%) grated lemon zest to the butter in Step 1.

Cinnamon Spritz Cookies -Add 0.04 ounces (½ teaspoon/1.2 grams/0.4%) ground cinnamon with the flour in Step 2. Sprinkle the piped cookies with cocoa nibs before baking in Step 3, if desired.

Chocolate Spritz Cookies- Substitute unsweetened cocoa powder for 1 ounce (30 grams/10%) of the flour.

Sources

1)Labensky. On Baking, Fourth Edition 2)https://www.alfajoresbakery.com/blog/2020/2/22/a-brief-history-of-alfajoresnbsp

RECIPES

(click for better image quality)

Plan of Work

830 mis for checkerboard, mis for other 3 cookies

9 Mix checkerboard cookie dough. refigerate

915 mix biscotti. chill

930roll checkerboard, chill

bake biscotti.

mix alfajores, mix spritz

10pull out biscotti, cool

10pipe spritz, chill, roll alfajores, bake

1020bake biscotti

1020layer checkerboard, chill. bake spritz

bake chekcerboard

layer alfajores, dip biscotti. cool all cookies on wire rack asap

REFLECTION

Results

Method: The biscotti method worked well. I think the almond flour worked well and added flavor.

The rolled out cookies, alfajores, were way too crumbly. The disintegrated like an ancient mummy being dragged into the sunlight.

Taste: The spritz cookies were sweet. I would like them to be less sweet. The jam center added some tartness to the cookie. The butter in the cookie tasted rich.

Flavor: The biscotti had a nice flavor, it was nutty and strong. There was not too big of a flour flavor; I think it would have had a better flavor with vanilla and almond extract and less almond flour.

The checkerboard cookies had the most interesting flavor. The chocolate side and the vanilla side were distinct but went well together, of course.

Texture: The biscotti was a bit too hard. The spritz cookies were a good texture. They retained their shape when resting and baking. The checkerboard cookies had a very fine texture; the crumbs were small and the bites were crunchy but dissolved in your mouth.

The texture of the alfajores was despicable, as I have stated. I actually think someone in my group used almond flour rather than pastry flour. The cookies were greasy and shattered into dust with even slight movement.

Appearance:

Evaluation of results

Discuss the techniques that did work well.

Piping the spritz cookies worked very well. It took some effort to get the desired shape at first, but once I started to do them it became easier to get a consistent result.

The three different flavors of jam on the spritz cookies made them more visually interesting. We used blueberry filling, marmalade and chopped cranberries, and pomegranate filling.

Discuss the techniques that did not work well.

The checkerboard cookies did not turn out well. We did not have cold enough dough for one. They were still interesting to look at with the alternating colors, but they were not “checkerboard”.

Conclusions

The learning objectives were somewhat met. We prepared cookies, but we did not get to brownies. I think I have a better understanding of cookies upon completing this lab.

In the future, I will not use these recipes. The alfajores were too crumbly and tasted too sweet. The biscotti were too hard, dense and not crumbly enough. I will definitely use this spritz cookie recipe again.

I will also use the checkerboard cookie recipe again. I would like to try again to make the correct pattern in the cookies and I would also like to make these cookies over a longer period of time so that the dough is properly frozen and thus more cooperative.

Thank you for reading!

Laminated Doughs

INTRODUCTION

This week, I will be learning…

Method: Laminated dough

Menu: Laminated Dough: Puff Pastry & Danish Dough Various shapes: Palmier, Vol au vent, diamonds, horns, Fillings: frangipane, pastry cream, cream cheese filling

Vocabulary: Palmier, Vol au vent, frangipane

Anecdotal Knowledge

I have not ever made puff pastry, but I have enjoyed many puff pastry treats. My aunt makes chocolate croissants sometimes and it usually takes a lot of preparation and time. The temperature of the butter is very important since it creates the desirable layers and puffiness. I look forward to learning this technique.

Learning Objectives

My learning objectives are to describe and use the steps and techniques for preparing and baking laminated dough, prepare puff pastry, and to prepare a variety of pastries using laminated dough.

RESEARCH

Method of Cooking

Laminated Doughs

Also called rolled-in doughs, these pastries are so named because the fat is incorporated into the dough through a process of rolling and folding. Laminating produces alternating layers (laminates) of dough and fat, which creates layers when baked and helps leaven the dough. Products made with laminated dough have a distinctive flaky texture created by the many layers of fat within the dough. Although the formulas for making these products may differ, the techniques for laminating and shaping these doughs are similar.

Origin and History

“Palmiers are made of puff pastry and baked. Palmier is the French word for palm tree, and the pastry gets its name from its resemblance to a palm leaf. A Finnish version of these pastries is called kanapee. It is commonly thought that palmiers were invented in France around the beginning of the 20th century.”

Danish dough is made with instant yeast for high fat content doughs. This is different from laminated dough which is unleavened.

Two different vol au vent, the first is a combination with the diamond pastry. The one below is an egg and anchovy vol-au-vent in the typical style. Vol-au-vent means “windblown” in English.

Dish Method Variations

The vol-au-vents can be made with larger cutters for starter-sized portions. If you don’t have pastry cutters, the vol-au-vents will also work as squares or rectangles.

Sources

1)Labensky. On Baking, Fourth Edition 2https://www.delightedcooking.com/what-is-a-palmier.htm 3)https://www.greatbritishchefs.com/how-to-cook/how-to-make-vol-au-vents 4)https://www.volpifoods.com/recipes/diamond-vol-au-vents-puff-pastry-shell/

RECIPES

(click for better image quality)

Plan of Work

REFLECTION

Results

Method:

Laminated Dough: The laminated dough method worked decently well. We struggled to roll the dough by hand and create even and sturdy layers.

Pastry Cream: Creating pastry cream went smoothly. There were some teams that had trouble with scrambling their eggs. We allowed the mixture to cool off somewhat, and we also stirred some of the hot liquid into the eggs to temper them before adding them to the hot mixture.

Taste: The pastry was a decent balance of sweet and salty. I would say that the butter flavor was strong.

I am not sure what category this goes in, but it should be noted that these pastries sit heavily in your stomach. The small amount that I had made me feel like I had eaten a lot of junk food. This is why I think this pastry goes well with some fresh fruit to balance out the fat.

Flavor: The cream cheese recipe was not a good recipe flavorwise; it was overwhelmingly sweet. The frangipane baked in the pastry had the best flavor over all. It was not too sweet and the almond flavor shone through.

Texture: The texture of the pastries was fine. It was not excellent, but there was crunch and tenderness. I would say that the pastries lacked volume and air. They were not as puffy as they should have been.

The texture of the pastry cream was pleasant. It was smooth and silky. The vanilla made it smell nice as well.

Appearance:

Evaluation of results

Discuss the techniques that did work well.

The pastry cream method worked well and was tasty. I can see why this is a useful item to know how to create.

Discuss the techniques that did not work well.

Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked.

The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

Conclusions

The learning objectives were somewhat met. We prepared laminated dough, and prepared puff pastry, however, we did not bake the danish dough, so we did not get to see the results.

Thank you for reading!

#b&p

Preferments, Natural Starters & Enriched Yeast Breads

INTRODUCTION

This week, I will be learning…

Method: Sponge method, natural starter, Enriched dough

Menu: Light Rye, Italian Country Sour Dough, Challah, Brioche MAKE Puff Pastry for next week (detrempe & 2 folds)

Vocabulary: sponge, poolish, biga

Anecdotal Knowledge

I make a lot of sourdough at home. I have had my sourdough for four years. Mine has been used to make a lot of other people’s pets. I am familiar with a lot of the science of natural starters.

Learning Objectives

My learning objectives are to describe, prepare and use preferments and natural starters, mix yeast doughs using the old dough, sponge dough and poolish methods, describe how the use of preferments and natural starters impacts the techniques bakers employ, identify the qualities of well-crafted breads made with preferments and natural starters, mix and handle enriched yeast doughs, prepare brioche, challah, doughnuts and a variety of enriched yeast dough products, and prepare a variety of specialty breakfast pastries made from sweet dough.

RESEARCH

Method of Cooking

Sponge Method: The sponge method of mixing yeast dough has two stages. During the first stage, the yeast, the liquid and approximately half the flour are combined to make a thick batter, which is the sponge preferment. The sponge is allowed to rise until bubbly and doubled in size. During the second stage, the remaining ingredients are added. The dough is then kneaded and allowed to rise again.

“Fermentation time is briefer when using a sponge. The first-stage sponge is usually prepared specifically for the formula being made and is not reserved for later use.”(1)

Biga Method: Biga is the Italian term for a type of preferment that is made with 30-50 percent water by weight. Unlike a sponge or poolish, a biga is a relatively dry mixture. “Biga and bread dough made with it require a long fermentation; extra time is required for the yeast to become active because of the lack of moisture in the relatively dry dough. But like other breads made from preferments, breads made with a biga are flavorful, with an extended shelf life.” Biga is used in breads that have an open crumb structure, such as ciabatta and focaccia. Biga may also be used in enriched bread doughs such as panettone. The amount of biga used in the final dough varies from 35-75% of the flour by weight.

Lecture Notes: old dough method is for flavor and aroma, not really for leavening. Natural starter is open air starter. Different from other yeasts. Anna Claire. Natural starters. 50/50 high protein and whole wheat. take out 5/6 of the dough. 50/50 water flour mix. where does the extra go? discard. Leaven stays room temp. 12 hours of room temp. really warm has to go in the fridge. cold has to start earlier. bubby. just fallen. Natural starter flavors. Candida Milleri is a type of wild yeast, not all starters will have this yeast. acetic acid. Lactobacillus prefers cold, cold slows yeast but not lactobacillus. lactic acid. creates a mild yogurt like flavor. Piedmont yeast indiginous from a wine bottle. think of itnlike a puzzle, pieces can be rearranged as long as they are all there. Let your hands get sticky because sourdough is wet.

Below is some babka.

Origin and History

“Ciabatta in Italian means “Slipper” due to the shape of the bread resembling one. Ciabatta is a white bread that stems from a baker in Rovigo, Veneto, Italy. The Ciabatta was invented in 1982 due to an overwhelming affinity towards french baguettes, which had taken Europe by storm. The main difference between these two loaves of bread comes down to the hydration levels. Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste. Baguettes also tend to be baked more golden brown.(2)”

Dish Method Variations

There are different flours that can be used including rye bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese. Some people have found a way to make gluten free bread for those with celiac disease. People who are gluten intolerant can sometimes have sourdough bread and not be affected, however those with celiac disease must have bread made without wheat flour. Some bakers use xanthan gum in their gluten free bread recipes.

Sources

1)Labensky. On Baking, Fourth Edition 2)https://briccosalumeria.com/2021/01/04/the-creation-of-ciabatta-bread/

RECIPES

(click for better image quality)

Plan of Work ( I added it L8!)

REFLECTION

Results

Method:

Light Rye: The sponge method worked. The rye rose consistently and strongly with less proofing than it would have needed if there had been no preferment. The rye was also flavorful and delicious. Probably the best rye I have had since it was fresh and I was really tasting it.

Italian Country Sour Dough: I got to use my own starter for this method which was awesome. I have had my girl for at least four years and she has been shared to a lot of friends and family. I am proud of how she performed in the lab setting, and with the new recipe.

Challah: Here is the setup for the braiding technique. I did not get a video which would have been nice.

Taste: The breads all contained salt, however the challah and rye also had sugar added. The sourdough did not have sugar added, however, the sweetness of the bread flour balanced the salt.

Flavor: The rye bread had a very pungent flavor. The sourdough had a bit of sourness. I was able to compare and contrast mine with the one from the bakery, and I found that mine was sweeter and theirs was more ripe.

Texture: The loaves made with fresh yeast rose more than those made with dry. They were lighter in texture and larger. Some of the loaves had large air gaps due to the folding technique during shaping.

Appearance:

Evaluation of results

Discuss the techniques that did work well.

Sponge method: This technique allowed for the rye to proof for less time in the final proof.

Enriched dough: The challah was tender but still had structure. It was not chewy and had a pull-apart texture. The sweetness of the honey and egg was detectable. Enriched dough is a useful technique for many breads.

Natural starter: This technique worked very well for being completely done in four hours. Typically a sourdough will take longer and overnight to develop flavor. Surprisingly there was flavor in the loaves that were made in class.

Conclusions

The learning objectives were met. I learned all three methods and have a lot of understanding on what went wrong and what went well. I learned about the different yeasts that are used in preferments and natural starters. I learned from Matt about wetting hands to work with dough and do not be afraid to get messy.

In the future, I will let my sourdough proof for longer in order to be more flavorful. I will also try to make more braided bread because it looks so pretty!

Thank you for reading!

#b&p #week 4

Basic Yeast Breads

INTRODUCTION

This week, I will be learning…

Method: straight dough

Menu: French or Italian Bread, Grissini, Bagel, and Soft Yeast Dinner Rolls

Vocabulary: proof, autolyse, scoring and docking

Anecdotal Knowledge

I make a lot of pizza dough so I am familiar with the process of using dry yeast to make dough. I have made bagels too a couple times. I feel like I will be very prepared for this lab.

Learning Objectives

My learning objectives are to select and use yeast properly, describe and carry out the 10 stages involved in yeast bread production, prepare a variety of yeast breads, bagels, flatbreads, and other bread varieties, and identify the qualities of well-crafted bread.

RESEARCH

Method of Cooking

Yeast Bread Production

“Yeast is essential to the rise of bread, not only because it produces carbon dioxide, but also because it produces alcohol that evaporates as the bread bakes, and because it helps develop and strengthen the gluten network(1).”

Scaling the ingredients Mixing and kneading the dough Fermenting the dough Folding (punching down) the dough Portioning the dough Rounding the portions Make-up: shaping the portions Proofing the product Baking the product Cooling and storing the finished product

Origin and History

There is a disagreement between sources on when the bagel was first referenced. “Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in 1610 in Jewish community ordinances in Kraków, Poland.” However, obwarzanek, a similar concept, was common earlier in Poland as seen in royal family accounts from 1394 according to wikipedia.

The Kraków Bagel/Pretzel (Obwarzanek Krakowski) Lois Britton, of Polish Housewife, wrote that the texture is a “juxtaposition of a super crispy, flaky crust around a dense and soft interior.” She explain that “the boiling cooks the exterior quickly, setting it so to speak. When it’s baked, the interior isn’t able to expand much, giving you a dense bread. The longer it’s boiled, the thicker the crust.” The Polish name denotes that this is parboiled and comes from Kraków. “They have a short shelf life, and are best if eaten within a few hours of baking. They are usually sold straight from the cart of basket, unpackaged, and unlabeled.”

obwarzanek

sesame bagel

Dish Method Variations

There have been disputes over if hand making the bagels is essential to the identity of the bagel or if machines can make them too, so in that way a machine bagel is not a bagel. Also, many regions make bagels differently. New York style, Montreal style, St. Louis style, and others. Wikipedia lists some ingredient variations that have arisen: “pumpernickel, rye, sourdough, bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese, or some combination of the above. Green bagels are sometimes created for St. Patrick's Day.” I would love to eat every one of these!

Sources

1)https://www.thekitchn.com/the-science-behind-yeast-and-how-it-makes-bread-rise-226483 2)https://polishhousewife.com/the-krakow-bagel-pretzel-obwarzanek-krakowski/ 3)https://en.wikipedia.org/wiki/Bagel

RECIPES

(click for better image quality)

Plan of Work

REFLECTION

Results

Technique/cooking method:

Italian/French Bread:

Bagels:

Dinner Rolls:

Taste: The biscuits were sweet, salty, and buttery. The muffins had a great flavor; the lemon, cranberry and apricot shone through. The coffee cake was sweet, buttery, and fragrant with cinnamon and vanilla.

Flavor: The biscuits flavor was satisfying. The butter used was a good quality and it could be tasted. The flavor of the muffins was overly greasy. You could taste too much of the oil. The cake was light and delicious. The sweet vanilla and cinnamon flavors complemented coffee as you would expect.

Texture: The biscuit texture was flaky and soft (except for the rawness. I baked mine at home to finish the process and they were very tasty with jam). The muffin texture was disappointingly dense, and oily as mentioned. I wish we had used the creaming method and used butter instead of oil in our muffins.

Appearance:

Evaluation of results

Discuss the techniques that did work well.

Straight Dough:

Wet Active Yeast: The wet active yeast was a good leavener and flavor enhancer. It gave a noticeably strong yeast flavor to the french bread that we made despite only taking about three hours from start to finish.

Dry Active Yeast: The dry yeast was very easy to use. It worked well to leaven the dough and had a much more subtle flavor than the wet yeast.

Conclusions

In the future, I will let my bagels proof for longer in order to be lighter and fluffier. I will also be sure to egg wash rolls more fully before baking and wash more carefully so that there is no drippage on the pan.

Thank you for reading!

#b&p #week 3

Quick Breads

INTRODUCTION

This week, I will be learning…

Method: biscuit method, muffin method, and creaming method

Menu: Country Biscuits, Blueberry Muffin & Variation, Sour Cream Coffeecake with Strudel Topping

Vocabulary: baking soda

Anecdotal Knowledge

I have made many quick breads. They are great for breakfast foods because baked goods can be made with minimal waiting. Waiting to bake can lessen the leavening power since the baking soda starts acting immediately in the raw dough/batter. I have noticed this can be a problem for pancakes when you make them in a large quantity; the first ones are very fluffy but as the batter sits out, air bubbles are created and destroyed in the batter and the texture of the later pancakes changes to be more dense.

Learning Objectives

My learning objectives are to use chemical leavening agents and fats, prepare a variety of quick breads using the biscuit method, muffin method, and creaming method, and to prepare a variety of griddlecakes.

RESEARCH

Method of Cooking

biscuit method Cold solid fats, such as butter, lard or vegetable shortening, are used in the biscuit method to produce flaky products.

muffin method Liquid fats, such as oil or melted butter, are used in the muffin method to produce very moist, tender products.

creaming method Fats that are softened but not liquid are used in the high-fat creaming method.

Origin and History

The biscuit method creates baked goods that are light, flaky and tender. Cold fat is cut into the flour using a knife or fork, a box grater, a pastry cutter or a mixer fitted with a paddle. For small batches of dough, cold fat may be rubbed in using the tips of one's fingers. The goal is to break the fat up into small, uniform pieces suspended in the flour. Liquid is added, and the moistened dough is lightly pressed together by hand. This gentle mixing develops the gluten, which will give structure to the biscuits. As the biscuits bake, the fats melt, separating the dough into thin layers. The liquid in the dough begins to evaporate and turn to steam, which helps the biscuits rise and become lighter. (3)

“Muffins are any small, cake-like baked good made in a muffin tin. Batters for muffins and loaf quick breads are generally interchangeable. These batters can be used for any size muffin, from bite-sized miniatures to jumbo muffins. Generally batters mixed using the muffin method are less rich and less sweet than the cake-like muffins or breads made using the creaming method. When preparing baked goods with the muffin method, the goal is to produce a tender product with an even shape and even distribution of fruits, nuts or other ingredients. The most common mistake is over-mixing. This causes toughness and may cause holes to form inside the baked product, a problem known as tunneling.”

“In the creaming method, the softened fat and granulated sugar are beaten to incorporate air, which helps leaven the product as it bakes. The final product is cake-like, with a fine texture. There is less danger of over-mixing with this method because the higher fat content shortens gluten strands and tenderizes the batter. Muffins prepared using the creaming method tend to remain fresh longer than those made using the muffin method.”

Dish Method Variations

Scones are made with the biscuit method. The muffin method is also used for things like banana bread. The creaming method is used for many cakes. All of these methods can be adapted for different things to be added, such as strawberries, chocolate chips, lemon zest, nuts; the list goes on.

Sources

1) https://en.wikipedia.org/wiki/Biscuit

2)https://en.wikipedia.org/wiki/Muffin

3)On Baking: A Textbook of Baking and Pastry Fundamentals. Sarah Labensky / Priscilla Martel / Eddy Van Damme

RECIPES

(click for better image quality)

Plan of Work

REFLECTION

Results

Technique/cooking method:

Creaming-Desired moisture and tenderness was achieved.

Biscuit-Desired flakiness and rising was mostly achieved. The biscuits were not baked fully and it can be seen in the pictures below how some layers were pinched together and did not separate fully.

Muffin-The muffin method worked decently, however using oil made the texture less appealing due to excess greasiness. We went with cranberry and apricot and lemon since the blueberries ran out. Works out better for me, because I love cranberry!

Appearance:

Coffee Cake

Biscuits

Cran-Apricot Muffins

Evaluation of results

Discuss the techniques that did work well.

Creaming: The creaming technique was all around the most successful; I have never made a bundt cake so moist. It also kept well and did not harden significantly in the two days it survived before getting eaten completely.

Biscuit: The biscuit method worked well. There was air and flakiness. Upon baking them further, they turned out very well, if not a bit dry from all of the minutes in the oven. Well, we know better for next time.

Discuss the techniques that did not work well.

Muffin: The oil replacing the butter 1:1 was not a good amount for the muffins. It created a gross greasiness. In the future I will use less oil, or a combination of oil and butter, or no oil and use creaming method to make muffins since research says that creaming method keeps the muffins tasting fresh for longer.

Conclusions

The learning objectives were met. I learned all three methods and have a lot of understanding on what went wrong and what went well. I learned about the reaction of acids and bases in the making of quick breads and why buttermilk and lemon juice are commonly used in such things.

I look forward to showing my dad the new tricks I learned with the biscuit method, as well as making coffeecake to share with my friends and family.

As we get used to the new lab, I am sure issues regarding the appliances will smooth out. The rawness in the biscuits can be attributed to not understanding how powerful the oven is. In the future we will know to cook at a lower temperature so that the inside can get done before the outside burns.

Thank you for reading!

#b&p #Week 2

Final Plan of Work

#fundamentals

Week 15: Sous Vide and Beef

Introduction

This week, I will be learning…

Method: dry and moist, sous vide, deep fry, stir fry

Menu: sous vide steak, stir-fry asparagus, beer battered onion rings, steak fries

Vocabulary: sous vide

What I Know So Far (not a ton)

I know a bit about the structure of beef in that the best steak comes from muscles that are barely used, such as the tenderloin.

Learning Objectives

My learning objectives are to prepare a meat product for cooking using a combination cooking method: Sous Vide, and to understand the different cuts of beef.

Research

Method of Cooking

Sous vide is a cooking method that evenly cooks at a lower temperature than other methods because it is done in a vacuumed bag in circulating water. “Although sous vide literally means “under vacuum” in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control. A computer-controlled heater can warm a water bath to any low temperature you set, and it can keep it there for hours, or even days, if needed. (1)”

Origin and History

“Most sources credit two French chefs — Bruno Goussault and George Pralus — with independently developing sous vide, then working together to refine it.When Goussault, who's known as the "father of sous vide," developed the technique in 1971, he was looking for a way to improve the tenderness of roast beef. (3)”

“A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter, adding Parmesan cheese, and deep frying them in lard. It suggests serving them with a sauce of melted butter and mustard. Recipes for and references to deep-fried battered onion slices or rings are found across the 20th century: one in Middletown, New York in 1910; another in a 1933 advertisement for Crisco.(2)”

“The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings. (2)”

Sources

1) López-Alt, J. K. (2019, January 29). The Food Lab's foolproof onion rings recipe. Serious Eats. https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe

2) Natalie Hardwick – Editor, bbcgoodfood.com. (2022, February 11). How to cook steak. BBC Good Food. https://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak

3) Liu, C. (2018, July 23). The perfect sous vide steak: A step-by-step guide. Parsnips and Pastries. https://www.parsnipsandpastries.com/perfect-sous-vide-steak/

Recipes

Plan of Work

Plate Presentation Models

Liu, C. (2018, July 23). The perfect sous vide steak: A step-by-step guide. Parsnips and Pastries. https://www.parsnipsandpastries.com/perfect-sous-vide-steak/

López-Alt, J. K. (2019, January 29). The Food Lab's foolproof onion rings recipe. Serious Eats. https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe

Natalie Hardwick – Editor, bbcgoodfood.com. (2022, February 11). How to cook steak. BBC Good Food. https://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak

Results and Reflection

Report

Technique: The sous vide technique used on the beef was successful; it was thoroughly cooked. The steak was very tender and flavorful. The searing technique could have been done better; the outer edge of the meat was overcooked.

The fries were very well executed. They were some of the best I have ever had because they were fresh, not too salty, and not too greasy.

The onion rings were good. They were a little too greasy for me. The beer was perceptible in the batter and added intrigue. The technique made for a very smooth and crispy/crunchy onion ring.

Appearance: The steak was well seared on the outside, but overly cooked under the surface when cut into.

The fries were a beautiful gold with flecks of seasoning. They glistened with grease and shined with salt crystals.

The onion rings were browner than the fries, but not dark. They also had a shine from the frying oil and were covered in a constellation of salt.

Texture, Taste, Flavor: The steak was amazingly tender and buttery. It tasted extremely fresh and meaty. The fries and the onion rings were crisp. They were not too greasy to me, and I usually cannot eat fries without feeling a little sick.

Cost:

Evaluation

What Worked/What Didn’t Work Our plan of work went well this week. We finished in time. Everything worked very well. Our sanitation was a bit of a problem this week, but we will know what to do next time and make sure to clean more frequently.

In the future… I will not be making these foods for myself, but I am glad that I have a general idea of how to make them.

Conclusions

I enjoyed searing the chateaubriand. I believe I have improved my searing technique and become more attuned to what to look for.

This was a very good lab. We worked well together and had a decent execution of most recipes. I learned about the sous vide technique. I improved my knife skills and learned a bit about a meat I have never prepared before.

References

1) López-Alt, J. K. (2019, January 29). The Food Lab's foolproof onion rings recipe. Serious Eats. https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe

2) Natalie Hardwick – Editor, bbcgoodfood.com. (2022, February 11). How to cook steak. BBC Good Food. https://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak

#week 15 #sous vide steak #onion rings #steak chips #asparagus stir fry #fundamentals

Week 14: Stewing and Lamb

Introduction

This week, I will be learning…

Method: Stewing

Menu: Lamb Curry, Baked Butternut Squash, Vegetable Biryani

Vocabulary: stew, curry, biryani

What I Know So Far (not a ton)

I love to make curry. I have made many versions of it. You can use many different vegetables and protein options. I like to use coconut milk even though I do not usually enjoy coconut flavor. Curry makes really good leftovers. I always have it with rice when I can. Butternut squash is something that I have had a lot of. Depending on when it is harvested, it can be creamy or watery.

Learning Objectives

My learning objectives are to prepare a meat product for cooking using a combination cooking method: stewing, and to properly prepare a rice biriyani dish.

Research

Method of Cooking

Stewing uses smaller pieces of meat than braising. An acid such as tomato paste is added to tenderize the meat. The most tender of beef cuts are not used. Poultry, pork, and tougher beef are braised.

If red meat is not seared before being submerged it will turn grey. Most meat selections are seared to create a good color and flavor.

Origin and History

Lamb curry is often called mutton curry; mutton curry can contain goat as well. “Mutton is a central part of Kashmiri cuisine. Both Hindus and Muslims prepare the same dishes but with different spices. While Kashmiri Muslims use onion and garlic in their dishes, the Kashmiri Hindus use hing and ginger powder instead of onion and garlic to increase the flavour of their dishes.Other ingredients, such as asafoetida, onions, saffron, red chili powder, fennel, cloves, cinnamon, mustard oil, and bay leaves may be used depending on the dish. Most of the mutton dishes are part of Wazwan, a meal of 36 courses which is served during weddings. (2)”

“Biryani is a South Asian one-pot dish in which lamb, mutton, beef, chicken, seafood, or a mixture of vegetables is layered with rice. The layering technique is what differentiates biryani from other rice dishes, like a pilaf or pulao.(1)”

“Aromas and colors are a very important component of biryani preparation. Spices, like cardamom, cinnamon, and mace, and fresh herbs, like cilantro and mint, imbue the meat with their aromas as it cooks. There are two more aromatic ingredients of significance added to the biryani: rosewater and pandan (also called screwpine or kewra) water. These are sprinkled over the rice just before it steams, and the combination results in a highly fragrant biryani.

For color, the curcumin pigment in the turmeric that’s added to the meat will stain some of the rice grains yellow. A second source of color comes from the delicate threads of saffron, which contain crocetin, a fat-soluble pigment that is extracted by the fat present in hot milk; the milk is also sprinkled over the layer of rice along with the rosewater and pandan water. To get a richer color from the saffron, I grind a few threads separately and then add them to the milk to get a stronger extract (1).”

Squash is native to the americas. “The butternut has a most unlikely origin. It was bred by a Charles Leggett of Stow, Massachusetts, in the USA in the mid-1940s. He was not a plant breeder, but had been forced to leave the city for the country because of his father's health. Smaller fruited varieties produce more fruit but not necessary more tonnage. (3)”

Sources

1) Buenfeld, S. (2020, August 14). Home-style Lamb Curry. recipe | BBC Good Food. https://www.bbcgoodfood.com/recipes/home-style-lamb-curry

2)Wikimedia Foundation. (2022, April 12). Mutton curry. Wikipedia. https://en.wikipedia.org/wiki/Mutton_curry

3)B. K, & Ryan, J. (2017, November 21). The strange history of the butternut. Farmer's Weekly. https://www.farmersweekly.co.za/crops/vegetables/the-strange-history-of-the-butternut/

Recipes

Plan of Work

Plate Presentation Models

Buenfeld, S. (2020, August 14). Home-style Lamb Curry. recipe | BBC Good Food. https://www.bbcgoodfood.com/recipes/home-style-lamb-curry

Welch, S. (2019, March 3). Roasted butternut squash with brown sugar. Dinner at the Zoo. https://www.dinneratthezoo.com/roasted-butternut-squash/

Sharma, N. (n.d.). A celebration-worthy lamb biryani is easy to make at home. Serious Eats. https://www.seriouseats.com/lamb-biryani

Results and Reflection

Report

Technique: The technique used on the lamb was successful; it was thoroughly cooked. The lamb was very tender and flavorful. The stewing method was pleasant in its simplicity.

The rice was well cooked. The rice was very aromatic and flavorful. Additionally the technique was simple and attractive.

The butternut squash was cooked and not overcooked. The squash was not made golden or vibrant in any way. The technique of the yogurt sauce was successful.

Appearance: The lamb was well browned and vibrant. The turmeric helped to add yellowness and counteract any greying from the stewing process. There was a lot of oil on the surface of the liquid.

The butternut squash was orange. It was a little dull for some reason, I think we may not have used the convection oven properly.

The rice was yellowish with pops of color green and orange from the peas and carrots.

Texture, Taste, Flavor: The lamb was amazingly tender. There was a lot of mingling between the spices. It had a good bite and was well seasoned.

The taste of the butternut squash was sweet. It was a little fruity. I am very glad we did not overcook the squash. No shade, but our neighbor shared theirs and it was super mushy and sweet, way too sweet to me.

The spices in the rice were sweet. The cinnamon was interesting. It added warmth and sweetness to the rice. The peas were not awesome, but I do not like peas as a rule so I had low expectations. The rice was a good base for the lamb stew.

Cost:

Evaluation

What Worked/What Didn’t Work Our plan of work went well this week. We finished in time. Everything worked very well. The lamb was amazing and tender. A complaint I could possibly have is that everything should be more picante. Well spiced otherwise.

In the future… I would make all of these things again. The curry was delicious with the butternut squash and yogurt. I have made the rice again because I find the technique to be powerful. By that I mean, produces great results with less effort than one would expect.

Conclusions

I enjoyed searing the lamb. I believe I have improved my searing technique and become more attuned to what to look for.

This was a very good lab. We worked well together and had a decent execution of most recipes. I learned about the stewing technique. I improved my knife skills and learned a bit about a meat I have never prepared before.

References

1) Buenfeld, S. (2020, August 14). Home-style Lamb Curry. recipe | BBC Good Food. https://www.bbcgoodfood.com/recipes/home-style-lamb-curry

2)Wikimedia Foundation. (2022, April 12). Mutton curry. Wikipedia. https://en.wikipedia.org/wiki/Mutton_curry

#week 14 #lamb curry #butternut squash #fundamentals

Week 13: Braising

Introduction

This week, I will be learning…

Method: Braising

Menu: Chicken Fricassee, Broccoli Almondine (Amandine), Rice Pilaf

Vocabulary: fricassee, braise, stew

What I Know So Far (not a ton)

My parents make stew in the winter. My grandfather makes a really good beef stew with beef shoulder. Braising is a bit different from stewing, but they are both moist cooking methods.

Learning Objectives

My learning objectives are to prepare a meat product for braising, prepare a pasta dish, and to fabricate a chicken for saute.

Research

Method of Cooking

Braising is a moist cooking method that involves searing the meat and them barely submerging it in a flavored liquid, then bringing to a boil. An acid such as tomato paste is added to tenderize the meat. The most tender of beef cuts are not used. Poultry, pork, and tougher beef are braised.

If red meat is not seared before being submerged it will turn grey. Most meat selections are seared to create a good color and flavor.

“Almost any vegetable–but especially green beans, asparagus, broccoli, celery, and cauliflower–work well with the almond sauce or topping.” (1)

“The feature that distinguishes a fricassee dish from stews is that the meat is prepared differently from the usual technique for braising meats—the meat isn't browned before the braising liquid is added. Instead, the meat is cooked in oil or fat at a low temperature, so it remains white. As a result, most fricassee dishes are white stews. While chicken fricassee is the most common, some fricassee recipes are made with veal instead of chicken.” (2)

Origin and History

Fricassee is a dish of French origin. “Fricassee is a hybrid cooking method that combines both wet and dry heat. It falls halfway between a saute (in which no liquid is added) and a stew (which contains added liquids). Chicken fricassee is a traditional French dish with a creamy white sauce.” (2)

Pilaf, since it is a simple way of preparing rice, has been around for an extremely long time. “The earliest documented recipe for pilaf comes from the tenth-century Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish.” (3)

Sources

1) Alfaro, D. (2019, October 1). What does Amandine mean in cooking? The Spruce Eats. https://www.thespruceeats.com/what-does-amandine-in-culinary-mean-995557

2)Alfaro, D. (2018, December 18). Fricassee, a classic French cooking method explained. The Spruce Eats. https://www.thespruceeats.com/all-about-fricassee-995685

3) Wikimedia Foundation. (2022, April 3). Pilaf. Wikipedia. https://en.wikipedia.org/wiki/Pilaf

Recipes

Plan of Work

Plate Presentation Models

Chicken fricassee. NatashasKitchen.com. (2019, March 28). https://natashaskitchen.com/chicken-fricassee/

Brittany, Jess, & Rebecca. (2021, November 19). Broccoli Almondine. I LOVE VEGAN. https://ilovevegan.com/broccoli-almondine/

Hasanzade Nemati, S. (2021, January 15). Turkish rice pilaf with orzo recipe. Unicorns in the Kitchen. https://www.unicornsinthekitchen.com/turkish-rice-pilaf-with-orzo-recipe/

Results and Reflection

Report

Technique: The technique used on the chicken was successful; it was thoroughly cooked. The chicken was very tender and flavorful.

The rice was well cooked. The rice was very aromatic and flavorful. It kept well and complemented the other dishes.

The broccoli was well cooked. It was bright green and had a bit of crunch. The almonds added crunch and a pleasant nuttiness.

Appearance: The chicken and sauce appeared smooth. There were no black or dark spots because we used white pepper and did not brown the meat or burn any of the seasonings. The thyme decoration added a pop of green to the presentation.

The broccoli was bright green. We layered it to appear more uniform. The almond slices added a sophisticated element to the otherwise plain appearing broccoli.

The rice was off-white and topped with mushrooms. The size of the mushrooms was interesting. They were whole slices rather than cubes.

Texture, Taste, Flavor: The chicken was amazingly tender. There was a lot of lemon flavor but not overwhelming. It had a good bite and was well seasoned.

The taste of the broccoli was satisfying and nutty.

The spices in the rice were sweet. The cinnamon was interesting. It added warmth and sweetness to the rice. The dish worked well with the other two items since they were saltier.

Cost:

Evaluation

What Worked/What Didn’t Work Our plan of work went well this week. We finished in time. The order of prepping and then cooking the chicken worked well.

In the future… I would make all of these things again. The broccoli was tasty with the almonds. The chicken was really good. I would not drop my chicken and spill it all over the floor before I got to eat it all.

Conclusions

This was a very good lab. We worked well together and had a decent execution of most recipes. I learned about the braising technique. I improved my chicken cutting skills as well.

References

1)Alfaro, D. (2018, December 18). Fricassee, a classic French cooking method explained. The Spruce Eats. https://www.thespruceeats.com/all-about-fricassee-995685

2) Wikimedia Foundation. (2022, April 3). Pilaf. Wikipedia. https://en.wikipedia.org/wiki/Pilaf

#week 13 #braising #chicken fricassee #fundamentals

Week 12: Steaming and Seafood III

Introduction

This week, I will be learning…

Method: steaming

Menu: Seared Scallops, Chorizo, and Mint Pea Puree (appetizer), Red Snapper en Papillote, Creamy Polenta with Wild Mushrooms

Vocabulary: puree, papillote, polenta

What I Know So Far (not a ton)

I am not very familiar with preparing seafood. I have deveined and grilled shrimp before but I do not know much about cooking fish. Now, I have also broiled fish and poached fish. Steaming can preserve nutrients, but I am concerned that the food will be soggy and bland.

Learning Objectives

My learning objectives are to identify the structure and composition of shellfish, and prepare seafood for steaming.

Research

Method of Cooking

I really like steaming as a cooking method because of my concern about meeting nutrient requirements. To me, many cooking methods are wasteful because they destroy valuable nutrients that have been carefully preserved up until the cooking. Steaming can be very good, but it can also be very bland. The steam used in the cooking process can be infused with aromatics to make it more interesting.

“Beyond its nutritional benefits, the papillote brings out all the flavour of your foods that are steamed, without coming into direct contact with your plancha. Your vegetables, meat and fish come out softer. This technique also helps to cook healthier because it does not involve adding additional fat (1).”

Chorizo “is a type of pork sausage originating from the Iberian Peninsula.”

Origin and History

The origin of the word “papillote” is French, however the method has been used far before the word was applied. “With large leaves widely available across the archipelago, Indonesians have long used them in food preparation. The leaves are used to wrap food before cooking it either by steaming or grilling. The Indonesian method requires no additional moisture, and in some dishes, the leaf wrappings may also be eaten.” (2)

There are many versions of chorizo, including: Asturleonese: chorizu, Basque: txorizo, Catalan: xoriço, Galician: chourizo, Portuguese: chouriço, and Spanish: chorizo.

La Polenta by Pietro Longhi

Polenta is a historically significant dish. It has provided nourishment for the poor and during times of famine. “The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.” It is very versatile in its uses and can have many things added to it. The meal that we will be making includes wild mushrooms in the polenta. (3)

Sources

1) 3) Wikimedia Foundation. (2022, March 25). En Papillote. Wikipedia. https://en.wikipedia.org/wiki/En_papillote

2) Papillotes: A new way of cooking. Verycook. (n.d.). https://www.verycook.co.uk/blog/papillotes-a-new-way-of-cooking-n8888321

3) Wikimedia Foundation. (2022, March 25). Polenta. Wikipedia. https://en.wikipedia.org/wiki/Polenta

Recipes

Plan of Work

Plate Presentation Models

Lexi, Lexi, A., & Orlando. (2020, October 7). Creamy polenta with mushrooms. Crowded Kitchen. https://www.crowdedkitchen.com/creamy-polenta-with-mushrooms/

Love and Olive Oil. (2020, September 14). Fish en papillote with fresh herbs and lemon. Love and Olive Oil. https://www.loveandoliveoil.com/2018/05/fish-en-papillote.html

Vijayakar, S. (2016, February 12). For you sweetheart: Scallops with sherry, chorizo and Pea Purée. Daily Mail Online. https://www.dailymail.co.uk/femail/article-3444059/For-sweetheart-Scallops-sherry-chorizo-pea-pur-e.html

Results and Reflection

Report

Technique: The technique used on the fish was successful; it was thoroughly cooked. It was thoroughly aromatic, but it was grey on the bottom. The grey is from fatty tissue deposits high in omega-3 and low in pink pigment.

The polenta was creamy. It was not as thick as it should have been. This could possibly be a result of not stirring enough during the cooking process. A lot of what we read said to stir constantly, but we were unable to stir continuously with the other tasks occurring simultaneously.

The technique used on the scallops was not perfect, but alright. They were not as tender as I would have liked and somewhat rubbery.

Appearance: The fish was skin off. It appeared opaque with colorful vegetables on top. There is a lemon in the middle and a sprig of fresh mint in the center of the lemon for a pop of color and intrigue.

The polenta was purple. It was speckled and a bit shiny on top from the butter and cheese.

Texture, Taste, Flavor: The sea bass was very good. It had a strong rosemary and thyme flavor as well as a nice pop of citrus from the lemon and zest.

The texture of the polenta was like grits. The taste was reasonably corny with some cheese and salt. It was not overwhelmingly rich. The mushrooms were very important to the success of the dish.

The scallops were a bit rubbery, but not chewy. They were well browned on the outside. The flavor was very sweet and not salty enough. We adjusted and added more lemon zest and this improved the flavor.

Cost:

Evaluation

What Worked/What Didn’t Work Our plan of work went well this week. We had plenty of time to clean up as well as assist the group next to use throughout the lab. The fish was good this week.

In the future… I would improve the technique of the polenta to be creamier. I could eat just chorizo. I would like to prepare more mushrooms and mix them into the polenta.

Conclusions

This was a very good lab. We worked well together and had a decent execution of most recipes. I learned more about the structure of fish as well as the papillote technique. I will keep this in mind as a technique to use when cooking thin pieces of meat.

References

1)Lexi, Lexi, A., & Orlando. (2020, October 7). Creamy polenta with mushrooms. Crowded Kitchen. https://www.crowdedkitchen.com/creamy-polenta-with-mushrooms/

2)Vijayakar, S. (2016, February 12). For you sweetheart: Scallops with sherry, chorizo and Pea Purée. Daily Mail Online. https://www.dailymail.co.uk/femail/article-3444059/For-sweetheart-Scallops-sherry-chorizo-pea-pur-e.html

#week 12 #seafood III #shellfish #fundamentals

Week 11: Boiling, Poaching, and Seafood II

Introduction

This week, I will be learning…

Method: Boiling, Poaching

Menu: Filet of fish Dugléré, Cauliflower Mornay, Fettuccine Carbonara, Tomato Sauce

Vocabulary: broil, Dugléré

What I Know So Far (not a ton)

I am not very familiar with preparing seafood. I have deveined and grilled shrimp before but I do not know much about cooking fish. Now, I have also broiled fish. I really enjoy cauliflower in curry. I have also had food where the wheat component has been exchanged for cauliflower, particularly pizza with cauliflower based crust.

Learning Objectives

My learning objectives are to identify the structure and composition of fish, prepare seafood for broiling, prepare a bechamel sauce and derivative sauce, and repare a veloute sauce and derivative sauce.

Research

Method of Cooking

“The definition of Poaching is cooking foods in the required amount of liquid at just below boiling point. For poaching, there are two methods - Submersion (Deep) poaching and Shallow poaching. Submersion poaching is when the food is completely submerged in the cooking liquid. An example is poaching an egg. Shallow poaching on the other hand, involves partially submerging the food in a minimum amount of cooking liquid in a covered pan in the oven.(Canvas)"

“I really believe it’s better to roast rather than boil or steam the cauliflower like most recipes do. Roasting coaxes out more flavour instead of boiling it all away.” (2)

Origin and History

“Though the origins of carbonara are not clear, the very first traces of a carbonara recipe date back to the 1940s. Some hypothesize that its birth is linked to the charcoal burners in the Apennines, while others attribute it to American soldiers who arrived in Italy during World War II.” (1)

Cauliflower cheese is a traditional British dish. “It can be eaten as a main course, for lunch or dinner, or as a side dish. Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. A more elaborate white sauce or cheddar cheese sauce flavoured with English mustard and nutmeg may also be used. The dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it.” (4)

Sources

1) Francine Segan Contributor April 6, Segan, F., & Contributor. (2021, April 6). Carbonara: Origins and anecdotes of the beloved Italian pasta dish. La Cucina Italiana. https://www.lacucinaitaliana.com/italian-food/italian-dishes/carbonara-origins-and-anecdotes-of-the-beloved-italian-pasta-dish

2)Nagi. (2021, April 19). Cauliflower cheese. RecipeTin Eats. https://www.recipetineats.com/cauliflower-cheese/

3)Admin. (2019, April 11). Fine dining: Cod Duglere, a version of this dish was originally created for the Rothschilds. ARTS&FOOD®. https://artsandfood.com/2018/07/fine-dining-our-version-of-cod-duglere-originally-created-for-the-rothschilds.html/

4)Wikimedia Foundation. (2022, January 25). Cauliflower cheese. Wikipedia. https://en.wikipedia.org/wiki/Cauliflower_cheese

Recipes

Plan of Work

Plate Presentation Models

Admin. (2019, April 11). Fine dining: Cod Duglere, a version of this dish was originally created for the Rothschilds. ARTS&FOOD®. https://artsandfood.com/2018/07/fine-dining-our-version-of-cod-duglere-originally-created-for-the-rothschilds.html/

Pauline, Audrey, & Lowell, H. (2022, January 9). Cauliflower gratin (gratin de Choufleur). Pardon Your French. https://www.pardonyourfrench.com/cauliflower-gratin-gratin-de-choufleur/

Creamy Fettuccine Carbonara - ktct.kitchen. (n.d.). http://ktct.kitchen/PDF/fettuccine%20carbonara.pdf

Results and Reflection

Report

Technique: The technique used on the fish was successful; it was thoroughly cooked.

The cream sauce of the cauliflower was thick, so I would say that technique worked. We opted for baking our cauliflower instead of boiling. The effect was that 1) we were able to use one pan, and 2) the cauliflower was not soupy because it only got drier in the cooking process rather than absorbing water from boiling.

The technique of the carbonara could have been better, we ended up with a chunkier sauce than desired. The pasta was cooked well.

Appearance: The fish was left skin on and skin down. It appeared opaque and the colorful vegetables on top, tomato, parsley, did wonders to improve the drab fish.

The cauliflower looked amazing. I think if we had a blowtorch we could have browned up the top a bit more after plating, but it still looked very appetizing.

The appearance of the fettuccine carbonara could have been better; the color was right, however the appearance of the sauce was not thick and luscious it looked more like it had been rolled in a shredded cheese blend than in a sauce.

Texture, Taste, Flavor: I did not try the fish. :(

The texture of the cauliflower was just as expected. The sauce was creamy and the cauliflower was tender without being soggy. It was a bit too rich for me, but other than that it was very well done. The vegetable flavor of the cauliflower came through the mornay (somehow) and was pleasant.

The noodles were cooked well and salted well. The fettuccine sauce had a good flavor, but I would say it lost points on texture. It was not a very liquid sauce. I would prefer a thinner sauce in the future.

Cost:

Evaluation

What Worked/What Didn’t Work Our plan of work went well this week. We had plenty of time to clean up as well as assist the group next to use throughout the lab. The fish was not something I wanted to try, but that is the way it goes.

In the future… I would improve the technique on the fettucine carbonara. I would definitely make the cauliflower mornay again. I would not make the fish again.

Conclusions

This was a very good lab. We worked well together and had a decent execution of most recipes. I learned more about the structure of fish as well as the poaching method. I also learned that flounder are creepy.

References

2)Nagi. (2021, April 19). Cauliflower cheese. RecipeTin Eats. https://www.recipetineats.com/cauliflower-cheese/

#week 11 #seafood #poaching #fundamentals

Week 10: Broiling & Seafood I

Introduction

This week, I will be learning…

Method: Broiling

Menu: broiled sea bass, hollandaise sauce, glazed carrots, risotto

Vocabulary: broil, hollandaise

What I Know So Far (not a ton)

Broiling is not a method that I am very familiar with, nor am I very familiar with preparing seafood. I have deveined and grilled shrimp before but I do not know much about cooking fish. Broiling is a setting on the oven that can cook from above if you need to brown the top of bread or muffins. I have not used it extensively because it is not effective at cooking many things thoroughly.

Learning Objectives

My learning objectives are to identify the structure and composition of fish, prepare seafood for broiling, and prepare a hollandaise sauce.

Research

Method of Cooking

Sea bass has a strong meaty flavor that is able to pair with other strong flavors without being overwhelmed. Sea bass can be cooked in many ways including pan frying, steaming, poaching, baking, and barbecuing.

Mayo Clinic recommends serving “over a bed of sautéed spinach, which adds vitamin A, folate, riboflavin, calcium and iron to your meal.”

Origin and History

The European sea bass is caught on “all coasts from Norway and the Baltic round to the Black Sea and also off the west coast of Africa, but nowhere else in the world” (1). It eats smaller fish.

“Sea bass languished in the culinary depths until fairly recently when professionals rediscovered its sweet, textured flesh and gleaming, silvery skin. It’s since become a fashionable fish to serve in restaurants, regarded as a delicacy. Smart dinner parties have followed suit and now supermarkets sell it alongside the ubiquitous salmon and haddock. Sea bass is meatier than many other fish, with many likening it to chicken. This bolder texture and flavour means it can be served with ingredients containing stronger flavours without being overpowered” (2).

“Despite having “Holland” in its name, it's generally agreed among chefs that Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream”(3).

Sources

1) Sea bass. The Fish Society. (n.d.). https://www.thefishsociety.co.uk/fishopedia/sea-bass

2)Greatbritishchefs. (2021, July 16). How to cook sea bass. Great British Chefs. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-sea-bass

3) Elizabethanwoodjoineryandcostuming. (1970, January 1). Glazed carrots. Phasiani lacus Manerium Period Culinary Arts. http://phasianilacusmaneriumcookery.blogspot.com/2011/06/glazed-carrots.html

Recipes

Plan of Work

Plate Presentation Models

By Bruce Sherman. (n.d.). Striped bass with sweet carrots and cider glaze recipe. Food & Wine. https://www.foodandwine.com/recipes/striped-bass-sweet-carrots-and-cider-glaze

Liveing, A. (2017, February 1). Pan-fried sea bass with miso, lemon, and thyme-glazed roasties. Epicurious. https://www.epicurious.com/recipes/food/views/pan-fried-sea-bass-with-miso-lemon-and-thyme-glazed-roasties

Smarter, E. (2016, October 7). Risotto topped with sautéed sea bass. Eat Smarter USA. https://eatsmarter.com/recipes/risotto-topped-with-sauteed-sea-bass

Results and Reflection

Report

Technique: The technique used on the fish was successful; it was very moist and developed are browned exterior.

The carrots were good. They were tender and sugary and developed a glazed appearance.

The hollandaise sauce was made well, but applied poorly. It had cooled off and was not added to the fish when it was hot so the hot fish melted the butter in the cool sauce.

We made significantly too much risotto in a calculation error.

Appearance: The fish was left skin on. The skin became discoloured unevenly from the cooking process, but it was not bad to look at.

The sauce ruined the appearance of the fish. I hate how the sauce looks. We added the sauce when it was cooled off and it melted. It was a failure.

The shape of the carrots was random, but the coloration and glaze was even. There was a bit of mess created on the plate from the carrots that took away from the presentation.

Texture, Taste, Flavor: The texture of the fish was moist and tender. I found it to be well salted. The flavor was satisfying. It was unfortunately the only part that was remotely appetizing to me.

The risotto was acceptable.

Cost:

Evaluation

What Worked/What Didn’t Work Honestly, I am not very sure how good any of this was because my recollection is jaded by the pain I was experiencing at the time of sampling. Our biggest issue was the temperature control of the hollandaise, and our biggest success was not overcooking the fish. A missed opportunity was adding more flavor to the fish before cooking.

In the future… I would remove the leeks and hollandaise from the final presentation. I would also cut the carrots into batons rather than slices in order to parallel the directionality of the meat.

Conclusions

I do not think this was a very successful lab for me. I would make none of these things again, or at least not replicate this exact process. I think I may have learned how to broil fish, but I have a lot to learn about making hollandaise sauce and risotto. I think the carrots were fine enough and so I believe I met the objective for broiling and glazing.

References

1) Wikimedia Foundation. (2022, February 26). Tonkatsu. Wikipedia. https://en.wikipedia.org/wiki/Tonkatsu

2) Chocolate, written by C. and, Says, C. K., says, C. D., Says, A., Food, & says, C. and C. (2014, November 29). Lyonnaise potatoes. canapesandchocolate.com. https://canapesandchocolate.com/2012/11/05/lyonnaise-potatoes/

#seafood #broiling #week 10 #fundamentals

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