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Week 11: Braising

  • ejs0086
  • Oct 30, 2023
  • 7 min read

Updated: Nov 9, 2023

Research

Introductions

  • List the method of cookery and dishes to be covered in class

This week we will be braising chicken using a combination of dry and moist-heat cooking. Fricassee is stewed meat served in a thick white sauce. The chicken will be cut into eight pieces and sauteed in butter but not browned. Onions will be added and cooked until translucent. We will sprinkle flour over the chicken and stir to make a roux. After deglazing the pan with white wine, we will add chicken stock and sachet, covering and simmering for 30-45 minutes. The chicken will be removed and kept warm while we strain the sauce and pour into a clean pan to which we will add heavy cream. After simmering with nutmeg, we will add the chicken to the sauce and reheat for service. We will be steaming broccoli in a convection steamer and topping with almonds that have been sauteed in butter and garlic. We will be creating polenta with wild mushrooms by sauteing onions and garlic then adding stock brought to a boil. We will simmer polenta until thick and creamy. Separately we will saute wild mushrooms to add on top.

  • List your learning objectives for the class

My goal for lab class this week is to correctly cut the chicken and ensure that the meat is thoroughly cooked. I have encountered a few dishes that were undercooked in class, so I will make sure to pay more attention to this important step.

  • Discuss your prior knowledge of the content

Prior to my research, I had never even heard of chicken fricassee and initially thought it was a pasta dish. While I don't have any prior knowledge of these dishes, I do know how to correctly cut a chicken from previous classes this semester (and hopefully I can do it right this time). I am familiar with making rouxs as well, and know that this sauce should be smooth and free of any lumps or imperfections.

Background Information

  • Research and discussion of method of cooking/ techniques

Chicken fricassee is created with a sauteing and braising method. Sauteing is a dry-heat cooking method which involves cooking food in a small amount of fat or oil on relatively high heat. We will use clarified butter. The frying chickens will be cut into eight pieces which helps to cook evenly, making sure the pan is not overcrowded. After creating a roux and adding wine, spices and chicken stock, the chicken will be braised in that liquid covered on the stovetop at a simmer. An article by Craft Brewing states, “The principal advantages of braising are the creation of maximum flavor and tender texture and ease of execution” (Perrine, 2023). The broccoli amandine begins by steaming uniform spears that are salted and peppered until tender but slightly crisp. We will employ the method of sauteing by cooking almonds with whole butter until browned which will then be placed on the broccoli with a sprinkle of lemon juice. Polenta is cooked by simmering a polenta meal in chicken or vegetable stock until thick and creamy. Wild mushrooms will be sauteed in olive oil until tender then spooned onto the polenta mix.

  • Research and discussion of primary ingredient

Chicken is the main ingredient for our fricassee recipe. We will use frying chickens cut into eight pieces which require flouring. Chicken is a tender meat suitable for almost any dry or moist-heat cooking method, but with braising, there will be a shorter cooking time than if we were braising something tougher, such as spare ribs. Broccoli is a cruciferous vegetable related to cauliflower, cabbage, kale and brussel sprouts. It is a very healthy vegetable choice as it is “low in digestible carbs but provides a decent amount of fiber, which promotes gut health and may reduce your risk of various diseases” (Richter, 2023). There are actually many types of the vegetable beyond what we see in the store, which is typically thick stocked with large tops. Always avoid broccoli with yellow showing. Polenta is “a type of cornmeal made from ground flint corn that shares its name with a dish of cornmeal porridge that originated among farmers in Northern Italy” (Khoury-Hanold 2023). It has a mild corn flavor. The difference between polenta and grits is the type of corn. Polenta uses a less starchy flint corn rather than dent corn.

  • Dish/method variations - discuss the variations of the dish or the methods of cooking

There are multiple combination cooking methods using both dry and moist heat including braising, stewing and sous vide. “There are two types of braising, “brown braising” and “white braising.” In brown braising the meat is first cooked with oil in a pan until it turns brown (hence the name) and then placed in the pot. In white braising the meat is also cooked in a pan, but not to the point that it becomes brown (Garces, 2023). Stewing is similar to braising but often uses smaller pieces of meat and a bit more liquid. Like braising, there are brown and white stews. Steaming is a moist-heat method of cooking that uses the process of convection to transfer heat from the steam to the food. Broccoli is often steamed on the stove top with a basket above boiling liquid and covered to retain steam. Another option is the use of a pressure cooker. This week we will use a perforated pan cooked in a convection steamer. Poletna uses a simmering method to create a thick and creamy porridge. Sauteed wild mushrooms will top this dish.

Recipes


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Plan of Work


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Report & Reflect


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Results

  • Describe the outcomes of the lab class:

This week's lab class posed a few challenges, as the preparation of the three dishes demanded our constant attention. The chicken fricassee turned out perfectly delicious and tasted very similar to roast chicken with brown gravy. The broccoli amandine fell short of expectations. The almonds were overcooked, resulting in a strong burnt taste, unfortunately. Furthermore, the absence of the remaining butter from sauteing the almonds left the dish somewhat dry. The creamy polenta with wild mushrooms was delicious, and its texture was like a combination of mashed potatoes and grits, but thicker.

  • Describe how well the technique/cooking method worked

The sauteing and braising techniques used for the chicken fricassee worked very well. The chicken was thoroughly cooked, tender, and flavorful. Sautéing in clarified butter, followed by braising in a roux-based sauce, created a deliciously rich dish similar to roast chicken and gravy. Unfortunately, sauteing the almonds for the broccoli amandine did not work well. The almonds were burnt, and there was no melted butter left to drizzle over the broccoli; therefore, this dish ended up dry and lacked the desired nutty and buttery taste. The simmering method for the creamy polenta with sautéed wild mushrooms was successful. The polenta exhibited a thick and creamy texture, resembling a combination of mashed potatoes and grits but thicker.

  • Describe the sensory results of the dish;

    • Taste

The chicken fricassee presented a balanced savory taste with the saltiness of the clarified butter slightly dominating the sweetness of the heavy cream. The broccoli amandine, without the overcooked almonds, had a bland taste that was counterbalanced by the strong-tasting polenta. The creamy polenta with wild mushrooms was rich in flavor and creaminess.

  • Flavor

The chicken fricassee presented a warm, savory flavor with aromas of nutmeg and melted butter, while the broccoli amandine tasted simply like steamed broccoli with burnt almonds. I am not a huge fan of steamed broccoli, so perhaps a little melted cheese would have enhanced the flavor. The creamy polenta with wild mushrooms was exceptionally cheesy, creamy, and deliciously rich. The sauteed mushrooms were the perfect touch, along with the aromas of fresh thyme that we used to garnish.

  • Texture

The chicken fricassee was perfectly tender and juicy with the roux sauce poured on top. The broccoli amandine was crunchy and chewy, while the creamy polenta with wild mushrooms was smooth with a fine gritty mouthfeel.

  • Appearance

Our overall plate presentation was visually appealing this week. We made the risky choice of using a stencil to shape the polenta when it was still runny, but it thankfully stiffened up a bit to hold the shape. We topped the creamy polenta with fresh thyme sprigs and assured that the hypothetical customer could see the wild mushrooms. We curved the steamed broccoli around the shape of the polenta and garnished it with sauteed almonds. Acquiring the right placement for the chicken fricassee was tricky because of the slippery exterior, but we did the best that we could and drizzled additional roux on top.

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Evaluation of results

  • Explain and discuss the important outcomes using external references and citations;

The chicken fricassee turned out perfectly tender and moist with the help of sauteing and braising. The almonds for the broccoli amandine were overcooked because we used too much heat and were not attentive enough.

  • Discuss the techniques that did work well. Provide an explanation of why they did work.

Sauteing and braising were great cooking methods to use for the chicken fricassee; these techniques created a flavorful dish with a moist, tender texture. Additionally, simmering worked well for the creamy polenta with wild mushrooms, as this cooking method allowed for the desired creaminess of the dish (plus, it was not as strenuous as I expected it to be).

  • Discuss the techniques that did not work well. Provide an explanation of why they did work.

Sauteing the almonds for the steamed broccoli did not work well because we looked away for one second, and they were burnt when we turned back around. Steaming the broccoli was satisfactory, but the dish would have been better if it were drizzled in the melted butter that was supposed to be left over from the sauteed almonds.

  • Discuss the particular improvements and changes that could be implemented to improve the outcomes.

If I were to prepare broccoli amandine again, I would lower the heat when sauteing the almonds and monitor it more closely.

Conclusions

  • Provide a concise and clear recap of the outcomes of the class.

Lab class this week was stressful, to say the least. The broccoli amandine did not turn out great, but the delicious chicken fricassee and polenta made up for our one small defeat.

  • Discuss the specific learning outcomes of the class and link them to the learning objectives that were previously identified.

My goal for this class was to correctly cut the chicken and make sure the chicken fricassee was cooked thoroughly. I successfully cut the chicken this week with the help of my experience from past lab classes this semester, and I ensured the chicken was completely done.

  • Discuss additional skills and knowledge that were learned outside of the previously identified learning objectives.

Outside of my initial learning objectives, I learned the importance of closely monitoring cooking times for delicate ingredients like almonds.

  • Explain the potential circumstances that the newly-found skills and knowledge could be applied.

I have never enjoyed eating grits, but I loved the creamy polenta, which is considered the Italian version of grits. Therefore, I now have an alternative dish to prepare at home that I know I will enjoy.

  • Detail areas that still require practice and improvement.

Time was an additional stressor this week due to the demanding nature of the three dishes, so I am aware that I must continue improving my time management.


References


Craft Beering. The Art of Braising. Milena Perrine. 2023. https://www.craftbeering.com/braising-cooking-method/



Healthline. Broccoli 101: Nutrition Facts and Health Benefits. Amy Richter. February 2023.https://www.healthline.com/nutrition/foods/broccoli


Food Network. What is Polenta? Lalya Khoury-Hanold. October 2023.2023.https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-polenta

 
 
 

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