Week 12: Stewing
- ejs0086
- Nov 8, 2023
- 10 min read
Updated: Nov 15, 2023
Research
Introductions
List the method of cookery and dishes to be covered in class
This week we will again be utilizing a combination of dry and moist-heat cooking when stewing lamb curry. We will begin by sauteing one-inch pieces of lamb in oil with onions, tomatoes, and a large variety of spices. We will add a spice stock that is made of water, bay leaves, cinnamon sticks, cloves, and cardamom and cook for 20 minutes before adding coconut milk, then simmering for 25 minutes or until tender. We will be baking butternut squash with a fairly simple recipe that uses cardamom, the same spice used in lamb curry. We will peel and slice the squash, place it in a buttered pan, and season it with salt, pepper, cinnamon, and cardamom. After drizzling with lemon and melted butter, the squash will be baked uncovered for 20-30 minutes. Rice pilaf is another simple baking recipe but will be covered. After adding onion and bay leaf to heated butter and oil, long-grain rice is then added but not browned. We will add boiling chicken stock and bake until all liquid is absorbed. We will be creating naan bread, a traditional Indian bread, through multiple methods. “The flavor of naan is traditionally on the mild side, making it a versatile addition to the spicy and flavorful traditional Indian dishes. Rather than slicing the bread, naan is meant to be pulled apart and held in hand for soaking up sauces and curries” (India Bistro, 2023).
List your learning objectives for the class
My goal this week is to achieve the right balance of flavors and texture. Furthermore, I aim to strengthen my time management skills, as the schedule will be tight after marinating the lamb for an hour.
Discuss your prior knowledge of the content
I know that lamb can be a tough meat, and achieving the desired level of tenderness can be difficult. Cooking it too little will result in toughness, while overcooking can make it dry. It's important to cook it long enough to break down the connective tissues but not so long that it becomes mushy.
Background Information
Research and discussion of method of cooking/ techniques
The Indian dish of lamb curry is created with a sauteing and stewing method. Sauteing is a dry-heat cooking method that involves cooking food in a small amount of fat or oil on relatively high heat. We will saute oil and onions, then add tomatoes, and finally, the seasoned lamb. Stewing is a slow cooking method similar to braising, except it calls for smaller cuts of meat and to be fully immersed in cooking liquid. Lamb curry can also be made in a pressure cooker. The butternut squash calls for a simple dry-heat method of cooking known as baking, using hot air to conduct heat. We will not cover during baking. We will also employ baking for rice pilaf. But before baking, the rice will be coated in a hot fat with onion and bay leaf. After adding boiling chicken stock, the pot will be covered and baked until all liquid is absorbed then fluffed. Naan bread has a complex calling for a wide range of techniques: dissolving, mixing, kneading, rising, and stovetop baking on a griddle.
Research and discussion of primary ingredient
The main ingredient for lamb curry is lamb, and in this case, leg of lamb. The leg is one of five primal cuts that include loin, rack, breast and shoulder. The meat comes from sheep slaughtered under one year of age, creating a tender cut. The leg is a large portion of a lamb and is usually split into a shank end or sirloin, which is the more tender end. Although not as popular in the U.S. compared to other parts of the world, lamb is high in protein and iron with less cholesterol than red meat. Healthline states, “Not only is it a rich source of high-quality protein, but lamb is also an outstanding source of iron, zinc, and vitamin B12. Regular consumption may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia” (Arnarson, 2019). Butternut squash, classified as a winter squash, is obviously the top ingredient for this dish. The Pioneer Woman describes butternut squash: “This popular squash is shaped like a bulb with a thick, tan exterior skin that needs to be peeled. Butternut squash has a sweet, creamy flesh that lends itself well to mashing and roasting” (Zauberman, 2023). Rice pilaf has a main ingredient of long-grain rice. Chef Gourmet suggests, “The best type of rice for pilaf is long-grain white rice. With its unique scents and above-average length, basmati rice is a great option for pilaf (Chef Gourmet, 2023). Naan bread has a main ingredient of bread flour rather than all-purpose/plain flour. “Bread flour is a high protein flour that contributes to the chewy nature of bread and pizza crust, as well as the delightful (read: fluffy) rise of your cinnamon buns and donuts. When it comes to flour, the higher the protein, the more gluten development” (Sheehan, 2022).
Dish/method variations - discuss the variations of the dish or the methods of cooking
Although similar to braising, stewing has a shorter cooking time due to the smaller pieces of food used. Often the meat is first floured and seared before adding liquids that will fully cover the meat. In this recipe, the lamb is added to sauteed onions and a ginger/garlic paste along with tomatoes. There are two main variations of stew: white and brown. Both call for meat to first be cooked in a small amount of fat but white stew will have a white or ivory color. Lamb curry is a more complex brown stew with multiple steps and a vast amount of unique spices. Vegetables such as carrots, potatoes, and onions are often added to a stew but not with lamb curry. Although we are baking butternut squash, this fruit (although usually referred to as a vegetable) could be cooked by many other methods: steamed, sauteed, roasted, grilled, and more. We are adding an expensive spice, cardamom, that is often used in Indian-inspired dishes. “This spice has an extremely complex flavor profile, lending itself to both sweet and savory dishes. As the third most expensive spice in the world (only behind saffron and vanilla), cardamom has made quite a name for itself, even earning the nickname ‘The Queen of Spices’" (Fincher, 2023). Though we are baking, rice can be cooked on the stovetop or in a pressure cooker. Baking allows for the stock to be slowly absorbed. We are using a pilaf version. “Pilaf or pilau is a rice dish (although it can also be prepared with wheat) where the rice is browned before being cooked in meat broth. The term “pilaf” also refers to the cooking method used to make this dish. The main characteristic of pilaf is that rice grains remain separate” (Chef Gourmet, 2023). Our recipe calls for naan bread to be stovetop baked on a griddle. “They evolved from a time before ovens were common in homes, when cooks in practically every culture used flat top grills from brick, stone, or clay” (Stewart, 2020). Naan bread can also be cooked using the tandoori method, where the bread is baked in a cylindrical clay oven.
Recipes




Plan of Work

Report & Reflect

Results
Describe the outcomes of the lab class:
Lab class this week went fairly well. We acquired the desired outcomes of the lamb curry, rice pilaf, and naan bread but not the baked butternut squash. The squash ended up overcooked for everybody in the class, which may have been caused by the squash being cut too small, baked for too long, or too much heat. However, preparing the other three dishes went very smoothly, with few complications or mistakes encountered. We improved our time management and efficiency this week with the help of Chef Plana, who prepared the naan bread for us.
Describe how well the technique/cooking method worked.
Sauteing and stewing the lamb curry produced a flavorful, tender Indian dish. Sauteing was the main method used for cooking the lamb; the small cuts of meat made this technique a great choice to use because we did not have to worry about the exterior burning before the center of the meat was cooked. Due to the time constraint of the lab, we did not get to stew the lamb curry for as long as we planned, and the dish ended up tasting rich and spicy (but still delicious). Baking the rice pilaf worked exceptionally well, but this cooking method was not suitable for the butternut squash. The naan bread used various techniques, including dissolving, mixing, kneading, rising, and stovetop baking on a griddle; preparing naan bread is a difficult and lengthy process, but the techniques used by Chef Plana seemed to work very well and produced the desired outcomes.
Describe the sensory results of the dish;
Taste
The lamb curry had a rich taste due to the heavy amount of spices, with sweetness added by the coconut milk. The baked butternut squash offered saltiness to the dish, which perfectly balanced the sweet curry. The rice pilaf had minimal taste but gave the dish a pleasant umami taste when paired with the lamb curry.
Flavor
The lamb curry yielded warm, rich aromas and flavors of turmeric, cumin, coriander, cinnamon, and chili powder. The tenderness of the cooked meat allowed the curry sauce to be absorbed, which made the dish juicy and flavorful. We garnished the lamb curry with cilantro for additional aromas. The baked butternut squash was delicious with a primarily buttery taste, but it was unfortunately dry; the dish baked for too long and ended up burnt, but this did not affect the flavor as much as it appeared that it would. The rice pilaf had a warm mild flavor (similar to chicken-flavored ramen noodles but not as strong) that tasted amazing with the lamb curry because it lessened the strength of the heavily seasoned sauce. The naan bread had a very bland flavor, but it paired nicely with the strongly flavored curry.
Texture
The lamb curry had a nice tender texture but could have been softer if we had more time to cook it at a lower temperature. Still, the unique dish was perfectly juicy from the curry sauce. The burnt butternut squash yielded a crispy mouthfeel instead of the desired soft texture. However, the rice pilaf had the perfect fluffiness, which enhanced its mild flavor as well. The naan bread had a crispy exterior and fluffy interior, and the thinness of each piece gave a slightly chewy texture.
Appearance
Acquiring an attractive appearance was very difficult for this meal. The baked butternut squash was supposed to add color to the plate of primarily monotone dishes, but the burnt edges masked the vibrant color of the squash. By itself, the lamb curry was quite literally the opposite of visually appealing, so we decided to lay it on top of the rice pilaf and garnish it with a heavy amount of cilantro. The perfectly baked naan bread added a nice simple touch to the dish.

Evaluation of results
Explain and discuss the important outcomes using external references and citations;
The main problem we encountered in this lab class was the baked butternut squash that burned in the oven. I researched the cause of this outcome but could not find any article that explains why our baked butternut squash burnt. Each search result consisted of recipes for this dish, all of which baked butternut squash at a much higher temperature and for a longer period of time. Hence, I decided to ask ChatGPT what we may have done wrong. According to ChatGPT, "There are a few potential reasons why your baked butternut squash might have burned despite using lower heat and a shorter cooking time:
Thinly Sliced or Chopped: If the butternut squash was sliced too thinly or chopped into small pieces, it might have cooked much faster than expected, leading to burning.
Oven Discrepancies: Ovens can sometimes have temperature discrepancies, meaning the actual temperature inside the oven may be higher than what is set. An oven thermometer can help ensure the accuracy of the temperature.
Incorrect Placement: Placing the squash too close to the heating element or at the top rack where it gets direct heat might cause it to burn.
Lack of Moisture: Butternut squash can dry out quickly when baked. If it wasn’t coated with enough oil or if you didn't cover it with foil to retain moisture, it could result in burning" (2023).
Discuss the techniques that did work well. Provide an explanation of why they did work.
Sauteing the lamb curry worked great because the small cuts of meat were easy to cook until tender without burning the exterior. We used a garlic-ginger paste as the liquid when sauteing the lamb cuts, which gave the interior of the meat an evenly sweet, spicy, and salty taste. Sauteing and baking the rice pilaf produced the perfect fluffy texture, yellow color, and round flavor.
Discuss the techniques that did not work well. Provide an explanation of why they did work.
Stewing the lamb curry would have worked well if there had been adequate time for the meat to absorb the spice stock and coconut milk. The lamb curry would have turned out savory and sweeter as desired, rather than rich and moderately spicy if it stewed for longer. Baking the butternut squash did not produce the desired results; perhaps we did not pour enough melted butter on top prior to baking, or the pieces were diced too small.
Discuss the particular improvements and changes that could be implemented to improve the outcomes.
To improve the outcomes of the baked butternut squash, we could have cut the vegetables a little bit bigger and ensured there was adequate lemon juice and butter drizzled on top prior to baking.
Conclusions
Provide a concise and clear recap of the outcomes of the class.
We worked very diligently this week, which spared us time for a stress-free cleanup at the end of lab class. Many of the dishes turned out exceptionally well, but the outcomes of the baked butternut squash were not as anticipated. I met my learning objectives this week but learned additional lessons that I did not plan for.
Discuss the specific learning outcomes of the class and link them to the learning objectives that were previously identified.
My original goal for this class was to achieve the right balance of flavors for the lamb curry and to improve my time management skills, and these learning objectives were met. The lamb curry tasted great, although on the spicier side, and we worked efficiently throughout the entire class time.
Discuss additional skills and knowledge that were learned outside of the previously identified learning objectives.
I had no idea how difficult it would be to produce the desired results of the baked butternut squash. I have baked yellow squash before, so I assumed the characteristics of the two vegetables would be the same. However, butternut squash is much more firm, almost like a pumpkin. Butternut squash can easily turn out too mushy, too firm, or burnt and chewy.
Explain the potential circumstances that the newly-found skills and knowledge could be applied.
Despite being overcooked, the baked butternut squash tasted great, and I plan to prepare this dish again outside of lab class.
Detail areas that still require practice and improvement.
It seems as though something always goes wrong when preparing the side dishes. In the future, I need to work on not focusing primarily on the main dish and pay attention to all parts of the meal.
References
Healthline. Lamb 101: Nutrition Facts and Health Effects. Atli Arnarson. March 2019. https://www.healthline.com/nutrition/foods/lamb
Allrecipes. What is Cardamom and How Do You Use It? Melanie Fincher. August 2023.
The Pioneer Woman. 20 Different Types of Squash and How to Use Them. Kara Zauberman. August 2023. https://www.thepioneerwoman.com/food-cooking/meals-menus/g32054943/types-of-squash/
Chef Gourmet. Which Type of Rice to Use for Pilaf? 2023. https://chefgourmetllc.com/which-type-of-rice-to-use-for-pilaf/#:~:text=Generally%20speaking%2C%20the%20best%20type,a%20great%20option%20for%20pilaf.
India Bistro. The History of Naan Bread. 2023. https://www.seattleindiabistro.com/indian-cuisine-the-history-of-naan-bread/#:~:text=The%20flavor%20of%20naan%20is,soaking%20up%20sauces%20and%20curries.
Martha Stewart. What is a Griddle and How Do You Cook with One? Martha Stewart. 2020. https://www.marthastewart.com/7987506/what-is-griddle-how-use
OpenAI. (2023). ChatGPT [Large language model]. https://chat.openai.com
Food Network. What is Bread Flour? Jessie Sheehan. January 2022.
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