Braising:
Coq au Vin with traditional garnishes
Chicken Roulade with roasted bell pepper
Mushroom Duxelle, spinach, asparagus and barded in caul fat.
Today we had the visit of a French chef Philippe Guit. It was very difficult to understand what he was saying but just watching what he was doing I could understand much better not only how to do tournees properly but also how to braise.
Chef Philippe took his time to go around the class and he helped me to perfection my cuts and my tournes. It was very kind of him to supervise our work and teach us the proper technique.
Chef Philippe gave us a class about braising and stewing. Stewing is used for small amounts of food whereas braising is used for larger amounts of food.
Fricasse is a technique where the product will always be white in color or au blanc.
Cuisson means to cook and cuisson brassiere means to cook braising and the product can be au blanc or brown.
Braiser au brown is for a small item
braiser au blanc means no color. Examples Fricasse, Etuve and Cuisson a court bouillon.
A small amount of liquid means not enough to cover the item completely which will be submersion.
This day we cooked a traditional French dish the Coq au Vin. (Rooster in wine). We learned that the difference with a chicken is that the meat of a rooster will have less fat and therefore will need more time to tenderize than a chicken. In this case the meat was marinated since a day in advance.
We followed the steps to sauté to create a suc with the meat until brown, we caramelized mirepoix and deglazed with wine, then we added stock and the meat that we had separated. In other pan we cooked au blanc pearl onions to preserve the color and then we added to the final product. In another pan with bacon suc we created a sauce with cremini mushrooms following the same steps. suc-caramelize-deglaze-add stock-reduce-season.
Chef Brown liked my dish the meat was good and the sauce too with the added Beurre Manie for thickening.
We also created a chicken roulade that is a tenderized chicken breast that will be filled with blanched spinach, roasted pepper, blanched asparagus, shallots and mushrooms. With the help of the caul fat that looks like a net we rolled in the breast and trussed with string. Then we basted in clarified butter and created a sauce with chicken suc, we added butter and shallots to sweat added mushrooms and deglazed with port wine, then to serve we added cold butter to create emulsion in the sauce.
Chef liked my coq au vin it was good and the chicken roulade was slightly overcooked the meat dried a little.
QUIZ REVIEW:
Difference in poaching techniques:
Shallow Poaching is used for small items, where are partially covered with the liquid. The liquid then can be used to make a sauce. Liquids employed to use this technique are usually stocks.
Poaching is cooking by total immersion in a flavored liquid called court bouillon. It is used for larger items and the liquid is not used for sauce.
Thickening agents for Gumbo, and what are they made of
Gumbo is distinguished by the roux - a combination of oil or fat and flour. But while in traditional French cooking roux is a thickening agent, in Creole and Cajun cuisine it is a flavoring agent - the roux is often cooked to the point that it has almost no thickening power - just flavor power. In gumbo thickening comes from okra or file.
Okra is sliced and used in Gumbo to do the thickening.
The usual alternative thickening agent is filé, a powder made from dried sassafras leaves. Filé becomes gummy when it’s boiled, so it can’t simmer into the soup. It has to be added just before serving, or sprinkled on at the table.
How many shrimp per pound is the method used to count shrimp by size:
Jumbo Shrimp 16 to 20 per pound.
Extra Large Shrimp 21/25 per pound.
Large Shrimp 26/30 per pound.
Medium Shrimp 31/35 per pound.
Maitre’D Hotel Butter
Maître d'hôtel butter begins life as a stick of regular, unsalted butter. With a spoon or mixer, a cook creams the butter and adds chopped parsley, lemon juice, a pinch of salt and a pinch of black or white ground pepper. The mixture is then gathered into plastic wrap and formed into a log or roll. The roll is then refrigerated until firm.
To use maître d'hôtel butter, the cook simply cuts small rounds of the butter and serves it atop grilled meat or fish. As it melts, it forms a savory sauce that mixes with the meat juices, heightening the flavor of the meat and giving it richness. Leftover maître d'hôtel butter can be rewrapped and refrigerated for two or three days until needed again.
Fine Herbs.- Parsley, Tarragon, Chervil, Chives.
Methods for Tenderizing Meat: Braising, Stewing, Grilling and brining.
Pounding with a Mallot, Marinating, Rub softeners, Barding (rolling bacon on it).
HOMEWORK DUE TODAY
1. What are the differences between Braising and Stewing?
The difference is that Braising is a technique used for large items. The item is placed in a liquid that partially covers it.
Stewing is used for small items, with uniform cut pieces that are completely immersed in the liquid.
Both belong to the category of moist techniques, and are methods for tenderizing meat.
2. Develop a detailed step by step method for Braising.
• Season the meat that will be cooked.
• Separatedly place in a pan the liquid that will be used to cook the meat, (this liquid could be also be pre-seasoned with herps and sweated aromatics such as onions or shallots.)
• Place the meat in the liquid that should be sufficient to partially cover the meat.
• Allow to simmer in low heat until the meat is done.
3. Write a short 1 paragraph essay on the origins of Coq au Vin.
Coq au vin is a chicken stew with wine that has almost the same recipe as beef bourguignon, popular belief traces its origins to the time of Julius Cesar, but it was until the first quarter of the 20th Century. There is not much history behind the recipe. Although there are two myths regarding its origins, one relates the encounter of Napoleon with a peasant that cooks for him coq au vin an the other one is that when Julius Cesar conquered the region known now as France it was served Coq au Vin as tribute.
4. What is a roulade? How can it be prepared? What steps can you take to ensure a roulade will remain moist and tender?
Comes from the French word rouler “to roll”. Is a seasoned piece of meat, stuffed, then rolled over itself, and then cooked.
A roulade is prepared taking a deboned piece of meat, seasoned and stuffed with the ingredients of our preference, and then it will be rolled on itself or closed and held with cooking yard tied securely.
A roulade can be cooked in a braising method and basting the meat with the liquid will take care of the moistness it will also be a good idea to use a sauce pan to prevent the rapid evaporation of the liquids, to finish cooking it can be also placed in the oven for the remaining time.
Coq au Vin with traditional garnishes
Chicken Roulade with roasted bell pepper
Mushroom Duxelle, spinach, asparagus and barded in caul fat.
Today we had the visit of a French chef Philippe Guit. It was very difficult to understand what he was saying but just watching what he was doing I could understand much better not only how to do tournees properly but also how to braise.
Chef Philippe took his time to go around the class and he helped me to perfection my cuts and my tournes. It was very kind of him to supervise our work and teach us the proper technique.
Chef Philippe gave us a class about braising and stewing. Stewing is used for small amounts of food whereas braising is used for larger amounts of food.
Fricasse is a technique where the product will always be white in color or au blanc.
Cuisson means to cook and cuisson brassiere means to cook braising and the product can be au blanc or brown.
Braiser au brown is for a small item
braiser au blanc means no color. Examples Fricasse, Etuve and Cuisson a court bouillon.
A small amount of liquid means not enough to cover the item completely which will be submersion.
This day we cooked a traditional French dish the Coq au Vin. (Rooster in wine). We learned that the difference with a chicken is that the meat of a rooster will have less fat and therefore will need more time to tenderize than a chicken. In this case the meat was marinated since a day in advance.
We followed the steps to sauté to create a suc with the meat until brown, we caramelized mirepoix and deglazed with wine, then we added stock and the meat that we had separated. In other pan we cooked au blanc pearl onions to preserve the color and then we added to the final product. In another pan with bacon suc we created a sauce with cremini mushrooms following the same steps. suc-caramelize-deglaze-add stock-reduce-season.
Chef Brown liked my dish the meat was good and the sauce too with the added Beurre Manie for thickening.
We also created a chicken roulade that is a tenderized chicken breast that will be filled with blanched spinach, roasted pepper, blanched asparagus, shallots and mushrooms. With the help of the caul fat that looks like a net we rolled in the breast and trussed with string. Then we basted in clarified butter and created a sauce with chicken suc, we added butter and shallots to sweat added mushrooms and deglazed with port wine, then to serve we added cold butter to create emulsion in the sauce.
Chef liked my coq au vin it was good and the chicken roulade was slightly overcooked the meat dried a little.
QUIZ REVIEW:
Difference in poaching techniques:
Shallow Poaching is used for small items, where are partially covered with the liquid. The liquid then can be used to make a sauce. Liquids employed to use this technique are usually stocks.
Poaching is cooking by total immersion in a flavored liquid called court bouillon. It is used for larger items and the liquid is not used for sauce.
Thickening agents for Gumbo, and what are they made of
Gumbo is distinguished by the roux - a combination of oil or fat and flour. But while in traditional French cooking roux is a thickening agent, in Creole and Cajun cuisine it is a flavoring agent - the roux is often cooked to the point that it has almost no thickening power - just flavor power. In gumbo thickening comes from okra or file.
Okra is sliced and used in Gumbo to do the thickening.
The usual alternative thickening agent is filé, a powder made from dried sassafras leaves. Filé becomes gummy when it’s boiled, so it can’t simmer into the soup. It has to be added just before serving, or sprinkled on at the table.
How many shrimp per pound is the method used to count shrimp by size:
Jumbo Shrimp 16 to 20 per pound.
Extra Large Shrimp 21/25 per pound.
Large Shrimp 26/30 per pound.
Medium Shrimp 31/35 per pound.
Maitre’D Hotel Butter
Maître d'hôtel butter begins life as a stick of regular, unsalted butter. With a spoon or mixer, a cook creams the butter and adds chopped parsley, lemon juice, a pinch of salt and a pinch of black or white ground pepper. The mixture is then gathered into plastic wrap and formed into a log or roll. The roll is then refrigerated until firm.
To use maître d'hôtel butter, the cook simply cuts small rounds of the butter and serves it atop grilled meat or fish. As it melts, it forms a savory sauce that mixes with the meat juices, heightening the flavor of the meat and giving it richness. Leftover maître d'hôtel butter can be rewrapped and refrigerated for two or three days until needed again.
Fine Herbs.- Parsley, Tarragon, Chervil, Chives.
Methods for Tenderizing Meat: Braising, Stewing, Grilling and brining.
Pounding with a Mallot, Marinating, Rub softeners, Barding (rolling bacon on it).
HOMEWORK DUE TODAY
1. What are the differences between Braising and Stewing?
The difference is that Braising is a technique used for large items. The item is placed in a liquid that partially covers it.
Stewing is used for small items, with uniform cut pieces that are completely immersed in the liquid.
Both belong to the category of moist techniques, and are methods for tenderizing meat.
2. Develop a detailed step by step method for Braising.
• Season the meat that will be cooked.
• Separatedly place in a pan the liquid that will be used to cook the meat, (this liquid could be also be pre-seasoned with herps and sweated aromatics such as onions or shallots.)
• Place the meat in the liquid that should be sufficient to partially cover the meat.
• Allow to simmer in low heat until the meat is done.
3. Write a short 1 paragraph essay on the origins of Coq au Vin.
Coq au vin is a chicken stew with wine that has almost the same recipe as beef bourguignon, popular belief traces its origins to the time of Julius Cesar, but it was until the first quarter of the 20th Century. There is not much history behind the recipe. Although there are two myths regarding its origins, one relates the encounter of Napoleon with a peasant that cooks for him coq au vin an the other one is that when Julius Cesar conquered the region known now as France it was served Coq au Vin as tribute.
4. What is a roulade? How can it be prepared? What steps can you take to ensure a roulade will remain moist and tender?
Comes from the French word rouler “to roll”. Is a seasoned piece of meat, stuffed, then rolled over itself, and then cooked.
A roulade is prepared taking a deboned piece of meat, seasoned and stuffed with the ingredients of our preference, and then it will be rolled on itself or closed and held with cooking yard tied securely.
A roulade can be cooked in a braising method and basting the meat with the liquid will take care of the moistness it will also be a good idea to use a sauce pan to prevent the rapid evaporation of the liquids, to finish cooking it can be also placed in the oven for the remaining time.
Posts
No comments:
Post a Comment