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Week 11 Review

  • dcm0062
  • Nov 2, 2021
  • 4 min read

Updated: Nov 13, 2021

Chicken Fricassee, Broccoli Amandine, and Rice Pilaf

Menu

Chicken fricassee

Broccoli amandine

Rice pilaf

Did the cooking technique work or not?

What worked best for us during this lab was sautéing the chicken then braising it. Our chicken had a crunchy skin and a moist and succulent inside. In my opinion it was the ideal piece of the chicken. Our rice pilaf also didn't turn out very well, the rice had plenty of flavor but was over cooked. Lastly, the broccoli. I'm not entirely surer what kind of broccoli we made but what ever it was, was good. We started by boiling the broccoli, then adding it to a sauté pan for further seasoning and cooking.

Chicken Fricassee

Texture

The texture of our chicken was wonderful. It wasn't too dry but wasn't to mushy; just right. We achieved such great texture by our amazing cooking.

Taste

The taste of the chicken was spectacular. The taste of the unions really absorbed into the chicken and added that sweet taste you look for in the unions. Furthermore, the seasonings coincided to combat the sweetness from the unions.

Flavor

The flavor was terrific. The unions, chicken, and variety of seasonings all collided to create a uniform and balanced flavor that you want when cooking chicken.

Appearance

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Broccoli Amandine

Texture

The texture of our broccoli was also great. The broccoli wasn't too soft but wasn't too hard. It was right in the goldy-lock zone. Even a minute more of cooking could have jeopardized this.

Taste

The taste of the broccoli really took the cake for having the most taste. When making our broccoli we wanted it to pop the most which is what we achieved. We also added garlic and unions which contributed just the right amount of sweet and savory taste.

Flavor

The flavor of the broccoli, garlic, and unions created an amazing dish. We added just enough union and garlic to make the dish exciting but not too much to over power the broccoli which is what we didn't want.

Appearance

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Rice Pilaf

Texture

Our rice got over cooked which was disheartening. It was too sticky and way to mushy which I was not pleased with. It was almost like eating mashed potatoes.

Taste

The union took control for the most tasteful ingredient to me. It was large and in charge, but not so much that it was over powering. The rice of course has that earthy and wholesome taste I was looking for from it.

Flavor

The earthiness from the rice, sweetness from the union, and saltness from the salt all coincided to create a phenomenal dish. They all combated one another that balanced each ingredient out perfectly.

Appearance

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Why did certain techniques work or not work?

What worked very well for us was sauté and braising the chicken. During the sautéing stage we produced a uniform and crunchy skin that was wonderful. This segwayed into us braising the chicken since we were off to a great start. To keep up with the good news we braised our chicken perfectly. We retained a lot of the chicken moisture but added so much more flavor as well. The another technique I excelled at was preparing the chicken for cooking. I cut ever piece with ease and without fault. My knife was easily slicing through the joints and skin. The only technique I noticed that failed was when cooking our rice. The rices consistency and texture was mediocre but %100 undesirable. We cooked the rice for too long which gave it a very sticky and mushy texture which isn't solid. The only thing that saved our rice was the flavor profile which was great.

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What could/would you do to improve the outcomes?

Too improve the outcomes of our meal I would focus on the rice. Everything else was awesome but the rice fell short of awesome but a lot. I wouldn't cook the rice for too long which was due to me looking at the instructions which I rarely do but, this time I did. I should have been more aware and checked the rice instead of blindly following the instructions. So in the future I will remember to follow the instructions to an extent but not all the way.

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Learning Objectives Achieved

The learning objective I best achieved was fabricating the chicken for sauté. I cleaned the chicken perfectly and in no time. I believe it took me around two minutes to break down the whole chicken. Although, I finished it quickly, the quality of the cuts was still there. Every piece was perfect, not one was hacked up. I was very happy with my success here.

Other Skills Learned and Apply What I've Learned

I learned that not always following the instructions is a good thing. There are a huge variety of things that can happen with a dish that the recipe doesn't account for. For instance, I followed the recipe for the rice pilaf and it was over cooked. I should have realized the rice was being over cooked and stopped it right there but, I didn't. So, the recipe should be followed but not absolutely. I will apply this in the future when following instructions. As well, my preparation of my chicken will always be a useful tool that I will have in my back pocket.

What Needs Practice

The only things I noticed that still need practice is knowing when to not follow the instructions and my vegetable cuts. My vegetable cuts are getting better and better each week but, I am not like Gordon Ramsey yet so I still need some practice with them. This isn't saying that I'm awful at them but it is rather saying I have not yet mastered them.

Citations



August 28, 2. (n.d.). How to cut up a whole chicken. Retrieved November 04, 2021, from https://www.marthastewart.com/920455/how-cut-chicken?slide=d2800342-8d3e-4f2b-ac9c-e9d973beef36#d2800342-8d3e-4f2b-ac9c-e9d973beef36


Says:, H., Says:, C., Says:, K., & Says:, B. (2021, April 16). How to cook perfect rice on the stove. Retrieved November 04, 2021, from https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2/










 
 
 

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