top of page
Search

Week 12 Review

  • dcm0062
  • Nov 9, 2021
  • 4 min read

Updated: Nov 13, 2021

Stewing and Lamb

Cooking Technique

I think our cooking technique for this worked very well. We were efficient and and effective when making our dishes. We made some adjustments to the recipes which benefited the dishes very much. So overall the cooking techniques we implemented worked flawlessly.

Dishes Review (Taste, Texture, Flavor, Appearance)

Lamb Curry

The lamb curry turned out great. The texture of the curry was consistent, fluid, and congruent. This is exactly what I was trying to achieve when making the dish so I was happy. The taste of the lamb stuck out to me the most. It added that classic lamb taste that is rural and earthy which I love. Of course the curry's taste was extremely prominent, this kinda makes the dish, LOL. The overall flavor of the dish was awesome. The lamb combined great with the curry, the curry added wonderful flavor explosion that was mellowed out from the earthiness of the lamb.

ree

Baked Butternut Squash

The squashes texture was firm and squashy but it didn't lean one way to much which was perfect. The taste of the squash took the cake as the most abundant taste of any ingredient. It contributed a refreshing and wholesome taste that was much needed with the rest of the dishes. The flavor for our squash was solid. We didn't add many ingredients to it other than a tiny bit of salt and oil. We did this so that it could combat the salt in the other dishes.

Vegetable Biryani

The texture of our biryani was very mediocre, the rice wasn't undercooked but was a tad bit over cooked. The rice was fairly sticky but luckily it didn't affect the overall flavor. The taste of the tomatoes really popped out to me in this dish. They stuck out since the acidness in the fruit. Along with the tomatoes, the garlic stuck out a bunch to me, since was do to me using a ton of garlic for the dish. The flavor of the dish was consistent and delicious. All the ingredients mashed together combatted one another to maintain a balanced flavor. The dish wasn't to salty but wasn't to sweet, wasn't to flavorful wasn't to plane.

ree

Why did certain techniques work or not work?

Sauté our lamb to allow it to brown worked very well for us. We created a consistent and uniform brown bark of every piece of lamb. We didn't allow the lamb to over cook or under cook, it was right in the middle. Baking our squash also worked very efficiently for us this week. We obtained a great color without drying the squash out. The only technique I think we failed at was cooking the rice. We over cooked the rice by a little which was undesirable but it didn't ruin it luckily. When serving the rice we noticed that some of the rice got burned on the bottom of the pot.

ree

ree











What could/would you do to improve the outcomes?

To improve our dishes for this weeks lab I would take the rice off the burner quicker. I should have noticed that it was being over cooked but I got side tracked with the other dishes. We over cooked our rice by a little bit but our rice was still good. So, I am curious to see how much better it would have been if we didn't over cook it. So, in the future I will pay more attention to the rice so it doesn't get over cooked.

Learning Objectives

We achieved stewing the best this week. We closely monitored the lamb when it was stewing to make sure it was perfect and it was. We had a slow simmer the entire time; we had it in a perfect spot. This allowed our lamb to be tender as can be and extremely flavorful. I couldn't have been more happy with our results from stewing.

Apply What I Have Learned

Our rice got over cooked do to me getting side tracked by the other dishes. So, in the future I am going to try to keep everything running smoothly so that I don't get overwhelmed. I honestly just completely forgot about the rice for a little bit and it got over cooked. This was a good mistake to make so that I will be more conscious about all the dishes I am cooking rather than a couple of them.

What Do I Need to 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



December 1st, 2. (2021, June 22). 7 habits of Highly Effective Kitchen Managers. Retrieved November 13, 2021, from https://online.jwu.edu/blog/hospitality-habits-of-kitchen-managers


Kitchen, T. (2012, May 15). The perfect pot of rice. Retrieved November 13, 2021, from https://www.bonappetit.com/recipe/the-perfect-pot-of-rice


Singh, D. (2020, June 17). Kitchen management: Manage your restaurant kitchen effectively. Retrieved November 13, 2021, from https://limetray.com/blog/restaurant-kitchen-management/


 
 
 

Recent Posts

See All

Comments

bottom of page