Week 6
- dcm0062
- Sep 20, 2021
- 4 min read
Updated: Sep 22, 2021
Frying and Poultry
Overview
Prior Knowledge
I'm really excited for this weeks lab because I consider myself a pro when it comes to frying things. That's one of the many wonderful things that comes with being born in the best place in the world; The South. I have been frying everything imaginable since I was knee high to a grass hopper. Furthermore, my knowledge on how to break down a chicken is very advanced, so I am expecting to do very well on that subject as well. I think I will have a lot of success durning this lab and am excited to get after on Wednesday.
Learning Objectives
Identify the structure and composition of poultry.
Prepare poultry for cooking using deep and shallow frying
Demonstrate an understanding of the principles of plate presentation
Menu
Pan-fried Chicken
Ratatouille
Dauphinoise Potatoes
Method of Cooking
For this week we will be conducting two of the four methods of frying; pan fry and deep fry. A pan fry consist of frying something in a pan with vegetable oil or fat and the ingredient isn't fully submerged. Deep frying something is normally conducted in a pot and the ingredient is completely submerges in oil or fat. As well, we will utilize baking for the dauphinoise potatoes.
In-depth Description of Cooking
Pan-Fried Chicken
For the chicken, we will be frying it in a pan by using oil. Before hand we will season our flour, create on buttermilk wash, and then put it in the pan to let the magic happen. Once the chicken is cook we will begin to create a wonderful gravy that will complement the chicken nicely.
Ratatouille
For this dish we will be sautéing vegetables in a pan which requires a deglaze and a lubricant. This will allow for the vegetables to obtain a good outside char without completely burning them.
Dauphinoise Potatoes
We will be simmering cream, milk, and garlic to allow for flavor extraction at first. We will then add the potatoes and bring them to simmer as well. The name of the game with this dish is SIMMERING. Once the simmering is complete we will move to the final step which is placing oven to bake.
Research of Dishes
Origin and History
Pan-fried Chicken
The history of fried chicken is a confusing one but, it is most regarded as originating from the South as it should; we do it the best. In the 17th century slaves used to cook fried chicken provided by their Scottish holders. This is how fried chicken transformed into what the South is so proud about to this day. Ever since then people have been putting their own twist to it but the recipe stays merely the same.
Ratatouille
Ratatouille is a classic French dish that is believed to have originated in the 18th century. Peasants used to craft this wonderful dish due to its simplicity and cost. This dish is a rather simple one and very cheap to make which is why peasants loved it so much. They would use scraps from their harvest to create this delicacy.
Dauphinoise Potatoes
Dauphinoise Potatoes (Gratin Dauphinoise) are credited to originate in Southern France. The first recorded recipe for Dauphinoise Potatoes comes from a recipe book from 1788. This recipe was believed to be served to municipal officials at a dinner party in the city of Gap.
Variations
Pan-fried Chicken
Pan-fried chicken can be made extremely different ways. There is no wrong or right way to pan fry chicken. It can be conducted in a variety of oils and fats. As well, it can include any form of seasoning and battering methods. Due to this, the variations are largely up for grabs, anyone one person can have a "secret" trick to making the worlds best pan-fried chicken.
Ratatouille
Ratatouille is very similar to pan-friend chicken in the way that theres not one direct way to go about cooking it. You can add a large variety of ingredients to make this dish and anybody can put their own spin on it. This a reason why it was so common among peasants in France during the 18th century. All that matters in a variation of Ratatouille is the cooking method, technique, and style.
Dauphinoise Potatoes
The general recipe for Dauphinoise Potatoes is rather consistent throughout most recipes I have seen. But, of course there are many ways you can change it. Small ingredients, like different seasonings and large varieties of potatoes are ways you can change this iconic dish.
Recipes
Plan of Work
Plate Representation
Citations
Philosokitchen.com, F. (2021, April 27). DAUPHINOISE potatoes recipe - FRENCH POTATOES au GRATIN RECIPE. Retrieved September 20, 2021, from https://philosokitchen.com/dauphinoise-potatoes-au-gratin/
Stradley, L. (2019, May 29). Ratatouille recipe and history. Retrieved September 20, 2021, from https://whatscookingamerica.net/soup/provencal-ratatouille.htm#:~:text=Ratatouille%20is%20a%20classic%20Provencal%20French%20vegetable%20stew%20recipe.&text=Originating%20in%20the%2018th%20Century,to%20eat%20from%20the%20garden.
The surprising origin of fried chicken. (n.d.). Retrieved September 20, 2021, from https://www.bbc.com/travel/article/20201012-the-surprising-origin-of-fried-chicken
Labensky, S. R., Martel, P. A., & Hause, A. M. (441.). On Cooking: A Textbook of Culinary Fundamentals, 6/e. Retrieved from https://platform.virdocs.com/r/s/0/doc/395669/sp/17708110/mi/59020148?cfi=%2F4%2F2%5BP7001015078000000000000000009544%5D%2F18%5BP7001015078000000000000000009693%5D%2F18%5BP70010150780000000000000000096C1%5D%2F4%5BP700101507800000000000000002CCC7%5D%2F2%5BP700101507800000000000000002CCC8%5D%2F2%5BP700101507800000000000000002CCC9%5D%2C%2F3%3A22%2C%2F3%3A22&menu=search&q=ratatouille
Labensky, S. R., Martel, P. A., & Hause, A. M. (643). On Cooking: A Textbook of Culinary Fundamentals, 6/e. Retrieved from https://platform.virdocs.com/r/s/0/doc/395669/sp/17708110/mi/59020148?cfi=%2F4%2F2%5BP7001015078000000000000000009544%5D%2F18%5BP7001015078000000000000000009693%5D%2F18%5BP70010150780000000000000000096C1%5D%2F4%5BP700101507800000000000000002CCC7%5D%2F2%5BP700101507800000000000000002CCC8%5D%2F2%5BP700101507800000000000000002CCC9%5D%2C%2F3%3A22%2C%2F3%3A22&menu=search&q=ratatouille
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