Week 10 - BROILING AND SEAFOOD

List the method of cookery and dishes to be covered in class

This week we are going to learn about making broiled seabass, Hollandaise sauce and grilled vegetable skewers.

List your learning objectives for the class

Understanding the basic cooking techniques: Broiling, grilling, and making a sauce are fundamental cooking techniques that we can learn in class. We will learn how to cook fish, vegetables, and make a sauce that complements the dish.

Developing culinary skills: We can develop their culinary skills by practicing how to prepare and cook seafood and create a sauce from scratch. We can also learn how to handle a grill or broiler, select quality ingredients, and present a dish attractively.

Enhancing flavor combinations: By creating a dish with fish, vegetables, and sauce, we can explore how different flavors and textures can complement or contrast with each other. We will learn how to balance the acidity, saltiness, sweetness, and richness of the dish.

Discuss your prior knowledge of the content

I am eager to learn more about making broiled seabass, Hollandaise sauce, and grilled vegetable skewers in our class. Even though I have no prior experience with these dishes, it's an excellent opportunity to gain new cooking skills and expand my culinary knowledge. With the guidance of our chefs and the support of my partners, I can discover the techniques and ingredients that go into making these dishes, and develop my own unique approach to cooking them.

Background Information

Research and discussion of method of cooking

Broiled seabass is typically cooked by placing the fish fillets under a broiler for a few minutes until they are cooked through and slightly charred on the surface. Hollandaise sauce is a rich and creamy sauce made by whisking together egg yolks, lemon juice, and melted butter over low heat. Grilled vegetable skewers are typically made by marinating vegetables in oil and seasoning, then threading them onto skewers and grilling them until they are tender and slightly charred.

Research and discussion of dishes

For historical dishes

According to priceonomics.com, the history and origin of broiled seabass is not very clear, as it is a cooking method that has been used for many types of fish for centuries. However, broiling as a cooking technique dates back to ancient times, when people used fire to cook food. Broiled fish has been a staple in many coastal cultures, and it is a popular way of preparing fish in Mediterranean, Asian, and South American cuisines.

Hollandaise sauce is a classic French sauce that has been popular since the 17th century. Its exact origin is not clear, but it is believed to have originated in Holland and was called "sauce Isigny" or "sauce française" before being named "Hollandaise". It was first mentioned in French culinary literature in the early 18th century and has been a staple of French cuisine ever since.

Referring to Britannica.com, it is believed that skewered and grilled meats and vegetables originated in the Middle East and Central Asia, where they were cooked over open flames on skewers. The practice of grilling vegetables on skewers is popular in many countries, such as Japan, Korea, and Turkey, where they are known as yakitori, bulgogi, and shish kebab, respectively.

For cooking methods

Broiled seabass is a cooking method that allows the fish to cook quickly and evenly. It involves placing the fish fillets on a broiler pan, which is then placed under a broiler, or grill, for a few minutes until the fish is cooked through and slightly charred on the surface. The high heat of the broiler creates a crispy exterior while keeping the fish moist and tender on the inside.

Hollandaise sauce, a classic French sauce, is a rich and creamy sauce that requires a bit of technique to perfect. It is made by whisking together egg yolks, lemon juice, and melted butter over low heat until the mixture thickens and becomes smooth. The key to making a great Hollandaise sauce is to ensure that the egg yolks are cooked slowly and gently over low heat, so that they don't curdle or scramble.

Grilled vegetable skewers are a delicious and healthy way to enjoy vegetables. To make them, vegetables are typically cut into bite-sized pieces and then marinated in oil, vinegar, and seasonings to infuse them with flavor. The marinated vegetables are then threaded onto skewers and grilled until they are tender and slightly charred on the outside. This cooking method allows the vegetables to retain their natural sweetness and flavor, while also adding smoky notes from the grill.

Dish/method variations

There are many variations of broiled seabass that can be made by changing the seasonings or cooking method. For example, some people like to broil their seabass with a simple lemon and herb seasoning, while others prefer to use a spicy marinade or a coating of breadcrumbs. Seabass can also be grilled, baked, or pan-fried to create different textures and flavors.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

Instead of broiling the seabass as in the recipe, we did it with flounder. We started to fillet the fish as well as skin it off after being guided by the chef. Our group did a pretty good job with this step even though it was our first time filleting fish. Once the fillets were done, we put them on an ice tray to preserve the freshness of the fish. Next, we seasoned it with clarified butter, salt and pepper. Put the fish in the oven for about 10-15 minutes and the broiled flounder was done.

For the Hollandaise sauce, we first melt the butter in a small saucepan over low heat and added some crushed white peppercorns. Then we whisked together the egg yolks and lemon juice in a heatproof bowl until they are combined and slightly frothy.

We placed the bowl over a pan, making sure that the bottom of the bowl did not touch the butter. We continued to whisk the egg yolk mixture vigorously as it heated up, until it thickened and became smooth. Then we slowly poured the melted butter into the egg yolk mixture in a thin stream, whisking constantly, until the mixture was smooth and thickened. Once all of the butter had been added, we seasoned the Hollandaise sauce with salt and cayenne pepper.

Finally, we finished with the grilled vegetable skewers. We cut the red bell peppers, onions, mushrooms, broccoli, cauliflowers, and zucchini into bite-sized pieces that are roughly the same size so that they would be cooked evenly. We seasoned the vegetable with vinegar, vegetable oil, chopped garlic, salt, and pepper. Then we threaded the vegetables onto skewers, alternating between different types of vegetables. We soaked the skewers in water for at least 30 minutes before grilling to prevent them from burning. Then we placed the skewers on the grill, and cooked for 8-10 minutes, turning occasionally, until the vegetables were tender and lightly charred.

Describe the sensory results of the dish

Broiled flounder has a delicate and mild flavor that is slightly sweet and nutty. When cooked properly, the fish is moist and tender, with a slightly crispy exterior. The broiling technique enhances the natural flavor of the fish, making it a delicious dish.

Hollandaise sauce has a rich, buttery flavor that is slightly tangy and acidic from the addition of lemon juice. The sauce is velvety smooth and creamy, with a texture that is light and airy. The sauce adds a luxurious and indulgent touch to the dish, and pairs especially well with the broiled fish.

Grilled vegetable skewers have a smoky, charred flavor that is sweet and savory. The grilling technique caramelizes the natural sugars in the vegetables, bringing out their sweetness and enhancing their natural flavors. The vegetables are tender and juicy, with a satisfying crunch that makes them a great addition to the meal. The combination of different vegetables on the skewers provides a variety of textures and flavors, making it a versatile and flavorful side dish.

Evaluation of results

Discuss the techniques that did work well

The cooking techniques that we executed well include filleting and seasoning the flounder before broiling it in the oven, as well as preserving its freshness by placing it on ice. The Hollandaise sauce was also made correctly by melting the butter, whisking the egg yolks and lemon juice until frothy, and slowly pouring the melted butter while continuously whisking to achieve a smooth and thick texture. The use of vinegar, vegetable oil, garlic, salt, and pepper to season the grilled vegetable skewers was also done well, as well as soaking the skewers in water before grilling to prevent burning. The vegetables were cooked evenly and tender with a lightly charred taste.

Discuss the techniques that did not work well

Fortunately, this time there were no methods that we did not do well.

Conclusions

Overall, this cooking class was a great success, as we were able to learn and execute various cooking techniques. Our group did an excellent job filleting and seasoning the flounder, resulting in a perfectly broiled dish. The Hollandaise sauce turned out to be rich and creamy, thanks to the gradual addition of butter and precise seasoning. The grilled vegetable skewers were also a hit, as the vegetables were cooked to perfection and bursting with flavor. In conclusion, the class was an enjoyable and informative experience, and we all left feeling confident in our abilities to replicate the dishes at home.