Week 13 - BRAISING

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

This week we are going to learn about making Chicken Fricassee, Broccoli Amandine, and Rice Pilaf.

List your learning objectives for the class

Learning basic cooking techniques: We can learn and practice basic cooking techniques such as sautéing, braising, blanching, and toasting. These techniques can be applied to a wide variety of recipes and can help us build a foundation for future cooking endeavors.

Understanding flavor profiles: By working with different ingredients and seasonings, we can learn how to balance flavors and create a well-rounded dish. We can also learn how different ingredients work together to create a cohesive flavor profile.

Learning about food presentation: Presentation is an important aspect of cooking, and we can learn how to plate and present our dishes in an appealing way. This can include techniques such as garnishing, layering, and arranging.

Discuss your prior knowledge of the content

I am eager to learn more about making Chicken Fricassee, Broccoli Amandine, and Rice Pilaf 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

Chicken Fricassee is a classic French dish that involves braising chicken in white wine and chicken broth with vegetables, such as onions and mushrooms, until it becomes tender and flavorful. The sauce is then thickened with flour and finished with cream and butter. Broccoli Amandine is a simple yet elegant side dish that involves blanching broccoli and then sautéing it with butter and toasted almonds until the almonds are golden brown and the broccoli is tender. Rice Pilaf is a versatile rice dish that involves toasting the rice in butter or oil before cooking it with chicken or vegetable broth and aromatics, such as onions and garlic.

Research and discussion of dishes

For historical dishes

According to quick-german-recipes.com, Chicken Fricassee is a French dish that originated in the Middle Ages. Over time, the dish evolved to include various vegetables and seasonings, and it remains a popular French comfort food today.

Broccoli Amandine is a variation of a classic French dish called "haricots verts amandine," which translates to "green beans with almonds." The dish originated in the late 19th or early 20th century in France and quickly became popular in the United States, where it was adapted to use broccoli instead of green beans.

Referring to munchery.com, Rice Pilaf is a dish that has roots in the Middle East and Central Asia, where rice has been a staple food for centuries. The dish was brought to the Indian subcontinent by Muslim traders, where it was adapted to include spices such as saffron and cardamom. From there, it spread to the Mediterranean region and eventually to Europe, where it became a popular side dish.

For cooking methods

To prepare Chicken Fricassee, begin by browning chicken pieces in butter in a large skillet or Dutch oven until they are golden brown on all sides. Remove the chicken and set it aside, then add diced onions, carrots, and mushrooms to the same skillet and sauté them until they are softened. Add white wine and chicken broth to the skillet along with herbs like thyme and bay leaves, and bring the mixture to a simmer. Add the chicken back to the skillet and let it cook in the sauce until it is tender and cooked through.

For Broccoli Amandine, start by blanching the broccoli in boiling water until it is tender but still slightly crisp. Drain the broccoli and set it aside, then melt butter in a skillet over medium heat. Add minced garlic to the skillet and sauté until it is fragrant, then add the cooked broccoli and toss it to coat it in the garlic butter. Finally, toast sliced almonds in the skillet until they are golden brown, and sprinkle them over the broccoli before serving.

To make Rice Pilaf, start by sautéing diced onion and minced garlic in a saucepan until they are softened. Add long-grain rice to the pan and sauté until it is lightly toasted, then add chicken broth and a pinch of spices like cumin and coriander. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice cook until all the liquid is absorbed and the rice is tender and fluffy. Fluff the rice with a fork before serving.

Dish/method variations

Chicken Fricassee: Some recipes may use different vegetables such as celery, bell peppers, or leeks, and some may include additional seasonings like paprika, mustard, or tarragon.

Broccoli Amandine: Instead of almonds, some variations of Broccoli Amandine may use other nuts like pecans or walnuts. Some recipes may also include additional ingredients such as lemon juice, Parmesan cheese, or breadcrumbs to add extra flavor and texture.

Rice Pilaf: There are many different types of rice that can be used to make Rice Pilaf, such as basmati, jasmine, or Arborio rice.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

Breaking down the chicken might be the hardest job of the week as we need to cut the chicken down into 4 pieces. We also removed all the unnecessary fat away from the chicken so the meat would be clean and tender. The braising was not very difficult as we only season the chicken after cutting it down then we braised it with many other ingredients inside the sachets. When the chicken was cooked, we used a cap to remove all the bones and sachets, leaving behind just the liquid of the sauce. Then we whisked the sauce with butter, egg yolk, and heavy cream in the high flame until it was firm and ready to be served. The Broccoli Amandine was blanched and sauteed with olive oil, garlic, and almond just in time when the sauce was ready. The Rice Pilaf was put inside the oven and it well absorbed the flavor from all the ingredients.

Describe the sensory results of the dish

Chicken Fricassee is a rich and flavorful dish that features tender chicken in a creamy sauce. The sauce is savory with a slight tang from the addition of white wine and heavy cream. The chicken itself is juicy and tender, falling apart easily with a fork.

The broccoli is tender yet crisp, providing a nice textural contrast to the soft chicken and rice. The almonds add a crunchy texture and nutty flavor to the dish, while the butter gives it a rich and indulgent taste.

Rice Pilaf is a fluffy and flavorful dish that has a slightly herbal flavor from the addition of cinnamon, cardamom, saffron, and cloves. The rice pilaf is a perfect accompaniment to the Chicken Fricassee, absorbing the rich and creamy sauce and adding a mild, neutral flavor to the dish.

The golden-brown chicken, creamy sauce, bright green broccoli, and fluffy white rice make for an attractive and appetizing presentation. The combination of flavors and textures in each dish work together harmoniously to create a delicious and well-rounded meal.

Evaluation of results

Discuss the techniques that did work well

The techniques that we executed well in preparing the Chicken Fricassee, Broccoli Amandine, and Rice Pilaf include breaking down the chicken to ensure that the meat was clean and tender by removing unnecessary fat, seasoning the chicken before braising it with other ingredients in sachets, removing the bones and sachets after cooking, whisking the sauce with butter, egg yolk, and heavy cream until it was firm and ready to be served, blanching and sauteing the Broccoli Amandine with olive oil, garlic, and almond just in time for when the sauce was ready, and putting the Rice Pilaf inside the oven to absorb the flavors from all the ingredients. These techniques contributed to a well-coordinated and delicious meal.

Conclusions

In conclusion, making Chicken Fricassee, Broccoli Amandine, and Rice Pilaf is a great way to learn and practice fundamental cooking techniques. These dishes require different preparation methods, which include sautéing, braising, and blanching, giving us the opportunity to hone our skills in the kitchen. Furthermore, the use of simple and readily available ingredients means that these dishes can easily be replicated at home, allowing us to continue practicing and honing our skills outside of class.