Week 15 - SOUS VIDE AND BEEF

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

This week we are going to learn about making Sous vide steak, Chasseur sauce, Beer battered onion rings, and Triple Cook Fries.

List your learning objectives for the class

Understanding the sous vide cooking technique and how it can be used to cook steak to a precise temperature and texture.

Learning how to make Chasseur sauce, a classic French sauce made with mushrooms, tomatoes, and red wine, and how to adjust the flavor and consistency to personal preference.

Mastering the art of beer battered onion rings, including techniques for preparing the batter, dipping and frying the rings, and achieving the desired level of crispiness.

Learning the process of triple cooking fries, which involves boiling, frying, and frying again to create crispy and fluffy fries with a golden exterior.

Discuss your prior knowledge of the content

I am eager to learn more about making Sous vide steak, Chasseur sauce, Beer battered onion rings, and Triple Cook Fries 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

Sous vide steak is a cooking method that involves sealing the steak in a vacuum bag and cooking it in a water bath at a precise temperature for a specific amount of time. This technique allows for precise temperature control and produces tender and flavorful steak. Chasseur sauce is a classic French sauce made with mushrooms, tomatoes, and red wine, which is typically simmered and reduced to create a rich and savory flavor. Beer battered onion rings involve dipping sliced onions in a batter made with beer, flour, and seasoning, and then deep-frying until crispy and golden. Triple Cook Fries are a popular method for making French fries that involves boiling the potatoes first, then frying them once to cook the interior and a second time at a higher temperature to create a crispy exterior.

Research and discussion of dishes

For historical dishes

According to americastestkitchen.com, Sous vide cooking originated in the early 1970s in France, when Georges Pralus, a chef at the Michelin-starred restaurant Troisgros, began experimenting with the technique. It was later popularized in the 1990s by chefs such as Thomas Keller and Heston Blumenthal.

Chasseur sauce has its roots in classic French cuisine, where it was traditionally served with game meats. The term "chasseur" means "hunter" in French, and the sauce is named for its use in dishes featuring wild game.

Beer battered onion rings are believed to have originated in the United States in the early 20th century, where they became a popular bar food. The use of beer in the batter likely originated in Britain, where beer-battered fish and chips is a common dish.

Triple Cook Fries are believed to have been popularized by British chef Heston Blumenthal in the early 2000s, although the technique of double frying French fries has been used in various forms around the world for many years. The Belgian city of Namur is often credited with inventing the French fry in the late 17th century.

For cooking methods

Sous vide steak: The steak is sealed in a vacuum bag and cooked in a water bath at a precise temperature for a specific amount of time. The water temperature is typically set to the desired internal temperature of the steak, and the steak is cooked for several hours to achieve the desired texture and doneness.

Chasseur sauce: The sauce is typically made by sautéing mushrooms and shallots in butter, adding diced tomatoes and cooking until the liquid has reduced, then deglazing the pan with red wine and adding chicken or beef stock. The sauce is then simmered until it reaches the desired consistency, and herbs and seasonings may be added to taste.

Beer battered onion rings: Sliced onions are dipped in a batter made from beer, flour, baking powder, salt, and pepper, then deep-fried in hot oil until crispy and golden brown.

Triple Cook Fries: The potatoes are first boiled until they are partially cooked, then cooled and cut into French fry shapes. The fries are then deep-fried once at a lower temperature to cook the interior, removed from the oil and allowed to cool, and then fried again at a higher temperature to create a crispy exterior. The fries are then seasoned to taste.

Dish/method variations

Sous vide steak:

• Using different cuts of meat, such as ribeye, filet mignon, or flank steak.

• Adding herbs or spices to the vacuum bag or marinade to infuse additional flavor.

• Searing the steak on a hot grill or in a cast-iron skillet after cooking sous vide to create a flavorful crust.

Chasseur sauce:

• Using different types of mushrooms, such as cremini or shiitake, or adding other vegetables such as carrots or celery.

• Adjusting the amount of red wine or stock to achieve the desired consistency and flavor.

• Adding cream or butter to create a richer sauce.

Beer battered onion rings:

• Using different types of beer or other carbonated beverages in the batter, such as soda water or hard cider.

• Adding different seasonings or spices to the batter, such as cayenne pepper or garlic powder.

• Using different types of onions, such as sweet onions or red onions.

Triple Cook Fries:

• Using different types of potatoes, such as Russet or Yukon Gold.

• Experimenting with different frying temperatures and times to achieve the desired level of crispiness.

• Adding different seasonings to the fries, such as rosemary or paprika.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

First, we started making Sous vide steak, the first step was to season the steak with salt and pepper. Then we vacuumed to seal the steak and cooked it in the sous vide machine for about 30 minutes. After that, we took the steak out and seared it with butter. For Chasseur sauce, we sautéed shallots, garlic, and mushrooms in butter, then we deglazed the pan with white wine and added in beef broth and tomatoes. We let the sauce simmer until it thickened, then we seasoned it with salt, pepper, and thyme. Next, we made onion rings by mixing flour, cornstarch, baking powder, and beering to make a batter. We dipped onion rings in the batter and deep fry until golden brown. For the fries, we first blanched the cut potatoes in hot oil, then fried them at a lower temperature until cooked through. Finally, we fried the potatoes a third time at a high temperature until crispy and golden brown.

Describe the sensory results of the dish

Sous vide steak has a tender and juicy texture due to the precise cooking method. It has a rich, meaty flavor with a hint of seasoning that enhances the natural flavor of the steak. The appearance of Sous vide steak is perfectly cooked with a beautiful pink center and a nicely seared exterior.

Chasseur sauce has a savory and slightly tangy flavor from the combination of shallots, garlic, mushrooms, white wine, and tomatoes. It has a smooth texture with small bits of mushrooms and herbs. The appearance of Chasseur sauce is a deep brown color with a slightly thick consistency.

Beer-battered onion rings have a crispy and crunchy texture due to the beer batter coating. The onions inside are soft and sweet, creating a perfect contrast in texture. They have a slightly salty and savory flavor from the batter, which complements the sweetness of the onions. The appearance of onion rings are golden brown and crispy on the outside and white on the inside.

Triple Cook Fries have a crispy exterior and a soft and fluffy interior. The texture of fries is notably different from regular fries due to the triple-cooking method. They have a slightly nutty and savory flavor from the oil used for frying. Its appearance is a golden brown color with a slightly irregular shape, which gives them a rustic appearance.

Evaluation of results

Discuss the techniques that did work well

It seems like we did an excellent job preparing the Sous vide steak, Chasseur sauce, beer battered onion rings, and triple cooked fries. The process of vacuum sealing the steak and cooking it sous vide ensured that the meat was cooked to the perfect temperature, resulting in a juicy and tender texture.

Additionally, searing the steak with butter added an extra layer of flavor and created a delicious crust on the outside. The Chasseur sauce sounds flavorful and well-balanced, with the white wine and beef broth adding depth to the dish. The onion rings and fries both have a crispy texture and are cooked to perfection with the triple-cooking method.

Conclusions

In conclusion, making Sous vide steak, Chasseur sauce, beer battered onion rings, and triple cooked fries in class was a great learning experience. Each step in the process required attention to detail and precise execution, which helped us develop essential culinary skills. By following the recipe carefully, we were able to create a meal with a variety of textures and flavors that complemented each other well. It was also a fun and rewarding experience to work together as a team to create a delicious dish. Overall, it was an excellent opportunity to learn new techniques and put our culinary skills to the test.