Week 4 - CLEAR SOUPS

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

This week we are going to learn about making a clear soup, specifically beef consomme and risotto.

List your learning objectives for the class

Understanding the basic techniques for making a clear consomme, including the importance of proper clarification and the use of ingredients such as beef broth, vegetables, and egg whites.

Learning the different methods for preparing and cooking risotto, including the use of different types of rice and the proper technique for adding liquid and stirring.

Developing an understanding of the flavors and ingredients that complement the consomme and risotto dishes and how to plate them to make them visually appealing.

Discuss your prior knowledge of the content

I have no experience making beef consomme and risotto, so this class is an excellent opportunity to learn about these dishes and gain hands-on experience in preparing them. I will have the chance to learn the techniques and methods used to make a clear and flavorful consomme, as well as how to cook risotto to a perfect consistency. Also, I will learn about the ingredients and flavor profiles that complement these dishes. This class is a great way to gain knowledge and develop skills in these traditional dishes, and also a chance to discover the unique and delicious taste of beef consomme and risotto.

Background Information

Research and discussion of method of cooking

Referring to my research, beef consomme and risotto are two traditional dishes that are made using different cooking methods. Consomme is made by first preparing a beef broth, which is then clarified by adding egg whites, which coagulate and trap any impurities, giving the consomme its clear appearance. The broth is then simmered and strained, resulting in a clear and flavorful soup. Risotto, on the other hand, is made by cooking Arborio rice in a small amount of liquid, typically chicken or beef broth, and usually flavored with ingredients such as onion, butter, and Parmesan cheese. The rice is cooked slowly, stirring frequently, which releases the starch and creates a creamy texture. Both dishes require precise timing, temperature, and attention to detail to achieve the desired final result.

Research and discussion of dishes

For historical dishes

According to Forknplate.com, beef consomme is a classic French dish that has a long history dating back to medieval Europe. The origins of consommé can be traced back to the 14th century when it was considered a luxury dish. It was first made by the French and it was used to serve as a clear soup, typically served before a main course. During the 19th century, consomme became a popular dish in the United States and Europe, and it was often served in fancy restaurants.

Risotto, on the other hand, has its origins in Northern Italy. It is a traditional dish from the region of Lombardy, where it is made with Arborio rice. Risotto has been around for centuries and it was a staple for farmers and common people, as it was a cheap and easy way to feed a family. The dish has evolved over time and it can be found in various forms and with different ingredients. Today, it is a popular dish worldwide, and it is considered a classic of Italian cuisine.

For cooking methods

According to Yourguardianchef.com, risotto is a traditional Italian dish made from Arborio rice, a short-grain rice that is high in starch. The cooking method for risotto involves sautéing onions or shallots in butter or olive oil until they are translucent, then adding the rice and stirring until it is well coated. White wine is then added and stirred until it is absorbed, followed by the addition of broth or stock, usually a little at a time, and stirring constantly. The risotto is cooked until the rice is tender and creamy, and Parmesan cheese is usually added at the end. The key to making a good risotto is to constantly stir it while it cooks and add the liquid slowly to ensure that the rice cooks evenly.

Additionally, beef consomme is a clear soup made from a rich beef broth and typically includes vegetables, herbs, and sometimes egg whites. The cooking method for beef consomme starts with preparing a flavorful beef broth by simmering beef bones, vegetables, and herbs in water for several hours. Once the broth is made, it is then clarified by adding finely ground beef or a mixture of ground beef, egg whites, and seasonings. This mixture is then simmered until it forms a raft on top of the broth, which is removed and discarded, leaving the clarified broth. The consomme is then seasoned with salt and pepper to taste and can be served hot or chilled.

Dish/method variations

Beef consomme can have variations such as adding diced vegetables, like carrots and celery, or diced meats such as beef or chicken. It can also be flavored with herbs like thyme, parsley, and bay leaf. One popular variation is the "Consommé Royale" which is beef consomme with the addition of pureed or finely diced vegetables or meats, and sometimes even with a poached egg on top.

Similarly, Risotto also has many variations depending on the region or cook preferences. Popular variations include using different types of meats such as chicken, pork, or seafood, or different types of vegetables such as mushrooms, peas, or asparagus. One popular variation is "Risotto alla Milanese" which is risotto cooked with saffron, butter and parmesan cheese.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

For the beef consomme, we finished it pretty smoothly. The preparation was carried out with precision and ease. We began by gathering all the necessary ingredients and measuring them out, then mixing them in a pot, including mirepoix, egg whites, egg shells, tomatoes, and ground beef. We also tried our hand at onion brûlée and sachet for the first time, and managed to do so successfully. The beef stock was then added to the mixture, along with the onion brûlée and sachet, and the pot was brought to a gentle boil. To ensure clarity in the soup, we refrained from stirring the boiling mixture and instead gently stirred the bottom. After letting it cook for another 45 minutes, the soup was strained to remove any impurities, resulting in a clear crystal broth. Finally, we finished the dish by garnishing it with oyster mushrooms.

Otherwise, the process of making risotto was not that straightforward as we expected. After the mise en place, we started the cooking step immediately. We first added the butter, onion, then rice and white wine. Stirring was all matter in this dish which we had to stir the rice with mushroom, saffron, and stock constantly. It took about 20 to 25 minute just to make sure the rice was not undercook. Finally, after a lot of hard work, our risotto was also perfectly finished after seasoning little salt and white pepper along with lots of parmesan cheese.

Describe the sensory results of the dish

Taste: The taste of beef consomme is delicate and savory, with a deep, rich flavor of beef. Risotto made with chicken stock, mushrooms, saffron, and parmesan cheese is a rich and flavorful dish. The chicken stock provides a base of savory flavor, while the mushrooms add earthy depth. The delicate, floral notes of saffron contribute to the dish's overall taste, lending it a unique, slightly sweet and pungent flavor. Finally, the parmesan cheese adds a nutty, salty flavor.

Flavor: Beef consommé has a deep, savory flavor along with aromatics of mirepoix such as onions, carrots, and celery. The savory flavor of beef consommé comes from the natural taste of the beef stock and is further enhanced by the aromatic vegetables used. The soup is well-balanced and not too salty, with a rich, meaty flavor that is satisfying and warming. Also, risotto's overall flavor is creamy and slightly al dente with a harmonious blend of savory, earthy, and slightly sweet notes. The aroma of this risotto is warm and comforting, with hints of earthy mushrooms, nutty cheese, and fragrant saffron.

Texture: Beef consommé has a clear, smooth and silky texture. It is delicate and velvety, with a slight viscosity that makes it easy to drink or spoon. There is no solid particles or chunks of meat or vegetables, giving it a clean and refined texture. Risotto is creamy and tender, with a slight al dente bite from the rice. The dish is smooth and velvety, with a harmonious blend of creamy and slightly chewy textures. The creamy texture comes from the starch released by the rice as it cooks, which combines with the stock and cheese to create a silky consistency. The mushrooms add a meaty texture to the dish, while parmesan cheese helps to thicken the sauce.

Appearance: Beef consommé is a clear, thin soup that appears bright and translucent in the bowl. The surface of the soup has a small amount of fat from the beef. When garnished with oyster mushrooms, the appearance of the dish becomes more dynamic and visually appealing. While the risotto has a creamy, yellowish appearance, with flecks of mushrooms and bits of cheese scattered throughout. The saffron contributes a delicate yellow hue and the mushrooms are evenly distributed throughout the dish, adding texture to the creamy rice.

Evaluation of results

Discuss the techniques that did work well

In preparing the beef consomme, the method we used was effective and efficient. Our team was able to gather all the necessary ingredients and measure them precisely, ensuring that the final dish would be of high quality. We also successfully tried new techniques, such as onion brûlée and sachet, which added extra flavor to the dish. The gentle boiling process and gentle stirring helped to create a clear broth, which was then strained to remove impurities. Finally, the dish was beautifully finished with the addition of oyster mushrooms as a garnish.

Our team faced some challenges in making the risotto, but still managed to achieve a successful outcome. The key to the dish was constant stirring of the rice with the other ingredients, such as mushrooms, saffron, and stock, to ensure that it cooked evenly. Despite the time-consuming process, our team was able to achieve perfectly cooked rice and the final dish was seasoned well with salt, white pepper, and parmesan cheese.

Discuss the techniques that did not work well

Although this cooking session required us a lot of time and effort, luckily we did not seem to have any bad cooking techniques, we all completed it excellently.

Conclusions

This week we have made the two new dishes which are Beef consommé and Risotto along with a few new technique that we have not applied before. It was a great way for us to learn new cooking methods and deepen our understanding of different techniques. I would say that all the steps of making the consomme was very straightforward as we could do them quite smooth. The soup was appealing which made me feel like we could only find this dish in fine-dining restaurant.

And for the Risotto, the difficulty was a little higher as we had to take care of the pan carefully to make sure the rice did not burn. It took us to stand in one place for 20 minute just stirring over and over so the rice turned out to be cooked perfectly. The rice did a very good job of absorbing all the flavor from the mushroom and the stock, making the taste of this dish can not be underestimated. To sum up, cooking beef consomme and risotto in class was a fun and rewarding experience that will surely enhance our culinary skills.