Week 7 - FRYING AND POULTRY

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

This week we are going to learn about making Pan-fried chicken, Ratatouille, and Lyonnaise potatoes.

List your learning objectives for the class

Learning how to properly season and prepare chicken for pan-frying.

Understanding the importance of temperature control when pan-frying chicken to achieve a crispy, golden-brown crust, and juicy, tender meat.

Practicing knife skills by deboning and portioning chicken.

Understanding the different cooking techniques involved in making ratatouille, including sautéing and simmering.

Learning how to properly cut and prepare vegetables for the dish.

Understanding the importance of timing and temperature control when cooking the potatoes to achieve a crispy exterior and tender interior.

Exploring the use of herbs and spices to add flavor to the dish.

Discuss your prior knowledge of the content

I possess some prior knowledge in making pan-fried chicken and I am self-assured in my capability to carry out the task. This experience includes some knowledge of how to properly season and prepare chicken for pan-frying. Otherwise, I haven't had the opportunity to make ratatouille or lyonnaise potatoes previously, and I am excited to gain knowledge about these culinary techniques in the upcoming class. I will have the opportunity to build upon my prior knowledge of pan-fried chicken by refining my technique and potentially learning new seasoning or preparation methods for ratatouille and lyonnaise potatoes.

Background Information

Research and discussion of method of cooking

Pan-fried chicken is a cooking method that involves seasoning chicken with salt and pepper, and then frying it in a small amount of oil over medium-high heat until it is cooked through and has a crispy, golden-brown crust. Ratatouille is a vegetable stew that is typically made by sautéing onions, garlic, and vegetables such as eggplant, bell peppers, and tomatoes in olive oil, then simmering the mixture until the vegetables are tender and the flavors have melded together. Lyonnaise potatoes are typically made by cooking sliced potatoes and onions in a skillet with butter or oil until the potatoes are tender and the edges are golden-brown and crispy. These dishes utilize different techniques and ingredients, but they all require careful attention to timing, temperature control, and seasoning to achieve the desired flavors and textures.

Research and discussion of dishes

For historical dishes

According to bbc.com, pan-fried chicken is a dish that has been enjoyed for centuries around the world. Its origin can be traced back to the early days of cooking over an open fire. In the United States, pan-fried chicken is often associated with Southern cuisine, where it has been a staple for generations. African American cooks and chefs played a significant role in popularizing the dish and developing different regional variations. In the early 20th century, a number of African American-owned restaurants in the South began to specialize in fried chicken, and the dish quickly became a symbol of Southern hospitality and comfort food.

As reported by oneotacoop.com, Ratatouille is a traditional vegetable stew that originated in the Provence region of France. The dish has a long history, dating back to at least the 18th century. Over time, ratatouille became a more widely known and appreciated dish in France, and it has since spread in popularity to other parts of the world. In recent years, it has been elevated to a more gourmet level, with chefs experimenting with different cooking techniques and presentations to showcase the simple yet delicious flavors of the dish.

Referring to canapesandchocolate.com, Lyonnaise potatoes are a classic French dish that originated in the city of Lyon, located in the Rhône-Alpes region of France. The dish is named after the city and is known for its rich, savory flavors and satisfying textures. The history of lyonnaise potatoes dates back to the 19th century when Lyon was known as the culinary capital of France. The dish quickly became popular with locals and visitors alike, and it remains a beloved part of Lyon's culinary heritage.

For cooking methods

Pan-fried chicken, ratatouille, and lyonnaise potatoes are all classic dishes that each have their own distinct cooking methods.

According to Allrecipes.com, to make pan-fried chicken, the chicken is typically seasoned with salt, pepper, and other spices and then pan-fried in a skillet with a small amount of oil until it is crispy and golden-brown on the outside and fully cooked on the inside. The cooking time can vary depending on the thickness of the chicken and the heat of the skillet.

Ratatouille is a vegetable stew that is typically made by slow-cooking a variety of vegetables, such as eggplant, zucchini, tomatoes, onions, garlic, and bell peppers, in a pot with olive oil and herbs. The dish is often cooked low and slow to allow the flavors to meld together and develop a rich and satisfying flavor.

Lyonnaise potatoes are made by thinly slicing potatoes and sautéing them with onions and butter until they are crispy and golden-brown. The potatoes are typically cooked on a stovetop, but some recipes call for them to be roasted or baked in the oven to achieve the desired texture and flavor.

Dish/method variations

There are many ways to flavor and season pan-fried chicken, such as using different spices and herbs, marinating the chicken in a flavorful liquid, or breading it with breadcrumbs or panko.

Some variations of ratatouille include adding different vegetables to the mix, such as mushrooms or fennel, or using different herbs and spices to flavor the stew. We can also change the texture of the ratatouille by cooking it for longer or shorter periods of time, or by adjusting the amount of liquid in the pot.

The variations of lyonnaise potatoes include adding other ingredients, such as bacon or cheese, to the dish for extra flavor. We can also experiment with different types of potatoes, such as sweet potatoes or Yukon golds, to create different textures and flavors.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

The pan-fried chicken was a great success thanks to a well-balanced flour mixture and seasoning. Breaking down the raw chicken was also enjoyable as we had to cut it into many pieces. While the chicken breasts were kept large, the wings and leg quarters were cut into smaller pieces. One technique I learned during the summer was to apply a small amount of pressure when coating the chicken with the fry mix to ensure even coverage. The use of oil helped keep the chicken moist while also achieving a crispy exterior.

As for the Lyonnaise Potatoes, we cut them into even pieces and soaked them in cold water before boiling them until almost cooked. We sautéed the onion until it was translucent then took them out prior to placing potatoes on a pan with melted butter over low-medium heat while still infusing them with a rich buttery flavor.

For the Ratatouille, we diced all the vegetables and herbs evenly, which proved to be the most challenging aspect of the dish. Nonetheless, we managed to ensure that they were all cut into similar sizes for a consistent texture and appearance.

Describe the sensory results of the dish

Taste: Pan-fried chicken has a savory, slightly salty, and rich taste with a crispy and golden exterior and tender, juicy meat on the inside. Ratatouille has a fresh, earthy flavor, which is slightly sweet and tangy from the vegetables and acidic tomatoes, and has a depth of flavor from the herbs and garlic. The taste of lyonnaise potatoes is rich and buttery, with a slightly sweet and savory flavor from the caramelized onions.

Flavor: Pan-fried chicken has a rich, savory flavor that comes from the combination of chicken juices, fat, and seasoning. The aroma of pan-fried chicken is also quite appetizing, with a pleasant and comforting smell of cooked meat and herbs. Ratatouille has a complex flavor that comes from a variety of vegetables, herbs, and spices. Its resulting flavor is a balance of sweet and tangy from the vegetables and acidic tomatoes, along with a depth of umami flavor from the garlic and herbs. The flavor of lyonnaise potatoes is buttery and slightly sweet, with a subtle nuttiness from the butter or olive oil. The onions also add a savory depth to the dish, which complements the richness of the potatoes.

Texture and Appearance: Pan-fried chicken has a crispy and golden brown exterior with a tender and juicy interior. Ratatouille has a soft and tender texture with a bit of firmness to the vegetables, that is neither too mushy nor too firm. It usually has a colorful and vibrant appearance, with various vegetables such as eggplant, zucchini, bell peppers, onions, and tomatoes. Lyonnaise potatoes have a crispy and golden brown exterior with a soft and tender interior.

Evaluation of results

Discuss the techniques that did work well

The technique that was done well was the pan-frying of the chicken. The well-balanced flour mixture and seasoning, along with the application of a small amount of pressure to ensure even coverage, resulted in a successful dish with a moist and crispy texture. Additionally, the use of oil to keep the moisture inside the chicken also contributed to the chicken's overall flavor and texture. While the other dishes were executed well, the pan-fried chicken stood out as the most successful.

Discuss the techniques that did not work well

Fortunately, there were no techniques that we did not work well this time.

Conclusions

Overall, I was pleased with the outcome of the three dishes that we prepared in class this week. They were well-received and not overly complicated to make. I particularly enjoyed the technique of oven-baking the pan-fried chicken to achieve an extra crispy exterior while retaining the moisture inside. Although the Lyonnaise potatoes were delicious with their beautiful caramelized color, I found that they took quite a long time to make, and I wondered if a slightly higher heat would have resulted in a drier texture. Finally, the Ratatouille was a flavorful combination of different ingredients, with the sweetness of the onions and the freshness of the bell peppers standing out as key components.