Week 8 - SAUTÉ AND PORK

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

This week we are going to learn about making Escalope de Porc à la Normande, Dauphinoise potato, and glazed carrots.

List your learning objectives for the class

Understanding ingredient selection and preparation: We will learn how to choose and prepare ingredients that are appropriate for the dish we are making, such as selecting the right cut of pork, slicing potatoes for the dauphinoise, and choosing carrots that are suitable for glazing.

Learning cooking techniques: We will learn various cooking techniques such as sautéing, braising, and roasting. We will also learn how to make a pan sauce and how to glaze carrots.

Improving time management skills: We will learn how to manage our time effectively to ensure that all components of the dish are cooked properly and ready to serve at the same time.

Developing teamwork and communication skills: We may work in pairs or small groups to prepare the dish, which will require effective communication and teamwork to ensure that each component of the dish is prepared correctly and on time.

Discuss your prior knowledge of the content

I am quite familiar with glazed carrots, both in cooking methods and appearance. I might have prepared it on numerous occasions or have eaten it as a side dish at a restaurant. However, Escalope de Porc à la Normande and Dauphinoise potato are new to me as the first time I have ever heard of these two dishes. I am very excited to learn how to prepare them in the upcoming class. I am also looking forward to finding out about the ingredients used in these dishes, the techniques required to prepare them, and the level of complexity involved.

Background Information

Research and discussion of method of cooking

Thr cooking methods for Escalope de Porc à la Normande, Dauphinoise potato, and glazed carrots are all quite different. Escalope de Porc à la Normande is a French dish that involves pounding a pork cutlet thin and sautéing it until golden brown. The dish is then finished with a rich cream sauce made with apple cider and sliced apples. Dauphinoise potatoes, also a French dish, involve thinly sliced potatoes that are baked in cream and garlic until tender and golden brown. Glazed carrots, on the other hand, are a simple and classic side dish that involves simmering carrots in a mixture of butter, sugar, and water until they are tender and coated in a sweet and savory glaze.

Research and discussion of dishes

For historical dishes

Referring to cooking.nytimes.com, Escalope de Porc à la Normande is a French dish that originates from the region of Normandy in northwestern France. Escalope de Porc à la Normande is believed to have originated in the early 20th century and has since become a staple in French cuisine. It is often served with roasted potatoes, green beans, or a simple salad, and is a popular dish in French bistros and restaurants.

Dauphinoise potatoes, also known as Gratin Dauphinois, is a classic French dish that originates from the Dauphiné region in southeastern France. The exact origin of Dauphinoise potatoes is unclear, but it is believed to have been a popular dish in the Dauphiné region since the 18th century. Dauphinoise potatoes are named after the Dauphiné region, which was once an independent province in France and is now part of the larger Auvergne-Rhône-Alpes region. The dish is a testament to the region's culinary heritage and the use of simple, local ingredients to create delicious and comforting dishes.

According to latimes.com, glazed carrots are a classic side dish that has been enjoyed for centuries. The origins of glazed carrots are unclear, but it is believed to have originated in Europe, possibly in France or England. Glazed carrots have long been a popular side dish due to their simplicity and versatility. They can be served with a wide variety of main dishes, from roasted chicken to beef or fish. The dish is also a great way to use up leftover carrots or add a touch of sweetness to a meal.

For cooking methods

The cooking method for Escalope de Porc à la Normande involves pounding pork cutlets until they are thin, then sautéing them until they are golden brown. The pork cutlets are then removed from the pan, and sliced apples are added to the same pan along with apple cider and cream. The sauce is then simmered until it thickens, and the pork cutlets are added back into the pan to cook through and soak up the flavors of the sauce.

Dauphinoise potato is made by thinly slicing potatoes and layering them in a baking dish with cream, garlic, and herbs. The potatoes are then baked in the oven until they are tender and golden brown, with the cream creating a rich and creamy sauce that coats the potatoes.

To make glazed carrots, peeled and sliced carrots are cooked in a mixture of butter, sugar, and water in a pan until they are tender and coated in a sweet and savory glaze. The carrots are stirred occasionally to prevent sticking and to ensure that they are evenly coated in the glaze.

Dish/method variations

For Escalope de Porc à la Normande, some variations may include using different types of apples or adding additional spices and herbs to the sauce. For example, some recipes may call for the addition of thyme, sage, or cinnamon to the sauce for extra flavor.

Dauphinoise potato variations may include the addition of cheese such as Gruyere or Parmesan for a richer and more savory dish.

When it comes to glazed carrots, there are many ways to modify the recipe. For a sweeter glaze, honey or maple syrup can be added to the butter and sugar mixture. To add some heat, some recipes may include a pinch of cayenne pepper or red pepper flakes.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

First, we started with the dauphinoise potato. We thinly sliced potatoes and arranged them in a greased baking dish. We heated heavy cream and minced garlic in a saucepan, then poured the mixture over the potatoes. Then we sprinkled grated cheese over the top of the potatoes, covered the dish with aluminum foil, and baked in the oven until the potatoes were tender and the cheese was golden brown and bubbly. Next, we proceeded to make Escalope de Porc à la Normande, which started by seasoning the pork escalopes with salt and pepper on both sides. Then we heated a large skillet over medium-high heat and melted the butter in the skillet. Once the butter was melted, we added the pork escalopes to the skillet and cook for 2-3 minutes on each side, or until they are fully cooked and nicely browned. In the same skillet, we added apple and sauteed for 2-3 minutes, stirring frequently.

Then, we added heavy cream and veal stock and continued to cook until the sauce has thickened and reduced slightly. Finally, we added the cooked pork escalopes back to the skillet and spooned the sauce over the top. We cooked for an additional 2-3 minutes, or until the pork is heated through and fully coated in the sauce.

Then we made glazed carrots and started by washing and peeling carrots and slicing them diagonally. We heated butter in a pan over medium-high heat, then added the sliced carrots and sauteed for a few minutes until they were slightly browned. We added sugar and chicken stock, stirring until the carrots are fully coated.

Describe the sensory results of the dish

Taste: Escalope de Porc à la Normande has a rich, savory flavor with a slight tang from the cider. The Dauphinoise potatoes are typically tender and creamy, with a subtle flavor from the cheese and cream. The glazed carrots are typically slightly sweet and have a pleasing soft texture.

Flavor: The pork is typically tender and juicy, and the sauce adds a comforting creaminess to the dish. The aroma of the dish is warm and inviting, with notes of cooked pork and a hint of apple from the cider. The glazed carrot are also sweet and enticing, with notes of caramelized sugar.

Texture: The Escalope de Porc à la Normande typically has a tender texture, as the pork escalopes are cooked until they are fully cooked but still juicy and tender. The sauce adds a creamy texture to the dish, which helps to enhance the tenderness of the meat.

Dauphinoise potatoes are sliced thinly and then baked in a creamy sauce, resulting in a soft and creamy texture that is comforting and satisfying. The glaze gives the carrots a slightly sticky texture, which can be contrasted with the tender flesh of the carrots.

Appearance: Escalope de Porc à la Normande is a golden brown color, with a creamy sauce that coats the pork. Dauphinoise potatoes are served in a gratin dish and have a creamy and slightly golden-brown appearance on top. Glazed carrots are bright orange in color, with a shiny glaze that coats the surface of the carrots. The carrots are sliced diagonally for a more decorative appearance.

Evaluation of results

Discuss the techniques that did work well

The methods we used to make both the Dauphinoise potato and the Escalope de Porc à la Normande were done well. The Dauphinoise potato was thinly sliced and baked in a mixture of heavy cream and garlic before being topped with cheese and baked until golden brown and bubbly. The pork escalopes were seasoned and cooked until nicely browned before being sauteed with apples and a mixture of heavy cream and veal stock to create a rich sauce that coated the pork perfectly.

Discuss the techniques that did not work well

Unfortunately, this time we burned the glazed carrots. when we had just finished cooking that dish, to prepare for the next dish we accidentally left the carrot pan on top of the on stove. So, when we opened the pan to prepare to serve, we found it was completely burned.

Discuss the particular improvements and changes that could be implemented to improve the outcomes

To prevent the burning of glazed carrots in the future, a few improvements and changes could be implemented. Firstly, it's important to be more attentive and careful when cooking and to avoid multitasking to prevent the pan from being left unattended on the stove. Secondly, consider using a non-stick or well-greased pan to prevent the carrots from sticking and burning.

Conclusions

In conclusion, making Escalope de Porc à la Normande, Dauphinoise potato, and glazed carrots in class was an exciting culinary experience. The process involved a series of intricate steps and techniques that required attention to detail, skill, and patience. While the dauphinoise potatoes and pork escalopes turned out perfectly, unfortunately, we burned the glazed carrots. Nonetheless, the experience provided an opportunity to learn from our mistakes and to identify areas of improvement for future cooking endeavors. Overall, it was a fun and educational experience that allowed us to explore and appreciate the rich flavors and textures of French cuisine.