Programme : Bachelor of Science (Hons) in Culinary Management
Course Name : English for Tourism and Service Industry
VEGETABLE SOUP
I. Introduction
• Vegetable soup is a soup made from a mixed variety of vegetables, typically carrots, celery, white cabbage, potato and beans usually combined in a large pot to create a nourishing, easily digested, and simple to make food.
• The origin of soup is watery gruel, which is roasted cereals would be ground into a paste, and then cooked in a pot.
• Before the word “soup” went along, the mixture was called broth or potage. Then the word “soup” gets from the bread over which this gruel was poured, called a “sop” or “sup”.
• Each culture embraced its own variety of soup with different ingredients on hand by Spanish gazpacho, Russian borscht, Italian minestrone however the basics remain the same.
• Historians trust soup served as the establishment for the foundation the first public restaurants in eighteenth century Paris. Soups, for example, stock, bouillion and consommé made their introduction in these “restoratifs,” the word from which we determine “restaurant”.
• Originally, soups are divided into two main groups, thick soups and clear soups.
• The set up French orders of clear soups are bouillon and consommé. Thick soups are grouped relying on the sort of thickening agent used: purées are vegetable soups thickened with starch; bisques are produced using puréed shellfish or vegetables thickened with cream; cream soups might be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.
II. Culinary Principles
• The basics ingredients of the soup are vegetables and stock, plus olive oil or butter and some salt and pepper. After that, all is optional, like fresh herbs, garlic, onion, any spices, wine, or cheese.
• Basic Techniques : Mise en place, literally means “set in place,” and it refers to having all of the ingredients and tools prepared and position all the containers near the working area before start cooking. Exp : garlics are chopped, vegetables are washed, stock has been portioned. The most important is the ingredients that prepared should not losing their quality.
• Soup can be served in a wide, shallow soup plate or a deeper soup bowl.
• Sauté the vegetables in a little olive oil or butter, keeping the heat to low and letting the veggies really cook before put in any stock or liquid, this will develop the flavor and fragrance of the soup.
• Homemade stock is always the best, eventough it needs a long time to make.
III. Ingredients
• 1 medium size potato
• ½ of medium size carrot
• ¼ of small size white cabbage
• 2 green beans
• 2tbsp green peas
• 2 leek
• 1 celery
• 2tbsp pesto
• Shredded grana padano cheese
• 1tbs olive oil
• 250ml water
• pinch of salt
• pinch of pepper
IV. Methods
1. Peel the potato, rinse with water, cut into small cubes. Soak the potatoes with water to prevent browning.
2. Peel the carrot, cut into small cubes, same with celery and leek.
3. Finely chop the white cabbage and green beans.
4. In a medium sauce pan, heat the oil then sweat the leek, celery and carrot.
5. Put in the green beans, potato and water until all the vegetables covered.
6. Cook until the vegetables tender in medium heat and season with salt and pepper. Turn of the heat, put in the green peas.
7. Serve with shredded grana panado cheese and pesto.
V. Result
VI. Subjective Evaluation
• The taste of the vegetable soup itself already flavourful, eventough a little too salty, but after added some sugar and water the taste is delicious.
• Simmering instead of boiling so that the vegetables don’t turned out overcooked and mushy
• Vegetables like onion, garlic, celery and shallots can be a good ingredients choice as the aromatics for the soup.
• Each ingredients or vegetables have different times to cook, so consider the right time to add any of the ingredients so that they are all finished cooked perfectly.
ROAST CHICKEN WITH SAUTEED POTATO
I. Introduction
• Roast chicken is chicken cooked by roasting that commonly in an oven.
• Basically the chicken is roasted with its own fat and juices by circulating the meat during roasting, and thusly, are generally cooked exposed to flame or fire with some kind of turning grill so that the circulation of these fats and juices is as proficient as could be allowed
• Roast chicken is a dish that appears in a wide variety of cuisines worldwide, especially at Christmas time, when (in the UK at least) it often substitutes for turkey (which isn’t as popular in the UK).
II. Culinary Principles
• Trussing is a term to tie a whole chicken, turkey or other bird, which is done by weave through the bird parts by using a needle threaded with a string, in order to tying the drumsticks together securely against the body, ensuring that the food being prepared are evenly cooked and retain its shape. The reason why should truss the poultry is because when cook a bird without trussing it, the legs and wings are further away from the body, which allows more air to circulate around them. This can cause the breast often cooks faster than the legs so that by the time the dark meat is cooked through, the white stuff’s all dry. There are many ways to truss a meat, one of them is by doing this method:
1. Place the chicken on a cutting board, legs pointing towards the cook.
2. Take a long piece of butcher’s twine and place the center of it under the ends of the drumsticks.
3. Pull the stings up around the ends of the drumsticks, cross them over and run the string down and under each drumstick end. Pull tight to bring the ends of the drumsticks together.
4. Run the string down along the sides of the bird where the leg and thigh meet.
5. Catch the wings with the string, pulling them close to the sides of the bird.
6. Turn the bird over, pull gently, and tie the strings off under the neck of the bird.
• Dry brine is a combination of salt and spices or aromatics (or both) that basically use to season a chicken, and this method actually easier than soaking a chicken in a traditional wet brine, and it produces a more crisp-skinned bird. And like a wet brine, a dry brine will results a tender and juicy chicken. For a dry brine, it’s best to season the bird at least 1 hour ahead and let it rest, or even up to 24 hours in the fridge is even better uncovered. The general rule is 2 teaspoons kosher salt for a 3 1/2 to 4 1/2 pound bird. And don’t forget to rub the seasonings all over the cavity of the bird in addition to the exterior. Do not forget the back of the bird, underneath the wings, between the thighs, and even inside the cavity. Do not be afraid to season aggressively. Not only does a nice coating of salt make chicken taste good, it helps render the skin a crackling golden-brown.
• The French term bouquet garni refers to a bundle of aromatic herbs simmered in various dishes, imparts subtle herbal flavor, gently infusing mild, aromatic flavor into the food. Add bouquet garni to soups, stews, or braises and remove before serving. The classic recipe consists of combination of parsley, thyme and bay leaves. Nowadays we also add a twig of rosemary, a stick of celery or a little slice of lemon peel, fennel leaves may be added to the mix for additional flavor. Usually the herbs held together in a thin cheesecloth or leek.
• Let the chicken rest for at least 20 or 30 minutes in a warm place for about a half an hour before cutting into it. That way, heat from the outside of the chicken is allowed to radiate into the interior, ensuring even cooking. The chicken will also retain moisture more effectively if the chicken not cut into it right away, when its juices are at their most watery.
• A good chicken will have plenty of fat that renders out into the pan during the cooking process. That’s called schmaltz, and according to Perry it’s liquid gold. Layer hearty vegetables, like onions, carrots, fennel, or potatoes underneath the chicken before roast it. They’ll soak up the schmaltz, becoming tender, fragrant, and meaty.
• An overcooked chicken is a dry chicken. To prevent overcooking, use an instant-read thermometer as the most reliable indicator of doneness (see the tip below for how to use it). It should read 165° to 170°F.
III. Ingredients
Roast chicken :
• 1 medium size whole chicken
• 1 carrot
• 1 onion
• 1 celery
• Oil
• Butter
• Leek sufficiently
• 2 sprigs Thyme
• 2 sprigs Parsley
• 2 Bayleaf
Sauteed potato :
• ½ onion
• 1 potato
• 2tbsp oil
• pinch of salt
• pinch of pepper
IV. Methods
1. Preheat the oven to 200 degrees C.
2. Make a bouquet garni with parsley, thyme and a bay leaf inside the leek, tie tightly with the kitchen string.
3. Peel and cut the onion into big chunks, same with the carrot and celery.
4. Rinse the chicken inside and out. Remove any excess fat, chicken wing tips and neck.
5. Truss the chicken with kitchen string tightly, and season it with salt and pepper.
6. Sear the chicken with enough oil to coat the pan. Move the chicken into a roasting pan, with breast facing up, put 1tbs of butter and 1tbs of oil. Put it in the oven.
7. After 20minutes, put in the vegetables to the roasting pan with chicken.
8. Bake it for another 30 minutes, pour the juices and oil from the pan into the chicken every 10minutes. This steps will keep the chicken juicy in the inside.
9. While roasting the chicken, make the sautéed potato.
10. Peel an onion, cut it into half, and then slice it thinly.
11. Peel the potates, cut thinly about ½ -1 cm, then soak the potatoes in the water. Remove any excess water with kitchen paper before frying.
12. Lightly oil the pan, fry the potato until golden brown. Remove the potatoes from the pan, and using the same pan sweat the onion until slightly brown. Put in the potatoes and season with salt and pepper. Remove from the heat.
13. After the chicken is done, let it rest on the chopping board.
14. To make the gravy, simmer the roasted vegetable with enough chicken stock to cover the vegetables, until slightly thick. Strain the vegetables, put the gravy into a sauce pan and cook it until thick, season with salt and pepper.
15. Serve the roast chicken with gravy and sautéed potato.
V. Result
VI. Subjective Evaluation
• Inside of the chicken itself already really juicy and flavorful but the outside of the chicken still need more time and more heat to make it crispy. Or maybe next time the chicken should be roast fast and furiously for less time that results crisp, dark brown skin and firmer, chewier flesh (between 190 and 260 degrees celcius for 45 minutes to 1 1/2 hours).
• Trussing the bird first, before roasting, helps to ensure that the chicken cooks evenly, and that its breast meat remains moist and not dried out. Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities.
• Season the chicken inside, out and under the skin with salt and black pepper generously, and don’t be afraid to season the chicken.
CHICKEN CHASSEUR WITH POMMES PARISIENNE
I. Introduction
• Chicken chasseur is a classical French dish made with chicken, white wine, shallots, fresh herbs and mushroom that is packed with flavor.
• Chasseur sauce was invented by the honorable French Duke Phillippe De Mornay back in the 1600’s where he was the Governor of Saumur, a historic town in western France between the Loire and Thouet rivers.
• Basically, any parts of the chicken can be use for chicken chasseur, but chicken on the bone will add extra flavor.
• Pommes parisienne or also called “Parisian Potatoes” are small potato balls, usually made by scooping the potato out with parisenne scoop, generally fried and served as a garnish to a dish.
• Chasseur, literally means “hunter” in French, that is why some people called this dish “Hunter’s Chicken”
• Chasseur style stews originated during the days of early French hunters whose bounty consisted mainly of game birds, but other small game as well. These same woods and forests where game was abundant were also bountiful with wild mushrooms. As one might imagine, a successful day of hunting and gathering was sure to be rewarded with a delicious and satisfying meal.
• Common society has lost interest in hunting down game birds. Today it’s more common to use chicken when preparing a chasseur-style dish. Besides, chickens are easier prey.
• A classic chicken chasseur dish is more like a stew. It’s a one pan dish that combines chicken and mushrooms in a white wine, tomato and butter sauce. We also throw in a hint of thyme, shallots and of course, a bit of smoke from the grill. I think smoke contributes to the “rustic” nature this dish represents.
• Chicken chasseur can uses any parts of the chicken, boneless chicken breasts, a whole spatchcocked (butterflied) chicken, thighs and legs work well as does leg quarters. Feel free to use whichever cut prefer, just be sure to adjust the cooking times accordingly.
II. Culinary Principles
• Basic way to cut a whole chicken :
1. Remove the legs. Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.
2. Remove the wings
3. Cut carcass in Half. Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone.
4. Remove The Breast. Pull apart the breast and the back. Cut down trough the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.
5. Cut Breast In Half
• Ciseler is to finely mince or to finely cut an ingredients, usually onions, garlic and shallots (fine, tiny dice)
• Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
III. Ingredients
Chicken :
• Chicken
• 80gr Flour
• 80gr Butter
Pommes parrisiene :
• 1 potato
• 1L oil
• 2tbps butter
• 20gr parsley
• 5gr chervil
Sauce :
• 5g Tarragon leaves
• 5g Chervil
• 200gr Button mushroom
• 40gr Shallot
• Onion
• Oil
• 1tbps Butter
• 40ml White Wine
• 800ml Chicken stock
• 40ml Brandy
IV. Methods
Chicken :
1. Preheat the oven at 200 degrees Celcius
2. Rinse the chicken inside and out. Remove any excess fat, chicken wing and neck. Cut the chicken into serving size pieces (we only need 2 pieces of chicken breast and 2 pieces of chicken leg) set aside the rest of the chicken.
3. Put the 2 pieces of chicken breast and 2 pieces of chicken leg into a pan, season it with salt and pepper on both sides. Coat the chicken with flour, skin side first.
4. Sear the chicken with enough oil to coat the pan, skin side first, until the skin golden brown. Cover the pan, put it into the oven and roast for 30 minutes.
5. Remove the chicken from the oven and move it into another pan.
Pommes parisienne :
1. Chop the parsley finely.
2. Peel the potato, scoop with parisienne scoop to form about 8 rounded potatoes. Soak with water to prevent browning.
3. Boil the potatoes for 3 minutes, with high heat.
4. Heat the iron pan that coated with oil and 1tbps of butter. Put in the potatoes and fry until golden brown. Put it into the oven to continue the cooking process until completely cooked.
Sauce :
1. Tear tarragon leaves and chervil, chop it together finely
2. Remove the stem of the mushroom, slice the mushroom thinly.
3. Finely chop the shallot (ciseler).
4. In a sauce pan that used for the chicken, put in 1tbps of butter, then sweat the shallot with medium heat.
5. Put in mushroom, stir fry for a while and then put in brandy and flambé.
6. Put in white wine for deglaze followed by chicken with the chicken stock until the half of the chicken covered.
7. Let it boil then move it into the oven and roast for another 15minutes, covered.
V. Result
VI. Subjective Evaluation
• The chicken chasseur it is an easy and tasty comfort food. The chicken is very tender and juicy, the sauce is tasty, the mushroom and the pommes parrisienne are perfect match with them all.
• The only thing that need to change when cook this dish again, maybe do not make the chicken a little bit too burnt.
• When searing a chicken or meat, make sure the pan is very hot but not smoky, and use just a thin coat of oil.
LAMB STEW WITH MASHED POTATO AND GLAZED SHALLOTS
I. Introduction
• A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added.
• Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) “put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.”
• Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures[who?] used the shells of large mollusks (clams etc.) to boil foods in.[citation needed] There is archaeological evidence[where?] of these practices going back 8,000 years or more.[citation needed]
• There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.[citation needed]
• LAMB STEW. Lamb stew is a preparation in which tough cuts of lamb (by definition, taken from a sheep younger than one year of age in Europe or younger than two years of age in the United States, at the time of slaughter) or mutton (lamb’s counterpart on the older side of the dividing line) are cut into small pieces, seared in hot fat, and simmered slowly in a flavored liquid until moist and tender; in the process, its liquid medium becomes a glossy sauce rich with the flavors of the meat.
• The tender, high-status rack portion of the lamb comprises only four percent of its live weight. Most other parts of the meat—leg, shank, shoulder, breast, neck, arm, and trim—increase in both flavor and toughness with the age and activity level of the sheep. Such cuts are best prepared with a method that can at once tenderize the meat, preserve its moistness, and mellow its flavor. Stewing fits these needs particularly well.
• Stewing is most effective on older, tougher cuts of meat rich with collagen—a stiff protein found in connective tissue. With ample exposure to sufficiently high temperatures for a length of time relative to the muscle’s toughness, slow stewing converts collagen to gelatin, yielding tender bits of meat perfumed with the cooking liquid, and a sauce rich with sheen and body. A simmer just below the boiling point is ideal, as such a temperature is sufficiently hot to make the gelatin soluble over time, yet gentle enough to keep the muscle moist and tender, rather than causing constriction and exudation of most of its juices, as would occur under a rolling boil. Such processes constitute the physical and chemical basis of stewing lamb. The cooks and the influence of the prevailing culture determine whether the stew is made with breast, shoulder, or neck; cooked in a clay, cast iron, or copper-bottom pot; or flavored with rosemary and red wine, dill and lemon, or cardamom and ginger.
• A testament to the effectiveness of the stewing method for lamb and mutton (here used somewhat interchangeably, owing to the varied legal definitions) is the plethora of national, regional, and individual variations found in a diverse array of cultures. Europe and the Mediterranean, lamb stews are typically flavored with ingredients like wine, garlic, rosemary, thyme, parsley and other herbs, and bacon, onion, carrot, celery, cabbage, tomato, or potato. From northern to southern Africa, lamb stews vary from the Moroccan tangine (or tagine ) to Ethiopian versions with butter and berbere, a chili and spice paste, to South African European-style
II. Culinary Principles
• Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
• Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
• Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used.
• Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.[1]
III. Ingredients
Lamb stew :
• 200 gr Lamb shoulder
• 1 Onion
• 1 Carrot
• 1tbps Tomato paste
• 1tbps Flour
• 1 bouqet garni
• 5gr Thymes
• 2tbps green peas
• 2tbps Oil
• 2tbps butter
• pinch of salt
• pinch of pepper
Mashed potatoes :
• 1 medium size potatoes
• 3tbps heavy cream
• 3tbps milk
• 1 slice butter
• pinch of salt
• pinch of pepper
Glazed shallots :
• 3 shallots
• 1tsp of sugar
• 1tbps of butter
• water
IV. Methods
Lamb stew :
1. Preheat the oven at 200 degree celcius.
2. Cut the onion and peeled carrot into a big chunks.
3. Cut the lamb into bite-size pieces then season it with salt and pepper. Sear it with ironpan until brown, with 2tbps of oil.
4. In a big sauce pan, brown the carrot and onion with 2tbps of oil. Put in 1tbps of tomato paste and 1tbps of flour, stir until all combined. Put in the lamb and bouqet garni, cover it with water until 75% covered. Put it into the oven for 1½ hours.
5. Remove from the oven, season it with salt and pepper, put in 2tbps of butter and green peas.
Mashed potato :
1. Peel the potato and cut into medium chunks.
2. Boil it in the sauce pan until become very soft.
3. Strain the potato and put it back into the pan.
4. Mash it with strainer or potato masher.
5. Pour in the cream, milk and 1tbps of butter.
6. Boil it with low-medium heat until thicken.
7. Season it with salt and pepper.
Glazed shallots :
1. Peel the shallots.
2. Boil it with 1tsp of sugar, 1tbps of butter, and water until 75% covered. Cover the shallots with baking paper.
3. Cook the shallots until fully cooked and the water reduced.
V. Result
VI. Subjective Evaluation
•
QUICHE LORRAINE
I. Introduction
• Quiche is essentially an rich baked custard made with milk and eggs poured into a crispy savoury pie crust and baked.
• Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany(around the 16th century), in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. Lorraine is one name of an area in France. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. However, after alternating back and forth between Germany and France, it is now firmly part of France (although still with a strong German flavour in cuisine and many other aspects due to its historical connections).
• The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.
• The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.
• Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950’s. Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, – “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish).
• Quiche Lorraine is a typical example of a French regional dish which has become popular throughout France and the world in general. As it has spread, many variations on the basic idea have developed so one can easily find scores of different recipes. Some have additional ingredients (e.g. mushrooms, broccoli), or use different types of cheeses or include various spices. Perhaps the most popular variation is the addition of sliced tomatoes (they are place into the dish prior to cooking with the egg/cream mixture poured over them). One also finds vegetarian versions, with the bacon replaced by various vegetables.
• If the recipe is modified to include onions, it is then known as Quiche Alsatian. Simply add 125 g (half a cup) of grated or chopped onions to the above recipe to change it from Quiche Lorraine to Quiche Alsatian.
• It can be served as an entrée, for lunch, for evening sncak, or for breakfast (though the French wouldn’t serve it for breakfast.)
• It is usually made in a round shallow dish with straight but fluted sides. Many people buy special dishes, often made out of glazed pottery, aiming for a French country look for the dish.
II. Culinary Principles
• The fillings jut need enough eggs to set the milk, but not so many that the quiche becomes rubbery. The fillings should be a bit of wobble as it comes out of the oven. Wobble means silky, melt-away custard in every bite.
• The basic recipe of pie crust is 250gr butter, 125gr flour, 50ml water and 1 egg yolk, which is used in this recipe. It can be used for savory or sweet pastry, but salt or sugar can be added as needed.
• When flatten the pastry, the key to success and prevent the dough to stick to the table is to rotate the pastry a quarter turn and dust the rolling pin with flour if sticky, between each rolling. Do not stretch the pastry or turn it over and do not forget to flour the work surface and rolling pin.
• Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and not contain too many liquid.
• Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it’s removed and center will firm up quickly. Over baked quiche may curdle.
• The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done. If any quiche clings to the blade, bake a few minutes longer and test again.
III. Ingredients
Crust :
• 250gr butter (cold temperature)
• 125gr flour
• 1 egg yolk
• 50 ml water
• Pinch of salt
• 1tsp butter
Filling :
• 125ml heavy cream
• 125ml milk
• bacon
• 1 whole egg
• 1 egg yolk
• 3tbs shredded cheddar cheese
• 3tbs shredded parmesan cheese
• pinch of salt
• pinch of black pepper
IV. Methods
Crust :
1. Preheat the oven 200 degree celcius.
2. Mix together cold butter, flour and salt until become crumbly.
3. Put in beaten 1 egg yolk and water.
4. Let it rest in the chiller for about 30minutes.
5. Flatten the dough with rolling pin until about 2 mm thickness.
6. Cover the pan with little bit of butter, use the rolling pin to lift pastry up and over tin. Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry.
7. Let it rest in the chiller while making the filling.
Filling :
1. Mix together the cream, milk, 1 whole egg and 1egg yolk with balloon whisk.
2. Cut the bacon into strip and sautee with a little bit of oil.
3. Mix together the egg mixture and bacon, season with salt and pepper.
4. Put the pan into the bigger pan.
5. Put in the parmesan and cheddar cheese, followed by the bacon. Pour in the custard until 80% full.
6. Bake for 45 minutes.
V. Result
VI. Subjective Evaluation
• The result of quiche Lorraine is really satisfying, the crust really crispy even the bottom one not really cooked well. The custard and the filling are excellent, very rich and the flavor really tasty.
• The fillings is perfectly cooked because it is very moist and delicate on the inside, but the crust still need more time to bake. Maybe later when bake this dish the crust should be cooked first without the fillings or baking the pastry “blind” first so that the crust is cooked through and doesn’t get a soggy bottom.
• To get a consistent, moist Quiche Lorraine, the cream must largely dominate the eggs.
• Egg in the filling mixture helps give the custard body, though the more ingredients added, the less egg need to add to give structure to the quiche.
References :
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Berry, M. (2013). Special Part Two: Quiche Lorraine & perfect pastry. [online] Mail Online. Available at: http://www.dailymail.co.uk/home/you/article-2336244/Mary-Berry-Special-Part-Two-Quiche-Lorraine–perfect-pastry.html [Accessed 7 Nov. 2016].
Bowman, B. (2016). How to Cut up a Chicken. [online] Gourmet Sleuth. Available at: http://www.gourmetsleuth.com/articles/detail/cut-up-a-chicken [Accessed 7 Nov. 2016].
Chen, S. (2015). The Best Way to Tie Up a Chicken for Optimal Roasting. [online] Skillet. Available at: http://skillet.lifehacker.com/the-best-way-to-tie-up-a-chicken-for-optimal-roasting-1685697258 [Accessed 1 Nov. 2016].
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