November 8, 2017
November 8, 2017
STEWWWW...
Today we learned about stewing. I honestly had no idea that Ratatouille was a stew!
Ratatouille-
What a fascinating dish! The movie definitely gave me this expectation that it was going to be remarkable. It was delicious but I think I was waiting for a flashback to sunlight days and happy memories to occur. They didn't. It was a great experience either way. I feel like some parmesan and pasta in addition to the ratatouille would be lovely.
Pot-pie Stew
I really like revisiting the concept where we mix the flour with the existing fat in the pan with the vegetables and then adding the stock. I feel like this thickening method works really well and the results are faster. When making a regular sauce with a roux, the thickening process can take some time. This method seems to speed up that process. I would have liked to add more herbs and chicken to the pot pie and serve it with fresh biscuits.
Portuguese Stew-
This was super yummy!! I really liked how all the vegetables in the dish married perfectly with the specific spices. The peppers and paprika gave the chicken excellent flavor. I cooked mine for awhile and as a result the vegetables broke down and really nicely and gave the dish a more "stew-like" feel.
WHAT I LEARNED TODAY:
Stewing can be a healthier way of developing flavors. The breaking down of vegetables through a medium heat cooking process allows them to provide excellent flavor without having to add too much fat. Of course fat rounds out the flavor but it still tastes just as wonderful without it.
STEWWWW...
Today we learned about stewing. I honestly had no idea that Ratatouille was a stew!
Ratatouille-
What a fascinating dish! The movie definitely gave me this expectation that it was going to be remarkable. It was delicious but I think I was waiting for a flashback to sunlight days and happy memories to occur. They didn't. It was a great experience either way. I feel like some parmesan and pasta in addition to the ratatouille would be lovely.
Pot-pie Stew
I really like revisiting the concept where we mix the flour with the existing fat in the pan with the vegetables and then adding the stock. I feel like this thickening method works really well and the results are faster. When making a regular sauce with a roux, the thickening process can take some time. This method seems to speed up that process. I would have liked to add more herbs and chicken to the pot pie and serve it with fresh biscuits.
Portuguese Stew-
This was super yummy!! I really liked how all the vegetables in the dish married perfectly with the specific spices. The peppers and paprika gave the chicken excellent flavor. I cooked mine for awhile and as a result the vegetables broke down and really nicely and gave the dish a more "stew-like" feel.
WHAT I LEARNED TODAY:
Stewing can be a healthier way of developing flavors. The breaking down of vegetables through a medium heat cooking process allows them to provide excellent flavor without having to add too much fat. Of course fat rounds out the flavor but it still tastes just as wonderful without it.
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