FOODS 20
MON - blogs from last unit
TUE - flank steak experiment
WED - flank steak experiment
THU - cook samples - make your own marinade
FRI - cook your product - simple side or garnish?
CREATE A BASIC MEAT COOKERY PAGE
NEW POST - TEACH ME ABOUT MEAT TENDERNESS
1. GIVE ME A MINIMUM OF 12 GOOD POINTS OF INFORMATION
2. DISCUSS FACTORS THAT AFFECT MEAT TENDERNESS AND WHAT YOU CAN DO TO MAKE MEAT MORE TENDER
3. GIVE AT LEAST 3 PICTURES OR DIAGRAMS TO GO WITH YOUR INFO
4. GIVE ME TWO PRACTICAL APPLICATIONS OF MAKING MEAT MORE TENDER OR KEEPING IT TENDER
Today we are going to look at different ways of tenderizing meat:
1. mechanical - grinding, scoring, pounding, cutting across the grain, dicing
2. chemical - making use of an acid - tomato, citrus, vinegar, carbonated drinks, wine, beer, fermented products (yogurt, sour cream, buttermilk)
3. enzymatic - enzymes break down amino acid sequences - bromelain (pineapple), papain (papaya), actinidin (kiwi fruit) - bromelain and papain are also available in a powdered form
Take photos/blog about what we do today and next class. The experiment (manipulated variable):
1. Control - grill - kitchen #
2. Scored - grill - kitchen #
3. Pounded - grill - kitchen #
4. Diced or minced - sauté - kitchen #
5. Cut ACROSS the grain - sauté - kitchen #
6. Cut WITH the grain - sauté - kitchen #
7. Diced Fresh Pineapple - grill - kitchen #
8. Canned Pineapple - grill - kitchen #
9. Diced Fresh Papaya - grill - kitchen #
10. Diced Fresh Kiwi - grill - kitchen #
11. Lemon Juice - grill - kitchen #
12. White Wine Vinegar - grill - kitchen #
13. White Wine (dealcoholized) - grill - kitchen #
14. Beer (dealcoholized) - grill - kitchen #
15. Pop (Pepsi or Coke) - grill - kitchen #
16. Buttermilk - grill - kitchen #
17. Salt - grill - kitchen #
18. Clubhouse (bromelain) - grill - kitchen #
19. Emporia (papain) - grill - kitchen #
20. Diced fresh tomatoes - grill
21. Apple cider - grill
22. Cream of tartar - tartaric acid - grill
23. Water control - grill
Asian Marinade - sorry but I never measure this one!
soy sauce and water about 2:1 ratio
hoisin sauce (optional)
lemon juice
sesame oil
honey or brown sugar
garlic powder
ginger powder
ground coriander
Score or pound the flank steak and marinade in the fridge overnight.
Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit.
Rate the tenderness of the meat treatments using the follow scale as a guide:
1 very tough
2 tough
3 somewhat tough
4 somewhat tender
5 very tender
Other descriptors you MAY wish to use include: dry, mushy, unpalatable.
For example, overpowering flavours, too salty, too lemony etc...
Questions to answer:
Which treatment surprised you because it was either tougher or more tender than expected?
Were there any treatments that were less appealing than you predicted or more appealing than you predicted
FOODS 30
MON - blogs from last week
TUE - mousse presentation
WED - mousse presentation
THU - mousse presentation/planning
FRI - entree presentation
FOODS 30 MOUSSE PRESENTATION
MIN 3 WAYS
Garnishes, color, texture, shape are all important - use the three varieties of mousse for presentation. Take your time - plan ahead
MON - blogs from last unit
TUE - flank steak experiment
WED - flank steak experiment
THU - cook samples - make your own marinade
FRI - cook your product - simple side or garnish?
CREATE A BASIC MEAT COOKERY PAGE
NEW POST - TEACH ME ABOUT MEAT TENDERNESS
1. GIVE ME A MINIMUM OF 12 GOOD POINTS OF INFORMATION
2. DISCUSS FACTORS THAT AFFECT MEAT TENDERNESS AND WHAT YOU CAN DO TO MAKE MEAT MORE TENDER
3. GIVE AT LEAST 3 PICTURES OR DIAGRAMS TO GO WITH YOUR INFO
4. GIVE ME TWO PRACTICAL APPLICATIONS OF MAKING MEAT MORE TENDER OR KEEPING IT TENDER
Today we are going to look at different ways of tenderizing meat:
1. mechanical - grinding, scoring, pounding, cutting across the grain, dicing
2. chemical - making use of an acid - tomato, citrus, vinegar, carbonated drinks, wine, beer, fermented products (yogurt, sour cream, buttermilk)
3. enzymatic - enzymes break down amino acid sequences - bromelain (pineapple), papain (papaya), actinidin (kiwi fruit) - bromelain and papain are also available in a powdered form
Take photos/blog about what we do today and next class. The experiment (manipulated variable):
1. Control - grill - kitchen #
2. Scored - grill - kitchen #
3. Pounded - grill - kitchen #
4. Diced or minced - sauté - kitchen #
5. Cut ACROSS the grain - sauté - kitchen #
6. Cut WITH the grain - sauté - kitchen #
7. Diced Fresh Pineapple - grill - kitchen #
8. Canned Pineapple - grill - kitchen #
9. Diced Fresh Papaya - grill - kitchen #
10. Diced Fresh Kiwi - grill - kitchen #
11. Lemon Juice - grill - kitchen #
12. White Wine Vinegar - grill - kitchen #
13. White Wine (dealcoholized) - grill - kitchen #
14. Beer (dealcoholized) - grill - kitchen #
15. Pop (Pepsi or Coke) - grill - kitchen #
16. Buttermilk - grill - kitchen #
17. Salt - grill - kitchen #
18. Clubhouse (bromelain) - grill - kitchen #
19. Emporia (papain) - grill - kitchen #
20. Diced fresh tomatoes - grill
21. Apple cider - grill
22. Cream of tartar - tartaric acid - grill
23. Water control - grill
Asian Marinade - sorry but I never measure this one!
soy sauce and water about 2:1 ratio
hoisin sauce (optional)
lemon juice
sesame oil
honey or brown sugar
garlic powder
ginger powder
ground coriander
Score or pound the flank steak and marinade in the fridge overnight.
Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit.
Rate the tenderness of the meat treatments using the follow scale as a guide:
1 very tough
2 tough
3 somewhat tough
4 somewhat tender
5 very tender
Other descriptors you MAY wish to use include: dry, mushy, unpalatable.
For example, overpowering flavours, too salty, too lemony etc...
Questions to answer:
Which treatment surprised you because it was either tougher or more tender than expected?
Were there any treatments that were less appealing than you predicted or more appealing than you predicted
FOODS 30
MON - blogs from last week
TUE - mousse presentation
WED - mousse presentation
THU - mousse presentation/planning
FRI - entree presentation
FOODS 30 MOUSSE PRESENTATION
MIN 3 WAYS
- free form, free standing product (NOT IN A CONTAINER)
- in an edible container/bowl that YOU make
- presented in a bowl/container
- other if you have time
Garnishes, color, texture, shape are all important - use the three varieties of mousse for presentation. Take your time - plan ahead