Moist heat cooking
so today in lab we learned moist heat cooking techniques. we started off by fabricating a chicken again, but this time we only had to separate each piece not anything fancy. we then moved on to setting up four different stations. one for braising, one for poaching, one for a stew, and lastly one for en papillote. at the braising station, we started by dredging the chicken in flour then brown it in a brazing pan. after that we removed the chicken, deglazed the pan and made a sauce that we were going to braise the chicken in. me and lizz added white wine, onions, mushrooms, carrots, and chicken stock and then finished it in the oven. after that we moved onto the poaching station. for our poaching solution we mixed heavy cream, lemon juice, and some dried herbs. we brought it to a poaching temperature of about 165 and then added our chicken breast and covered it with a layer of tinfoil to keep the chicken from floating to the top. we let that cook for about 15 minutes and then it was done, i think it was my least favorite dish of the lab. when we made the chicken en papillote we covered a piece of parchment paper with oil then put a layer of onions and apples down. we then put the chicken tenders on top of that and then we added some cream and white wine to help steam the chicken. we then folded the paper to seal it and stuck it in the oven for 10 minutes, when it came out we tasted it and it was ok but it was better with some hot sauce. chef backus foster showed us how to make the stew and when she finished it we tried it and it was delicious, but it wasn’t better than the braised chicken because that was my favorite dish in lab. oh yeah i almost forgot we made buffalo wings again, i’d say that they were good but you should know there is no such thing as a bad buffalo wing.
