Week 9

Introduction

Cookery Topic:

Plant Forward Cuisine and Grains

Cookery Method:

Utilizing various cooking methods such as blending, baking, boiling, sautéing, grilling and smoking to add additional flavor to plant focused dishes. Boiling is needed for cooking the pasta.

Dishes:

Cream of Grilled Chard with Chard Crumble Featuring Oatly Oatmilk,

Smoky Mushroom BLT with Basil Mayo,

Cauliflower Banh Mi with Walnut and Mushroom Pate,

Lemon Aioli,

Fresh Pasta

Prior Knowledge:

I don't have much experience with cooking plant focused cuisine, especially where the main protein source is from nuts. I am open to trying more plant driven dishes.

Learning Objectives:

Identify a variety of grains, Apply various cooking methods, Identify & cook pasta, Making & cooking fresh pasta, Describe plant-forward cuisine and apply a variety of ingredients as alternatives to meat, poultry, fish or diary (Plana, 2021)

IPlana, A. (2021, October). Week 9. Retrieved October 19, 2021, from https://auburn.instructure.com/courses/1385357/pages/week-9-overview?module_item_id=19965270.

Background

Scientific principles behind the method of cooking:

Direct grilling of the swiss chard it cooks quickly with the intense heat. Lightly coating the chard with oil can add caramelization. It helps keep the natural juices from evaporation. If evaporated, it will leave the food dry and papery. ( Karmel, 2008)

Origin:

A common theory of the origin of pasta is that pasta was brought Italy from China by Marco Polo in the 13th century. In his book, The Travels of Marco Polo mentions how he was introduced to plant that produced flour, similia to barley meal. However, the original text no longer exists, and it is only known through experts and authors. Archaeologists believe that Asia was the first area to produce noodles. (Avey, 2012)

Inspiration

Cauliflower banh mi. Minimalist Baker. (2020, December 9). Retrieved October 13, 2021, from https://minimalistbaker.com/cauliflower-banh-mi/.

Portobello mushroom BLT. Purple Carrot. (2020, May 13). Retrieved October 13, 2021, from https://www.purplecarrot.com/plant-based-recipes/portobello-mushroom-blt-with-herb-mayo-and-zesty-steak-fries.

Lsk. (2020, March 8). Mushroom ravioli al forno. Mushroom Ravioli Al Forno. Retrieved October 13, 2021, from http://saltedsugaredspiced.blogspot.com/2020/03/mushroom-ravioli-al-forno.html.

Methods used:

Creating the pasta requires a pasta maker and a pasta drying rack. The right texture of the pasta dough is crucial. Knead the dough for a few minutes. If the dough is too dry, it is recommended to add water or another egg. If it becomes too sticky, it would be good to add extra flour. The dough can rest for 30 mins to 4 hours. ( Smith)

Variations of the dishes:

Pasta dishes are found in every country. The sauce and noodle type based on the country. Pasta can also be made from vegetables.

Avey, T. (2012, July 26). Uncover the history of pasta. PBS. Retrieved October 13, 2021, from https://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-pasta/.

Karmel, E. (2008, October 6). Cooking class: Grilling. Cooking Light. Retrieved October 13, 2021, from https://www.cookinglight.com/cooking-101/techniques/cooking-class-grilling.

Recipes

Smith, A. (2021, January 13). Homemade pasta. Gimme Some Oven. Retrieved October 13, 2021, from https://www.gimmesomeoven.com/homemade-pasta/#tasty-recipes-59675.

Plan of Work

Reflection

Results

The texture of the egg pasta was slightly harder than expected. The taste and flavor of the pasta complimented well with the mushroom pate. The texture of the mushroom and walnut pate was very smooth and buttery. The most dominate taste was the umami from the mushrooms. The flavor was well balanced with the mushroom and walnut. The mushroom flavor was slightly more dominant than the walnut. The lemon aioli and mushroom pate brought the banh mi together. The lemon aioli 's citrus taste gave a refreshing taste. The creamy textures of the aioli and pate contrasted with the crunchier texture of the brad and pickled radishes. The radishes and jalapenos added more color to the overall dish.

Evaluation

The pasta with the egg was slightly harder than intended. It was my first time making the dough, so at the initial pasta dough making stage, the dough was a little dry. I added another whole egg and almost another cup of all purpose flour. The dough was better, but still slightly sticky. After the resting process, the dough was still too sticky. so I dusted with the semolina flour. However, it did not work well, and all purpose flour had to be added. The dough had rest for a few more minutes. The pasta machine setting of 7 was causing too many rips, so the setting of 4 caused less tearing. It did not work because I did not weigh out the ingredients. Next time, I will weigh the ingredients for the pasta dough.

Conclusion

I learned that the pasta dough will not turn out correctly without weighing out the ingredients. Weighing out the ingredients is crucial to create the right consistency. Weighing out ingredients is crucial for baking and anything involving flour. The egg to flour ratio is important for creating the pasta dough. The egg and dough ratio may be crucial for other items that involve both ingredients. Following the recipe with the weight in mind, the result is more consistent. The pasta recipe is simple, but the process does take time and patience.