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In the curriculum unit of Cooking Techniques that students really dive into during their sophomore year, one of the topics and methods that they need additional exposure to truly appreciate is the art of braising. Because this slow cooking technique takes time, transforming tough cuts of meat into tender, mouthwatering bites of deliciousness, students sometimes don't get a chance to appreciate how this technique truly shows off the skill of a chef.
In the curriculum unit of Cooking Techniques that students really dive into during their sophomore year, one of the topics and methods that they need additional exposure to truly appreciate is the art of braising. Because this slow cooking technique takes time, transforming tough cuts of meat into tender, mouthwatering bites of deliciousness, students sometimes don't get a chance to appreciate how this technique truly shows off the skill of a chef.
Chef Jones and I decided that it was necessary to really give them an opportunity to see a full-scale production where this type of cooking gets a chance to shine. The best recipe to show off the benefit of braising is to make a Beef Bourguignon. Though it has a French name, it is really a humble dish, one of local ingredients, and simple cooking. However, when done right, the aroma fills the room and you begin to look forward to dinner almost immediately. Because a dish like this requires a little more investment on our department to bring in the large cuts of chuck that we use, Chef Jones coordinated this sale with his 11th grade unit on meat fabrication. Junior students broke down and cleaned the beef from a larger primal cut, while the sophomores seasoned, seared, and braised it along with aromatic pearl onions, smoky bacon, fresh mushroom, and earthy carrots. The resulting sauce is so decadent that you feel extremely well taken care when you dig in.
Chef Jones and I decided that it was necessary to really give them an opportunity to see a full-scale production where this type of cooking gets a chance to shine. The best recipe to show off the benefit of braising is to make a Beef Bourguignon. Though it has a French name, it is really a humble dish, one of local ingredients, and simple cooking. However, when done right, the aroma fills the room and you begin to look forward to dinner almost immediately. Because a dish like this requires a little more investment on our department to bring in the large cuts of chuck that we use, Chef Jones coordinated this sale with his 11th grade unit on meat fabrication. Junior students broke down and cleaned the beef from a larger primal cut, while the sophomores seasoned, seared, and braised it along with aromatic pearl onions, smoky bacon, fresh mushroom, and earthy carrots. The resulting sauce is so decadent that you feel extremely well taken care when you dig in.
A plated example of Beef Bourguignon alongside mashed potatoes. On the right is a finished version of the dish ready for sale through the food2go program.
Cooling down the large quantities of Bourguignon in the blast chiller. This amazing piece of equipment can cool product down quickly so that it spends an absolute minimum amount of time in the "danger zone" the temperature range in which bacteria grows quickly.
Cooling down the large quantities of Bourguignon in the blast chiller. This amazing piece of equipment can cool product down quickly so that it spends an absolute minimum amount of time in the "danger zone" the temperature range in which bacteria grows quickly.
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