What is a casserole B lend of cooked ingredients that are heated together to develop flavor Casserole French term Cooking Vessels Noncrystalline glass heats up slow loses heat slow atoms not lined up takes longer to heat ID: 640276
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Slide1
Casserole
Culinary Arts IISlide2
What is a casserole?
B
lend of cooked ingredients that are heated together to develop flavor
Casserole – French term
Cooking Vessels
Non-crystalline (glass) heats up slow, loses heat slow, atoms not lined up, takes longer to heat
Crystalline (metal) heats up fast, loses heat fast, atoms are lined up in neat rows so transfers heat ok
Clay pot is OK only is never had dirt in it and lined with heavy duty foil.Slide3
Casseroles set women free
Women were working because of the war and needed quick recipes. No time to cook!
Introduction of space age foods
Processed and dried foods
French’s Dried Onion Toppers invented in 1955
1950’s were the height of casserole ageSlide4
Advantages
Saves time, typically easy to prepare
Saves energy
Complete meal in a dish
Economical
VarietyCan usually be made ahead and refrigerated or frozen
Require little supervision during baking
Served in same baking dish
Leftovers are easy to useSlide5
Drawbacks
Use a lot of processed food
How can you modify that?
Common ingredients
Condensed soup (800 mg salt per serving!)Slide6
Types
Bound
Layered
ScoopableSlide7
3 Parts of a Casserole
The
base
of the casserole provides its main texture and flavor.
Cubed, cooked meat
or poultry
Browned, drained ground beef or poultry
The
extender
helps thicken the dish.
B
read crumbs
Cooked, potatoes (cubed or shredded)
Pasta
,
rice or other grains
Dry beans
The
binder
(a liquid) that holds the other ingredients together.
Milk, broth, juice, soup, eggs or a thickened sauce
Seasonings and aromatic vegetables give heightened flavor and add texture.Slide8
Nutrients in Casseroles
Protein
Meat, fish, egg, beans, cheese
Carbohydrates
Rice, pasta or grains
Undercook pasta and rice since they continue to cook
Fat
Sauces
Vitamins & Minerals
VegetablesSlide9
Toppings
Used for
Color
Variety in texture
Protects protein ingredients
Options
Cheese
Breadcrumbs
French Fried Onions
Crushed Potato Chips
Biscuits or DumplingsSlide10
End Product
Dense, moist and sliceable if packed, reducing air space inside
Crumbly if loosely poured into baking dishSlide11
Cooking
Cook at 350°F
30-45 minutes then remove lid and cook another 5-10 minutes
Let stand for 10 minutes to solidifySlide12
Other Notes
A
dding
salt while
cooking
pulls moisture out of foodRoasting vegetables before adding
to
other ingredients increases
flavor and
decreases need for additional salt
Anything can be a casserole – leftovers or even Chinese take-out
Slurry
-
thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews and sauces) as a
thickener