Veal Schnitzel and Coleslaw with
homemade Mayonnaise:
Wiener Schnitzel is a very thin, breaded and deep fried schnitzel from veal. It belongs to the best known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
Where did schnitzel originate from?A schnitzel (German pronunciation: is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork.
In German-speaking countries, the term Schnitzel means escalopes (cutlets), not just bread crumbed, fried escalopes such as Wiener Schnitzel.The dish called Wiener Schnitzel is a popular part of Viennese cuisine. It is made of veal and is traditionally garnished with a slice oflemon and either potato salad or potatoes with parsley and butter. The term Wiener Schnitzel is a protected geographical indication in Austria and Germany and can only be made of veal.[2] When porkis used, the dish must be called Wiener Schnitzel vom Schwein or Schnitzel nach Wiener Art to differentiate it from the veal original. Tips and Techniques:1. Make sure you use one hand for the wet part of the crumbing and one hand for the dry crumbing.
2. Be careful you don't lose the crumb when turning your schnitzel over. It is best to put your schnitzels into the fridge for as long as possible before cooking; this will help to "set" the crumb and avoid the crumbs coming off when cooking. 3. Drain your schnitzels on absorbent paper after cooking to soak up any excess oil before serving. 4. When making your mayonnaise, add small amounts of oil at a time so that it does not split. 5. If you have left over mayonnaise, store in a sterilised jar in the fridge for up to a week. Food Preparation Skills Required:1. Crumbing
2. Slicing 3. Emulsification 4. Grating Complex Processes:1. Making mayonnaise
Function of eggs in Cooking:The egg is the most functional of all ingredients and plays a vital role in may recipes. Eggs:
1. Add color and flavor. 2. Helps ingredients stick together 3. The protein coagulates or sets when heated, so it is good for quiches etc. 4. The albumen in the egg white traps air when beaten which is very good for sponges or soufflés. 5. Eggs are a good binding agent, good for hamburgers for instance. 6. Eggs can be a meal all by itself as it is a powerhouse of nutrients. What is "emulsification"?Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and water separate. |
Learning Intention:To gain an understanding of how to emulsify ingredients when making a mayonnaise.
Success Criteria: 1. I can whisk/beat together the egg mixture and then very slowly dribble in the oil.
2. I understand that without adding the oil slowly I could not emulsify/blend the mixture. How do you make a mayonnaise?How do you crumb?Cooking Methods:1. Shallow frying
Important Tools and Equipment:1. Medium bowl
2. Plates 3. Tongs 4. Frying pan 5. Balloon whisk 6. Chef's knife 7. Chopping board 8. Non-slip mat 9. Glass bowl Egg Farming:Cage-Free Eggs: Cage-free eggs are eggs from birds that are not raised in cages, but in floor systems usually in an open barn. The hens have bedding material such as pine shavings on the floor, and they are allowed perches and nest boxes to lay their eggs. However, they may still be at close quarters with many other hens -- just not in cages. That depends on the farm.
Free-Range Eggs: Free-range eggs are laid from hens that have the opportunity to go outside. Smaller farms may keep birds outside under a canopy area. They may travel in and out of a barn at free will or spend some portion of their day roaming outdoors. Organic Eggs: Organic eggs are laid from hens that may be kept in any kind of caging system, but generally are cage free. They eat an organic feed and don’t receive vaccines or antibiotics. In order to qualify for USDA organic certification, the grains used for the hens’ diets must be produced on land that has been free from the use of toxic and persistent chemical pesticides and fertilizers for at least three years. |