CasseroleCulinary Arts II

What is a casserole? Blend 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.

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 age

Advantages Saves time, typically easy to prepare

Saves energy

Complete meal in a dish

Economical

Variety

Can usually be made ahead and refrigerated or frozen

Require little supervision during baking

Served in same baking dish

Leftovers are easy to use

Drawbacks Use a lot of processed food

How can you modify that?

Common ingredients Condensed soup (800 mg salt per serving!)

Types Bound

Layered

Scoopable

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. Bread 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.

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 Vegetables

Toppings Used for

Color Variety in texture Protects protein

ingredients

Options Cheese Breadcrumbs French Fried Onions Crushed Potato Chips Biscuits or Dumplings

End Product Dense, moist and sliceable if packed,

reducing air space inside

Crumbly if loosely poured into baking dish

Cooking Cook at 350°F

30-45 minutes then remove lid and cook another 5-10 minutes

Let stand for 10 minutes to solidify

Other Notes Adding salt while cooking pulls moisture out of

food

Roasting 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