SEC-S20W2 | 1st Half: Hot Liquid and Solid Starters

It's a pleasure to be able to attend gastronomy class for week 2 and present my homework. Last week, I learnt about the cold starters and was curious to know specific meals that might fall under the hot starters. Here, in the second course topic, my curiosity has been cleared; I have learned that the hot starters are divided into two; the hot liquid starters and the hot solid starters. Isn't that amazing?

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However, among these two types of hot starters mentioned in this course, hot liquid starters has always been my favorite because I enjoy eating stew, creamy meals and soup more. Although, I usually prepare both hot liquid and solid starters for daily food menu depending on what my family are having. For 3 or more course menu, I would say that; I have prepared and served more of hot solid as starter for menu.

For the purpose of this course, I will prepare just one type of starter which is; hot solid starter.

I will prepare battered chicken and potato chips. Below are the ingredients used for my hot solid starter and the preparation procedures.

mise en place

Ingredients Used

• Chicken
• Flour
• Vegetable oil
• Potato
• Egg
• Salt
• Dried pepper
• Curry powder
• Thyme

Preparation Process

Step 1: sieve the flour and keep it aside.

Process of sieving flour

Step 2: slice the chicken to your desired size or shape ( make sure to remove the bones in it). For battered recipes, it is best to use just fleshy parts of the meat.

Cutting chicken breast

Step 3: add salt, pepper, curry and thyme then mix.

Mixing different ingredients

Step 4: heat up vegetable oil and set the ingredients for frying accordingly; chicken > flour > egg.

Step 5: start the frying process by putting the chicken into the flour, from flour to egg and from egg to the pan for frying.

Keep frying till the battered chicken turn light brown.

Frying process

After frying the chicken, I also fried the potato chips after giving it a stick cut.

potato before frying

Here's the final result of my hot solid starter;

Battered chicken, potato chips and tomato sauce

I have learned the different types of cooking methods in the previous course last season which are; dry heat, moist heat and combined method. With my understanding of these methods listed, this method used in preparing my hot solid starter doesn't fall into any of the above mentioned category so I would call it fry heat or frying method because it was completely submerged in fat heat.

The main dish and dessert that would go with this starter prepared are;

Starter: battered chicken and potato chips accompanied by a sauce
Main dish: jollof basmati rice
Dessert: apple, banana, watermelon and yogurt mixed smoothie

A selfie with the hot solid starter

I have come to an end of my assignment and would like to invite @mvchacin, @dequeen and @josepha to join the gastronomy class. Thank you!