1. Casserole Culinary Arts II

2. 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.

3. 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

4. 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

5. Drawbacks Use a lot of processed food How can you modify that? Common ingredients Condensed soup (800 mg salt per serving!)

6. Types Bound Layered Scoopable

7. 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.

8. 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

9. Toppings Used for Color Variety in texture Protects protein ingredients Options Cheese Breadcrumbs French Fried Onions Crushed Potato Chips Biscuits or Dumplings

10. End Product Dense, moist and sliceable if packed, reducing air space inside Crumbly if loosely poured into baking dish

11. Cooking Cook at 350°F 30-45 minutes then remove lid and cook another 5-10 minutes Let stand for 10 minutes to solidify

12. 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