Write as report

REFLECTIVE REPORT ON TRANSFORMING A CLASSICAL DISH INTO A CONTEMPORARY CULINARY CREATION Student Instructor Institution Course and Code Date Table of Contents TOC \o "1-3" \h \z \u Reflective Report on Transforming a Classical Dish into a Contemporary Culinary Creation PAGEREF _Toc180848906 \h 21.0 Introduction PAGEREF _Toc180848907 \h 22.0 Conception and History of the Dish PAGEREF _Toc180848908 \h 32.1 Classical Roots of Beef Short Ribs PAGEREF _Toc180848909 \h 32.2 Polenta as a Staple of Italian Cuisine PAGEREF _Toc180848910 \h 32.3 Asparagus as a Seasonal and Contemporary Substitute PAGEREF _Toc180848911 \h 43.0 Development and Evolution of the Dish PAGEREF _Toc180848912 \h 44.0 Transformation of the Original Idea into a Contemporary Dish PAGEREF _Toc180848913 \h 55.0 Reflection on the Learning Experience PAGEREF _Toc180848914 \h 56.0 Application of New Knowledge in the Future PAGEREF _Toc180848915 \h 67.0 Insights for Future Menu Development PAGEREF _Toc180848916 \h 68.0 Improving Culinary Practice in the Future PAGEREF _Toc180848917 \h 79.0 Conclusion PAGEREF _Toc180848918 \h 8References PAGEREF _Toc180848919 \h 8 Reflective Report on Transforming a Classical Dish into a Contemporary Culinary Creation 1.0 Introduction This report will focus on how a typical and conventional beef dish with short ribs, polenta chips, seared asparagus, and tomato butter changed into a more contemporary style. In reconsideration of this dish, I focused on the seasonality of the produce and aesthetic plate presentations while combining elements of modern and conventional cuisines. In this process of modification and troubleshooting, from finding subpar and exotic ingredients to transitioning from basic cooking methods to new-age cooking methods, I have developed a new form of this dish while maintaining the traditional fabric of the dish. This process taught me about flexibility, accuracy, and the necessity of approaching problems very inventively because I implemented new strategies and polished my performing skills. 2.0 Conception and History of the Dish 2.1 Classical Roots of Beef Short Ribs Beef short ribs are well known in both European and American cuisines traditionally as one of the slow-cooked types of food prepared by braising. This method of cooking the meat transforms it into a soft, juicy, and flavorful substance, which is complemented with such dishes as mashed potatoes or creamy polenta and gives the overall impression of the warm, homely, shabby modish (Kelly, 2021; Heimann, 2024). In my dish, instead of braising, I used the sous vide technique, which gave unbeatable tenderness to the food and the advantage of consistency in the flavor and moistness of the dish. This preserve's modern method not only retains the natural taste of the beef but also exposes the progressive change of the new generation's instrument in cooking and serving the meat, unlike the previous traditional way. 2.2 Polenta as a Staple of Italian Cuisine Polenta is an Italian dish that originates from the North of the country; traditionally, it is served warm and smooth to scoop with other dishes. Instead of using soft polenta, which is usually expected from this type of dish, I changed the polenta into crispy chips, giving the dish a different texture. This interpretation matches the current fashion in cooks' experiments aimed at incorporating playful approaches to conventional ingredients, thus serving as a playful layer that embraces the customer (Smith and Berruti, 2023). First, they add an excellent enhancement to the general appearance of the dish; second, they provide a perfectly contrasting texture to the soft and rich beef short ribs. This change perfectly illustrates that traditional and popular recipes can be reinterpreted to fulfill modern trends in eating out. 2.3 Asparagus as a Seasonal and Contemporary Substitute At first, I intended to prepare Brussels sprouts to serve as a side dish for the beef short ribs, but because of changes in crop production, I replaced them with seared asparagus. This vegetable is famous for its dense and rather musky taste alongside its bright green hue, which looks stunning on the dish. In the view of Boon and Schiffersein (2022), the replacement of vegetables changes the seasonal characteristics of the dish for the better in terms of the balance of the meal. The brown-colored asparagus from the sear adds a crisp impression to the tenderness of the ribs, making them perfect for comprising each other. It is essential that this decision was taken using fresh vegetables in season, bringing the dish to the present age and contemporary while giving it a classical touch. ...