The Method of Cookery
from the notes of Chef G Frying “This cooking in fat, either shallow or deep.” Shallow Frying “Shallow frying is cooking in a shallow fat in a frying or sauté pan or on a griddle pan. any fats or oil may be used as a […]
Month: December 2024
The Method of Cookery
from the notes of Chef G Grilling or Broiling over heat _ on grill bars under heat _ salamander or grill between heat _ Between Electric bars Overheat … Grill “This Cooking on greased gars with the aid of fat over direct heat, only first […]
The Method of Cookery
from the notes of Chef G
Baking
“This is cooking by dry heat usually in an oven, in which the action of the dry heat is modified by the presence of steam which arises from the food while cooking”.
The Method of Cookery
notes from Chef G Oven Roasting “Oven roasting is cooking in an oven with the aid of fat and is applied to first class meat and poultry and certain vegetables.“ Narrative: Roasting in the oven. Simple and using constant radiant heat enveloping the food in […]
The Method of Cookery
notes from Chef G Roasting “Spit roasting is cooking by direct (radiated) heat with the aid of fat in the form of basting (the spit must constantly revolve)”. narrative: Roasting at its core, exemplifies the balance between technique and science of temperature control. Its dry […]
The Method of Cookery
notes from Chef G
Pot Roasting (poel’er)
Pot Roasting: This is cooking on a bed of root vegetables in a covered casserole or pan, using butter for basting.
narrative: Pot Roasting is a method of cookery that brings out flavors of hearty ingredinets. Cut meat is placed on a bed of root vegetables such as potatoe, carrot and onion. A small amount of liquid is added to create steam and maintain moisture during cooking.
this method is ideal for cuts of meat that benefits from prolong cooking. with minimal effort and careful timing, pot roast transforms simple ingredients into a comforting and flavorful dish.
The Method of Cookery
from the notes of Chef G Braising ‘This is a combination of roasting and stewing in a pan with a tight fitting lid (braisiere’) to prevent evaporation so that the food retains its own juices together with the articles added for flavoring. for example ham, […]
The Method of Cookery
from the notes of Chef G Stewing ‘Stewing is gentle simmering in the smallest quantity of water, stock or sauce. the food is always cut up and the liquid and the food are served together.” Narritive: Stewing: slow and steady technique. Stewing is a method […]
The Method of Cookery
From the Notes of Chef G
Steaming
“This method of cooking is moist heat by steam either by placing the article in a perforated container of on a covered plate over a sauce pan of water; or in a steamer with a minimum pressure of 1 1/4 kg/cm^2 92 lb 8 0z per in^2).”
Narrative: Steaming pure cooking
Steaming is a method of cookery that relies on the gentle heat of vaporized water to cook food, preserving its natural flavors, textures and nutrients. Unlike Boiling or poaching, steaming ensures that food never comes onto direct contact with liquid, allowing it to retain is structural integrity and bright natural colors.
This method involves placing ingredients above a simmering liquid, typically water, in a vessel that allows steam to circulate freely. specialized equipment such as bamboo steamers are used for the desired steam effect.
The key to successful steaming lies in preparation and timing. The addition of aromatics to the steaming liquid – such as herbs, spices or citrus and subtly enhance the food, infusing it with out overwhelming its essence.
Steaming exemplifies balance between simplicity and sophistication.
The Method of Cookery
From Chef G Notes Poaching Poaching is cooking slowly in a minimum amount of liquid which should never be allowed to boil. but should reach a degree of heat as near as possible to boiling point. this is usually allpied to fish and fruit, but […]