The Method of Cookery
from the Notes of Chef G Definitions aromates == Collection of Herbs à la carte == the practice of ordering individual dishes from menu table d’hote == a set menu is offered.
Author: Chef Francis Xavier
The Method of Cookery
from the notes of Chef G Measurements one gill == 1/4 pint one quart == 2 pints one gallon == 8 pints 20 fluid ounces == One Pint 26.3 g == one ounce Boiling point 212 Degrees Fahrenheit 100 Degrees Celsius Weight 56 Pounds == […]
The Method of Cookery
Pommes. Different cuts of potato
- Paille 1/16″ x 1/16″ x 1 1/2″
- Allumette 2″ x 1/8″ x 1/8″
- Mignonette 1″x 1/4″x 1/14″
- Frites 2″ x 1/2″x 1/2″
- Pont Neuf 2″ x 1’x 1″
- Chip 1/16″ thin
- Gaufrette 1/16″ thin [#tralise cut}
The Method of Cookery
from the notes of Chef G Cut of Vegetables Rules: Always scrub root vegetables Use only a vegetable peeler Place the waste in one tray Place the trimmings on another.. Place the finished cut in another… Julienne [#Strips] 1/16″ x 1/16″x 1 1/2″ Brunoise [#Small […]
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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 […]
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 class cuts of meat and poultry and certain fish may be used.“
- rare … au bleu
- underdone … saignant
- just done … a’ point
- well done … bien cuit
Underheat … Salamander
“This cooking is on grill bars or on trays under direct heat. Steaks, chops, may be cooked on the bars, but fish, tomato bacon, and mushrooms are usually cooked on trays”.
Between Heat
“This is grilling between electrically heated grill bars and is usually applied to meat.”
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”.