Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Santiago’s statement is faithfully authentic. Few dishes have achieved the status of Santiago’s half and Half breakfast Burrito. In Colorado’s culinary landscape, Santiago’s has refined is process and to a point where it is consistent and satisfying. It is worth planning your trip around. what […]
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 […]
from the notes of Chef G
“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.“
“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”.
“This is grilling between electrically heated grill bars and is usually applied to meat.”
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”.
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 […]
notes from Chef G
“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 heat method transforms raw ingredients. Noted during my tenure as sous chef, roasting is more than a method: it is inclusion into a larger ethos of cuisine. It is the station. refined, mechanical expert timing, perfect presentation dependent.
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 […]
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, […]
from the notes of Chef G
‘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 of cookery that is patient and slowly transforms ingredients by the power of gentle heat. Defined as cooking ingredients slowly in a liquid at a low temperature, stewing allows flavors to meld and intensify while breaking down tough cuts of meat and fibrinous vegetables into tender, flavorful bites.
The process begins by combining ingredients – typically small, evenly cut peices of meat, vegetables or both with a liquid base, such as stock, wine or water. the mixture is brought to a simmer, then covered and cooked over low heat.
A good stew lies in the balance of flavors and textures. the liquid thickens naturally. low consistent heat prevents overcooking while ensuring deep flavor.
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 […]