copywrite 2017 by me

Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Author: Chef Francis Xavier

The Method of Cookery

The Method of Cookery

from the notes of Chef G Abats Abats means offal. Offal are the internal organs also ears, tail and feet. There aren’t many items we dont use. there are the eyes… Most other can be used, for example the brain, heart, lung, and intestines, stomach, […]

The Method of Cookery

The Method of Cookery

from the notes of Chef G Au Jus _Lie Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made. first by roasting the veal bones in the oven remove the bones when brown cover […]

The Method of Cookery

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.

The Method of Cookery

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

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

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 Dice] 1/16″ x 1/16″ x 1/16″

Jardiniere

  • [#Baton] 1/8″x 1/8″x 1 1/4″ (or 3/4″)

Baton

  • 1/4″x 1/4″x 1 1/4″

Macedoine

  • [#Dice]1/4″x 1/4″x 1/4″

Paysanne

  • 1/2″ Diameter or length x 1/16″ thin. The different shape of the vegetable can be all into triangles, squares, rounds, half moons, diamonds.

Important Notes and Definitions

  • Mise_en_Place _ preparation before service
  • Canalle Cutter _ Curver for curving lemons
Travelers Culinary Adventure, Atomic Cowboy

Travelers Culinary Adventure, Atomic Cowboy

Atomic Cowboy is a great destination spot for breakfast, lunch or any occasion. Breakfast begins with the humble biscuit. It is a foundation of the menu that transforms into meals, perfect for any time of day. Whether you are starting your morning, grabbing lunch or […]

Travelers Culinary Adventure, ACE Eat Serve

Travelers Culinary Adventure, ACE Eat Serve

Denver’s Ace Eat Serve New Year Menu surprises with its ability to blend familiar with the unexpected. the dumplings were featured in a great steam Dimed Sum Basket. Presentation is skillfully done, the delight lies in the attention to detail and balance of flavors, and […]

Travelers Culinary Adventure, Santiago

Travelers Culinary Adventure, Santiago

faithfully authentic

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 sets Santiago’s apart is its unwavering consistency. whether you visit Denver location or beyond, you can trust breakfast is just as good as remembered. Wrapped in foil and ready to go, they are perfect for road trips, or simply with a cup of coffee at home.

The Method of Cookery

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 […]