Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Recent travels took me to Omaha. During a delightful walk about in Old Town I came across a delightful farmer’s market. Among the stalls of fresh flowers, produce and bakery items, the true gem revealed itself. A kiosk of make your own refrigerator pickles. A […]
Beauty of a breakfast sandwich on the road lies in its simplicity and consistency. Handcrafted symphony of textures and flavors when done correctly, offering the right balance of savory and minimalism at every bite. Few Breakfast sandwiches have reached the status like McD egg Mc […]
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 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 […]
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 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 […]
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 ‘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 […]