Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
From the Notes of Chef G
“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).”
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.
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 […]
Chef G Notes Boiling. Cooking in a liquid, usually water or stock. Narrative: Boiling – The Essence of Simplicity Boiling is one of the most fundamental methods of cookery, yet is simplicity hides the versatility and importance in the culinary arts. Defined as cooking food […]
Chef G Notes
From the Chefs Notebook. The Object of Cooking Food Narrative: Cooking transforms raw ingredients into dishes that delight the senses – pleasing to the eye and awakening the palate. this interplay of color, texture and aroma not only entices us to eat but also sets […]
Home Made Pizza is an art, but for myself, its about the forgiving crust – something that rises and bubbles with texture but does not require to be perfect. Practice, Practice – Not Perfect, try again. Long tried at home is dough from the Wolfgang […]
As the tradition goes, St. Nick visits during the night, leaving a Tangerine in the shoes of c, a small but sweet symbol of generosity. the bright citrus fruit , often nestled among stockings or tucked inside boots, is a reminder of the simple joys of the season. The holiday custom passed down through through generations , evokes the warmth of the winter mornings and discoveries of small treasures
One Crisp winter morning, we set out for a walk through the Denver Botanical Gardens’ Orangery, a serene escape from the day to day. The air, tingled with the scent of the citrus trees laden with fruit, the bright colors inviting a closer look. It is here, among the fragrant trees that the memory of Great Grandam Ella’s Orange Marmalade was Reminded.
From St. Nick’s tangerine to the creation of Ma’s Marmalade, the connection between the seasons and family is the thread that ties us together. Just as the marmalade sweetens toast, so do small traditions.
The evening unfolds. The journey from the Christkindl market at Denver’s Civic Center Park to the Populus Hotel is a seamless transition. The charm of the ChristKindl market to the contemporary elegance of the Populus Hotel offers travelers a unique way to experience Denver during […]