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”.
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The Method of Cookery
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 […]
The Method of Cookery
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 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.
The Method of Cookery
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 […]
The Method of Cookery
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, […]
The Method of Cookery
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 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.
The Method of Cookery
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 […]
The Method of Cookery
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 […]
The Method Of Cookery
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 in water or seasoned liquid at temperature of 212f, boiling serves as both a standalone technique and a preparatory step for more complex dishes.
Boiling in its essence embodies the philosophy of cookery: transforming the raw into the refined with precision and care.
The Method of Cookery
Chef G Notes Methods of Cooking Food Boiling Poaching Steaming Stewing Braising Pot Roast (Poele) Roasting Baking Grilling Frying (deep and shallow) Paper Bag (en Papillote) Microwave.