Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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
‘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, bacon, vegetables herbs ect.”
Narrative: Braising, Flavor and tenderness,
Braising is a cookery method that combines flavor and slow cooking or tenderness. this techniques transforms tough cuts of meat and hearty vegetables into flavorful dishes, all through the gentle mix of heat moisture and time.
the process begins by browning ingredients in a small amount of fat, creating flavorful char or caramelized crust. Once seared the ingredients are partially submerged in flavorful liquid, such as stock, wine, sauce or the combination of all three. Then covered and slowly cooked at low temperature. The dry heat and moist heat for tenderizing is the essence of braising. Braising takes time, care and patience.
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 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 […]
From Chef G Notes
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 exception is poached eggs.
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 Methods of Cooking Food Boiling Poaching Steaming Stewing Braising Pot Roast (Poele) Roasting Baking Grilling Frying (deep and shallow) Paper Bag (en Papillote) Microwave.
From the Chefs Notebook.
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 the stage for an enjoyable and nourishing experience.
a bit of a clinical introduction … Chef G Notes: “Object of cooking food is to make it pleasing to the eye and receptive to thd palate in order to help stimulate the digestive juices, there by creating an appetite, ti render food more digestible, by physical and chemical change and by alteration of the texture, thereby assisting mastication, and to ensure the destruction of harmful bacteria and parasites.”
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 […]