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 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 […]
Traveling and meeting friends for Breakfast. The Familiar scent of sizzling bacon and fresh brewed coffee greeted us as we walked into IHop. Traveling back home this morning, feels like i found comfort of home and friendship in crepes. Breakfast is not just a meal; […]
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 some where in-between the Atomic Cowboy has you covered. the atmosphere is cozy and the service was spot on. The Atomic Cowboy invites guests to linger and enjoy
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 […]
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 […]
from the notes of Chef G
“This cooking in fat, either shallow or deep.”
“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 general rule the presentation side should always be fried first.“
“This is cooking in deep clarified fat. It is important that the fat selected can be raised to a high temperature without burning. Olive Oil is the best, but because of its high price it is uneconomical, a good quality vegetable oil (eg cotton seed, palm oil, etc., or a first class dripping or vegetable fat) is generally used.”
General Points
Meat and Poultry
“This is usually applied to made up dishes. For example rissoles, cromesquis, chicken cutlets, which are coated either with pastry , batter or egg and crumbed.”
Fish
“Fish may be deep fried either whole (sole, whiting) filleted (plaice and haddock) , in pieces usually indicated ” engoujon” (sole and turbot) and made up dish (fish cakes) . Fish should always be coated before being deep fried, so as o protect fish from burning and to prevent the fish from absorbing fat of oil in which it is being fried. It also prevents moisture from the fish going into the fat and spluttering.“
Vegetables
“Potatoes are fried in numerous ways. For example fried potatoes (Pommes Frites) croquette potatoes, aubergine and cauliflower are sometimes deep fried.“
Fruits
“Apples, bananas, pineapples for example are coated in batter, deep fried and brown as fritters (beignets). There are also cheese fritters, which are usually made from choux paste combined with cheese.“
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 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 consistent, high temperature heat. This method of cookery caramelizes the surface (a bit of char) while preserving moisture within.
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 […]