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 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 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.
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 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.
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.
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. 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 puck cook book. easy to work with.
A fond memory is my first Wolf Gang Smoke Salmon Pizza. At the time was quite the stir, today still. Non Conventional is Salmon on Pizza. the rich, salty flavors of smoked salmon paired with crème fresh and dill – still a revelation, unconventional and yet endures as a favorite.
Play with fire for a perfect pizza oven – well it has come along way and come home. Ultra Heat [#950F], flame cooked flavor and simple are key elements for a back yard pizza oven. I have read about Ooni Pizza Oven and allowing for wood and gas make it flexible. Can’t wait to try .
What we have done is improvised by cooking at high temperature on the BBQ. It blistered, flipped once, topped once flipped, cooked well [#all the way through] and was well received. Good Pizza is one of the most rewarding things to cook at the dorm. good crust comes from hand kneading and stretching by hand.
toppings should be applied with a heavy hand. As the pizza dough rises, toppings flow. Often as the dough rises – toppings migrate so practice.
Season the vegetables with herbs, oil and a dash of salt.
precooked and crumbled
Even in the Creighton Dorm, pizza is achievable and unforgettable. What makes this rewarding to cook is adaptability. Brain Food after a long study session is an innovation to savor something homemade. Even in small space with limited tools, great pizza is always in reach.
Preheat the oven to 500F. Bake with a large pizza stone on the middle rack. About 30 minutes, until the edges of the crust have puffed . rotate 90 degrees.
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 […]