The Method of Cookery

from the notes of Chef G “Poeler; cooking in butter and in it’s own juices

Narrative: Chef G’s notes speaks to us about pot roasting as a metaphor for life in the kitchen. ”Rushing ruins everything, so slow and steady’‘. let the meat tell its story, and it will reward you. Chef G’s notes guide us through the steps, emphasizing the importance of building flavor layer by layer, never cutting the corners, follow the recipe.

points of importance

• items of meat, poultry and game must be tender and of a first class quality
• the size of the pan should be inkeeping with item to be cooked
• the flavor of the food inhanced by the adding of a bed of roots and herbs [bayleaf and thyme].
• sufficient butter must be used to allow basting and no other liquid should be used.
• the process must be carried out in a tight lidded container
• the cooking is carried out at a fairly high temperature of about 400F but process would take longer then cooking of same joint by roasting.
• the lid of the container should be removed 2/3rds of the way through the process to allow the item to be colored.
• the vegetable, juices and sediment must be used to make the accompanying sauces