Ebook The chef''s compendium of professional recipes (Third edition): Part 2
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Ebook The chef''s compendium of professional recipes (Third edition): Part 2
Ebook The chef''s compendium of professional recipes (Third edition): Part 2
6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather t Ebook The chef''s compendium of professional recipes (Third edition): Part 2than by the main items of meat (or bird) that are used. Such meat foods are, in a kitchen, organized in the classic French manner, prepared either by the roast cook (including the subordinate grillardin or grill cook), the saucier (sauce cook), or, in the case of cold dishes, the garde manger (larde Ebook The chef''s compendium of professional recipes (Third edition): Part 2r chef).As noted earlier in Chapter 2, many tasks involved in cold preparations have been eliminated or affected by the ever-increasing amount of pre-Ebook The chef''s compendium of professional recipes (Third edition): Part 2
prepared and pre-portioned items now bought in from outside. These can replace much, if not all, of that work previously undertaken by larder and vege6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather t Ebook The chef''s compendium of professional recipes (Third edition): Part 2emain.Although sections or parties within professional kitchens continue to change, it is convenient within this Compendium to group recipes for meal (including offal), poultry and game according to mode of cookery (roasting, boiling, etc.). This attempt to build a logical sequence has not slavishly Ebook The chef''s compendium of professional recipes (Third edition): Part 2 followed traditional considerations. Ease of reference has been a further factor in determining arrangement. Possibilities exist for developing the rEbook The chef''s compendium of professional recipes (Third edition): Part 2
ecipe range in this section by the use of sauces (as in Chapter 1) and vegetable garnishes (as in Chapter 7).ROASTINGTrue roasting is exposing food to6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather t Ebook The chef''s compendium of professional recipes (Third edition): Part 2 oven For ‘spitted’ roasts: all red meats should be properly ‘set’ by fierce heat and then, according to their size, exposed to the penetrating heat from a fire that has a little or no flame. For small game the fire should, however, have more flame than glowing embers. But for white meats, regulate Ebook The chef''s compendium of professional recipes (Third edition): Part 2the fire to allow' the joint to cook and colour al the same time.When roasting, aim at retaining all the juice. Today, this is usually done in the oveEbook The chef''s compendium of professional recipes (Third edition): Part 2
n, by putting meat in a hot oven 2(X)°C (400°F) for 10 minutes and then reducing the temperature to 180°C (360°F). The meat is basted frequently with 6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather t Ebook The chef''s compendium of professional recipes (Third edition): Part 2he joint on a bed of roui’hlv-cut vepetables. Take care nor to171Meat, Poultry and GameAmount of Roasting. Beef, particularly, and also game and mutton are generally preferred rather underdone (saignant).Lamb, pork, veal and poultry are usually well cooked (bien cuit). Lamb may also be cooked pink.J Ebook The chef''s compendium of professional recipes (Third edition): Part 2esting when done. Very underdone red meat remains resilient to pressure: when it is cooked adequately the meal should not resist finger pressure.In thEbook The chef''s compendium of professional recipes (Third edition): Part 2
e case of white meats (including poultry), juice-flow when cooked should be clear or ‘white’.sun ABLE JOINTS FOR ROASTINGBeefFillet(Filet de bceuf)For6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather t Ebook The chef''s compendium of professional recipes (Third edition): Part 2e de poreLoin(Longe de poreShoulder(F.paule de pore)Veal6 Meat, Poultry and GameThe arrangement of the contents of this section has been determined by the methods of cookery involved in the recipes rather tGọi ngay
Chat zalo
Facebook