101 Things I Learned in Culinary School

101 Things I Learned in Culinary School

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Product Details

ISBN-13: 9780446550307
Publisher: Grand Central Publishing
Publication date: 05/20/2010
Pages: 212
Sales rank: 775,815
Product dimensions: 7.10(w) x 5.10(h) x 0.90(d)

About the Author

LOUIS EGUARAS is a chef and instructor of international cuisine in the renowned Le Cordon Bleu Program at the California School of Culinary Arts. He is currently teaching courses in cooking and food history.

His twenty plus years of experience includes responsibilites as Staff Chef at the White House and Camp David, and Executive Chef and Marketing Manager in several other settings.

Read an Excerpt

101 Things I Learned (TM) in Culinary School


By Eguaras, Louis

Grand Central Publishing

Copyright © 2010 Eguaras, Louis
All right reserved.

ISBN: 9780446550307

1

There are only two ways to cook.

Dry cooking uses direct heat—radiation, convection, or oil. Methods include sautéing, panfrying, deep-frying, grilling, broiling, roasting, and baking. It produces browning or searing of the food’s outside surface.

Moist cooking uses water, stock, or other liquid (other than oil) as a medium for transferring heat. Methods include blanching, boiling, simmering, poaching, and steaming. The foods are not browned and tend to be tender when done. For best heat transfer, the cooking vessel should be large enough for the food to be completely surrounded by the liquid or steam.

Dry and moist methods can be combined. In braising and stewing, a tougher cut of meat is seared with dry heat, and then simmered for several hours in liquid to tenderize.



Continues...

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101 Things I Learned in Culinary School 4.3 out of 5 based on 0 ratings. 9 reviews.
Anonymous More than 1 year ago
Its a really good book it helped me out alot
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