hi fun to be chef or a headache

[epicous]

Originally Posted by Chef Kaiser

As a refresher and to think about.

1. Blanching
- In water (starting cold water / starting hot, boiling water)
- In oil

2. Poaching
- In shallow stock
- In floating stock
- In water bath with stirring
- In water bath without stirring

3. Boiling / Simmering
4. Deep fat frying
5. Sauteing
6. Grilling / Broiling
7. Gratinating / au gratin
8. Baking
9. Roasting
10. Butter Roasting
11. Braising
12. Glazing
13. Steaming
14. Stewing

Cooking with liquid nitrogen

[food-macro]

Originally Posted by epicous

Cooking with liquid nitrogen

Isnt that more of a chemical reaction then a cooking method i thought it was, cause cooking methods use some form of heat to "cook" the product but liquid nitrogen isnt a heat source. but i have been wrong before.

[Mapiva]

Originally Posted by Chef Kaiser

As a refresher and to think about.

1. Blanching
- In water (starting cold water / starting hot, boiling water)
- In oil

2. Poaching
- In shallow stock
- In floating stock
- In water bath with stirring
- In water bath without stirring

3. Boiling / Simmering
4. Deep fat frying
5. Sauteing
6. Grilling / Broiling
7. Gratinating / au gratin
8. Baking
9. Roasting
10. Butter Roasting
11. Braising
12. Glazing
13. Steaming
14. Stewing


regards

What's the difference between Roasting and Butter roasting?

What is glazing?
What's the difference between stewing and simmering?

[epicous]

Originally Posted by Mapiva

What's the difference between Roasting and Butter roasting?
What is glazing?
What's the difference between stewing and simmering?

Roasting: Method that uses dry heat, whether an open flame or oven.
Product can be basted with butter, lard or oil.

Butter roasting: Product is basted on the surface with butter to reduce the loss of moisture by evaporation.

Stewing: Cooking food ingredients in a liquid, typically by simmering, and served without being drained. The ingredients of a stew may be cut into larger pieces than a those of a soup; a stew may have thicker liquid than a soup, and more liquid than a casserole.

Simmering: Cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water.

[LollaRossa]

Where does ceviche fit in all this? One is "cooking" the seafood in the acidic juice.

[Gummy-Bear]

Originally Posted by LollaRossa

Where does ceviche fit in all this? One is "cooking" the seafood in the acidic juice.

I'd say it's another chemical reaction with the acidic fruit.

[yorvo]

Originally Posted by LollaRossa

Where does ceviche fit in all this? One is "cooking" the seafood in the acidic juice.

I'd say it's more of a pickling.

[KissTC]

Originally Posted by Chef Kaiser

hi,

Booth cooking methods are done in the oven (Dry Heat). Whereas baking is always done by wrapping the product like meat (beef wellington / ham / fish) etc. in a dough (puff pastry, sour etc.) or fish in a salt crust. Whereas roasting you simply expose the product to the heat of the oven and after roasting, you can make a roasting juice (jus) form the pan drippings, which is not possible when baking.

regards

What you have written there is just plain wrong!

Baking is dry. That is, the product is cooked in an oven with no added liquid.

Roasting is wet. That is, the product is cooked in an oven with a liquid usually a lipid (fat or oil) added. It is also often brushed with the said fat or oil from time to time during the cooking to keep it "wet".

Or, are you going to tell me and every one else that a cake is wrapped in puff pastry?

I am not even going to comment on your list of 14. It was not written by someone that knows what they are doing. I would go as far as to suggest it might be something you just made-up.

This has got to be the funniest and most incorrect thread I have seen so far...but I am new here.

[epicous]

Originally Posted by KissTC

Roasting is wet. That is, the product is cooked in an oven with a liquid usually a lipid (fat or oil) added. It is also often brushed with the said fat or oil from time to time during the cooking to keep it "wet".

Roasting uses Dry Heat. This is a classification of cooking methods.

Or, are you going to tell me and every one else that a cake is wrapped in puff pastry?

He is refering to baking meat surrounded by pastry.

[KissTC]

I tried to 'quote' but was rejected...My below is in reply to epicous.

................................................

No...He does NOT!

He specifically states that (in his opinion) the difference between baking and roasting is that bake means wrapped and roast means exposed.

The meat to which you refer is but a mere example given by him.

I did not at any time state that roasting is not a cooking method! However, you are clearly confused...

Of course roasting uses a "dry heat" just like baking does! But I am not asking you, I am telling you...baking is "dry" and roasting is "wet" !!! The roasting usually uses a lipid based liquid such as fat or oil to keep it wet during the cooking. However, it can also use a water based liquid such as stock or gravy, for example a 'pot roast'.

I dare say that if you were to pot roast your beef wellington it would come out rather soggy...But with thoughtfull care one could "pot bake" a wellington.

But at the end of the day, I just cannot get over the fact that "he" actually lists "au gratin" as a cooking method!!!

This continues as the most incorrect and funniest thread so far...But I am new here and expect to find funnier ones...

[teamfat]

Originally Posted by Chef Kaiser

How old is the terminology BBQ actually, maybe somebody knows that.

Gee, there's an easy question! Discussion of the word barbecue and various variations and their origins could easily be a lenghty thread on its own.

This whole topic on cooking method definitions could end up as an endless argument about how many angels can dance on the head of a pin, and how do you define dance, and are those regular angels or African angels? [ lame Monty Python reference ] .

Why are there 5 mother sauces when 3 of them are the same, adding flavored liquid to a flour based roux? Why aren't pan reductions called sauce? Why is 'au gratin' a seperate cooking method, does it use a different type of heat source? If I brush some butter on the tops of my biscuits, are they still baked, or does the fat addition mean they are roasted?

I'll be quiet for now.

mjb.

[KissTC]

Originally Posted by teamfat

Gee, there's an easy question! Discussion of the word barbecue and various variations and their origins could easily be a lenghty thread on its own.

This whole topic on cooking method definitions could end up as an endless argument about how many angels can dance on the head of a pin, and how do you define dance, and are those regular angels or African angels? [ lame Monty Python reference ] .

Why are there 5 mother sauces when 3 of them are the same, adding flavored liquid to a flour based roux? Why aren't pan reductions called sauce? Why is 'au gratin' a seperate cooking method, does it use a different type of heat source? If I brush some butter on the tops of my biscuits, are they still baked, or does the fat addition mean they are roasted?

I'll be quiet for now.

mjb.

Yes your so called "fat addition" would make them roasted...But why on Earth would you be brushing butter on your biscuits mid-cook?????



Unless of course, you want a roasted biscuit!

Au gratin is not a cooking method...but I am waiting for the OP to respond! It's a bit like saying saute is a cooking method, which he also has on his list of 14 !!!...But then again he also has deep frying, so he seems to know that frying is a method, but is confused when it comes to deep frying and shallow frying...Gawd daaarm, I am now confused!!!

He knows nothing...and if you listen to him then you are a fool!



Funny, funny, funny !!

[Mapiva]

Originally Posted by KissTC

Yes your so called "fat addition" would make them roasted...But why on Earth would you be brushing butter on your biscuits mid-cook?????



Unless of course, you want a roasted biscuit!

Au gratin is not a cooking method...but I am waiting for the OP to respond! It's a bit like saying saute is a cooking method, which he also has on his list of 14 !!!...But then again he also has deep frying, so he seems to know that frying is a method, but is confused when it comes to deep frying and shallow frying...Gawd daaarm, I am now confused!!!

He knows nothing...and if you listen to him then you are a fool!



Funny, funny, funny !!

Enlighten us then with what YOU know, rather than putting down another poster for their response.

[Chef Kaiser]

Gratinating as per say is not 100% a cooking method but can be a combination of baking / browning or a finishing method. However if you study the ingredients particularly used to gratinate (cheese, sauce mornay, sauce hollandaise, cream and egg yolk etc.), it is a unique way to prepare and finish a dish and therefore since decades in Europe is considered a method on its own. Even the equipment, the Salamander was particularely created for said method. thank you

Originally Posted by KissTC

I tried to 'quote' but was rejected...My below is in reply to epicous.

................................................

No...He does NOT!

He specifically states that (in his opinion) the difference between baking and roasting is that bake means wrapped and roast means exposed.

The meat to which you refer is but a mere example given by him.

I did not at any time state that roasting is not a cooking method! However, you are clearly confused...

Of course roasting uses a "dry heat" just like baking does! But I am not asking you, I am telling you...baking is "dry" and roasting is "wet" !!! The roasting usually uses a lipid based liquid such as fat or oil to keep it wet during the cooking. However, it can also use a water based liquid such as stock or gravy, for example a 'pot roast'.

I dare say that if you were to pot roast your beef wellington it would come out rather soggy...But with thoughtfull care one could "pot bake" a wellington.

But at the end of the day, I just cannot get over the fact that "he" actually lists "au gratin" as a cooking method!!!

This continues as the most incorrect and funniest thread so far...But I am new here and expect to find funnier ones...

[KissTC]

Originally Posted by Mapiva

Enlighten us then with what YOU know, rather than putting down another poster for their response.

For me to "enlighten" you, you first need to be "teachable". Are you teachable or are you actually young enough to already know everything?

I do not believe that I have "put down" any other poster. Even if my postings have been read that way, I would like to think that any person that feels put down would say so for them selves.

You have also posted in a questioning manner of the OP. Does that mean that you are also putting down another member?

What exactly do you want me to enlighten you with? I have already explained the difference between bake and roast, which I mentioned...Oh, hang on, is it au gratin?

OK...The OP (chef kaiser) has not only included au gratin on his list of 14 cooking methods he has implied that it is the same or similar to gratinating.

Surely you do not think that gratinating and au gratin are cooking methods do you? Surely you do not think that they are the same thing or similar do you?

Au gratin: Is to serve food with a bechamel sauce (white sauce). Sometimes, in fact often, the bechamel has cheese added to make it a cheese sauce. Some chefs would correctly argue that cheese must be added to make it au gratin. It is usually used with vegetables for example 'cauliflower au gratin'. Can also be served with chicken or fish.

Gratinating: Is a way of finishing food by browning (or colouring) in an oven. However, it can also be achieved under a salamander. Almost any food can be browned by gratinating however, the term "gratinating" usually refers to pasta. A mix of bread crumbs and finely grated cheese is sprinkled over the pasta and then it is browned or "gratinated" in an oven or under a salamander.

Clearly, gratinating and au gratin are NOT anything like each other. Let alone the fact that neither are cooking methods .

Chef Kaiser started this thread knowing full well that it would attract comments. He started this thread stating his information to be factual. Clearly he is not mistaken, has not made a "typo", has not misquoted a text book or anything thing else that might explain all this...Almost everything he types is just plain and simple wrong. I am not putting him down, I am simply responding to his thread.