"It is important to know all seven cooking techniques," Chef Tony Marano said by way of introducing four days' worth of lessons and demonstrations. "It's what we do. It's what makes us chefs."
It's what will make us chefs, too, was my thought as we all eagerly made notes on the seven techniques:
Rôtir RoastingChef Tony demonstrated roasting, first with marque en cuisson -- prepare for cooking -- of a whole chicken. He trimmed the wings, removed the wishbone, seasoned and trussed the bird. The trussing technique he showed us is relatively simple and goes a great way toward ensuring evenness in cooking. He then seared it on the stovetop, then put it in a roasting pan -- meaning on a rack and open -- and put it in a preheated oven, for 45 minutes.
Frire Deep frying
Pôeler No direct translation
Roasting is used primarily for large meats that are somewhat tender, such as chicken, filet mignon and beef tenderloin.
Pôeler was next. Chef described it as a technique similar to roasting, but instead of being in a dry atmosphere, it is in a moist one, with a lid on the roasting pan and an aim to retain as much moisture as possible in the cooking. It is best used for duck and goose, he said.
Here's the best part of the day's lesson: When the chicken was roasted, Chef Tony carved, and we all ate. Moist and delicious!
What's on Wednesday's menu, Chef Tony?