Category Archives: ramblings

opinions, thoughts, and possible wisdom of a cook

using fat soluble spices

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Today I was making chicken masala with my cooking group at my apartment complex. In one of the steps of the recipe the cinnamon and cardamon pods are cooked in fat shortly after the garlic and ginger are added to the onions. It reminded of how insightful Indian cooks are when it comes to using spices. Indians use spice for various reasons. In this particular dish spice acts as an aromatic or perfume. Oils in the spice (cinnamon and cardamon) are activated with heat and then are released into the cooking oil so the aromas are carried throughout the dish. Simply amazing. Wish I had thought of it. Check out the posted recipe for our dish today.

Aromatics for Chicken Masala

cooking techniques we as chefs take for granted

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As a seasoned cook and instructor I every once in a while come across a situation where I have taken for granted the inexperience of a student. This is such a story.

A couple of weeks ago I was working with my one of my students during sandwich week at school. This particular student elected to take on Rueben Sandwiches as a project. As I was explaining the various items the student would need for execution of the item I mentioned he would have to “simmer” the beef brisket that had been in cure.

About 30 minutes after lecture I was walking around checking on the progress of the students I came across a large roasting pan covered with foil with a most peculiar sound that did not resemble something simmering. I lifted up the foil to find the brisket in a dry pan searing away.

I now make sure to mention we want to simmer the corned beef in water.