We are continuing our series on basic cooking techniques. Below are terms P-R that may inspire you to try something different in your restaurant.
Eggs are the most popular ingredient prepared using this method, although you can use this technique to cook fish, meat, and fruit, and is different from boiling the food. Place food in a pot with about 5 inches of not-quite-simmering liquid – most often water, but you can use broth or stock for more flavor, with or without additional spices – until it is done. For eggs, this may be as little as 4 minutes, but chicken can take 10 minutes or longer.
Follow your recipe’s instructions, using a thermometer to make sure any meat is cooked to the recommended temperature. Dab with a paper towel to remove excess water and eat immediately.
Proofing dough will help achieve the right texture in your final product. You may consider investing in proofing pans to have a dedicated proofing vessel in your kitchen to set aside for a few hours to finish rising to enhance its flavors and final structure.
A roux (pronounced “rue”) is a technique that is the basis for pasta sauces, soups, stews, gravy, gumbo, and many other entrée and side recipes that call for this thickener.
This is a French mixture of butter (or another type of fat, depending on the recipe) whisked together with flour that can be added to dishes as a thickening agent. The longer a roux cooks, the darker it’ll become, and recipes may call for a light (white or blond) or dark (brown) roux. Southwest Restaurant Equipment has some of the best saucepans around.
Bo Kho isn’t just a winter dish (we serve it year-round), but it will definitely warm your soul this winter. The mixture of spices and the slow-cooked beef give off an aroma your taste buds can’t ignore. Are you hungry yet?