José Andrés George Washington University Food Course: Class 3, The Craft of Cooking
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José Andrés George Washington University Food Course: Class 3, The Craft of Cooking
- 1. 3. Craft of Cooking GW Faculty: José Andrés
- 3. Cooking is defined as the preparation of food by use of heat But is heat always needed?
- 7. Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 8. paella Video
- 9. Techniques for Preservation without the use of heat
- 10. Fermentation • Pickling • Wine • Kimchi
- 11. Hunter-Gatherers
- 12. Smoking
- 13. Salt
- 14. Drying
- 16. The Culinary Profession is Born
- 18. Apicius
- 22. Carême
- 24. Paul Bocuse
- 25. Alice Waters
- 26. Joel Robuchon
- 27. Juan Mari Arzak
- 28. Ferran Adrià
- 29. Nathan Myhrvold
- 34. Mastering Fire Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 35. Grilling Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 36. Video of Paella
- 37. Roasting
- 39. Boiling Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 40. Steaming Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 43. Baking
- 44. Frying Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 45. Video of Frying an Egg
- 46. Pot Roasting
- 47. Infusions
- 48. Extractions
- 49. The first vacuum
- 50. Sous Vide
- 51. Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 52. Photo Credit:Ryan Matthew Smith / Modernist Cuisine LLC
- 53. Clementine Video
- 54. Freeze Drying
- 55. The Queen of Ice Cream Agnes B. Marshall
- 56. Spherification
Editor's Notes
- How do we get from this…
- To this
- Man domesticated fire over 500,000 years ago and was the first technique used for cookingMan grilled hunted meat directly over the fire and later on coals
- Hunter-gatherers developed smoking and drying of foods to last longer during seasons with low food supplyThe initial purpose of heating, seasoning, slicing and other techniques was to make food digestible and safe, not to improve tasteDirect cooking made it difficult to mix ingredients to achieve new tastes
- Domestication of plants and animals developed independently around the worldFarming created more permanent societies but decreased the variety of foodFarmers were restricted to their crops, diet got monotonousNew reason for cooking was to improve taste, culinary customs emerged and traditional cooking began
- Civilizations lead to specialization of professionsOver 5,000 years ago, ancient Egyptians held culinary occupations: butchery, baking, brewing and wine-makingOrganized professional kitchens utilized pots, pans, and utensils such as spoons, ladles, mortar and pestlesBread-making became an activity devoted to professionals
- Affluent members of ancient societies began hiring professional chefs for better meals and as status symbolsCooking for the aristocracy allowed for the creation of new recipes and techniques
- Marcus GaviusApicius was a famous gourmand who lived in the early 1st Century AD Roman EmpireThe first recipe book, De Re Coquinaria is wrongly attributed to himCooking techniques were not mentioned in the book
- BartolomeoScappi served in the Vatican kitchen as chef for Popes Pius IV and V1570 – Published the cookbook Opera dell’Arte del CucinareRevolutionized the kitchen at his time with new techniques and use of ingredients from the New WorldIncludes the first known picture of a fork
- Francisco MartinezMontiño chef for Philip III of Spain1611 – Arte de CocinaHelped to define Spanish cooking
- François Pierre La Varenne – author of Le Cuisinierfrançois (1651), the founding text of modern French cuisine. Heavily spiced flavors of the Middle Ages were replaced by local herbs. New vegetables were introduced to French cuisine such as cauliflower, peas, artichoke and asparagus
- Marie Antoine Carême cooked for royalty, Napoleon“The Father of Haute Cuisine”1833-34 – Published L’Art de la Cuisine Francaisewhich pushed that cooking was both an art and science
- Auguste Escoffier1903 – Published Le Guide CulinaireLists dishes according to order of presentationStresses the use of seasonal ingredients and created the organization of all professional kitchens
- Paul BocuseNouvelle Cuisine1st who used media to bring French cuisine back on the radar
- Alice Waters “Mother of American cooking”Mid 1980s - Sparked the organic movement and promotes fresh, sustainable, locally grown food
- JoelRobuchonNamed most influential chef of the post Nouvelle CuisineMost Michelin starts in the world
- Joan Marie ArzakOne of the great masters of New Basque Cuisine which was influenced by Nouvelle cuisine of Francelighter and less rustic versions of traditional dishes and flavors
- FerranAdriaModernist Cuisine
- The first cooking technique used by manFlow of air is controlled by the fire and the fire is controlled by the flow of air
- Low amount of radiant heat is used to cook slowly and evenly
- Roasting in a different mannerChinese Pekin Duck is not spit roasted, but done in an ovenThe oven is so hot that the walls emit a radiant heat to roast the duck evenly on all sides
- Boiling was originally used to remove toxins from foodThe most popular technique used in ancient Greece before the 5th Century BC. Cauldrons were used over open hearth fires
- Found in Ancient Mesopotamia farther back than 5000 BC, called tanurs (similar to tandoori) where bread is put into a pitBakers became specialized in ancient Egypt First breads were unleavened and usually pan fried
- Made popular by Arab civilizations by using strong tasting animal fat
- 2,737 BC Legend has it that Chinese Emperor ShenNung discovered tea when some tea leaves floated into a pot of drinking water being boiled.Andoni incorporates earthy perfumes of wild herbs into his dishes at Mugaritz
- Significant importance starting with Escoffier, which continues in Nouvelle CuisineCodifying stocksSurface area of the ingredients cooked leads to less simmer time
- The Magdeburg hemispheres were designed in 1656 by German scientist, Otto von Guericke. They were created to demonstrate the air pump which he had invented and the concept of atmospheric pressureThirty horses, in two teams of 15, could not separate the hemispheres until the valve was opened to equalize the air pressure
- LEFT:Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) looking for a new way to to cook foiegras, which shed 30 to 50 percent of its original weight in cooking. Pralus found that when cooking foiegras using Sous Vide techniques its original appearance did not lose excess amounts of fat and had better texture.RIGHT: Bruno Goussault is known as the father of the sous vide revolution. He proved that long cooking times followed by proper cooling kill bacteria with the same effectiveness as higher temperatures, in addition to stabilizing the food so it can be stored longer before service. Bruno Goussault was working along the same lines in the 1970's, but instead at an industrial level. In 1974, Goussault worked on a study that was presented on the sous vide cooking of beef shoulder at an international frozen-foods conference in Strasbourg, France. It was found that cooking the beef sous vide extended its shelf life to 60 days.
- First used by ancient Peruvian Incas in the Andes
- The culinary use of liquid nitrogen is first mentioned in a recipe book from 1894 titled Fancy Ices authored by Mrs. Agnes B. Marshall. She actually was incorrect in referring to LN2 as “liquid oxygen” because she did not know any better.