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19 batters
The document discusses various types of batters and grilling techniques. It describes tempura batter made from rice starch, eggs, and water and beer batter used in northern climates. For grilling, it recommends seasoning the grill, identifying hot and cool spots, and avoiding flare-ups. It also reviews different heat cooking methods such as dry heat, dry heat with fat, and moist heat cooking. Various cuts and cooking techniques for frying potatoes are provided as well, such as blanching and deep frying fries until golden brown. Chef recipes for tempura batter, beer batter, and gaufrettes are included.
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19 batters
- 1. Batters • Tempura • Japaneselacey batter made with rice starch eggs and water • Beer batter • Leavened batter used in Northern climates • Thicker, more dense crust • Escoffier batters, #316, #317 Chef Michael Scott Lead Chef Instructor AESCA Boulder • Cornstarch, flour, club soda optional ingredients • Must be kept cold
- 2. Grilling • Quadrillage: theuse of grill grates to create perfect X marks on product • Season your grill so product does not stick • Clean and oil frequently • Identify hot and cool spots • Product may need to be finished in the oven • Avoid flare-ups, will give a bad flavor to food Chef Michael Scott Lead Chef Instructor AESCA Boulder • Dry heat cooking method
- 3. Review Heat &Cooking • Dry heat cooking • Bake/roast, Broil, Grill, rotisserie • Dry heat with fat • Sautee, pan fry, deep fry • Moist heat cooking • Poach, blanch, steam • Sweat • Combination cooking methods • Braise, poele, stew Chef Michael Scott Lead Chef Instructor AESCA Boulder • Conduction • Convection • Radiation (Radiant heat)
- 4. Frying potatoes • • • • French Fries Steakfries Cottage fries Shoestring potatoes • Cooking • Blanching at 250 ̊F • Deep fry at 350 ̊F until golden brown and crisp • Used only for larger sizes of fries • Season away from fryer while hot • Keep hot and dry in oven • Drain excess grease Chef Michael Scott Lead Chef Instructor AESCA Boulder • Cuts
- 5. • Gaufrettes: wafflechips • Ruffled • Flat • Use swimming method • Soak in salted water to keep from oxidizing and keep crisp Chef Michael Scott Lead Chef Instructor AESCA Boulder Potato Chips
- 6. Chef’s Recipes • • • • 1 cupflour 1 cup cornstarch 2 ea whole eggs (4 yolks for richer batter) Ice water or cold club soda • Beer Batter • Beer • Salt • flour Chef Michael Scott Lead Chef Instructor AESCA Boulder • Tempura batter