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If You Smellllllelelele..... What Dr. Chef Is Cookin'

How do you feel today? I like to hear that you�re feel very healthy .It�s better than you feel good. About our first lesson of cooking today like other education, let�s we go back to the basic!!! Be patient about the recipe. There�s a billions of recipe out there. The most important thing of cooking is you know the basic of cooking. Firstly, let me tell you about the art of classical cooking.

Classical cooking refers to French cookery that reached its zenith in the kings� palaces during the seventeenth and eighteenth centuries. French cookery is subject to continuous change, and is closely linked with changes occurring in other art forms. The goal to be achieved today is the combination of classical dishes coupled with artistic, but simple, decorative foods. Only by understanding cookery in this sense is it possible to achieve perfection in the practice of culinary art.

Classical Cookery - Classical cookery includes all the basic dishes together with those specialties and dishes adopted from the old French and international cookery. On the other hand, those �historical� monstrosities, with their pompous and unaesthetic structures or pretentious ornamentation are not a part of classical cooking. Only attractive presentations which satisfy the palate and the eye are classical. This is especially true when the name of the dish also corresponds to its actual ingredients. The names like Rossini, Colbert, a la bordelaise, a la Portuguese, a la florentine, and Argentuil are recognized classical names, and recipes for these dishes require specific ingredients.

Plain cooking - Contrary to classical cookery, plain cooking originally started in private kitchens. The food is simpler, but nevertheless nutritionally adequate and carefully prepared. Many regions and local areas have their own particular cuisine. The climate and geographical conditions, the background of the people, and the traditions and customs of the area often influence the eating patterns and nutritional needs of the people. Many of the dishes unique to a specific region have gained widespread acceptance, as more and more emphasis is placed on nutritional and health needs of the people.

Tomorrow we back to the future!!! We learn the modern cooking. Start from today, I will give you a tips (precept) about cookery. Tips of the day!! :-cooking a tough meat especially buffalo meat, you need to braise it with slow fire. Add some pineapple. You can also put a stainless steel spoon in the pot. After about half an hour (1 kg meat ) , the meat will goes tender��. But not the spoon��

Happy cooking

From the back desk,

Dr. Chef

Submitted by:

Dr. Chef

Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.


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