Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue. Sautéing is best suited for boneless, naturally tender, and single serving size, [...]

Roasting Recipes at the end of post Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted. Roasting and baking are the [...]

This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms. On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better [...]