Updated: Oct 30, 2019
Welcome to the eleventh installment of The Requirements to be a Chef; where every Wednesday I explain everything that it takes to be a Chef in my eyes. This series will by no means be exhaustive, but I will certainly do my best. If you're a Chef and want to share your opinion I'd love to hear what you have to say. Aspiring Chefs: if you have questions feel free to reach out. I'm always looking for an excuse to talk about Chef Life.
Ok, so far in this series we have covered the importance of Passion as well as a commitment to quality in regards to your effort, a commitment to food quality, Menu planning, Temperature control, The Ability to Pass on Knowledge, Building a Recipe, Leadership, High-Level Communication & Cost Control. Today we will be talking about my favorite cooking technique: Roasting.
You could call roasting one of, if not, the oldest form of cooking. Starting with cooking around & over an open fire eventually moving into a stone sun oven finally into a gas or flame oven. Roasting is & was one of the most consistent cooking methods.
Roasting is one of a Chefs staples. Its more than a cooking method its a way to develop deep deep flavor and aroma. Its great for cooking nearly all things in most any environment.
We like to change how we roast based on what we are looking to accomplish. For instance if our intention is develop a smokey flavor to go with a tomato soup or a mole' one might roast the tomatoes or chili's over an open wood fire giving layers and layers of flavors from the wood, the flame and that sweet delicious crust of a maillard reaction. However, lets say you are looking for a strong crust but you don't want the smokey flavor of a wood fire, well a high-heat oven is perfect for you.
I personally love roasting because as I said before it allows you to reach a certain depth of flavor you just can't get elsewhere. A true Chef realizes that flavor comes from more than the ingredients that you use. Flavor comes from you're cooking technique as well. When you're a Chef this should come as second nature, just another aspect of flavor you can already taste in your head before its done much like an artist can see a slab of marble in front of them and can already see the statue to come from it.
Before you go I'm going to ask a favor; I want to hear what you think. If you think I don't know what I'm talking about say so, heck share it with your friends and say "look at this guy calling himself a Chef, he has no idea what he's talking about." If you agree let me know, share it with your friends, you know how we like to see that other Chefs see the world similar to ourselves, get a good laugh out of it.
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