Word: allen
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That’s also where Allen has brought his own expertise to bear. During his tenure as executive chef, he has brought food safety technology to the fore...
...Allen, who worked for more than twenty years in hotels and restaurants before coming to Harvard, is currently the only certified research chef employed by an American university. A veteran of classes on the science of food preparation, Allen shows that he took good notes with CSG’s commitment to “blast chilling.” Contrary to gut reaction, “blast chilling” does not involve dynamite or liquid nitrogen—the process entails quickly freezing a prepared dish in cold-water tanks to ensure freshness and inhibit bacteria growth...
...food safety isn’t the only arena in which funky new machines have come into play. “Instead of having a chicken marinate for two days,” Allen says, “we can marinate 500 pounds of chicken in 15 minutes” in what resembles a stainless steel bingo hopper. Allen kindly asks us not to photograph the remnants of raw chicken inside. We oblige...
...then accompanied Allen and his colleagues into one of the prep rooms for an executive tasting session. One production manager from each on-campus kitchen had been invited to taste and rate dishes being developed for regular production. Entrees, soups and sauces had been arranged neatly on the table, steaming and ready to be scooped up. Allen distributed evaluation forms to the managers, asking them to rate on the basis of visual appeal, flavor profile (whether its temperature and flavor match its name), texture, authenticity and holding qualities (basically, how chicken pot pie looks when the pie part comes...
Though there is more eating than talking, Breslin takes a break to emphasize yet again CSG’s favorite trope—the seasonal menu. Allen says that students should expect “fresher, lighter” dishes (and Chickwiches) in the spring, as opposed to the heartier stews (and Chickwiches) of the winter months...