Word: csgã
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Dates: during 2004-2004
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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...
After the tasting, Allen introduces us to more of his pet devices, including the 150-gallon mixers with pneumatic pumps. Allen twists opened a valve, and sixteen ounces of Beef Bourgignon slosh into a plastic bag. Allen retracts a clamp, sealing the bag, and laterals it to Kim Hannon, CSG??s executive sous chef, bringing the brown mixture one step closer to the infamous cooling tank...
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...
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