* *** Pomme Fondante: ****
Potatoes are turned to size of a “soap bar” app. 90 g.
Melt some butter in a pan and place blanched potatoes.
Season with salt and moisten with some white chicken stock.
Cover with greaseproof paper and place in oven set at 160 C for about 60 mins (turning the potatoes a few times during cooking and adding chicken stock if necessary).
* Pomme Vapeur & Pomme à l’anglaise:*
Potatoes are turned to “barrels” of 7cm length and 4.5 cm in diameters.
Potatoes are steamed for pomme vapeur or boiled for pomme à l’ anglaise. Normally served with fish.
*
***
Pomme Château: ****
Potatoes are turned to “barrels” of 6 cm length and 3.5 cm in diameters.
Cooking method is Rissoler.
**** Pomme Cocotte: ****
Potatoes are turned to “oblongs” 6 cm length and 2 cm in diameters.
Cooking method is Rissoler.
****
Pomme Noisettes: ****
P
otatoes
are shaped into “hazelnuts” using a parisienne scoop
(melon baller).Cooking method is Rissoler.
* Heat transfer *
In order to cook food heat must be transferred from heat source to and through the food.
Understanding how heat transfer during cooking help cooks to control cooking process.
3
WAYS OF HEAT TRANSFER
Conduction
Heat moves directly from top of the ranges to pot and to the broth inside.
Heat moves rapidly through copper and aluminum but slowly through stainless steel.
Convection
Happens when movement of air, steam or liquid spreads heat.
“ TWO KINDS OF CONVECTION “
Natural
When pot of liquid being heated up the hot liquid will rise up and the cooler area of liquid will sink to the bottom.
Circulation of heat happens.
When its starts bubbling the whole liquid will become hot.
It doesn’t need stirring.
Mechanical
It happens in convection oven and convection steamers.
Fan in the oven spread the circulation of heat in the oven.
As a result heat transfer more quickly to the food.
Stirring is a form of mechanical convection.
In thick liquid rate of natural convection is slower.
Stirring manually in thick liquid is also to prevent from scorch.
By using heavy pots made of material that conducts heat well also helps scorching happens.
Pots conduct heat more quickly and evenly all across the bottom and up the side.
Radiation
Energy transferred by waves, from the source to the food.
Microwaves cook rapidly; they will not break the connective tissue of less tender meat. Slow moist cooking is necessary for dissolving this connective tissue.
“ TWO KINDS OF RADIATION “
Infrared
Heat is generated from electric element
Microwave
Radiation generated by the oven to penetrate into the food.
Microwave radiation effects only water molecules.
Friction cause by agitation creates heat that will cook the food.