Professional Cooking for Canadian Chefs 6th edition

Professional Cooking for Canadian Chefs 6th edition

Author - Wayne Gisslen
(Born: 1946, Education: The Culinary Institute of America at Greystone - )

Wayne Gisslen has 106 books. Wayne Gisslen's most popular book is Professional Baking.
Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs-with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen.
Now, with 1,100 recipes
Wayne Gisslen with a foreword by Andre J. Cointreau

View images of Wayne Gisslen at Le Cordon Blue Paris in Ottawa links here;

Professional Cooking for Canadian Chefs - 6th Edition (2006) pdf
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Fish Fumet
Fish stock may be made according to the same recipe as white stock.
The following method yields a slightly more flavorful stock due to the preliminary sweating of mirepoix and bones in the butter and to
the addition of wine.
Yield: 1 gal (4 L)
Metric Ingredients P r o c e d u r e
1 oz 30 g Butter 1. Butter the bottom of a heavy stockpot or saucepot.
Place the mirepoix in the bottom of the pot and the bones over the top of it.
Cover the bones loosely with a round of brown paper or parchment.
2. Set the pot over low heat and cook slowly for about 5 min-utes, until the bones are opaque and begin to exude juices.
3. Add the wine, bring to a simmer, then add the sachet and wa-ter to cover.
4. Bring to a simmer again, skim, and let simmer for 30–45 minutes.
5. Strain through a china cap lined with several layers of cheese-cloth.
6. Cool, vented, in a cold-water bath, and refrigerate.
4 oz 125 g Onion, chopped fine
2 oz 60 g Celery, chopped fine
2 oz 60 g Carrot, chopped fine
2 oz 60 g Mushroom trimmings
4–6 lb 2–3 kg Bones from lean fish
8 floz 250 mL White wine (dry)
1 / 2 1 / 2 Bay leaf
1 / 4 tsp 1 mL Peppercorns
6–8 6–8 Parsley stems
1 1 Whole clove
1 gal 4 L Water, cold
Per 1 ounce:
Calories, 4; Protein, .4 g; Fat, .2 g (36% cal.); Cholesterol, .5 mg;
Carbohydrates, .1 g; Fiber, 0 g; Sodium, 3 mg.

Chapter 15
Cooking Fish and Shellfish

Because most fish and shellfish have little connective tissue, the procedures for cooking them are somewhat different from those for cooking meats and poultry.
When we cook meats, we are often concerned with tenderizing the product.
Fish is naturally tender, however, and cooking—especially overcooking—is more likely to toughen the product and dry it out.
In this chapter, we apply basic cooking principles to the preparation of fish dishes.
Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors.
Of course, your study of these procedures depends on your understanding of the basic information on fish in the previous chapter.
In particular, you may want to review the sections on testing for doneness and on fat and lean fish and their appropriate cooking methods.


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