|Professional Cooking for Canadian Chefs 6th edition|
Cooking for Canadian Chefs 6th edition
Author - Wayne Gisslen
(Born: 1946, Education: The Culinary Institute of America at Greystone - https://www.ciachef.edu/cia-california )
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;
Cooking for Canadian Chefs - 6th Edition (2006) pdf
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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 cookingespecially overcookingis 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.
BROILING AND GRILLING
SAUTÉING AND PAN-FRYING
POACHING AND SIMMERING
STEAMING AND MIXED COOKING TECHNIQUES
SEAFOOD SERVED RAW...