Every once in a while, something comes along that not only
changes the way you cook, but also your life. This occurrence is
something that recently happened to me. It came in the form of a
book after a long-awaited release.
Every once in a while, something comes along that not only changes the way you cook, but also your life. This occurrence is something that recently happened to me. It came in the form of a book after a long-awaited release.
About a year ago, you may remember an article where columnists shared some of their favorite cookbooks. Of the three I mentioned, there was one in particular that may have stood out in your mind because it had not been released.
My anticipation has been tamed, as I am now the proud owner of the book, “The Fundamental Techniques of Classic Cuisine.” Compiled by the owner, deans, staff and graduates of the French Culinary Institute in New York City, the book is the culmination of the basic six-month program taught at the school. According to the book, its contents account for 25 percent of the total culinary program.
I wasn’t only amazed at the book, but also a little bit humbled by how much I didn’t know about the finer practices of the culinary arts. It has everything from cuts of vegetables to proper preparation of sauces and meats. It also includes an array of interesting information such as food safety, the structure of staff in the kitchen and how to determine cost on items in order to set prices. The format is broken up into 26 specific “sessions” that contain instructions and demonstrations, better known as recipes.
It is somewhat understandable – but unfortunate – that grilling does not receive much mention. A few techniques and methods are taught, with major emphasis given to “quadriller,” the artful crossing marks on the surface of the grilled item. Giving the item a quarter turn halfway through cooking on one side does this. The other major emphasis is given to learning how to determine the degree of doneness of steaks through simple touch.
There is one grilling demonstration that deserves mention because of its technique. It is for Poulet Grille à l’Americaine, also known as Mustard-Crusted Grilled Chicken. What makes this unique is that the chicken is grilled for a short time and placed in the oven. After some oven time, it is brushed with mustard and encrusted in breadcrumbs before it is finished in the oven.
It’s funny that this technique is sort of opposite from last week’s turkey recipe. As you may recall, the turkey from last week is cooked in a liquid before it is grilled to brown. In this recipe, the chicken is grilled to seal in the juices and add some flavor before it finishes cooking in the oven.
This chicken is great when accompanied by grilled or oven roasted vegetables with a simple dish of scalloped potatoes. This combination makes a true classic – balanced and alive with a variation of flavors and textures.
If you’re looking to increase and refine your cooking knowledge and step up your game in the kitchen, “The Fundamental Techniques of Classis Cuisine” is a must. The various sessions and demonstrations will assist in making good cooks great and great cooks phenomenal. Although the book does not include much on grilling, the basic techniques taught are a great foundation to expand your knowledge. With “The Fundamental Techniques of Classic Cuisine,” I hope to further my self-teaching so that I may bring you many more interesting and innovative recipes.
Mustard-Crusted Grilled Chicken
(From “The Fundamental Techniques of Classic Cuisine” by The French Culinary Institute; Serves 4)
4 chicken leg quarters, washed and dried
1-1/2 tablespoons vegetable oil
Leaves from 4 sprigs of fresh thyme
Salt & pepper to taste
1 tablespoon Dijon mustard
6 slices of white bread, crust removed and made into crumbs
1 tablespoon olive oil
Step 1: Coat each piece of chicken with equal amounts of vegetable oil. Follow this with the fresh thyme and the salt and pepper to taste. Grill the chicken over a hot fire to quadriller both sides, about 10 minutes total. Move the chicken from the grill to a 400 degrees Farenhight oven for 15 minutes.
Step 2: Meanwhile, toss the breadcrumbs with the olive oil and set aside. Remove the chicken from the oven and raise the oven temperature to 500 degrees Farenhight. Generously coat the chicken with the mustard. Sprinkle an even coat of the breadcrumb mixture over the top or skin side of the chicken leg quarters. Return the chicken, with the breaded side up to the oven for about 10 minutes until a golden brown crust has formed.
