Scribd Logo
Upload

Welcome to Scribd!

  • 2K views

    Rechauffe

    Uploaded by

    ARPITA BHUNIA
    The document discusses how chefs can effectively reuse leftovers in the kitchen. It notes that reheating leftovers carefully in the oven, through steaming, or by mixing with new ingredients can produce tasty new dishes while reducing waste. Specific leftovers like meat, chicken, fish and vegetables can be transformed into items like curries, salads, casseroles, and bread-based dishes. Proper seasoning, flavoring and reheating methods help ensure the reused food remains nutritious and appetizing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Rechauffe

    Uploaded by

    ARPITA BHUNIA
    2K views2 pages
    The document discusses how chefs can effectively reuse leftovers in the kitchen. It notes that reheating leftovers carefully in the oven, through steaming, or by mixing with new ingredients can produce tasty new dishes while reducing waste. Specific leftovers like meat, chicken, fish and vegetables can be transformed into items like curries, salads, casseroles, and bread-based dishes. Proper seasoning, flavoring and reheating methods help ensure the reused food remains nutritious and appetizing.

    Original Description:

    Cookery.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Read this document in other languages

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses how chefs can effectively reuse leftovers in the kitchen. It notes that reheating leftovers carefully in the oven, through steaming, or by mixing with new ingredients can produce tasty new dishes while reducing waste. Specific leftovers like meat, chicken, fish and vegetables can be transformed into items like curries, salads, casseroles, and bread-based dishes. Proper seasoning, flavoring and reheating methods help ensure the reused food remains nutritious and appetizing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    2K views2 pages

    Rechauffe

    Uploaded by

    ARPITA BHUNIA
    The document discusses how chefs can effectively reuse leftovers in the kitchen. It notes that reheating leftovers carefully in the oven, through steaming, or by mixing with new ingredients can produce tasty new dishes while reducing waste. Specific leftovers like meat, chicken, fish and vegetables can be transformed into items like curries, salads, casseroles, and bread-based dishes. Proper seasoning, flavoring and reheating methods help ensure the reused food remains nutritious and appetizing.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 2

    Rechauffe

     Rechauffe means to reheat.


     Frequently many Chefs come across a few left overs in their kitchens.
     In the interest of economy a sound knowledge of the left over foods is necessary.
     The left overs should be used in some form or the other.
     Many tasty and interesting can be prepared, but care should be taken that the food is thoroughly
    and carefully reheated.
     It is also important that only sound food is used.
     If there is any doubt throw it out.
     If meat is overcooked, it will toughen the fibers and harden the proteins thus making food
    indigestible and unpalatable
     Meat and fish loose some of the important components in cooking and this loss could be
    supplemented by other food.
     Suitable seasonings and flavourings and suitable accompaniments adds and supplements any
    deficiency in food value.
     Care must be taken that frequent repetition does not occur.
     Always the use of minced meat or mashed potatoes will make it monotonous.
     Rechauffe dishes can be made attractive, if prepared and served in small individual dishes or
    pastry cases.
     The dishes must be decorated so as to look attractive and pleasing to the eye
     Food may be warmed in a moderate hot oven carefully covered.
     The vessels containing food, if placed in a tray of water in the oven, prevents over-drying.
     Steaming is one of the best methods of reheating as the food does not dry or over cook the
    food.
     Condensed steam should be prevented from falling in the food.

    Rechauffe Dishes:

    Meat:
    Any meat or mixture of meats-white or red- poultry, game or rabbit can be used with suitable
    flavourings and seasonings for croquettes, cutlets, rissoles, kromesky, salads, cottage pie,
    shammi kebab, keema pulao, meat curry etc

    Chicken:

     Left over chicken cut into joints can be reheated carefully in sauce and if the skin and bones are
    removed, the chicken can be used with béchamel sauce in pastry cases or croquettes.
     Cold roast chicken could be used to prepare chicken sandwiches and canapés, chicken chat,
    chicken masala fry, chicken curry also could be prepared.
    Fish:

     Cooked fish is more insipid than meat and requires to be seasoned well and flavoured. Lemon
    juice, parsley anchovy essence are the flavouring used.
     Cold fish may be used in many interesting dishes, e.g Fish Mornay, curried fish, Fish cakes, cutlets
    or croquettes, Fish pie, Fish salads
    Vegetables:
     Cold cooked vegetables such as peas, beans , cauliflower, potatoes mixed with vinaigrette or
    mayonnaise are used as a salad.
     Cooked boiled potatoes can be used for potato salads, tikkies or for sauté potatoes.
     Mashed potatoes are used for fish or potato cakes, or for making borders for salads, or for
    covering meat cutlets.
    Breads:
     Trimming of crust etc should be kept until dry, lightly browned in the oven and made into bread
    crumbs.
     Stale bread can be used for bread pudding, Shahi Tukda, bread halwa, pakodas etc.

    Conclusion:
     To control the cost of the food, the left overs in the kitchen are rice, mutton , gravy vegetables
    etc.
     The day should start with the Chef surveying the walk-in, deep freezer.
     He should prepare dishes using the left-overs.
     The left-overs should be reheated before use.
     The left-over items could be mixed with fresh items and prepared.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy