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Kitchen Tips: Alexis Soyer
Alexis Soyer was one of the great cooks of the 19th century. Despite being French, he was also probably the UK's very first celebrity chef. Having fled the French revolution, he was chef to a number of British aristocrats, chef de cuisine at the Reform Club in London's Pall Mall and he completely redesigned the way the British Army fed its troops during the Crimean War. So why do I mention him here? It's because Soyer had an unusual (for those days) trademark that he also insisted on in his recipes. He sliced everything on the diagonal. In fact this was so much a part of his 'mode d'emploi' that he even wore his hat in a similar fashion. Now this might just seem like a conceit, but in fact it's very practical. Not only does slicing food on the diagonal improve its appearance (arguably) it also creates a greater surface area to expose to the heat. Which means the food cooks quicker and more evenly. So there's my tip, courtesy of the great Soyer; slice your vegetables, meat and even fish at an angle for faster, neater results.
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Contributor's Note
I've eaten at the Reform Club on a number of occasions, but the meal that sticks in my mind is Lamb Cutlets Reform, which was created by Soyer in the early days of the Club. It consists of lamb cutlets encased in a grilled potato crust and served with a sweet and sour julienned tongue, ham, carrot and beetroot sauce.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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