History: In the 1980s, Chef Bernard Loiseau devoted himself to cuisine & pleasing his guests. His cooking style gained in popularity and he became known for his refined cuisine & deglazing techniques. He pioneered this trend, in order to intensify flavors. His culinary work focused on concentrating flavors while reducing the use of fats & sugar.
Entertainment: In the movie “Ratatouille”, the character Chef Gusteau dies of sadness after losing a Michelin star only to return as Remy the rat’s imaginary friend. The movie was based on a Chef Bernard Loiseau. His signature dish was ratatouille. Loiseau was one of the most famous chefs in France until 2003.
Origins: The word ratatouille is derived from the Occitan ratatolha (traditional French Provençal stewed vegetable dish) & is related to the French expressive forms of the verb touiller, meaning “to stir up”. From the late 18th century, it merely indicated a coarse stew.
Variations: Ratatouille (Confit Byaldi): a play on the Turkish dish “İmam bayıldı”, which is a stuffed eggplant. The original ratatouille recipe had the vegetables fried before baking. … His recipe, Confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms. #chef#restaurant#cooking#kitchen#health
When to apply salt & pepper is a common seasoning question. Some chefs like to salt a steak well in advance of cooking, even up to 24 hours in advance. Others chefs salt right before cooking. The main drawback of seasoning in advance is that salt applied to the outside of the steak tends to pull water from the center of it onto the surface. If the steak is seasoned well before it is cooked, it will necessarily be less juicy. Any steak you hold in the refrigerator, salt or no salt, is going to lose juices overnight.
If salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides & the edges generously with Kosher salt & freshly ground black pepper. Press the salt crystals & pepper granules into the meat.
Another seasoning debate relates to black pepper. One school of thought suggests that applying the pepper before cooking can cause the pepper to burn while you cook it, imparting a bitter flavor. Followers of this school suggest grinding pepper onto the steaks after searing them or right before serving. In theory – black pepper could burn, but eliminates peppering midway through cooking as the pepper granules might not stick to the meat. Find the right cut & cooking style. Enjoy! #chef#restaurant#cooking#menu
Honored to be written up in @ForbesLife by Lauren Mowery. As an expert in drinks, travel and food, she reviews the benefits of cooking at home during the Covid-19 pandemic with @sitramusa professional cookware. Celebrating Father’s Day with special savings on premium cookware and cooking at home.
Sitram cookware is the professional choice by Master Chefs & Michelin Rated Restaurants.
Sitram cookware is the professional choice of master chefs and a favorite for discriminating home chefs. Collections are curated from regions in France known for world-class cooking. Classic French design, high quality raw materials, and superior craftmanship make Sitram cookware a chef ‘s “go-to” pan.
Products are constructed of 18/10 stainless steel and feature a thick clad base for fast and evening heating. Securely riveted handles add durability for cooking. Sitram pans feature non-reactive stainless steel, a non-drip pour rim and are NSF rated. Sitram products are oven and dishwasher safe.
Sitram stainless steel pressure cookers offer four safety features and one hand easy open/close glide system. Pressure cookers come with a steam basket for heathy cooking. Pressure cooking inspires better food choices in 70% of conventional cooking time. These products also double as a stockpot!
Sitram products offer affordable luxury for home chefs who enjoy the pleasure of cooking.
Sitram is one of the great values in the world of commercial-quality cookware. It combines outstanding performance and design at excellent price points. My family ran a catering business, so I’ve been cooking in commercial kitchens or as a serious amateur for over 50 years. I bought my first Sitram pots in the 1980s (the Catering line, with welded handles), and have added to those since. We use a piece of Sitram cookware at least once a day and everything is in perfect condition after 35 years of heavy use. As further evidence of its durability, we’ve used Sitram cookware while taking classes at the Institute for Culinary Education, in New York City, where it takes a beating. When one newly purchased pot had a problem, Sitram replaced it immediately based on the photo I sent them, so they stand behind their products in the rare event that there is an issue.
The most compelling performance feature is outstanding heat conductivity. A large stock pot or kettle can be kept simmering over the lowest of flames. Clean-up is a breeze and the stainless-steel finishes are bullet-proof. While often an overlooked afterthought, the long handles are shaped in such a way as to make pouring from saucepans a simple task; much cookware has toy-like handles that are difficult to grasp firmly, while Sitram handles are a pleasure. Likewise, whatever the appeal to some of glass lids that are breakable, the stainless Sitram lids have easy-to-grasp handles and fit snugly.
Very highly recommended.
I have been using the same Sitram Cookware for over 10 years and love it !!! It holds up well; is convenient – goes from stovetop to oven; cooks evenly; and looks great! Now it even comes with non-stick surfaces!!!
GS | Overlook Bed & Breakfast NY
Since opening Frederic Loraschi Chocolate in 2005, it’s always been about finding the best products. To prepare our delicious chocolate confections we also need to buy the right equipment Daily, saucepots and pans are being used for boiling, caramelizing and deglazing. I knew I needed something sturdy, durable and affordable….The choice was clear and simple, Sitram!
In my career, I have worked with Sitram cookware on many occasions. Sitram offers many different lines of cookware suitable for different applications in our industry. In our ever-moving industry, cookware shouldn’t be a daily concern. The Sitram Profiserie line has been a working miracle for us every day. It is truly support that got you covered!