Demi Chef: someone who is next incharge after the chef de partie so you are responsible for the station same as he or she is.....as far as I know....Demi loosly means half.
( I got this definition from the site Chef 2 Chef. I would appreciate if someone could respond and let me know if this is accurate.)
- 1 1/2 ounce gin
- Ginger ale to fill
- Garnish with a lemon twist
Chenin Blanc Shen-in Blonck
Usual wine style: Dry to off-dry
Intensity: Light to medium
Aromas/Flavors: Melon, nuts
Wood: None to very light
Foods: Trout, sole, chicken, sweetbreads, nut/vegetable stew
Cooking styles: Steam, poach, saute
Principle regions: Loire Valley (France)
Risotto: Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.
When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before the broth is added, one ladle at a time. There are other similar dishes, but they should not be called "risotto" if the rice is not toasted.
Recipes include "Risotto alla Milanese," made with chicken or beef stock and saffron, which is traditionally served with osso buco (a stew made from veal bones), and "Risotto al Barolo," made with red wine, but thousands of variations exist, both with vegetables and meat, as well as risottos made with various other wines, cheeses, or even fruits. "Risotto al nero di seppia" is a specialty of the Veneto region, made with cuttlefish that have been cooked with their ink-sacs intact.
Risotto has been featured as one of the most commonly ordered (and botched) appetizers on all three seasons of the reality TV show Hell's Kitchen.
[Definition found on Wikipedia]