Q & A with Chef Danny – Culinary Terms Explained

Q & A with Chef Danny – Culinary Terms Explained
Sometimes being in the kitchen can be a little intimidating, especially when embarking upon a new technique or recipe. We recently had the chance to sit down with Portola Hotel & Spa, Executive Chef Danny Abbruzzese and had him answer a few culinary questions that have been weighing on our minds when it comes to baking, general cooking techniques and more.
Chef Danny Abbruzzese

Q: What is the difference between a crisp and cobbler?
A: A crisp is a crumble topping made of flour and sugar and a cobbler is a pastry dough.

Q: What is the difference between sautéing and pan frying?
A: Sautéing requires less oil in a higher heat and frying requires more oil to be used at a high heat

Q: What is the difference between a dash and a pinch?
A: To me a pinch is the initial seasoning and a dash is an adjustment of the seasoning

Q: What is a streusel?
A: A streusel is puff pastry that is wrapped around a desired filling and baked until golden brown and delicious

Q: What is a crudo?
A: Crudo is an Italian meaning for raw. For example, at Jacks Monterey we serve a delicious Hamachi Crudo featuring yellow tail tuna, watermelon, radish, pickled alba, mushrooms and a serrano chili vinaigrette

Hamachi Crudo at Jacks Monterey

Q: What is the difference between browning and caramelizing?
A: Browning presents an appealing color and caramelizing is the process of deeply concentrating the flavor

Q: Do you prefer nonstick pan or cast iron? Why?
A: I prefer the cast iron pan because the coating of a nonstick pan burns off and is not as efficient. The cast iron pan just burns evenly.

Now who’s ready to do some cooking? Thanks Chef Danny!

Danny Abbruzzese-Cooking For Solutions Event at the Monterey Bay Aquarium

The 2014 Cooking For Solutions Event at the Monterey Bay Aquarium

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