The meat is first browned in the hot zone, then moved to the cooler area to cook through. For this you need two temperature zones: one hot, one cooler. In between these approaches is a hybrid one called two-level grilling, which allows you to cook medium-size pieces of meat (such as pork tenderloin or ribs) all the way through without burning the exterior. ![]() It’s ideal for boneless chicken breasts, fish fillets, or meats that need a good sear, such as steak.Īt the opposite end of the spectrum is barbecuing, the “low and slow” indirect-heat method that turns large cuts like pork shoulder and brisket into tender, smoky piles of meat. “These are different techniques using different cuts of meat, so it seems important to make the distinction,” Cheryl explains.įirst there’s direct grilling, in which smaller cuts of meat (and vegetables) are cooked quickly, right over a hot fire. ![]() It has long been Sunset’s style to refer to all live-fire cooking as “barbecuing.” This is common practice around the West, but the Jamisons, like many pros, use specific terms to describe the primary types of live-fire cooking. “We learned like everyone else: through trial and error.” Their research lab is the sunny patio behind the converted adobe barn they share in the hills outside Santa Fe. “We were both home cooks,” Cheryl says in her reassuring “you-can-do-this” tone. Like all good teachers, they remember how it feels to approach the grill for the first time. Cooking directly over a live flame is primal and sometimes unpredictable, and every master of the grill has his or her own secrets and techniques for taming the fire.īill Jamison and Cheryl Alters Jamison, the James Beard award-winning authors of Smoke & Spice (Harvard Common Press, 2003 $17) and The Big Book of Outdoor Cooking & Entertaining (Morrow Cookbooks, 2006 $25), among other titles, have spent years developing recipes that reward diligence with delicious flavor. And yet barbecuing isn’t quite as simple as it seems. You get to relax on the patio, cold drink in hand, with a hint of smoke in the air and a tantalizing whiff of meat and spice. People are taking their talents and getting out of the city.It’s hard to imagine a more fitting summer-in-the-West style of cooking than barbecuing. Making a living as a chef in an expensive city like Boston is not a great lifestyle. “It’s like the good stuff is getting distributed across New England. “Certainly Portland, Maine has established itself on the national level in the past five years,” she said. While Boston’s culinary scene remains at the forefront, Traverso finds tasty and diverse dining experiences in Hartford, Worcester, Providence, Vermont, and along the New Hampshire seacoast. ![]() “The more you know about yourself, the better chance you have of getting there,” she said. Traverso wanted the students to find their paths to happiness, one that nourishes and sustains them. “Sometimes, just paying your bills and having a job is a victory in itself,” she said. She said several friends headed to law school after graduation, entering a profession that made them increasingly unhappy and saddled with debt. Obviously, you need lucky breaks, and I had a lucky break when Yankee hired me the first time around as a food editor.” Traverso added, “Any job is going to teach you what your strengths and weaknesses are. Food has allowed me to keep learning about a wide range of interests,” she said. ![]() “I was the liberal arts major who had a hard time choosing a major. Her unconventional journey led to a fulfilling life and career. Her theater training while at Loomis Chaffee helps her on camera. Traverso’s ‘ Weekends With Yankee,’ with co-host, Richard Wiese, is broadcast on Public Broadcasting Service stations around the country. She wrote the ‘The Apple Lover’s Cookbook,’ which was a finalist for the Julia Child Award for first-time authors. She has written for, Travel, and Leisure and has appeared on the Martha Stewart Show, Gordon Ramsey’s Kitchen Nightmare, and Throwdown with Bobby Flay. Now, Traverso crisscrosses New England for Yankee Magazine, introducing readers and television viewers to the region’s hideaways and culinary epicenters. “Food is a window in which you can learn about culture, politics, history, or the arts.” “With food writing, I can bring all this stuff that I loved from my own culture, family and childhood, and bring it into my grown-up life and make a career,” she said. She grew up in an Italian family where food was the “lingua franca,” or common language. She worked on her writing and culinary skills, taking cooking classes in her free time. Amy Traverso meets with Loomis Chaffee students over dinner.
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